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All Journal Jurnal Floratek Proceedings of Annual International Conference Syiah Kuala University - Social Sciences Chapter AGROEKOTEKNOLOGI Jurnal EduBio Tropika SEL Jurnal Penelitian Kesehatan Jurnal Ilmiah Mahasiswa Veteriner JIM Pendididikan Bahasa dan Sastra Indonesia Jurnal Ilmiah Mahasiswa Pendidikan Jasmani, Kesehatan dan Rekreasi AGRINULA: Jurnal Agroteknologi dan Perkebunan Budapest International Research and Critics in Linguistics and Education Journal (Birle Journal) Proceeding International Seminar of Islamic Studies The International Journal of Tropical Veterinary and Biomedical Research Science of Management and Students Research Journal (SMS) Jurnal Medika Veterinaria

Razali Razali

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PERBEDAAN LAMA PENYIMPANAN TELUR ITIK ASIN MENTAH TERHADAP JUMLAH Pseudomonas sp. The effect of duration of storage duration of raw salted eggs to the amount of Pseudomonas sp. Rizka Novidar; Rastina Rastina; Razali Razali
JURNAL ILMIAH MAHASISWA VETERINER Vol 2, No 3 (2018): MEI - JULI
Publisher : JURNAL ILMIAH MAHASISWA VETERINER

ABSTRAKPenelitian ini bertujuan untuk mengetahui lamanya penyimpanan telur itik asin mentah terhadap jumlah Pseudomonas sp. Penelitian ini menggunakan telur itik asin mentah sebanyak 24 butir. Pemeriksaan dilakukan dengan metode Standar Plate Count (SPC) dengan menggunakan media Pseudomonas Agar Base (PAB). Data hasil penelitian dianalisis dengan menggunakan uji t. Penelitian ini menunjukkan bahwa jumlah Pseudomonas sp. pada penyimpanan minggu kesatu memiliki rata–rata sebanyak 38,58 ± 37,75 CFU/ml, sedangkan penyimpanan pada minggu kedua memiliki rata–rata sebanyak 24,58 ± 31,64CFU/ml. Hasil analisis menunjukkan bahwa jumlah Pseudomonas sp. pada telur itik asin mentah yang disimpan pada minggu kesatu dan minggu kedua berbeda secara nyata (P 0,05) dari hasil penelitian disimpulkan bahwa penyimpanan telur itik asin mentah pada minggu kedua dapat menurunkan jumlah Pseudomonas sp.Kata kunci: telur asin mentah, Pseudomonas sp. ABSTRACTThis study aimed to determine the effect of long storage of salted raw salted eggs to total of Pseudomonas sp. This study used 24 raw salted duck eggs. The examination was conduction done by Standard Plate Count (SPC) method by using Pseudomonas Agar Base (PAB). Data of this research was analyzed by t-test. This study showed that the total of Pseudomonas sp. in the first week of storage had an average of 38.58 ± 37.75 CFU / ml, while in the second week had an average of 24.58 ± 31.64 CFU / ml. The results showed that the total of Pseudomonas sp. in salted raw salted eggs stored in the first week and second week was significantly different (P 0.05), the number of Pseudomonas sp.in the second week was deviased it can be concluded that the addition of salt to raw eggs had the ablity to suppress the growth of Pseudomonas sp.Keywords: salted raw eggs, Pseudomonas sp.

DAYA PENGEMPUKAN EKSTRAK DAUN PEPAYA (Carica papaya) DAN EKSTRAK BUAH NANAS (Ananas comosus) TERHADAP DAGING PAHA AYAM KAMPUNG DINILAI DARI DAYA PUTUS DAN GAMBARAN MIKROSKOPIS(leaf extract Papaya (Carica papaya) and fruit extract pineapple (Ananas comosus) ser tenderness on meat chicken thigh village of power rated Drop overview and Microskopic) lismawati lismawati; Razali Razali; T Reza Ferasyi
JURNAL ILMIAH MAHASISWA VETERINER Vol 1, No 4 (2017): AGUSTUS-OKTOBER
Publisher : JURNAL ILMIAH MAHASISWA VETERINER

