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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Hasanuddin Journal of Animal Science (HAJAS) ZIRAA'AH MAJALAH ILMIAH PERTANIAN
Mey Angraeni Tamal
Sekolah Tinggi Pertanian Kutai Timur, Kalimantan Timur
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Immunology & microbiology

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Efektivitas air rebusan bawang dayak (Eleutherine palmifolia (L.) Merr) dalam menghambat pertumbuhan bakteri Escherichia coli pada daging sapi Mey Angraeni Tamal; Dhani Aryanto

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i1.1880

Abstract

At this time many food processing used chemical preservatives that can interfered human health. Dayak onion plants was widely used as medicine because they contain antimicrobial substances. Efforts to increase the used of natural preservatives from plants so that plants would be able to replace chemical preservatives. However, this plant had not been used as a natural preservative so there was a need for research to increase knowledge of other benefits, especially as preservatives for stored livestock products. The purpose of this study is to determine the best concentration of boiled water of dayak onion (Eleutherine palmifolia (l.) Merr) to inhibiting the growth of escherichia coli bacteria and how long the meat has been stored is still in good condition at room temperature and how much was the best concentration of boiled water of Dayak onions. The method used was descriptive analysis. The stages of the study were the manufactured of boiled water of dayak onion 0, 10, 20 and 30% w/v, soaked for 15 minutes, packed, storaged at room temperature 22-32 OC and E. coli tested at the Animal Health and Veterinary Public Health Laboratory of Samarinda. The results of the study were boiled water of dayak onion had an effect as an antimicrobial agent at a concentration of 30% w/v, there was a tendency to reduced the number of E. coli bacterial colonies in beef and the best storaged treatment was 1 day.
Test of Sodium Aluminate (Boraks) Content in Bakso in North Sangatta Sub-District (Case Study in Bakso Store) Martha Tiku; Mey Angraeni Tamal; Sanusi Imam
Hasanuddin Journal of Animal Science (HAJAS) Vol. 1 No. 1 (2019)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (508.693 KB) | DOI: 10.20956/hajas.v1i1.6409

Abstract

The purpose of this study was to determine the content of borax in meatballs in North Sangatta District meatball stalls. The method used in this research is descriptive analysis method. The meatball samples used were 270 samples obtained from 30 meatball stalls in North Sangatta and tested at the Animal Health and Veterinary Public Health Laboratory of East Kutai Agriculture Office in East Kalimantan. The test was carried out to find out whether or not the meatball sample contained borax using the borax test kid. If a positive meatball sample contains borax, then the borax test paper will be brownish red while if the negative meatball sample is borax test paper is yellow. The test results showed that all meatball samples were negative (containing no borax). Based on the research it was concluded that the meatballs were not identified to contain borax.
Existence oF Salmonella sp. in Beef Meat In Sangatta, Kutai Timur District Rustam Rustam; Mey Angraeni Tamal; Joni Ariansyah
Hasanuddin Journal of Animal Science (HAJAS) Vol. 1, No. 2 (2019)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v1i2.7450

Abstract

Based on microbiological aspects, product of an animal food safe to be consumption if not contain microbial pathogens, microbial that can cause health problems of humans to whom comsume it, one of the pathogenic bacteria that often found on beef is a salmonella sp. Research aimed to determine the existence of bacteria Salmonella sp from slaughterhouse, abattoir and traditional market in Sangatta East Kutai regency. Parameter research parameter of observation was to determine whether there are bacteria Salmonella sp (positive / negative) on beef samples and how much percentage (%) the existence of Salmonella sp on beef samples. obtained data for each test were analyzed by descriptive approach. Based on research results on 20 beef samples both from slaughterhouses, abattoir, and sold in Sangatta traditional market not indicate the existence of bacteria Salmonella sp (negative), possibility it is because growth of bacteria Salmonella sp still low and does not have the ability to compete with bacteria lactic acid (Streptococcus, Lactobacillus, Aeromonas, Acenetobacter, Pseudomonas) so that growth will be obstructed.
EFEKTIFITAS EKSTRAK BAWANG PUTIH (Allium sativum L) DALAM MENGHAMBAT PERKEMBANGBIAKAN BAKTERI Escherichia coli PADA BAKSO SAPI Mey Anggraeni Tamal; Dhani Aryanto
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 43, No 3 (2018)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v43i3.1531

Abstract

The purpose of this study was to determine the best concentration of garlic extract in inhibiting e coli bacteria proliferation and the best storage time from beef meatballs has been soaked in garlic extract. Deskriptive statistical methods were used by soaking beef meatballs samples in garlic extract with different concentration, namely 0, 20, 40, and 60% for 15 minutes. Then samples are stored at room temperature ranging from 22-31 degrees celcius for 1, 3, and 5 days. The variable observed were e coli bacterial concentration using Total Plate Count (TPC) calculation. The results showed that the best concentration of garlic extract in inhibiting e coli bacterial proliferation was 40% and the best storage time was 1 day but can also be stored for 5 days
PENGARUH KONSENTRASI DAN LAMA PERENDAMAN EKSTRAK DAUN SIRSAK (Annona muricata Linn) TERHADAP KETEBALAN KERABANG DAN PENYUSUTAN BERAT TELUR ITIK Mey Anggraeni Tamal
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 43, No 2 (2018)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v43i2.1288

Abstract

This study aims to determine the effect of time immersion with soursop leaf extract and storage time to the quality of duck eggs namely the thickness of the shell and the shrinkage of the egg weight. The study design was complete randomized design (RAL) factorial pattern with 2 treatment factors ie first factor: soaking for 20 hours and immersion for 40 hours and second factor: level of soursop leaf extract 2% and 4% during storage 0, 7, 14, 21 , 28, 35 and 42 days at room temperature with 3 replications. The result of the analysis based on anova spss analysis known that 28 days storage of different thickness of the shell is very real (P <0.01) at soaking 20 hours and 40 hours while the interaction between soaking and soursop leaf extract concentration is not significantly different as well as 35 days storage there is a significant difference in long soaking (P <0.05) while interaction between soaking time and soursop leaf extract level was also significantly different (P <0.05), while soursop extract level of 2% and 4% was not significantly different (P˃0.05). On shrinkage of egg weight, yield of soaking time significantly different to the shrinkage of egg storage weight 0 days (P <0.05). The shrinking weight of 28 days storage eggs was significantly different at the level of soursop leaf extract of 2% and 4% (P <0.05) while the interaction between soaking and soursop leaf extract was very significantly P <0.01.
Co-Authors Dhani Aryanto Joni Ariansyah Martha Tiku Rustam Rustam Sanusi Imam