Overview of waste water

Liquid waste sourced from manufacturers who usually use a lot of water in the system process. Industrial wastewater for agriculture is very much water is used for:

1. cleaning materials and food processing equipment.
2. away materials that do not want (dirt).

The liquid waste originating from agriculture industry contains many organic materials (carbohydrates, fat and protein) because it is easy to rot with a problem of air pollution (odor) and water pollution. In addition there is also a raw material containing water so that the processing process water must be discarded. Water from ending up in the processing and then discarded for example when used for washing a material before further processing. Water plus certain chemicals and in-process and after it is removed, all types has resulted in waste water treatment. In some factories, such as a wire processing factory, zinc, iron steel - most of the water used for cooling the casting machine, or kitchen. Water is pumped from its source and then passed on the parts that require cooling, and then discarded.

Therefore, the channel of water flowing in the plant looks a fairly large volume. Boiler water will be disposed of at certain times after the laboratory examination, because water is no longer qualify as a water kettle and should therefore be discarded. Along with the need for good amounts of water to wash the inside of the washing water kettle should also be discarded. Washing factory floor every day for several specific plant needs water in large quantities. Fish canning factories require washing water in quantities should be a lot, amount of water required continuous washing equipment, floors, etc., rust need to be washed before entering and upon chopped pencincangan constantly flowing water to remove sand-borne ash.

Water from the plant brought a number of both solids and particles that dissolve or precipitate. This material is rough and smooth. Often colored turbid water from the factory and high temperature. Water containing toxic and hazardous chemical compounds have the nature of its own. Waste water that is polluted giving 577 features that can be identified visually can be known from turbidity, water color, taste, odor generated and other indications.

While identification in the laboratory, marked by changes in chemical properties of water where water already contains toxic chemicals and hazardous in concentrations that exceed recommended limits. Types of industrial liquid waste include the industries of pulp and rayon, the processing of crumb rubber, palm oil, steel and iron, cooking oil, paper, textiles, kaustiksoda, electro plating, plywood, tapioca flour, canning, dyeing and coloring, meat and others. The amount of waste removed each of these industries depends on a lot of production being generated, and the type of production. Pulp and rayon industries produce waste water as much as 30 m3 per tonne of pulp produced. For fish and seafood industry waste water ranges from 79 m3 to 500 m3 per day; crumb rubber processing industry waste water ranging from 100 m3 to 2000 m3 per day, palm oil processing industry has a waste water: average of 120 m3 per medium-scale day.

Balinese traditional food chicken Betutu

Chicken Betutu used as a serving in religious ceremonies and rituals as well as delicacies and sold. Consumers not only society but also bali foreign guests who come to Bali, especially in certain places such as in hotels and restaurants. Betutu not stored longer lasting. Betutu derived from the word Tunu (fuel) and assembled with the words Be (meat chickens). So that means betutu meat chicken is baked, it's just different from the combustion process with other products. This is the uniqueness of betutu chickens can provide aroma, flavor and distinctive appearance and is second to none in the archipelago. Chicken meat that has been cleaned, plus seasoning (base genep) and then smeared the entire surface of chicken body and partly incorporated in the abdomen cavity.

Then boiled (if necessary) or directly burned. Distinctive aroma emerge due to heating causes water to evaporate, the short-chain fatty meats come increasingly volatile and hot / dry steam increasingly more powerful and delicious aroma. Making chicken betutu currently slightly different to the original cause kerenyahannya less alluring aroma and taste of consumers and the expiration time is reduced.

With regard to the role of traditional foods as a source of nutrients for the human body, yet can be fully utilized, due to the lack of information regarding the efficacy of traditional foods, especially seen from the existing nutrients and non-nutritional compounds (bioactive). Various types of non-nutrient compounds found in foods have the potential for biological activity that is different. Phytochemical compounds that have been reported to have benefits to health is fiber (dietary fiber), an antioxidant, detoxifying compounds, anti-carcinogen, and so forth. Nutrients from the raw materials used in processing traditional foods, some have been reported in the List of Food Composition (DKBM). Benefits are clear on the raw materials are changed during processing, but how these changes for the better or whether it reduced or even lost yet little known.
Betutu chicken every 100 g contain:
• Protein 20.61 g
• Fat 7.82 g
• Carbohydrates 4.54 g
• Energy 170.98 kcal