ABSTRAKPenelitian ini bertujuan mengetahui pengaruh pemberian ekstrak daun pepaya (Carica papaya) dan ekstrak buah nanas (Ananas comosus) terhadap nilai daya putus dan gambaran mikroskopis. Penelitian ini menggunakan 6 sampel paha ayam kampung berumur 2 tahun yang diberikan ekstrak daun pepaya ekstrak buah nanas dan kontrol. Metode yang dipakai adalah organ paha ayam dalam bentuk ukuran potongan 1x2 cm direndam dalam larutan ekstrak kemudian diproses secara histotekhnik. Analisis dilakukan secara deskriptif yaitu dengan membandingkan hasil ketiga perbandingan tersebut. Penentuan nilai daya putus dilakukan secara panelis. Dari hasil penelitian daya putus didapat bahwa daging paha ayam yang diberikan ekstrak buah nanas sangat mudah digigit (+++), ekstrak daun pepaya mudah digigit (++) dan yang kontrol tidak mudah digigit (+). Hasil gambaran mikroskopis terlihat bahwa jaringan ikat dan serabut otot yang diberikan ekstrak buah nanas sangat renggang, yang diberikan ekstrak daun pepaya sedikit merenggang dan yang tanpa ekstrak serabut otot dan jaringan ikatnya tetap. Dapat disimpulkan bahwa ekstrak buah nanas memiliki kemampuan lebih baik dan lebih kuat dibandingkan dengan ekstrak daun pepaya.This study aimed to determine the effect of papaya extract (Carica papaya) and extract of pineapple (Ananas comosus) against the value of breaking and microscopic appearance. This study used chicken thighs 6 samples were 2 years old were given extracts of papaya, pineapple and fruit extracts (control). The method used was immersed in a solution organ extracts then processed histotekhnik. The analysis was done descriptively by comparing the third result of the comparison. Determining the value of breaking conducted panelists from power breaking research results that chicken thigh meat given pineapple extract very easily bitten (+++), papaya extract easily bitten (++) and the controls are not easily bitten (+). The results of microscopic picture showsed that the connective tissue and muscle fibers were given extracts of pineapple is very tenuous, given papaya extract a little stretched and without extract muscle fibers and connective tissue to normal. It can be concluded that the extract of pineapple have better skills and more powerful in comparison with papaya extract.

PERBEDAAN JUMLAH CEMARAN MIKROBA PADA TELUR AYAM YANG DISIMPAN PADA RAK PINTU LEMARI ES DAN DALAM LEMARI ES (Differences In Number Of Microbial Contamination In Eggs Stored On The Door Shelves And In The Refrigerator) ainun naim; razali razali; rastina rastina
JURNAL ILMIAH MAHASISWA VETERINER Vol 1, No 4 (2017): AGUSTUS-OKTOBER
Publisher : JURNAL ILMIAH MAHASISWA VETERINER

Penelitian ini bertujuan mengetahui pengaruh tempat penyimpanan telur terhadap jumlah cemaran mikroba. Posisi penyimpanan telur dilakukan pada dua tempat yaitu pada rak pintu lemari es dan di dalam lemari es. Penelitian ini menggunakan 42 butir telur ayam ras berumur 2-3 hari, sebanyak 21 butir di tempatkan pada rak pintu lemari es dan 21 butir telur di tempatkan di dalam lemari es. Perlakuan buka tutup dilakukan 3,6 dan 9 kali perhari selama satu minggu. Setiap hari diperiksa yaitu jumlah Total Plate Count (TPC) untuk satu butir telur. Data yang didapat adalah Angka Lempeng Lotal (ALT) kerabang telur dan isi telur (cfu/gr) perhari sampai satu minggu. Hasil penelitian menunjukkan bahwa ALT pada telur yang disimpan pada rak pintu lemari es dan dalam lemari es yang dibuka tutup 3,6 dan 9 kali sehari adalah sama. Jumlah ALT pada hari pertama masih dibawah Standar Nasional Indonesia (SNI). Dapat disimpulkan bahwa nilai ALT pada telur yang disimpan pada rak pintu lemari es dan di dalam lemari es relative sama baik pada isi maupun pada kerabang telur.The aim of this research was to find out the effect of eggs position storage on the total microbial count. The eggs position storage was conducted in two places that were on the door shelf and inside shelf of refrigerator. This research used 42 eggs of 2 to 3 days old chicken. A total of 21 eggs were stored at the door shelf and 21 other inside the refrigerator which opened and closed 3, 6 and 9 times per day for one week. Every day in the check that is Total Plate Count (TPC) for one egg. The data obtained is the TPC of both shell anda white and yello eggs (cfu/gram) per day until one week. The results showed that long on eggs stored on the refrigerator door and in the refrigerator opened 3,6 dan 9 times a day. The first day is still below the SNI It can be concluded that the value of TPC on eggs stored on the refrigerator door and in the refrigerator is relatively the same both on the contents and on the eggshell.

