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All Journal Biologi Edukasi : Jurnal Ilmiah Pendidikan Biologi Jurnal Ilmiah Mahasiswa Veteriner Jurnal Kedokteran Hewan The International Journal of Tropical Veterinary and Biomedical Research Jurnal Media Tropika: Jurnal Pengabdian Kepada Masyarakat Buletin Pengabdian Jurnal Medika Veterinaria Jurnal Ekonomi Manajemen dan Kewirausahaan Peternakan Abdi Masyarakat (PETAMAS)
Andi Novita
Fakultas Kedokteran Hewan Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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The Effect Of Burning Time On The Amount Of Bacteria Staphylococcus Aureus Contamination Of Grilled Meatballs Sold In Darusssalam, Banda Aceh Novita, Andi; Ismail, Ismail; Khoirunnisa, Fathonah; Ferasyi, Teuku Reza; Darniati, Darniati; Zainuddin, Zainuddin
The International Journal of Tropical Veterinary and Biomedical Research Vol 8, No 2 (2023): Vol. 8 (2) November 2023
Publisher : The Faculty of Veterinary Medicine of Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/ijtvbr.v8i2.34328

Abstract

This study aims to determine the effect of heating time in the combustion process on Staphylococcus aureus contamination in grilled meatballs. A total of 9 samples of meatballs obtained from 3 sellers of grilled meatballs were divided into 3 treatments, namely burning at temperatures ranging from 56C-59C for 1 minute, 3 minutes, and 5 minutes, with 3 repetitions. Determination of the number of microbes was carried out using the Total Plate Count (TPC) method. The research data were analyzed using a two-way ANOVA analysis of variance followed by Duncan's test. The results showed that the duration of burning affected the amount of Staphylococcus aureus contamination in grilled meatballs. The best combustion was shown at 5 minutes, with a microbial count of 3.6 101 CUF/g. The results of the analysis of variance (ANOVA) showed that there was a significant difference (P0.05) in the average value of Staphylococcus aureus microbial contamination in grilled meatballs given treatment. Based on the calculation results, it can be concluded that 5 minutes of burning time is the most effective for decontaminating the amount of Staphylococcus aureus microbial contamination in grilled meatballs.
Co-Authors . Darniati . Muttaqien ., Daniel Agik Suprayogi Alingga Savira Edi Putri AlKautsar, AlKautsar Amiruddin Amiruddin Ari Munandar Ari Munandar, Ari Azhari A Azhari A Azhari Azhari Azhari Azhari Azhari Azhari Azhari Azhari Azhari, A Baharuddin Baharuddin Darmawi Darmawi Dasrul Dasrul Dasrul Dasrul Eliawardani Eliawardani Erina Erina Fadlah, Iga Fadli A. Gani Fahrezi, Muhammad Gilbran Faisal Jamin Fakhrurrazi Fakhrurrazi Ginta Riady Ginta Riady Hamdani Budiman Hamdani Budiman Hamny Sofyan Hennivanda Hennivanda Herialfian, Herialfian I Ismail, I Idham Khalid Ilham Ilham Iraidi Muharrir Asy’ari Isa, M Isky, Saiful Ismail Ismail J Siswanto J Susilo Juli Melia Juli Melia Khoirunnisa, Fathonah M Daud AK M Hasan M Nur Salim Makmur, Ali Mario Pani Muhammad Hambal Muhammad Jalaluddin, Muhammad Muhammad Parwis Muslim Akmal Mutmaiinnah, Mutmaiinnah Muttaqien Bakri N Nurliana, N Putri, Aulia Nuddi Yanti R Rastina, R Rahayu Eka Sari Rahmadhini, Vivi Rastina Rastina Rastina Rastina Rasyida Ulfa Razali Daud5 Razali R Razali R Razali R Razali Razali Riandi, Lian Varis Ridhana, Fita Ridwan R Ridwan R, Ridwan rina aulia barus Rina Aulia Barus Rusli Rusli Safika S, Safika Sari, Wahyu Eka Silvia Rahman Siregar Sri Wahyuni Syakur, S Syarifah Alifya T. Fadrial Karmil Teuku Reza Ferasyi Teuku Reza Ferasyi Teuku Reza Ferasyi, Teuku TR, T Armansyah Umar U Wilyo Hendro Fauzan Winaruddin Winaruddin Yulisma, Rika Zainuddin Zainuddin Zainuddin, Zainuddin