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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Hemera Zoa
A Kurniawati
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Microbial Population and Fermentation Characteristic in Response to Sapindus rarak Mineral Block Supplementation S Suharti; A Kurniawati; D A Astuti; E Wina
Media Peternakan Vol. 33 No. 3 (2010): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (152.223 KB) | DOI: 10.5398/medpet.2010.33.3.150

Abstract

This experiment was conducted to evaluate the effect of supplementation with lerak extract combined with mineral block on protozoal and bacterial population, and fermentation characteristic in vitro. The experimental design was completely randomized block design with 3 treatments and 4 replications. Control diet was a substrate that consisted of concentrate, forage and feed block with ratio 50 : 48 : 2, respectively.  The treatments as a substrate were: control diet (C), C + 0.09% lerak extract, and C + 0.18% lerak extract from the total ration. Variables observed were protozoal and bacterial population, dry matter and organic matter degradability, N-NH3 and total volatile fatty acid (VFA) concentration. Data were analyzed using analysis of variance (ANOVA). The result showed that there were no significant effect (P>0.05) for all parameter measured with lerak extract supplementation up to 0.18% in the presence of mineral block. However, supplementation of lerak extract 0.18% only slightly reduced protozoal numbers but tended to increase bacterial numbers. Dry matter and organic matter degradability and concentration of N-NH3 were similar among treatments. Volatile fatty acids profile changed which propionate tended to increase and acetate tended to decrease and ratio of acetate to propionate tended to decrease. In conclusion, addition of lerak extract up to 0.18% from total ration in the presence of mineral block  was not yet effective to depress protozoal population, but could modify fermentation characteristic in vitro. 
AQ-11 Analysis Total Plate Count (TPC) Escherichia coli and Salmonella sp. on Frozen Beef Imported through Tanjung Priok Port G A Hanum; A Kurniawati; R Normaliska
Hemera Zoa Proceedings of the 20th FAVA & the 15th KIVNAS PDHI 2018
Publisher : Hemera Zoa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (653.165 KB)

Abstract

Beef is the third most consumed protein in Indonesia after chicken and fish. Beef is the most important source of protein used widely in a variety of traditional dishes, such as “bakso” (meatball) and “rendang” (meat dish cooked with coconut milk). Fresh meat products are been marketed either as freshly cooled or frozen.Foodborne pathogens such as bacteria or toxins, viruses or parasites may lead to human disease when contaminated food is eaten. The source of contamination may vary but harmful bacteria are mostly responsible for causing gastrointestinal infections. The sources could be the animal, the environment or contamination during food processing [1].                This study was carried out to evaluate the microbiological condition and status of frozen beef samples imported through Tanjung Priok port (Figure 1). The studied microbiological parameters were Total Plate Count (TPC), Escherichia coli,  and Salmonella, to determine it’s risk for public health.The amount of coliform bacteria in meat ex. E. coli is important. This microorganisms are very good indicators concerning whether the food has been processed in hygienic conditions. Salmonella bacteria is not exist in food.  The Salmonella on meat can be emphasized to be spread by the animals whose intestine, skin are cut and because of the equipment used in cutting and the unhygienic and careless working [4].
Co-Authors D A Astuti E Wina G A Hanum R Normaliska S Suharti