HUBUNGAN ANTARA DRIP LOSS (The correlation between drip loss ) DENGAN ANGKA LEMPENG TOTAL (with total plate count ) MUSCULUS LONGISSIMUS DORSI (the musculus longisimus dorsi) TERHADAP DAYA SIMPAN DAGING SAPI ACEH (on the shelf life of aceh beef) Ade widya yunanda; Razali Razali; Fadli A Gani; Cut Dahlia Iskandar; Ismail Ismail; Muslim Akmal
JURNAL ILMIAH MAHASISWA VETERINER Vol 4, No 3 (2020): MEI-JULI
Publisher : JURNAL ILMIAH MAHASISWA VETERINER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/jim vet..v4i3.15152

ABSTRAKMusculus Longissimus dorsi merupakan otot yang memiliki kadar lemak tinggi namun kadar protein rendah. Penelitian ini bertujuan untuk mendapatkan informasi ilmiah mengenai hubungan drip loss dengan Angka Lempeng Total (ALT) pada Musculus Longissimus dorsi terhadap daya simpan daging sapi aceh. Sampel yang digunakan 7 karkas sapi aceh jantan bagian Musculus Longissimus dorsi yang diambil pada pagi hari dimasukkan kedalam plastik steril dan dibawa ke Laboratorium Kesehatan Masyarakat Veteriner Fakultas Kedokteran Hewan Universitas Syiah Kuala untuk diperiksa drip loss dan ALT pada hari yang sama. Hasil penelitian menunjukkan nilai drip loss masing-masing 7,3; 10,3; 7,1; 7,2; 11,3; 14,6; 19,7 % dan ALT masing-masing 8 x ; 4 x ; 2,9 x; 3,2 x ; 3,3 x ; 4,1 x ; 7 x cfu/gram. Disimpulkan bahwa semakin tinggi nilai drip loss maka semakin tinggi ALT yang didapatkan pada Musculus Longissimus dorsi sapi aceh, sehingga penurunan daya simpan.Kata Kunci: Sapi aceh, Musculus Longissimus dorsi, Drip Loss, Angka Lempeng Total (ALT)ABSTRACT Musculus Longissimus dorsi is a muscle that has high fat content but low protein content. The aim of this research was to obtain scientific information about the relationship between drip loss with Total Plate Count (ALT) Musculus Longissimus dorsi on the shelf life of aceh beef. Samples used were 7 carcasses of aceh male cow in the part of Musculus Longissimus dorsi which were taken in the morning were put into sterile plastic and were brought to the Veterinary Public Health Laboratory of the Faculty of Veterinary Medicine, Syiah Kuala University to be examined for drip loss and ALT on the same day. The results showed the value of each drip loss 7,3; 10,3; 7,1; 7,2; 11,3; 14,6; 19,7% and ALT respectively 8 x ; 4 x ; 3,2 x; 2,9 x ; 3,3 x ; 4,1 x ; 7 x cfu/gram. It was concluded that the higher the value of drip loss, the higher the ALT obtained in Musculus Longissimus dorsi of aceh beef, thereby decreasing its shelf life.Keywords: Aceh cow, Musculus Longissimus dorsi, Drip Loss, Total Plate Count (ALT)

JUMLAH CEMARAN BAKTERI Escherichia coli PADA DAGING KAMBING DI PASAR TRADISIONAL KOTA BANDA ACEH The Amount Of Bacteria Escherichia coli Feed On Goat Meat At Traditional Market Banda Aceh City Della Miranti; ismail ismail; razali razali
JURNAL ILMIAH MAHASISWA VETERINER Vol 1, No 4 (2017): AGUSTUS-OKTOBER
Publisher : JURNAL ILMIAH MAHASISWA VETERINER

