AEB Volume 12, Number 10: October, 2018

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Correlation between Particulate Matter and Microbial Counts in Hospital Operating Rooms

Keng Yinn Wong, Haslinda Mohamed Kamar, Nazri Kamsah, Fazila Mohd Zawawi, Huiyi Tan, Md. Nor Musa, Muhd Suhaimi Deris

Abstract: This article presents the findings of an experimental investigation for evaluating correlative relations between particulate matter and microbial concentrations in seven hospital operating rooms. All of the rooms have a positive pressure differential of more than 7 Pa to the adjacent zones. The operating parameters such as air temperature, room pressure, relative humidity and supply air velocity are in compliance with the ISO Class 7 specifications. The PMS Lasair III 310C particle counter was used to measure four different sizes of particulate matter (PM); namely, PM 1, PM 5, PM 10 and PM 25. A MAS-100ECO microbial air sampler was used to measure the microbial counts. The results confirmed that PM 1 and PM 5 do not have an apparent positive correlation with microbial. The amount of PM 1 has no mutual relationship to microbial level. However, on average, PM 5, PM 10 and PM 25 give small correlation percentages to microbial concentration, namely by 5 %, 10 % and 20 %, respectively.

[ FULL TEXT PDF 1-4 ] DOI: 10.22587/aeb.2018.12.10.1

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Antioxidant Activity of Infertile Egg Residue From The Hatching Industry by Giving Chitosan During Different Storage Periods

Evo Tenri Ubba, Effendi Abustam and Nahariah

Abstract: The number of infertile eggs is quite a lot in the hatchery industry. These eggs are usually removed, but infertile eggs can be sold as consumption eggs and for ingredients in processing food products. However, consumption of infertile eggs is still low in the community. Infertile eggs are susceptible to damage due to warming during the incubation period carried out by the hatchery industry. Damage can be prevented in the presence of antioxidants. Chitosan can act as an antioxidant with the ability to reduce the activity of free radicals. This research aims to analyze the antioxidant activity and physical characteristics of infertile egg residue from the hatching industry that were applied with chitosan during different storage periods. This research was conducted experimentally by using a Completely Randomized Design (CRD) with factorial 4 x 3 and 3 replications each. Each replication used 3 eggs, therefore the number of eggs used is 108 eggs. The results showed that antioxidant activity experienced a decrease as the storage period increased by 3 days 52.92%, 6 days 52.39% and 9 days 50.63%.Chitosan application with a concentration of 0.5% showed an increase in the antioxidant activity of infertile eggs by 52.39% compared to concentrations of 0% (51.63%), 1% (51.86%) and 1.5% (52.04%). Concluded that chitosan antioxidant activity decreased as the storage period increased. The application of chitosan with a concentration of 0.5% showed an increase in the antioxidant activity of infertile egg, compared to other concentrations

[ FULL TEXT PDF 5-8 ] DOI: 10.22587/aeb.2018.12.10.2

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Antioxidant Activity of Sausage by Seasoning Galangal (Alpina Galanga L.) and Lemograss (Cymbopogon citratus)

Nurul Adha, Hikmah M. Aliand and Muhammad Irfan Said

Abstract: Oxidation is one of the important factors that affect the quality of meat products including sausages. To inhibit oxidation, necessary to add material in the processing that act as antioxidants. One of the plants that serve as natural antioxidants is galangal (Alpina galanga L.) and lemograss (Cymbopogon citratus) because the content of flavonoids and phenols very high. This study aimed to determine the effect seasoning of galangal-lemograss(50: 50%) on the antioxidant activity of sausages. The experiment was conducted with completely randomized design with factors such as the type of seasoning (stir-fried and fresh) with the level of addition of galangal-lemograss seasonings (0, 5, 10 and 15%). The results showed that the addition of galangal and lemograss seasonings was able to increase the antioxidant activity of sausages.

[ FULL TEXT PDF 9-11 ] DOI: 10.22587/aeb.2018.12.10.3

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