When viewed from the raw materials used in the process of making this chicken goby that is the first of which is used chicken meat, animal meat is an excellent source for the body, especially as a source of protein is very high. While the benefits for the body some spices that are used to Chicken goby include:
• Onion: function spur enzyme digestion, cure diabetes.
• Garlic: its functions hypertension, antitoksik, blood purifier, laxative menstruation.
• Ginger: function lowering cholesterol.
• galangal: function antitoksik, antifungal, antiseptic.
• Kencur: its function as an anti-cough.
• Kunir: pengelat antibacterial function to launch the blood.
• Tabya bun: function antipyretic, analgesic, antiinflammatory.

The process of making chitosan

Preparation of chitosan from shrimp waste as a natural preservative in food consists of two processes namely deproteinization and demineralization. In the process of deproteinization, soaked dried shrimp waste and then blend until smooth then next sifted soaked in 1M NaOH solution with a ratio of 1: 5 for the shell: the solution was stirred in 1 hour and then heated 90 ° C for 1 hour then cooled washed with water until pH neutral and then dried.

As for the second process is by demineralization. Demineralization is done by way of shrimp waste deproteinization results subsequently soaked in a solution of 1M CH3COOH ratio 10: 1 for the solvent: results deproteinasi then stirred 1 hour and then heated 90 ° C for 1 hour after it is cooled and filtered and then washed with water until neutral pH and then dried until a chitin. Then chitin soaked in 1M NaOH solution perb 20: 1 for the solvent: chitin (the results of demineralization phase) and then stirred 1 hour and then heated 140 ° C for 90 minutes then cooled and filtered and then washed with water until pH neutral and then dried so it will be Chitosan. Chitosan which have become dissolved in 15% acetic acid trade then stirred for 5 minutes and apply a Chitosan is on food.

Chitosan from shrimp waste

Chitosan from shrimp waste can be used as a natural preservative. Chitosan is a modification of chitin that many compounds found in the outer skin of the animal group as shrimp and crab Crustaceae. Antibacterial efficacy of chitosan as a material and its ability to immobilize the bacteria appear to make the chitosan can be used as a food preservative. Inhibition of chitosan against bacteria depends on the concentration of chitosan dissolution. Chitosan is a derivative of chitin polymers, namely byproducts (waste) from industrial processing of fisheries, especially shrimp and crab. Shrimp head waste reached 35% -50% of the total weight of shrimp. Levels of chitin in shrimp weight ranged between 60% -70%, and when processed into chitosan yield of 15% -20%. Shrimp shell containing protein (25% -40%), chitin (15% -20%) and calcium carbonate (45% -50%) (Marganof, 2003). Levels of chitin in shrimp weight bekisar 60% -70% and when processed into chitosan yield of 15% -20% yield. Chitosan, having a shape similar to the cellulose and the difference lies in the chain group C-2. Ability in suppressing the growth of bacteria caused by chitosan has a positively charged poly cation capable of inhibiting the growth of bacteria and fungi (Allan and Hadwiger, 1979 in El Grauth et al. 1991). Chitosan is found in Indonesia is the result of exports from India, Korea and Japan. Indonesia as the country's shrimp provider should be able to process waste into chitosan shrimp produced because it is cheap and relatively easy to manufacture. The waste that much, if not handled properly, will increase the biological oxygen demand and chemical oxygen demand which would adversely affect human health.

Dried chitosan has no melting point. When chitosan is stored in a relatively long period at a temperature of about 100oF, the nature of its solubility and viscosity will change. When chitosan is stored longer in a state of open (it comes in contact with air), there will be a decomposition, the color becomes yellowish and solution viscosity is reduced. This can be described as cotton or paper that is not stable to air, heat and so forth. Chitosan can be used in various fields of biochemistry, medicine or pharmacology, food and nutrition, agriculture, microbiology, waste water treatment, paper industries, textile membrane or film, cosmetics and so forth.
In the shrimp shells, chitin there as mukopoli saccharide binding to inorganic salts, mainly calcium carbonate (CaCO3), proteins and lipids including pigments. Therefore, to obtain chitin from shrimp shells involves protein separation processes (deproteinization) and separation of minerals (demineralization). Meanwhile, to get chitosan followed by deacetylation process. Reaction formation of chitosan from chitin is an amide hydrolysis reaction by an alkaline. Chitin acts as an amide and NaOH as basanya. At first addition reaction, in which the OH groups into the cluster-NHCOCH3 ensued H3COO-group elimination to produce an amide that is chitosan.