Penelitian ini bertujuan untuk mengetahui jumlah cemaran bakteri Escherichia coli pada daging kambing di pasar tradisional kota Banda Aceh. Sampel penelitian adalah berasal dari bagian daging paha atas. Pengambilan sampel dilakukan secara acak di 5 pasar tradisional kota Banda Aceh, yaitu Pasar Peunayong, Pasar Beurawe, Pasar Seutui, Pasar Ulee Kareng, dan Pasar Gampong Baru. Setiap pedagang diambil satu sampel bagian daging paha atas dan dimasukkan kedalam plastik steril lalu dimasukkan kedalam kotak pendingin. Metode Pengujian dilakukan melalu identifikasi di laboratorium dengan metode hitungan cawan total/Total Plate Count. Identifikasi E.coli menggunakan media selektif dengan metode dari agar khusus Eosin Methylen Blue Agar. Data yang diperoleh dianalisis secara deskriptif. Dari hasil penelitian didapat bahwa jumlah bakteri Escherichia coli pada daging kambing di pasar Peunayong adalah 2,5 x 102, pasar Beurawe adalah negatif, pasar Gampong Baru adalah 2,8 x 102, pasar Seutui adalah 4,9 x 102 dan pasar Ulee Kareng adalah 3,5 x 102. Semua sampel daging kambing tercemar Escherichia coli, yang memperlihatkan perubahan koloni berwarna metalik kehijauan pada Eosin Methylen Blue Agar. Dari penelitian ini dapat disimpulkan jumlah cemaran bakteri pada daging kambing pada pasar tradisional di Banda Aceh besar tidak memenuhi standar SNI. SNI 01-7388-2009.This study aims to determine the amount of contamination of Escherichia coli bacteria in goat meat in the traditional market of Banda Aceh city. The study sample was derived from the upper thigh meat section. Sampling was conducted randomly in 5 traditional markets of Banda Aceh, namely Peunayong Market, Beurawe Market, Seutui Market, Ulee Kareng Market, and Pasar Gampong Baru. Each merchant picked up a sample of the upper thigh meat section and inserted into a sterile plastic then inserted into the cooler. Testing method is done through the identification in the laboratory with the Total Plate Count method. Identification of E.coli using selective media with a method of special agar Eosin Methylen Blue Agar. The data obtained were analyzed descriptively. From the research results, it is found that the number of Escherichia coli bacteria in goat meat in Peunayong market is 2.5 x 102, Beurawe market is negative, New Gampong market is 2.8 x 102, Seutui market is 4.9 x 102 and Ulee Kareng market is 3.5 x 102. All samples of mutton contaminated Escherichia coli, which showed a greenish-colored colony change in Eosin Methylen Blue Agar. From this research, it can be concluded that the amount of bacteria contamination in goat meat in traditional market in Banda Aceh does not meet the standard of SNI. SNI 01-7388-2009. This study aims to determine the amount of contamination of Escherichia coli bacteria in goat meat in the traditional market of Banda Aceh city. The study sample was derived from the upper thigh meat section. Sampling was conducted randomly in 5 traditional markets of Banda Aceh, namely Peunayong Market, Beurawe Market, Seutui Market, Ulee Kareng Market, and Pasar Gampong Baru. Each merchant picked up a sample of the upper thigh meat section and inserted into a sterile plastic then inserted into the cooler. Testing method is done through the identification in the laboratory with the Total Plate Count method. Identification of E.coli using selective media with a method of special agar Eosin Methylen Blue Agar. The data obtained were analyzed descriptively. From the research results, it is found that the number of Escherichia coli bacteria in goat meat in Peunayong market is 2.5 x 102, Beurawe market is negative, New Gampong market is 2.8 x 102, Seutui market is 4.9 x 102 and Ulee Kareng market is 3.5 x 102. All samples of mutton contaminated Escherichia coli, which showed a greenish-colored colony change in Eosin Methylen Blue Agar. From this research, it can be concluded that the amount of bacteria contamination in goat meat in traditional market in Banda Aceh does not meet the standard of SNI. SNI 01-7388-2009.

PENGARUH PEMBERIAN INFUSA KULIT PISANG RAJA (Musa paradisiaca var Raja) TERHADAP JUMLAH TOTAL CEMARAN BAKTERI PADA DAGING KAMBING (The Effect of Raja Banana Peel (Musa paradisiaca var Raja) Infusion on Total Amount of Bacterial Contamination in Goat Meat) Desi Ramadhani; Razali Razali; T Zahrial Helmi; Rinidar Rinidar; Erina Erina; Sugito Sugito
JURNAL ILMIAH MAHASISWA VETERINER Vol 4, No 3 (2020): MEI-JULI
Publisher : JURNAL ILMIAH MAHASISWA VETERINER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/jim vet..v4i3.15142

