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All Journal Jurnal Sain Veteriner JURNAL KAJIAN VETERINER Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Mirnawati B. Sudarwanto
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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ARTIKEL REVIEW : BAKTERI NITRITASI DAN PERANANNYA DALAM KEBERADAAN NITRIT PADA SARANG BURUNG WALET Widiyani, Platika; Latif, Hadri; Lukman, Denny W.; Sudarwanto, Mirnawati B.
JURNAL KAJIAN VETERINER Vol 9 No 2 (2021): Jurnal Kajian Veteriner
Publisher : FAKULTAS KEDOKTERAN HEWAN UNIVERSITAS NUSA CENDANA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jkv.v9i2.4731

Abstract

Edible bird nest is a high-value export commodity. The industry of edible bird nests encounters various challenges regarding food safety demands for consumers, especially related to the quality of edible bird nests and compliance of nitrite below 30 ppm for the export commodity to China. The purpose of this paper is to obtain information on nitrate content in edible bird nests, the impact of nitrite on consumers and mechanism of nitrite, nitrification processes and mechanisms of nitrification in nature, types of nitrifying bacteria, the nitrification process, and the role of nitrifying bacteria in the edible bird nests, and also nitrite testing methods. This paper shows the nitrite content in edible bird nests at various levels. Nitrite is toxic and dangerous. Nitrite can cause methemoglobinemia, impaired oxygen flow, and difficulty breathing. Hygiene conditions and the environment of the swallow’s house can affect the amount of nitrite in the edible bird nest. Alteration in nitrite can occur through changes in nitrogen in the air to nitrite. Nitrite forming in edible bird nests is a natural process of shift nitrogen in the swallow's house environment and influenced by nitrite-producing bacteria were found in swallow's houses and converting nitrate to nitrite. Nitrification bacteria are bacteria that important role in increasing organic content and the availability of nutrients in the soil by providing nitrate. There are a few bacteria nitrification find in nature and edible bird nests such as Nitrosomonas Sp, Nitrobacter Sp, Nitrospina Sp, Nitrosococcus Sp, Nitrocystis Sp, and Bradyrhizobium japonicum.
PENGARUH BAKTERI PSIKROTROF TERHADAP MUTU GIZI SUSU SEGAR Heru Yuniarti; Mirnawati B. Sudarwanto; R. Roso Soejoedono; Komari Komari
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 22 (1999)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1528.

Abstract

The objective of the research was to study the presence of psychrotropic bacteria in fresh milk and its effect on the quality of fresh milk stored at 7 derajat celcius. The samples were collected from Koperasi Pengumpil Susu (Milk Collecting Cooperation, KPS) in Bogor. On the preliminary study, the fresh milk was analyzed for macro-nutrients. Total count and psychrotropic bacteria were determined. Total count of bacteria in fresh milk was 1.5 x 106 colony forming unit (cfu)/ml and the psychrotropic bacteria was 2.7 x 104 cfu/ml or 1.9%. This total count bacteria was normal and the nutrient content was close to the standard (DSN). On the main study, psychrotropic bacteria was added (1004 cfu/ml) into the pasteurized milk to evaluate its growth at low temperature, and chemical changes during the milk storage for 0, 24, 48 and 72 hours. The result showed that the growth of bacteria was higher on milk added with the bacteria. There were changes on the quality of the fresh milk during storage, but these changes were not significantly different.Keywords: psychrotropic bacteria, fresh milk, nutritional anality, nutrient content
Penerapan Sanitasi dan Higiene dalam Produksi Ikan Asap: Implikasi terhadap Keamanan Pangan dan Kesehatan Masyarakat Tina, Lymbran; Sudarnika, Etih; Ridwan, Yusuf; Sudarwanto, Mirnawati B.; Pisestyani, Herwin
Jurnal Sain Veteriner Vol 43, No 2 (2025): Agustus
Publisher : Faculty of Veterinary Medicine, Universitas Gadjah Mada bekerjasama dengan PB PDHI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jsv.105214

Abstract

Keamanan pangan merupakan aspek krusial dalam kesehatan masyarakat, terutama pada produk pangan yang diproses secara tradisional seperti ikan asap. Penelitian ini bertujuan mengevaluasi penerapan sanitasi dan higiene dalam produksi ikan asap di Kota Kendari serta mengkaji dampaknya terhadap keamanan pangan dan kesehatan masyarakat. Penelitian menggunakan desain observasional deskriptif dengan pengambilan sampel secara purposive pada 13 unit produksi ikan asap selama Juli sampai Oktober 2024. Data dikumpulkan melalui observasi langsung dan checklist kepatuhan terhadap standar Badan Pengawas Obat dan Makanan (BPOM). Hasil penelitian menunjukkan kurang dari sebagian produsen (48,4%) yang memastikan peralatan produksi tetap bersih dan terawat secara menyeluruh. Seluruh produsen (100%) menggunakan air bersih selama produksi, namun tanpa fasilitas pembersihan bahan baku yang memadai. Toilet yang memenuhi standar kebersihan hanya ditemukan pada 69,2% lokasi produksi, sementara tidak ada satu pun tempat sampah tertutup (0%). Evaluasi praktik higiene pekerja, didaptkan sebanyak 76,9% pekerja mencuci tangan sebelum dan sesudah bekerja, namun tidak ada pekerja yang mamakai alat pelindung diri (0%). Selain itu, seluruh lokasi produksi tidak memiliki program pembersihan dan sanitasi berkala (0%), dan terdapat hewan peliharaan di sekitar area produksi, yang dapat meningkatkan risiko kontaminasi mikroorganisme patogen. Kondisi ini menunjukkan bahwa industri ikan asap tradisional di Kendari belum memenuhi stadar sanitasi dan higiene yang baik sehingga memerlukan intervensi berbasis kesehatan masyarakat. Diperlukan edukasi kepada produsen mengenai pentingnya sanitasi dan higiene, peningkatan infrastruktur sanitasi, serta pengawasan lebih ketat dari pihak berwenang guna memastikan kepatuhan terhadap standar keamanan pangan. Kata kunci: keamanan pangan, higiene, kesehatan masyarakat, sanitasi, ikan asap
Co-Authors Denny W. Lukman Etih Sudarnika Hadri Latif Heru Yuniarti Herwin Pisestyani Komari Komari Lymbran Tina R. Roso Soejoedono Widiyani, Platika Yusuf Ridwan