Chitosan has the potential to be used as antimicrobial materials, because it contains enzymes lysosim and aminopolysacharida group that can inhibit microbial growth and inhibition efficiency of chitosan against bacteria depends on the concentration of chitosan dissolution. Ability in suppressing the growth of bacteria due to the positively charged chitosan has polikation that could inhibit the growth of bacteria and mold. One mechanism that may occur in food preservation of chitosan molecules have the ability to interact with the compounds on bacterial cell surface and then adsorbed forming a layer (layer), which inhibits cell transport channel so that cells lacking the substance to evolve and lead to cell death. Addition meets the microbiological standards in terms of chemical safety as well as in the process, chitosan is dissolved with dilute acetic acid (1%) to form a homogeneous solution of chitosan is relatively more secure.

Overview of food preservatives

Preservatives and food additives are needed to prevent the activities of microorganisms or prevent decay processes that occur in accordance with the accretion time, so that food quality is always maintained in accordance with customer expectations. Thus the necessary preservative in food processing, but we must still consider the security. Until now, the use of preservatives that do not fit are still common and is increasingly widespread, without regard to their impact on consumer health. According to the Food and Drugs Administration (FDA), a preservative of food safety should consider the amount that may be consumed in foods or quantities of substances that will be formed in food from the use of preservatives. If ingested by humans or animals, including the potential to cause cancer.

Preservatives may not be used to trick consumers by changing the look of food than it should. For example sulphite preservatives containing banned substances used in meat because it can cause the red color in meat that can not be known with certainty whether the meat is fresh meat or was not fresh anymore. Lately, almost every community in Indonesia is experiencing anxiety to eat foods, especially wet food such as noodles, meatballs, and then expands it concerns, the fear of eating fresh fish and salted fish. In fact, fresh or salted fish has been a source of protein that is needed by humans. However, when formalin was stronger then the fear spread throughout the archipelago. The cause of all these concerns not least because the amount of food contained harmful content (poison) in the form of formalin.

The experts confirmed that formalin is not at all preservatives in food and even toxins which are harmful to consume, especially good in small amounts a lot. Case finding of formaldehyde in some food products, not only awaken the public to be more selective and consume food. However, on the other hand it also makes us reconsider how should the use of preservatives in food and other processed products. This raises the discourse of alternative preservatives that are safer for human health.

Coliform bacteria profile

Germs coliform is a large and heterogeneous multitude of germs rod-shaped gram-negative, which is within certain limits similar to Escherichia coli. Coliform bacteria are bacteria good indicator about the presence of fecal contamination (Lawrie, 1985). Based on its origin, coli bacteria group was divided into two groups, namely:

1. Fecal coli-like Escherichia Escherichia really originated from human feces and animal feces.
2. Non-fecal coli, such as Aerobacter and Klebsiella are not derived from human feces, but may come from other sources (Fardiaz, 1989).

Some of the content of nutrients in fish

In the fish can be found compounds that are useful for humans, namely protein, fat, little carbohydrate, vitamins and mineral salts. Protein component is the largest component other than water, because there were quite a lot of the fish is a source of animal protein with huge potential. Of the proteins that exist in fish obtained by various amino acids needed by the body and must be given from the outside because the body can not synthesize, whereas nonessential amino acids can be formed in the body (Rahayu et al., 1992)

Similarly, the fat content of some fish species are also quite high, so that various types of fish are often classified as a good source of fat. Based on fat content, fish were classified into two groups, namely fish fat if fat content is high and bony fish if the fat content low. Although the content of carbohydrates and vitamins in fish may be regarded as very low, but fish can provide these two components. Carbohydrate content contained in fish mostly in the form of polysaccharides, ie glycogen, while vitamin that is in fish that vitamin D and vitamin A.