ABSTRAKKulit dari pisang raja (Musa paradisiaca var Raja) merupakan bagian dari salah satu tanaman yang mengandung antibakteri. Tujuan penelitian ini untuk mengetahui pengaruh pemberian infusa kulit pisang raja terhadap penurunan jumlah total cemaran bakteri pada daging kambing. Penelitian ini dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 5 kelompok perlakuan K1 (kontrol negatif), K2, K3, K4, dan K5 dengan persentase infusa masing-masing 20%, 40%, 60%, dan 80%, dan 4 ulangan. Parameter yang diamati yaitu jumlah koloni bakteri yang dapat dihitung pada media Plate Count Agar (PCA) dengan menggunakan metode Total Plate Count (TPC). Data jumlah total cemaran bakteri dianalisis secara kuantitatif serta dilanjutkan dengan uji Duncan taraf 0,05. Hasil penelitian didapatkan rata-rata jumlah total cemaran bakteri pada setiap kelompok perlakuan K1, K2, K3, K4 dan K5 berturut-turut adalah 1,82x105, 1,50x105, 1,25x105, 0,45x105, dan 0,12x105(cfu/g). Penurunan jumlah total cemaran bakteri secara signifikan terjadi pada K5 (80%). Dari hasil penelitian disimpulkan bahwa pemberian infusa kulit pisang raja (Musa paradisiaca var Raja) berpengaruh terhadap penurunan jumlah total cemaran bakteri pada daging kambing.Kata kunci: Infusa, kulit pisang raja, daging kambing, dan koloni bakteri.ABSTRACT The peel of Raja Banana (Musa paradisiaca var Raja) is part of one the plant that contains antibacterial properties. The purpose of this study is to determine the effect of Raja banana peels infusion to decrease the total amount of bacterial contamination in goat meat. This was an experimental by using a completely randomized design with one way 5 treatment groups K1 (control negative), K2, K3, K4, and K5 are 20%, 40%, 60%, and 80%, 4 repeat. The parameters observed were the number of bacterial colonies that could be counted on the Plate Count Agar (PCA) media using the Total Plate Count (TPC) method. Data on the total amount of bacterial contamination were analyzed quantitatively and continued with the Duncan test at the 0.05 level. The results showed the average total number of bacterial contamination in each treatment group K1, K2, K3, K4 and K5 consecutived was 1.82x105, 1.50x105, 1.25x105, 0.45x105, and 0.12x105(cfu/g). Significant reduction in the total amount of bacterial contamination was found in K5 (80%). From the results of the study it can be concluded that the administration of Raja Banana peel infusion (Musa paradisiaca var Raja) has an effect on reducing the total amount of bacterial contamination in goat meat.Keywords: Infusion, raja banana peel, goat meat, and bacterial colonies.

Jumlah Cemaran Mikroba dan Nilai Organoleptik Ikan Tongkol (Euthynnus affinis) Ria Apriani; Teuku Reza Ferasyi; Razali Razali
JURNAL ILMIAH MAHASISWA VETERINER Vol 1, No 3 (2017): MEI - JULI
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ABSTRAKPenelitian ini bertujuan mengetahui jumlah cemaran mikroba dan nilai organoleptik ikan tongkol (Euthynnus affinis). Penelitian dimulai dengan pengambilan sampel ikan tongkol secara acak di Pasar Peunayong dan TPI Lampulo Kota Banda Aceh. Pengambilan ikan tongkol dilakukan dua kali dalam sehari, yakni pada waktu pagi hari (pukul 07.00-09.00 WIB) dan waktu sore hari (pukul 16.00-18.00 WIB). Ikan kemudian disimpan dalam wadah steril dan selanjutnya dibawa ke Laboratorium Kesehatan Masyarakat Veteriner (Kesmavet) Fakultas Kedokteran Hewan Universitas Syiah Kuala. Sampel ikan tongkol dianalisis nilai organoleptiknya yakni kenampakan (terdiri dari mata, insang dan lendir), bau, sayatan daging dan tekstur secara kualitatif oleh 14 orang responden. Selanjutnya sampel-sampel tersebut juga diperiksa jumlah cemaran mikroba menggunakan metode Total Plate Count (TPC). Hasil penelitian ditemukan bahwa jumlah cemaran mikroba pagi hari (1,2 x 10⁴) lebih rendah dibandingkan dengan jumlah cemaran mikroba sore hari (3,9 x 10⁴). Rata-rata nilai organoleptik ikan tongkol pada pengambilan pagi dan sore hari adalah kriteria ikan segar. Disimpulkan bahwa jumlah cemaran pada ikan tongkol yang dijual pagi dan sore hari di bawah standar SNI (Standar Nasional Indonesia). Jumlah cemaran mikroba pada ikan tongkol yang dijual pagi hari lebih rendah (1,2x10⁴ CFU/gr) dibanding sore hari (3,9x10⁴ CFU/gr) dengan kriteria ikan dalam kondisi segar dengan rata-rata nilai organoleptik 7.ABSTRACTThis research aims to investigate of microbial contamination numbers and organoleptic value of tuna fish (Euthynnus affinis). The research started was conducted by obtaining random sample of tuna fish in Peunayong Market and TPI Lampulo, Banda Aceh. The tuna fish was obtained twice a day, in the morning (07.00-09.00 a.m.) and in the afternoon (16.00-18.00 p.m.). The obtained fish then stored in a sterile container and later was carried to Veterinary Public Health Laboratory (Kesmavet) of Veterinary Faculty, Syiah Kuala University. The tuna fish sample was analysed qualitatively for its organoleptic values of appearance (consisted of eyes, the gills and mucus), odours, cuts and texture by 14 respondents. Furthermore, those samples were also examined for its microbial contamination level by using Total Plate Count (TPC) method. This research found that the number of microbial contamination from the fish that took in the morning (1,2 x 10⁴) are less than the fish that took in the afternoon (3,9 x 10⁴). The average organoleptics value of the tuna fish that took in the morning and afternoon categorized in fresh criteria. It was concluded that the contamination numbers of tuna fish that sold in the morning and in the afternoon are under Indonesia National Standard (SNI). Microbial Contamination numbers of tuna fish that sold in the morning was less then the tuna fish that sold in the afternoon and categorized in fresh criteria with an average organoleptic value of 7.

