Iodine deficiency disorders (IID) is still a major public health problem in several areas of the world. Especially in developing countries. The problem of iodine decrease or loss in iodized salt and food-stuff during processing is still the a controversial issue, among public, functionary, even the scientist.

The stability of iodine is influenced by the food type, water content and cooking temperature. The objective of this research was to determine the effects of length of storage, relative humidity (RH) and temperature on the stability of iodized salt.

Analysis of iodium was performed using Ion Pair High Perfomance Liquid Chromatography (HPCL). The rate of iodine decrease was influenced by salt origin, temperature, packaging material and RH during storage.

The result of research showed that the percentage of iodate decrease in iodized salt packaged by high density polyethylene (HDPE) were 66.86% and 50.85% during storage for 14 days at temperature of 400C, RH 60% and 100%. Other result showed that the percentage of iodate decrease in iodized salt was 46.51% during storage for 28 days at temperature of 25.50C and RH 60-65%.

reasearcher: Wisnu Cahyadi (Pasundan University)
Key words : Iodine Deficiency Disorders, stability of iodized salt, ion pair-HPLC

The purpose of the research was to purify and characterize protease from pathogenic bacteria Pseudomonas aeruginosa. The bacteria were grown in media containing triptone 1%, NaCl 1% and Yeast extract 0.5%. protease of Pseudomonas aeruginosa was purified using column chromatography with Sephadex G-100 gel.

There were three peaks of enzyme protein, which were detected on fractions 14,17 and 30. the optimum pH of the extracelluler protease from Pseudomonas aeruginosa was 8. The optimum temperature of Pseudomonas aeruginosa was 300C. Fe3+ (1dan 5 mM) was strong activator and Co 2+ was strong inhibitor.

Study on the effect of metals ion and specific inhibitors indicated that protease from Pseudomonas aeruginosa was serin metaloprotease. The apparent moleculer weights, as determined by SDS-PAGE and zymogram technique, 36 kD and 42 kD.

research team: Ace Baekhari, Maggy T. Suhartono, Nurheni Sri Palupi, and Tati Nurhayati

Key word : Protease, characterization, purification, pathogenic bacteria P. aeruginosa

Red chili is an important food ingredient which may not be always self, when obtained from the market. The aims of the study was to evaluate the safety and shelf life of red chili paste.

Based on survey conducted with 20 vendors in Bogor, reasearchers found red chili paste in generally composed of red chili, water, and NaCl. About 75% of the vendors claimed that their red chili paste not sold in the first market day is stored in a plastic container at room temperature and resold for the next day. They claimed that their red chili paste can be stored for 2-8 days.

The red chili paste showed moisture content of 71.6-86.8% (w/wb), pH 4.7-6.9% (w/w). About 33.3% of them positively contained excessive amount of sodium benzoate and 36% of them contained Rhodamin B which is prohibited as food coloring. From the microbiological side, the red chili paste contained 9.5 x 10 3 - 3.8 x 105cfu/g mould and yeast; 1.2 x 103 - 5.6 x 104 cfu/f spore forming bacteria; 5.2 x 102- 1.2 x 104 cfu/g S. aureus; <3 – 205 MPN/g coliform; and 6.25% samples positively contained E. coli.

This result suggested the need to improve the hygiene practices to reduce the microbial / exposure, and control of food additives use (Rhodamin B colorant and sodium benzoate). Red chili paste containing 6% NaCl can be stored for 2 days while those containing 500 and 1000 ppm sodium benzoate can be stored for 5 and 12 days. This result suggested that use of legal appropriate dose of sodium benzoate can prolog shelf life without endanger the consumer.

Researchers: Rosaria and Winiati P. Rahayu

Key words: red chili paste, sodium benzoate, Rhodamin B, microbial exposure, storage.