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To trace the active compound in mengkudu (morinda citrifolia) with anthelmintic acvtivity against Haemonchus contortus Murdiati, T.B; Adiwinatai, G; Hiladsari, D
Indonesian Journal of Animal and Veterinary Sciences Vol 5, No 4 (2000)
Publisher : Indonesian Animal Sciences Society

Intestinal parasites such Haemonchus contortus is usually controlled by management improvement and regular administration of anthelmintic. However, there is an indication of H. contortus resistance to several anthelmintic available in the market, which makes medicinal plants as an alternative anthelmintic and mengkudu or noni fruit (Morinda citrifolia) have been reported as an effective anthelmintic. To trace the active compounds responsible for anthelmintic activity against H. contortus, the mengkudu fruit was continuosly extracted into hexane, chloroform, metanol and water, followed by in-vitro study on the anthelmintic activity. The in-vitro anthelmintic activity was base on the ability of the extracts to kill the worm and the ability of the extracts to prevent egg development. The study suggested that chloroform fraction which contains alkaloid and anthraquinon have the highest anthelmintic activity and showed significant different compared to control (Pâ¤ 0.05). Â Key words: Morinda citrifolia, anthelmintic, Haemonchus contortus

Pasteurised milk and implementation of HACCP (Hazard Analysis Critical Control Point) Murdiati, T.B; Priadi, A; Rachmawati, S; ., Yuningsih
Indonesian Journal of Animal and Veterinary Sciences Vol 9, No 3 (2004)
Publisher : Indonesian Animal Sciences Society

The purpose of pasteurisation is to destroy pathogen bacteria without affecting the taste, flavor, and nutritional value. A study on the implementation of HACCP (Hazard Analysis Critical Control Point) in producing pasteurized milk was carried out in four processing unit of pasteurised milk, one in Jakarta, two in Bandung and one in Bogor. The critical control points in the production line were identified. Milk samples were collected from the critical points and were analysed for the total number of microbes. Antibiotic residues were detected on raw milks. The study indicated that one unit in Bandung dan one unit in Jakarta produced pasteurized milk with lower number of microbes than the other units, due to better management and control applied along the chain of production. Penisilin residues was detected in raw milk used by unit in Bogor. Six critical points and the hazard might arise in those points were identified, as well as how to prevent the hazards. Quality assurance system such as HACCP would be able to produce high quality and safety of pasteurised milk, and should be implemented gradually. Â Key words: Pasteurised milk, food safety, HACCP

To trace the active compound in mengkudu (morinda citrifolia) with anthelmintic acvtivity against Haemonchus contortus T.B Murdiati; G Adiwinatai; D Hiladsari
Jurnal Ilmu Ternak dan Veteriner Vol 5, No 4 (2000): DECEMBER 2000
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Intestinal parasites such Haemonchus contortus is usually controlled by management improvement and regular administration of anthelmintic. However, there is an indication of H. contortus resistance to several anthelmintic available in the market, which makes medicinal plants as an alternative anthelmintic and mengkudu or noni fruit (Morinda citrifolia) have been reported as an effective anthelmintic. To trace the active compounds responsible for anthelmintic activity against H. contortus, the mengkudu fruit was continuosly extracted into hexane, chloroform, metanol and water, followed by in-vitro study on the anthelmintic activity. The in-vitro anthelmintic activity was base on the ability of the extracts to kill the worm and the ability of the extracts to prevent egg development. The study suggested that chloroform fraction which contains alkaloid and anthraquinon have the highest anthelmintic activity and showed significant different compared to control (P≤ 0.05). Key words: Morinda citrifolia, anthelmintic, Haemonchus contortus

Pasteurised milk and implementation of HACCP (Hazard Analysis Critical Control Point) T.B Murdiati; A Priadi; S Rachmawati; Yuningsih .
Jurnal Ilmu Ternak dan Veteriner Vol 9, No 3 (2004): SEPTEMBER 2004
Publisher : Indonesian Center for Animal Research and Development (ICARD)

The purpose of pasteurisation is to destroy pathogen bacteria without affecting the taste, flavor, and nutritional value. A study on the implementation of HACCP (Hazard Analysis Critical Control Point) in producing pasteurized milk was carried out in four processing unit of pasteurised milk, one in Jakarta, two in Bandung and one in Bogor. The critical control points in the production line were identified. Milk samples were collected from the critical points and were analysed for the total number of microbes. Antibiotic residues were detected on raw milks. The study indicated that one unit in Bandung dan one unit in Jakarta produced pasteurized milk with lower number of microbes than the other units, due to better management and control applied along the chain of production. Penisilin residues was detected in raw milk used by unit in Bogor. Six critical points and the hazard might arise in those points were identified, as well as how to prevent the hazards. Quality assurance system such as HACCP would be able to produce high quality and safety of pasteurised milk, and should be implemented gradually. Key words: Pasteurised milk, food safety, HACCP

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