ANALISIS KADAR LEMAK SUSU KAMBING PERANAKAN ETAWA SEBELUM DAN SESUDAH DIPASTEURISASI DI PETERNAKAN LAMNYONG KOTA BANDA ACEH (Analysis Of Milk Fat Content Ettawa Before And After Pasteurization At The Farm Lamnyong Banda Aceh) Mirza Yusa; ismail ismail; razali razali; t reza ferasyi; safruddin safruddin; budianto panjaitan
JURNAL ILMIAH MAHASISWA VETERINER Vol 2, No 1 (2017): NOVEMBER - JANUARI
Publisher : JURNAL ILMIAH MAHASISWA VETERINER

ABSTRAKSusu kambing segar bersifat mudah rusak dan memerlukan penanganan pasca panen dan pengolahan yang cepat dan memadai. Pasteurisasi adalah perlakuan yang diberikan terhadap susu segar supaya tidak cepat rusak. Penelitian ini bertujuan untuk mengetahui dan memberikan informasi kepada masyarakat tentang kadar lemak susu kambing peranakan Etawa di peternakan Lamnyong Kota Banda Aceh sebelum dan sesudah dipasterusisasi. Penelitian ini dilakukan dengan metode Gerber dengan pasteurisasi suhu rendah waktu lama (low temperature long time /LTLT = 62 0C – 65 0C ). Penelitian ini dilakukan dengan analisis deskriptif dengan masing-masing 6 kali ulangan sehingga mendapatkan hasil yang akurat. Berdasarkan hasil penelitian memperlihatkan kadar lemak susu segar sebelum dan sesudah dipasteurisasi terdapat perbedaan. Susu yang diberi perlakuan pasteurisasi memiliki kadar lemak 5% dan susu tidak diberi perlakuan atau tidak dipasteurisasi memiliki kadar lemak 4,5%. Hal ini terjadi karena setelah dilakukan pasteurisasi susu terjadi penguapan komponen-komponenya sehingga kadar lemak susu cenderung meningkat. ABSTRACTFresh goat's milk is easily damaged and requires quick and adequate post-harvest handling and processing. Pasteurization is the treatment given to fresh milk so as not to be damaged quickly. This study aims to find out and provide information to the public about the fat content of goat milk Ettawa breeding Lamnyong Banda Aceh before and after the pasteurized. This research was done by Gerber method and using pasteurization method with low temperature long time (LTLT = 62 0C - 65 0C).This research was conducted with descriptive analysis with 6 replication so that get accurate result. Based on the results of the study showed that fresh milk fat content before and after dipasteurisasi there is a difference Milk treated with pasteurization has 5% fat content and milk is not treated or not pasteurized has a fat content of 4.5%. This happens because after milk pasteurization occurs evaporation of its components so that milk fat content tends to increase.