Rank test for Food Product

Rank test is also called the sorting test. In this test, panelists were asked to make the order of the examples were tested according to different levels of sensory quality. In the sequence level, the distance (interval) between the ladder to the top and bottom are not to be the same. Test rankings different from SCOR test. In this test sorted commodities or from serial numbers. The first sequence is always expressed the highest level, the greater the number down. These figures do not declare scalar quantity but the serial number. In the ranking test, comparative examples are not stated. On the scale of the data can be treated as a measurement value, because it can be retrieved and analyzed the average variance. Data on the test rankings as they are not to be treated as the magnitude and variance can not be analyzed, but still may be made on average. Analysis of variance requires special analysis.

Rank test was used to compare sensory attributes of some samples. Panelists will receive one or more coded samples and asked to sort the intensity of specific product attributes (eg sweetness) from the highest to the lowest (rank). Rank test is a rapid test and can be done simultaneously on several examples. Sensory attributes are considered can an attribute liking (hedonic ranking). This test is an extension of the blend ratio test. Panelists received three or more sample code are asked to rank the intensity of the sample for particular characteristics. Rank test is often used to screen one or two best samples from the sample group and not to actually test all the samples. However, there is no indication of large differences between samples obtained since only be evaluated in relation to each other.

What's Organoleptic Testing for food product

Organoleptic testing have all kinds of ways. Ways that testing can be classified into several groups. The most popular way of testing is the testing group distinctions (different test) and test group selection (preference test). Besides these two test groups, the test also known as scalar and test descriptions. If both the first test is widely used in research, process analysis, and assessment of outcomes, then the last two test groups are widely used in quality control (quality control). Outside the four test groups, there are still other sensory tests, including test here is the consumer. Acceptance test or test group of consumers also called acceptance tests or preference tests. Acceptance testing involves assessment of a person will be a nature or quality of a substance that causes people like themselves. If the test panelists argued distinction suggests that there is a difference without a good impression or not, then the acceptance test panelists express a personal response that is the impression associated with joy or happy or absence of response to sensory nature or quality of the appraisal.

Because it is so subjective that some panelists that extreme like or hate towards a commodity or material, no longer can be used to perform acceptance testing. But this extreme panelists may still be used to assess the differentiation test. If the test is sensitive panelists desired distinction, on acceptance testing can use an inexperienced panelists. In acceptance testing there is no comparison sample or standard sample. If the test panelists are required to remember the distinction comparative examples, then the acceptance test panelists actually forbidden to remember or to compare with samples previously tested. The response must be given immediately and spontaneously, even responses that have been granted may not be withdrawn even when there was doubt. The purpose of acceptance testing is to determine whether a commodity or a specific sensory properties can be accepted by society. In this acceptance test group including favorite test (hedonic), hedonic quality test, rank test, and test scalar.

Several types of antioxidants

Broadly speaking antioxidants as the body's defenses can be divided into 2, namely the exogenous and endogenous antioxidants. Exogenous antioxidants are antioxidants that come from outside the body is of intake of food or natural products that contain antioxidants such as vitamin E, viatamin C, vitamin A and phenolic components. Endogenous antioxidant enzyme known as an intracellular antioxidant contained in the cell.
Based on the nature, function and mechanism of action atioksidan can be classified in 2 major categories namely primary antioxidants and secondary antioxidants (Rajalakshmi & Narasimhan 1996).

1. Primary antioxidants (primary antioxidants) is an antioxidant that works by stopping the chain reaction of free radicals by donating hydrogen or electrons to free radicals and transform into a stable product. The reaction can be seen in the process of delay stages with free radical initiation or propagation phase with peroxy and aloksi.Antioxidants are included in the primary antioxidants such as tocopherols (vitamin E), phenolic compounds such as flavonoids, eugenol, vanillin, gallat, BHT, BHA. Primary antioxidants are more effective at low concentrations, at high concentrations can be prooksidan.
2. Antioxidants secondary (secondary antioxidant) is an antioxidant that is preventing the formation of free radicals, working with prevention or lipid peroxide decomposition to produce a stable final product or not free radicals, does not alter the free radical becomes stable, but as a chelating (chelating) prooksidan metal ( M (n-1)) so that it becomes inactive (MA), to an inactive singlet oxygen, absorbs ultraviolet radiation, they work as oxygen scavenger, usually work synergistically with primary antioxidants. Secondary antioxidants are thiodipropinat, dilauril, distearil ester, EDTA (pengelat metal), binding proteins (transferrin), flavonoids, and inositol olifosfat.
   

