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Alfath Rusdhi
Program Studi Peternakan, Fakultas Sains dan Teknologi, Universitas Pembangunan Panca Budi, Medan, Indonesia.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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Angka Lempeng Total Dan Cemaran Bakteri Pada Daging Domba di pasar Tradisional Kampung Lalang Erika Triayu; Kurniawan Sinaga; Alfath Rusdhi
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 2 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.953 KB) | DOI: 10.36490/journal-jps.com.v6i2.74

Abstract

Meat is an important food ingredient in meeting nutritional needs. The purpose of this study was to detect total plate count and bacterial contamination in lamb meat. The research method used in this research is descriptive method, because this research describes the characteristics of a population or a phenomenon that is the object of research that is experimental. Observational data were analyzed using a descriptive method of 6 samples of lamb meat obtained from the traditional market in Kampung Lalang and found Escherichia coli and Salmonella sp. The highest TPC analysis values ​​were found in traders 2 and 3 samples 2, namely 6.45x106 cfu/g and 7.05x106 cfu/g and the lowest amount of contamination was found in traders 1 sample 2, namely 4.5x105 cfu/g. In accordance with the limit for Escherichia coli 1x 101 colonies/gram and the limit for Salmonella sp negative/25 gram. The results showed that 95% of the lamb meat samples were contaminated with Escherichia coli and Salmonella sp. This shows that the lamb meat sold in Kampung Lalalang traditional markets does not meet the Indonesian National Standard (SNI) or is unfit for consumption.
Uji Kualitas Kimia Kefir Dari Imbangan Susu Kambing Dan Susu Sapi Dengan Lama Fermentasi Yang Berbeda Alfath Rusdhi; Purwo Siswoyo; Tiara Adelia
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 4 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v6i4.284

Abstract

The research aims to study the quality of kefir chemistry from the balance of goat's milk and cow's milk with different fermentation periods. Research uses experimental methods with a complete random design of factorial patterns. The first factor is the type of milk (cow milk 100%, goat milk 50% + milk cow 50%, and goat milk 100%), the second factor is long permentation (24, 36 and 48 hours). The results showed the type of milk, the length of the permentation and the interaction of real effect on protein levels, fats, alcohol, total dissolved solids and total lactic acid. Kefir quality is a balanced high protein, low in fat and alcohol found in goat's milk kefir with fermentation for 60 hours, where the amount of protein is 4.16%, fat 4.27%, and alcohol 0.59%, Total dissolved solids 5.5667% and Total lactic acid is 0.7871%.
Co-Authors Erika Triayu Kurniawan Sinaga Purwo Siswoyo Tiara Adelia