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All Journal The International Journal of Tropical Veterinary and Biomedical Research
Nurliana Nurliana
Laboratory of Veterinary Public Health, Faculty of Veterinary Medicine, Universitas Syiah Kuala, Banda Aceh
Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Public Health Veterinary

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Salmonella sp. and Staphylococcus aureus contamination on food and hands of food handlers at Food Management Sites (TPM) Ulee Lheue Seaport Nurliana Nurliana; Raudhah Raudhah; Teuku Reza Ferasyi; Sugito Sugito; Darmawi Darmawi; Wahyu Eka Sari
The International Journal of Tropical Veterinary and Biomedical Research Vol 7, No 1 (2022): Vol. 7 (1) May 2022
Publisher : The Faculty of Veterinary Medicine of Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.238 KB) | DOI: 10.21157/ijtvbr.v7i1.28505

Abstract

  This study aims to determine the presence of Salmonella sp. and Staphylococcus aureus bacteria in rendang meat, fried chicken, fried fish, and omelets, as well as in the hands of food handlers in the Food Management Place (TPM). Ulee Lheue Sea Port by using laboratory tests. The study used five samples of food and five samples of food handlers' hands taken from the Food Management Place (TPM) of Ulee Lheue Seaport. Bacterial analysis on food samples in the laboratory using the Total Plate Count (TPC) method. Meanwhile, the Replicate Organism Direct Agar Contact (RODAC) method was used to examine food handlers' hands. Laboratory tests resulted from five food samples and five food handlers' hand samples that Salmonella sp. was found in omelets, and Staphylococcus aureus was found in beef rendang, fried chicken, fried fish, omelets, and hand samples of food handlers. It is necessary to conduct hygiene and environmental sanitation counseling at TPM around Port of Ulee Lheue.
The Effect of Addition Star Fruit Juice (Averrhoa Bilimbi L.) with Different Concentrations and Lengths of Soaking Time Against Decay of Vaname Shrimp (Litopenaeus Vannamei) Rosmaidar Rosmaidar; Rastina Rastina; Nurliana Nurliana; Hennivanda Hennivanda; Azhari Azhari; Putri Distyana Yolanda
The International Journal of Tropical Veterinary and Biomedical Research Vol 8, No 1 (2023): Vol. 8 (1) May 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.v8i1.32332

Abstract

One of the fishery products that decomposes very rapidly is shrimp. Utilizing natural preservatives, such as Averrhoa bilimbi L. juice, is one method for maintaining the quality of food ingredients. This study aims to determine the effect of adding A. bilimbi L. juice with different concentrations and soaking times on vannamei shrimp decay. In this study, an experimental laboratory was used to examine decay using the Postma and H2S tests. As much as 500 g of vannamei shrimp were divided into four treatment groups and two repetitions, with 5 g of each sample soaked in A. bilimbi L. juice with concentrations of 0%, 2.5%, 5%, 7.5%, and 10% for 0, 3, 6, and 9 hours. Early decay was observed at 0 and 3 hours after soaking vannamei shrimp in solutions with concentrations of 0%, 2.5%, 5%, 7.5%, and 10%. At concentrations of 5%, 7.5%, and 10%, there was no initial decay after soaking vannamei shrimp for six hours at a concentration of 0% and 2.5%. During 9 hours of soaking at concentrations of 0%, 2.5%, and 5%, initial decay occurred, whereas there was no initial decay at concentrations of 7.5% and 10%. The conclusion of this research is A. bilimbi L. juice with concentrations of 7.5% and 10% for 6 and 9 hours inhibits the decomposition of vannamei shrimp. 
Salmonella sp. and Staphylococcus aureus contamination on food and hands of food handlers at Food Management Sites (TPM) Ulee Lheue Seaport Nurliana Nurliana; Raudhah Raudhah; Teuku Reza Ferasyi; Sugito Sugito; Darmawi Darmawi; Wahyu Eka Sari
The International Journal of Tropical Veterinary and Biomedical Research Vol 7, No 1 (2022): Vol. 7 (1) May 2022
Publisher : The Faculty of Veterinary Medicine of Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/ijtvbr.v7i1.28505

Abstract

  This study aims to determine the presence of Salmonella sp. and Staphylococcus aureus bacteria in rendang meat, fried chicken, fried fish, and omelets, as well as in the hands of food handlers in the Food Management Place (TPM). Ulee Lheue Sea Port by using laboratory tests. The study used five samples of food and five samples of food handlers' hands taken from the Food Management Place (TPM) of Ulee Lheue Seaport. Bacterial analysis on food samples in the laboratory using the Total Plate Count (TPC) method. Meanwhile, the Replicate Organism Direct Agar Contact (RODAC) method was used to examine food handlers' hands. Laboratory tests resulted from five food samples and five food handlers' hand samples that Salmonella sp. was found in omelets, and Staphylococcus aureus was found in beef rendang, fried chicken, fried fish, omelets, and hand samples of food handlers. It is necessary to conduct hygiene and environmental sanitation counseling at TPM around Port of Ulee Lheue.
Co-Authors Azhari Azhari Darmawi Darmawi Hennivanda Hennivanda Putri Distyana Yolanda Rastina Rastina Raudhah Raudhah Rosmaidar Rosmaidar Sugito Sugito Teuku Reza Ferasyi