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All Journal Jurnal Ilmiah Mahasiswa Veteriner Jurnal Medika Veterinaria
M. Jalaluddin
Laboratorium Anatomi, Fakultas Kedokteran Hewan, Universitas Syiah Kuala, Banda Aceh
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Veterinary

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Isolasi Dan Identifikasi Bakteri Eschericia Coli Pada Produk Ceker Ayam Bakar Di Gampong Ulee Lheue Kota Banda Aceh Rizki Kurniawan Kurniawan; Darniati Darniati; Mahdi Abrar; Fakhrurrazi Fakhrurrazi; M. Jalaluddin; Erina Erina
JURNAL ILMIAH MAHASISWA VETERINER Vol 7, No 2 (2023): FEBRUARI-APRIL
Publisher : JURNAL ILMIAH MAHASISWA VETERINER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/jim vet..v7i2.20644

Abstract

ABSTRAKPenelitian ini bertujuan untuk mengisolasi dan mengidentifikasi bakteri Eschericia coli yang mungkin mengontaminasi produk ceker ayam bakar di Gampong Ulee Lheue, Kecamatan Meuraxa, Kota Banda Aceh. Penelitian ini dilakukan berdasarkan metode Carter (1987) yang telah dimodifikasi. Sampel penelitian yang digunakan berjumlah 10 sampel dan diambil dari 5 pedagang yang berbeda. Sampel diisolasi pada media Nutrient Broth (NB) dan diinkubasikan selama 24 jam dengan suhu 37° C. Hasil positif pertumbuhan pada media NB kemudian diinokulasikan pada media Eosin Methylen Blue Agar (EMBA) untuk dilakukan pengamatan morfologi koloni bakteri secara makroskopis. Selanjutnya, dilakukan pewarnaan Gram terhadap koloni bakteri untuk pengamatan morfologi secara mikroskopis. Identifikasi bakteri Eschericia coli dilakukan melalui uji biokimia pada media Indol, Methyl Red-Voges Proskauer (MR-VP), Simmon’s Citrate Agar (SCA), Triple Sugar Iron Agar (TSIA), Sulfide Indol Motility (SIM), serta media gula-gula (glukosa, sukrosa, laktosa, maltosa, dan manitol). Data hasil penelitian ini dianalisis secara deskriptif dan ditampilkan dalam bentuk gambar dan tabel. Hasil penelitian menunjukkan 9 sampel (90%) positif terkontaminasi Eschericia coli yang disimpulkan bahwa produk ceker ayam bakar yang dijual di Gampong Ulee Lheue Kota Banda Aceh telah terkontaminasi oleh bakteri Eschericia coli.Kata kunci: Ceker ayam, Eschericia coli, Foodborne disease, Ulee LheueABSTRACTThis study aims to isolate and identify the possibility of Eschericia coli contamination on grilled chicken feet products in Gampong Ulee Lheue, Meuraxa District, Banda Aceh City. This research is based on the modified of Carter’s (1987) method. The research sampel used were 10 samples and were taken from 5 different traders. Samples were isolated on Nutrient Broth (NB) media and incubated for 24 hours at 37° C. The positive results of growth on NB media were then inoculated  on  Eosin Methylen  Blue  Agar (EMBA) media  for macroscopic  bacterial colonies morphological observations. Furthermore, Gram staining was performed on bacterial colonies for microscopic morphological observations. Identification of Eschericia coli conducted through biochemical tests on Indole, Methyl Red-Voges Proskauer (MR-VP), Simmon's Citrate Agar (SCA), Triple Sugar Iron Agar (TSIA), Sulfide Indol Motility (SIM), and sugars (glucose, sucrose, lactose, maltose, and mannitol). The data from this research were analyzed descriptively and displayed in the form of pictures and tables. The results showed that 9 samples (90%) were positively contaminated with Eschericia coli which concluded that grilled chicken feet products sold in Gampong Ulee Lheue, Banda Aceh City have been contaminated by Eschericia coli bacteria.Keyword: Chicken feet, Eschericia coli, Foodborne disease, Ulee Lheue
The Comparison of The Death Time of Hanged and Unhanged Broilers After Slaughter Azhari Azhari; Sugito Sugito; Ferllya Adela Putri; Wahyu Eka Sari; M. Jalaluddin; Hamny Sofyan; Muttaqien Muttaqien; Rosmaidar Rosmaidar; M. Isa
Jurnal Medika Veterinaria Vol 17, No 1 (2023): J.Med.Vet
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.med.vet..v17i1.33141

Abstract

Halal slaughter is a way to kill animals by the process of draining blood properly, perfectly, and according to the sharia. One of the critical points of halal in the slaughtering process is the timeof death of the broilers after slaughter. The objective of this study was to determine the difference between the time of death of hanged broilers and unhanged broilers, in order to find out the right time before the scalding. The samples used were 10 male broilers (Gallus domesticus) five weeks old with body weight 1.6-1.7 kg/head. The variable observed was the time of death of hangedand unhanged broilers after slaughter looking at the signs of  death,  such  as  heart  rate  stopped,  pupil or  eyelid  reflexes,  and  stopped breathing. This study used a completely randomized design (RAL) with two treatments, such as slaughter of chickens in a hanging position (P1) and chickens without hanging (P2). The test data were analyzed using the independent T-test SPSS 25. The results obtained that the average time of death of hanged broilers after slaughter was 82,80 seconds, while the average time of death of unhanged broilers was 162.60 seconds. The test results of the two treatments with a significant level of 0.05 showed a significant difference. The conclusion of this study was time of death of hanged broilers is faster than that of unhanged broilers after slaughter
Co-Authors Azhari Azhari Darniati Darniati Erina Erina Fakhrurrazi Fakhrurrazi Ferllya Adela Putri Hamny Sofyan M. Isa Mahdi Abrar Muttaqien Muttaqien Rizki Kurniawan Kurniawan Rosmaidar Rosmaidar Sugito Sugito Wahyu Eka Sari