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All Journal Jurnal Triton Multidiciplinary Output Research for Actual and International Issue (Morfai Journal)
Lili Suryani
Politeknik Pembangunan Pertanian Gowa
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Pola Resistensi Antibiotik Ampisilin dan Tetrasiklin pada Escherichia coli asal Ayam Broiler di Kecamatan Bontomanai, Kabupaten Kepulauan Selayar St. Nur Kalsum Haerin; Sartika Juwita; Lili Suryani
JURNAL TRITON Vol 17 No 1 (2026): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v17i1.1603

Abstract

Resistensi antibiotik pada Escherichia coli merupakan isu kritikal dalam industri peternakan ayam broiler yang terus berkembang. Gen resisten yang terdapat pada isolat Escherichia coli berpotensi mendukung terbentuknya resistansi antibiotik yang semakin kompleks dan berpotensi mengancam peningkatan risiko penyebaran penyakit zoonosis serta kontaminasi produk pangan asal ternak yang tidak terkendali apabila tidak dilakukan pengawasan yang ketat dan berkelanjutan. Penelitian ini bertujuan untuk mengkaji pola resistensi bakteri Escherichia coli terhadap antibiotik ampisilin dan tetrasiklin dari wilayah peternakan ayam broiler Kabupaten Kepulauan Selayar. Sampel penelitian diperoleh dari 15 lokasi peternakan ayam broiler yang tersebar di Kecamatan Bontomanai. Identifikasi bakteri menggunakan metode makroskopis dan mikroskopis. Isolat E. coli yang resistan terhadap antibiotik ampisillin dan tetrasiklin diperoleh dari hasil uji sensitivitas dengan metode difusi cakram Kirby-Bauer. Hasil menunjukkan bahwa seluruh sampel (100%) positif mengandung E. coli, dengan 80% isolat resisten terhadap ampisilin dan 33,33% resisten terhadap tetrasiklin. Temuan ini menyoroti urgensi penerapan regulasi ketat dalam penggunaan antibiotik secara bijak dan rasional di peternakan ayam broiler guna mencegah eskalasi resistensi lebih lanjut. Peningkatan edukasi dan penerapan peternakan berkelanjutan juga diperlukan untuk menekan risiko Antimicrobial Resistance (AMR). Dengan adanya langkah preventif yang konsisten diharapkan keamanan pangan asal ternak dapat terjaga serta kesehatan masyarakat tetap terlindungi secara optimal.
PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK YOGHOURT COW WITH ADDITION LEAF Pandanus FRAGRANT (Pandanus) Amaryllifolius) Muh. Afdanul Irham; Syamsududdin; Muhammad Yunus; Lili Suryani
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 5 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Yogurt is a fermented milk product with high nutritional value and is popular with the public. The addition of pandan leaf extract (Pandanus amaryllifolius Roxb.) can enhance the flavor and provide a natural aroma and color to yogurt. This study aims to determine the effect of adding pandan leaf extract on the physical and organoleptic characteristics of yogurt and to improve the knowledge, skills, and attitudes of Women Farmers Groups (KWT) through extension activities. The study used a Completely Randomized Design (CRD) with four treatments: P0 (without the addition of pandan leaf extract), P1 (10%), P2 (13%), and P3 (16%). The parameters observed included color, taste, aroma, and texture through organoleptic tests. The data were analyzed using analysis of variance (ANOVA), while the effectiveness of the extension was evaluated through pre-test and post-test on 25 members of the Bunga Mawar Women Farmers Group (KWT) in Timbuseng Village, Pattallassang District, Gowa Regency. The results showed that the addition of fragrant pandan leaf extract had a very significant effect (P<0.01) on the physical and organoleptic characteristics of yogurt. Treatment P0 produced the highest scores in color (4.00), taste (3.07), and aroma (2.93), while the best texture was obtained in treatment P2 (3.53). The addition of fragrant pandan leaf extract in high concentrations caused a change in color to a greener color, decreased acidity levels, affected the distinctive aroma of yogurt, and decreased texture stability at the highest concentration. The results of the extension evaluation showed an increase in knowledge from 65.8% to 93%, skills from 50.2% to 81.8%, and attitudes from 62.6% to 84.4%, with an extension effectiveness rate of 66.3%, which is considered effective.
Co-Authors Muh. Afdanul Irham Muhammad Yunus Sartika Juwita St. Nur Kalsum Haerin Syamsududdin