UJI RESISTENSI SALMONELLA sp YANG DIISOLASI DARI AIR DI LINGKUNGAN KANDANG TERNAK SAPI ACEH (Resistence of Salmonella sp Isolated From the Water Surrounding Aceh Cattle Houses) Fitri Wulan Sari; Teuku Reza Ferasyi; Razali Razali; Erina Erina; Abdullah Hamzah; Rinidar Rinidar; M Daud AK
JURNAL ILMIAH MAHASISWA VETERINER Vol 5, No 2 (2021): FEBRUARI-APRIL
Publisher : JURNAL ILMIAH MAHASISWA VETERINER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/jim vet..v5i2.10765

ABSTRAKPemakaian antibiotik yang tidak tepat dapat menyebabkan kegagalan dalam pengobatan dan dapat juga terjadi residu dalam bahan makanan asal hewan. Salmonella merupakan salah satu jenis bakteri berbahaya bagi hewan dan manusia. Terkait dengan persoalan tersebut maka dilakukan isolasi Salmonella sp dari air didalam kran, air di dalam bak penampungan dan air genangan didalam kandang ternak sapi aceh di Aceh Besar. Isolasi tersebut dilanjutkan dengan pengujian resistensi terhadap 6 antibiotik yaitu eritromisin, tetrasiklin, streptomisin, kloramfenikol, penisilin, dan amoksisilin dengan menggunakan metode Kirby Bauer pada media Mueller Hinton Agar (MHA). Hasil penelitian menunjukan terjadinya resistensi terhadap eritromisin, penisillin, streptomisin, dan tetrasiklin berturut-turut sebesar 100%, 100%, 89%, dan 11%. Namun tidak terjadi resistensi terhadap amoksisilin, dan kloramfenikol. Dengan demikian dapat disimpulkan bahwa bakteri Salmonella sp yang diisolasi dari air di sekitar kandang sapi aceh resisten terhadap 4 jenis antibiotik.Kata kunci : Resistensi antibiotik, Salmonella sp, air, sapi aceh. ABSTRACTUse of antibiotic inappropriate can cause failure in treatment and residues in food from animals. Salmonella is one of the type of hazard bacteria to animal and human. Regarding this issue, Salmonella sp were isolated from water in the faucet, water in the shelter, and puddle water in the aceh cattle cage in Aceh Besar. The isolated was followed by resistance tested of 6 antibiotics, that were eritromisin, tetrasiklin, streptomisin, chloramphenicol, penicillin and amoxicillin using Kirby Bauer method on Mueller-Hinton Agar. The results showed a resistance to eritromisin, penicillin, streptomisin, and tetrasiklin at 100%, 100%, 89%, and 11%. However there was no resistance to amoxicillin and chloramphenicol. Therefore, it can be concluded that Salmonella sp bacteria that isolated from water in the water surrounding aceh cattle houses resistance on 4 type of antibiotic.Keywords: Antibiotic resistance, Salmonella sp, water, aceh cattle.

PEMERIKSAAN CEMARAN FORMALIN DAN MIKROBA PADA BAKSO YANG DIJUAL DI BEBERAPA TEMPAT DI KOTA LANGSA (The Examination of Formalin and Microbial Contents on Meatballs of Several Places in Langsa City) Nursyafriani Gusna Nasution; Teuku Reza Ferasyi; Razali Razali
JURNAL ILMIAH MAHASISWA VETERINER Vol 2, No 3 (2018): MEI - JULI
Publisher : JURNAL ILMIAH MAHASISWA VETERINER

ABSTRAKPenelitian ini bertujuan untuk mendeteksi kandungan formalin dan cemaran mikroba pada bakso di Kota Langsa. Sampel yang digunakan yaitu bakso daging yang berasal dari 23 pedagang bakso yang dijual di beberapa tempat di Kota Langsa. Pemeriksaan formalin dilakukan dengan menggunakan reagen Fenilhidrazin 0,5%, Sodium Nitroprusit 5%, dan NaOH 10%. Hasil positif yang diamati pada pemeriksaan formalin ditandai dengan perubahan warna larutan menjadi warna kehijauan. Pemeriksaan cemaran mikroba dilakukan dengan metode Total Plate Count (TPC). Jumlah koloni bakteri yang didapat dihitung antara 30-300 koloni bakteri. Data yang diperoleh dianalisis secara deskriptif dan disajikan dalam bentuk tabel. Hasil penelitian menunjukkan bahwa terdapat 7 pedagang bakso (30,4%) positif mengandung formalin. Hasil penelitian pemeriksaan cemaran mikroba menunjukkan bahwa sebanyak 23 sampel bakso mengandung mikroba melebihi standar SNI. Berdasarkan hasil penelitian dapat disimpulkan bahwa terdapat sejumlah bakso yang dijual di Kota Langsa mengandung cemaran formalin dan semua mikroba pada bakso yang mengandung formalin melebihi standar SNI. ABSTRACTThis study was aimed to detect the content of formalin and microbial contamination in meatballs in Langsa City. The sample used is meatball originating from meatball traders which are sold in several places in Langsa City. Formaldehyde examination was performed using 0.5% phenyllhydrazine reagent, 5% Sodium Nitroprusites, and 10% NaOH. The positive results observed in the formalin examination were characterized by the color change of the solution to a greenish color. Microbial contamination is done by Total Plate Count (TPC) method. The amount of bacterial colonies obtained between 30-300 bacterial colonies. The data obtained were analyzed descriptively and presented in tabular form. The results showed that there were 7 meatballs traders (30,4%) positively contain formalin. the results of microbial contamination examination showed that as many as 23 samples of meatballs containing microbes exceed the SNI standard. Based on the results of the study it can be concluded that a number of meatballs sold in Langsa City was found contamined with formalin. The meatballs that contamined with formalin also have a number of microbe larger than SNI standard.