Imbalance between the amount of free radicals both ROS and RNS with antioxidants can cause oxidative stress, due to the reactive nature of free raadikal that could result in damage to the cell until the RNA (ribonukleotida acid / ribonucleic acid which is a constituent of genes.

What's Free Radicals (antioxidant) ?

Free radicals is a compound in a free state, which has one or more unpaired electrons that are reactive (Halliwell & Gutteridge 2006). Molecules or atoms are trying to achieve steady state with another electron attractive way to form a new radical. This free radical reactions take place in sequence (cascade reaction) (Haliwell & Gutteridge 1999; Jakus 2002).

According to Halliwell (2006) and Nurmi (2008) there are several types of free radicals. In living systems the majority of free radicals derived from oxygen and its derivatives are known as ROS (Reactive Oxigen Species). ROS is a reactive atoms or molecules derived from oxygen (O2). All free radicals are included in the ROS but not all ROS are free radicals. The other type of free radicals derived from nitrogen, known RNS (Reactive Nitrogen Species), which is known RBS bromine (bromine reactive species) and chlorine are known RCS (reactive chlorine species).
ROS are free radicals such as superoksidase anion (* O2), hydroxyl radical (* OH), alkolsil radicals (RO *), radical peroksil (Roo *), lipid peroxidase (loo *) and non-radical is not H2O2, singlet oxygen (1O2), gipoklorus acid (HOCl) and aldehyde (Halliwell & Gutteridge 2001; Ziyatdhinova et al. 2006).

ROS in biological systems of the body can come from outside the body (exogenous) and internal (endogenous). Exogenous source of free radicals or ROS consists of pulutan, ozone, high concentrations of oxygen and hyperbaric oxygen due to non-ionizing and ionizing irradiation, chemicals, cigarette smoke, toxins, bacteria, pathogens and viruses (Halliwell & Gutteridge 2000; Ziyatdhinova et al. 2006) . Endogenous sources originating from 1) the process of respiration (Lehninger 1993), 2) enzyme xanthine oxidase; 3) On the synthesis of nitric oxide (Haliwell & Gutteridge, 1999; Ziyatdhinova et al. 2006); 4) Reduction of O2 to superoxide from phagocytosis. (Haliwell & Gutteridge 1999; Ziyatdhinova et a. 2006); 5) Fenton reaction and harber-Weiss (Haliwell & Gutteridge 1999); 6) Reaction eikosanoid metabolism; 6) platelet aggregation (Rise-evan et al. 1991; Haliwell & Gutteridge 1999; Nurmi 2008) and 7) apoptotic cells (Roitt & Delves, 2001; Haliwell & Gutteridge 1999).

ROS, RNS can be positive and negative. Its positive qualities play a role in the process of biological functions in a controlled amount (Batish et al. 2006). Negative nature of free radicals (ROS / RNS) can bind directly with membrane lipids, protein structure, enzyme RNA and DNA cross-links intramolekuler forming cells or between molecules that cause damage and decrease in cell biological functions.

In the body there is also a natural defense mechanism against the negative nature of free radicals by endogenous antioxidant enzyme beruapa mentralkan ROS so as not to give a negative nature. Antioxidants itself is a chemical substance in a low number to prevent the oxidation of cellular organelles to minimize cell damage caused by ROS / RNS or oxidative stress (Priyadarsini 2005). According to Train (2003) ankitioksidan is a group of components that can damage the ROS so as to protect or prevent oxidative damage to cells. According to Anon (2002) antioxidant is a chemical component that could delay or slow the rate of lipid oxidation.

Preparations are underway to isolate microbial

Before doing the breeding of microbes (cultivation) can be isolated in advance to obtain isolates. The definition of isolation is the separation of a specific microbial populations from a naturally occurring mixture. So the result of the isolation process is a species (species) of microbes that are considered essential or are called isolates. To learn more about the microbes we need a population of isolates before and to get this population is the process of cultivation. Thus, isolates obtained in significant amounts. Isolate which is used to multiply the number of microorganisms known as inoculum.

Pure culture is a culture (culture) that contain only one species of microbe. While culture is a culture mixture containing more than one species of microbe. There is also the so-called two mixed cultures (two-membered culture) are two species of microbes that accidentally were grown and maintained in such a way as intertwined with each other.

