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Bambang Kuntoro
Fakultas Pertanian dan Peternakan Universitas islam Negeri Sultan Syarif Kasim Riau
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Hubungan Penerapan Standard Sanitation Operational Procedure (SSOP) Terhadap Mutu Daging Ditinjau Dari Tingkat Cemaran Mikroba Kuntoro, Bambang; Maheswari, Rarah RA; Nuraini, Henny
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 15 No 2 (2012): November 2012
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (451.662 KB) | DOI: 10.22437/jiiip.v15i2.1794

Abstract

Meat is animal origin food and serve as a source of animal protein for human nutrition. High demand for meat is not always followed by improvement of facilities and condition in slaughterhouses. This study was conduncted to examine the relationship between the implementation of the Standard Sanitation Operational Procedure (SSOP) at Slaughterhouse to the level of microbial contamination in meat. Random sampling was arranged  on a population of livestocks owned by five merchants at Pekanbaru City Slaughterhouse,  three heads respectively. Carcass parts analyzed microbially were Bicepfemoris (BF) and Longissimus dorsi lumbarum (LD). The variables  observed were the evaluation of the application of SSOP, establishment number and microbiological analysis (total plate count, E. coli, Coliform and Salmonella). The results showed that  SSOP evaluation from eighteen characteristics implemented was 54.65%,  and the assessment establishment number deviations indicate that there were 57 minor, 35 major, 14 serious and 8 critical (pre establishment number level). Below maximum implementation of SSOP, closely related to the high level of microbial contamination in  meat. Microbial analysis results (TPC, E.coli and Coliform) showed above the maximum limit set by the Indonesian National Standard (INS  3932:2008), while for Salmonella analysis was negative. In conclusion,  the application of SSOP in Pekanbaru City Slaughterhouse was not implemented well as shown by establishment number and  high level of microbiological contamination (TPC, E.coli and coliform).
Karakteristik Mikrobiologis Dan Fisik Yogurt Susu Kambing Dengan Penambahan Probiotik Lactobacillus Acidophilus Zain, Wieda N H; Kuntoro, Bambang
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 20 No 1 (2017): Mei 2017
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.687 KB) | DOI: 10.22437/jiiip.v20i1.4364

Abstract

Introductions of fermented milk production in the Pekanbaru city is still very limited. One of the raw materials for the manufacture of fermented milk is goat's milk and have started to be developed in the Pekanbaru city. Diversification efforts of dairy productsis expected to introduce a fermented milk as a functional food with the addition of probiotic bacteria. Microbiological and physical quality becomes an important parameter in this study to determine the quality of goat milk yogurt produced to fit the standardized yogurt products. The design of experiment used in this experiment was a Completely Randomized Design with three replications for each treatment. Parameters observed were lactic acid bacteria population, total plate count, pH and titratable acidity. The results showed of yogurt starter culture population (S. thermophilus and L. bulgaricus) and probiotic bacteria L. acidophilusin the range of 9 log 10 CFU/mL, with the average of pH value was 4 and the titratable acidity was 1.743%. Keywords :microbiological, physical, Lactobacillus acidophilus, goat milk, yoghurt
Co-Authors Henny Nuraini Rarah RA Maheswari Zain, Wieda N H