Co-Authors Abd. Rasyid Syamsuri Abdullah Hamzah Achmad Noerkhaerin Putra Ade widya yunanda ainun naim Akmal Safrijal Al Azhar Alfian Rinaldy Ali Abubakar Amanda Syukriadi Aminuyati Amiruddin . Ampuni Murnihati Hia Anna Farida Arief Maulana Armia Armia Bagus Fitra Azmi bobby frimsya namohaji Budianto Panjaitan Cut Dahlia Iskandar Cut Nila Thasmi Damayanti, Elok Darmawi Darmawi Dedi Kurniawan dedi kurniawan Della Miranti Denny Widaya Lukman Dermiansyah Dermiansyah Desi Ramadhani Dian Masyitha Elida yanti Erina Erina Erman Erman Fachrurrazi Fachrurrazi Fadli A Gani Fahmi Ichwansyah Faisal Faisal Fakhrurrazi Fakhrurrazi Feri Hardiansah Manihuruk Fitri Febriani Fitri Wulan Sari Fuji Nuhraini Ginta Riady Guntur Ompusunggu Hambal Hambal Hamdani . Hamdani Budiman Hanisah Hanisah Hardy Guchi Hartati Masyhuri Hasanuddin Hasanuddin Hasby Agung Prabowo Siregar Ifwandi Ifwandi Ikhsan Ikhsan Ikwan Jamil Ilmi Rinaldi Ismail Ismail Israwati Israwati Jufrizal Jufrizal Karimuddin Karimuddin Karmila Yati Khalilullah Khalilullah Koko Tampubolon Krisna Aldieo Laksono Trisnantoro laras berlian xarolin lismawati lismawati M Daud AK M Niza Ariq Irvanda Maimun Nusufi Masri Masri Mirza Yusa Misbahuddin Misbahuddin Miskalena Miskalena Muhammad Alvin Muhammad Haikal Muhammad Hambal Muhammad Hambal Muhammad Jafar Muhammad Jalaluddin Muhammad Riski Kurniawan Muhammad Willy Munifatul Zahara Munizar Munizar Murhaban Murhaban Muslim Akmal Mustafa Sabri Muttaqien Muttaqien Myra Akbari Nadhira, Ahmad Nazarul Mahfut Nurhayati Nurhayati NURLIANA NURLIANA Nursyafriani Gusna Nasution Nuzuli Nuzuli Nyak Amir Octa ninasari Sijabat Octanina Sari Sijabat Putra, Irwan Agusnu Rahmad Aulia Rahmad Dana Achar Harahap Rastina Rastina Rezki Fauzi Ria Apriani Rinidar Rinidar Rizka Novidar Rizki Nanda Saputra Rosmaidar Rosmaidar Rostina Taib Roy Tigana Putra Rusli Rusli Rusmadi Rusmadi Safruddin Safruddin Saiful Suryadi Salma Fajri Deswitta Sa’adiah Sa’adiah Sri Wahyuni Sugito Sugito Sugito Sugito Suheris Penara Sukardi Putra Sulasmi Sulasmi Syahri Ramadhana Syahrial Adi Fajar Syamsulrizal Syamsulrizal Syehaffer Wahyudi Affandi t fadrial karmil T Reza Ferasyi T Zahrial Helmi T. Armansyah TR T. Reza Ferasyi tati maulidya Taufikah Rahmah Tengku Boumedine Hamid Zulkifli Teuku Reza Ferasyi Teuku Reza Ferasyi Teuku Shaddiq Rosa tommy Suranta Ginting Trio Handika Umi Agus Fitriani Varassatia Varassatia Yeni Marlina Yudha Fahrimal Yundari, Yundari Yunida Berliana Yusmadita Wulandari Zakiah Heryawati Manaf Zuhrawati Zuhrawati Zulfikar Zulfikar Zuraida Zuraida

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