Generally, laboratory work involving various pure cultures so that if other species of microbes that accidentally get into pure culture, the culture is said to have been contaminated. The possibility of laboratory contamination is enormous, because there are microbes everywhere. For example on the skin and the human hand, dust particles in the air, water and so forth. Therefore to maintain the culture remains pure, then the things that must be considered are:

1. All material to be directly related to the microbe must be sterile.
2. All the media used to grow the cells must be sterile
3. No contaminants that enter and grow.

The types of antigens in salmonella bacteria

Salmonella and other species within the family Enterobactericeae have some type of antigen that is :

1. O antigen (somatic)

Consisting of lipopolysaccharide containing glucosamine and present in gram-negative bacterial cell wall. The letter 'O' used comes from the word "ohne haunch" in German language means no film. These antigens are generally not heat resistant, except on some strains. This determines the type of antigen serotype of Salmonella, which has about 65 somatic antigens which are numbered 1 through 65.

2. H antigen (flagella)

Is a protein called flagellin and is not heat resistant. Letter H derives from the German language "haunch" which means the film, which is a feature of the growth of bacteria that have flagella. H antigens can be divided into two specific antigen (phase 1) as initially suspected only found in certain somatic group, and non-specific antigen (phase 2).

3. K Antigen (Capsule)

Derived from the German language "Kapsel" or capsule. These antigens found on the outer surface of bacteria, consisting of polysaccharides, and are not heat resistant. In cells that are still alive, perhaps to cover the K antigen O antigen which is heat resistant, so that the resulting cells were unable to perform agglutination reactions with anti Serum O.

4. Vi antigen (virulent)

Several lines of Salmonella, eg S. thypi, containing a capsule which is virulent antigens expressed in the letter Vi. Vi antigen in Samonella affect the virulence of Salmonella.

Salmonella bacteria Profile

Salmonella bacteria belonging to enteropatogenik. Salmonella is a genus of gram-negative bacteria enterobakteria-sticks that cause typhoid, paratifus, and foodborne illness. Salmonella species can move freely and produce hydrogen sulfide. Salmonella is named after Daniel Edward Salmon, American pathologist, even though his colleague Theobald Smith (famous for its results in anaphylaxis) who first discovered the bacterium in 1885 on the cow's body.

Thypi Salmonella typhus is a cause of disease and the dose that can cause symptoms of infection by S. thypi is 10-4 cells. In addition to this bacterial disease typhoid can also menimbukan enteric fever, septikimia, and gastroenteritis, which is usually characterized by symptoms that typically appear 12-36 hours after the contaminated food. According Supardi and Sukamto (1999), these bacteria are motile and had flagella peritrikus, and can grow at temperatures between 5 - 470C, with optimum temperature 35 - 370C. some vegetative cells of Salmonella thypi still be able to live during frozen storage.

These foods are often contaminated by Salmonella thypi namely eggs and processed products, fish and processed products, chicken, beef, and milk and processed products such as ice cream and cheese (Supardi and Sukamto, 1999).
In the analysis of Salmonella sp using the qualitative test. In a qualitative test can take several steps to expand the number of pathogenic bacteria are making it easier to detect and isolate it. The stages consist of:

1. Phase multiplication (Erichment) : Is to multiply the number of bacteria to be tested, while others inhibited bacterial growth. If necessary this step can be done two phases preenrichment and enrichment. Mediums used in this stage is for Salmonella sp namely cysteine Selenyte F or Selenite Broth.
2. Phase selection : Selective medium is put there so that colonies of bacteria that will be tested easily isolated. Mediums used in this stage is for Salmonella sp ie Bismuth sulfite Agar (BSA) and Slamonella Shigella Agar (SSA).
3. Phase insulation : Separating the bacteria to be tested from other microbes.
4. Primary Identification : Is to differentiate the tested bacteria from other bacteria of different properties.
5. Complete identification : Is to distinguish the tested bacteria from other bacteria are a group with characteristics that are similar.

Identification of Salmonella sp are made to the culture that shows a specific reaction. Salmonella in for TSI (Triple Sugar Iron) and LIM medium (Indole Lysine Motilitiy) or SIM (sulfite Indole Motility).