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A. Andriani
Indonesian Research Center for Veterinary Sciences, Jl. R.M. Martadinata, Bogor 16114, West Java
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences

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The prevalence of pathogenic bacteria and antimicrobial resistance in milk of Ettawa Grade goat Andriani, A.; Suwito, W.
Journal of the Indonesian Tropical Animal Agriculture Vol 43, No 2 (2018): June
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.43.2.140-148

Abstract

Ettawa Grade (PE) are potentially developed goats to produce milk and meat. Milk is food of animal that is rich in nutrients, but it is a perishable food easily contaminated by microorganisms. Contaminated pathogenic bacteria in milk can decrease the quality and has an organoleptic effect on milk, as well as endangers human health. Milk contaminated with bacteria antimicrobial resistance (AMR) in which is resistant to antibiotics, may adversely affect the response to treatment with antibiotics in humans when suffering from infectious diseases and using antibiotics in therapy. In this study Ettawa Grade's samples of fresh milk and other dairy products were taken from some of the goat farms in Yogyakarta Sleman district. The samples were tested for the presence of pathogenic bacteria and for its resistance to several kinds of antibiotics. In this study 35 Ettawa Grade's samples of fresh milk and other dairy products (fresh milk, milk powder, ice cream, and yoghurt) were taken from some of the goat farms in Sleman district-Yogyakarta. The samples were tested for the presence of pathogenic bacteria and for its resistance to several kinds of antibiotics. The result of the prevalence of pathogenic bacteria in goat fresh milk and other dairy products was 15% Escherichia coli and had multi resistance to multiple antibiotics, namely ampicillin, colistin sulphate, cefixime, kanamycin, oxytetracycline, tetracycline and sulfonamide.
SCREENING FOR ANTIBACTERIAL PROPERTIES OF THREE MEDICINAL PLANTS AGAINST SALMONELLA SP. ISOLATES OBTAINED FROM BROILER CARCASS IN INDONESIA Poeloengan, M.; Andriani, A.
Journal of the Indonesian Tropical Animal Agriculture Vol 38, No 1 (2013): (March)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.38.1.34-40

Abstract

Antibacterial properties of three medicinal plants used widely amongst the native Indonesians, i.e.,sirih (Piper betel), garlic (Allium sativum) and jinten hitam (Nigella sativa) were screened and evaluatedagainst Salmonella sp. isolates. For this purpose, the three plants’ powder, aqueous and ethanol extractswere prepared. The tests’ results demonstrated the three plants’ anti Salmonella sp. activities. In thisconjunction, the aqueous extract of Allium sativum, the ethanol extracts of Nigella sativa, and Piperbetel, consecutively produced 17 mm, 15 mm and 13 mm diameter of bacterial growth inhibition zones.As a comparison, sensitivity tests of three commercial antibiotics, i.e., chloramphenicol, tetracycline,and gentamycin on Salmonella sp. isolates produced 19.7-27.3 mm growth inhibition zones. Garlichaving antimicrobial potential was comparable to the commercial antibiotics, can be used as adecontaminant against Salmonella sp. to maintain the quality of the broiler carcasses and thereforeprolonging the carcass shelf-life.
INHIBITION OF Escherichia coli O157:H7 CONTAMINATION ON CHICKEN MEAT BY NATURAL VINEGAR PREPARED FROM BANANA PEEL AND COCONUT WATER Miskiyah, M.; Juniawati, J.; Andriani, A.
Journal of the Indonesian Tropical Animal Agriculture Vol 41, No 1 (2016): March
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.41.1.21-27

Abstract

The use of vinegar as a natural preservative to inactivate microbial growth in meat was investigated. Vinegar was prepared from banana peel and coconut water, and the efficacy against Escherichia coli O157:H7 was tested. Chicken meat were treated with vinegar solution (equals to 1% acetic acid), acetic acid solutions (1%), and lactic acid solutions (2%), control (distilled water). Samples were soaked with acid solution treatment for 1 minute (1.125:1 w/v; chicken meat: solution treatment). Treated samples were inoculated with E. coli O157:H7 on the surface of the chicken meat, then left for 20 minutes for absorption of bacteria into the meat. Observation was done at 0, 3, 6, 9, and 12 days at low temperature storage, and at 0, 6, 12, 18, 24 hours at room temperature storage. The results showed that banana peel vinegar and coconut water vinegar were effective as natural preservative. In conclusion, the vinegar were potentially inhibited E. coli O157:H7 growth at chicken meat until 12 hours at room temperature storage and 9 days at cold temperatures.
Co-Authors J. Juniawati, J. M. Miskiyah, M. M. Poeloengan W. Suwito