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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Peternakan Indonesia Journal of Livestock Science and Production SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmu Peternakan Terapan Jurnal Triton Journal of Community Development
Satria Budi Kusuma
Politeknik Negeri Jember
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The Quality of Broiler Chicken Meat Sold in Traditional Market of Jember Regency: Escherichia coli Bacteria Contamination Rate, TPC Test, Water Content, and pH Value: Kualitas Daging Ayam Broiler yang Dijual di Pasar Tradisional Kabupaten Jember: Tingkat Kontaminasi Bakteri Escherichia coli, Uji TPC, Kadar Air, dan Nilai pH Dharwin Siswantoro; Imam Busthomi; Ujang Suryadi; Agus Hadi Prayitno; Satria Budi Kusuma
JURNAL TRITON Vol. 14 No. 2 (2023): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v14i2.466

Abstract

The goal of this study was to assess whether the broiler chicken meat sold in Jember Regency's traditional markets complied with the Indonesian National Standard's (SNI) level for Escherichia coli contamination. Sixteen samples of broiler chicken meat were randomly selected (random sampling) from eight traditional markets that met the Jember Regency's requirements for traditional markets. Escherichia coli was examined by inoculating the bacteria on L-EMBA media and then performing a microscopic examination. The parameters of this study were the Escherichia coli bacteria content test, the TPC test, the water content, and the pH value of broiler chicken meat. The binomial test and descriptive analysis were utilized in this study's data analysis. Sixteen samples of broiler chicken meat from traditional markets in the Jember Regency were subjected to binomial tests, and none of the findings revealed the presence of the bacteria Escherichia coli. However, the TPC findings from 16 samples of broiler chicken meat revealed that every one of them above the 1x106 cfu/ml according to SNI requirements. With an average water content of 75.07% and an average pH of 6, broiler chicken meat is an ideal environment for microbial development. Based on the research that has been carried out, it can be concluded that broiler chicken meat in Jember Regency is free from contamination of Escherichia coli bacteria, but the number of TPC is still above the standard.
Effects of Various Concentrations of Lactobacillus plantarum and Storage of Chicken Sausage Fermentation on Total Microbes and Lactic Acid Bacteria: Pengaruh Berbagai Konsentrasi Lactobacillus plantarum dan Penyimpanan Sosis Ayam Fermentasi terhadap Total Mikroba dan Bakteri Asam Laktat Herlina Irawati Permadi; Citra Kusuma; Aan Andri Yano; Elda Frediana Rety Kartika; Awin Pinasthika; Satria Budi Kusuma; Nella Mutia Arwin
JURNAL TRITON Vol. 16 No. 1 (2025): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v16i1.824

Abstract

Penelitian bertujuan untuk mengkaji pengaruh perlakuan kombinasi bakteri L. Plantarum dan lama penyimpanan terhadap total mikroba dan bakteri asam laktat sosis ayam fermentasi. Materi penelitian yang digunakan adalah kultur L. Plantarum dan daging dari ayam pedaging 2,5 kg bagian dada Metode penelitian adalah eksperimental menggunakan Rancangan Acak Lengkap (RAL) Pola factorial 3x3 dan dilakukan pengulangan 3 kali ulangan. Perlakuan yang digunakan yaitu konsentrasi L. Plantarum TW 14 (5%,10%,15%) dan lama penyimpanan (0 jam, 12 jam,24 jam) dilakukan dengan 3 kali ulangan. Hasil penelitian menunjukkan bahwa perlakuan interaksi dan konsentrasi berpengaruh tidak nyata terhadap total mikroba Perlakuan konsentrasi total bakteri asam laktat berpengaruh nyata (P<0,05) menggunakan konsentrasi L. Plantarum terhadap total bakteri asam laktat. Interaksi dihasilkan dari respon linear pada garis Y= 7,05267-0,366586. penyimpanan tidak berpengaruh nyata terhadap total bakteri asam laktat. Total mikroba yang diperoleh rataan berkisar 15,453±0,19 10 log CFU/cm2 sampai 17,457 ±0.17 log CFU/cm2 sedangkan total bakteri asam laktat diperoleh hasil 15,565 log CFU/cm2 sampa 18,709 log CFU/cm2. Kesimpulan dari penelitian ini adalah pemberian L. Plantarum terhadap total mikroba tidak berpengaruh nyata, sedangkan pemberian L. Plantarum terhadap total bakteri asam laktat dengan pemberian konsentrasi 5%,10%,15%) berpengaruh nyata terhadap sosis ayam fermentasi, sedangkan lama penyimpanan (0 jam, 12 jam, 24 jam) tidak memberikan pengaruh nyata terhadap sosis. Lama penyimpanan yang mengandung bakteri asam laktat paling banyak di 24 jam.
Co-Authors Aan Andri Yano Agus Hadi Prayitno Alditya Putri Yulinarsari Amal Bahariawan Anni Nuraisyah Aulyani, T. L. Awaludin, Aan Awin Pinasthika Citra Kusuma Dharwin Siswantoro Dyah Laksito Rukmi Eistifani Fajrin Elda Frediana Rety Kartika Gayuh Syaikhullah Herlina Irawati Permadi Himmatul Khasanah Imam Busthomi Junaidi, Yendri M Adhyatma M. Adhyatma Miftakhul Zannah Nella Mutia Arwin Niati Ningsih Nur Muhamad Rizki Amalia Nurfitriani Rizki Amalia Nurfitriani Suci Wulandari Suci Wulandari Suluh Nusantoro Suryadi, Ujang