scholarly journals Cemaran Bakteri dan Residu Antibiotika Daging Babi di Pasar Tradisional Kecamatan Abiansemal dan Kuta Kabupaten Badung

2021 ◽  
pp. 137
Author(s):  
I Made Arthawan ◽  
Hapsari Mahatmi ◽  
I Nengah Kerta Besung
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Plate Count ◽  
Cross Sectional ◽  
Total Plate Count ◽  
Escherchia Coli

Penelitian ini bertujuan untuk mengetahui tingkat cemaran bakteri dan residu antibiotik daging babi, serta memberi gambaran penanganan daging yang dijual di pasar tradisional di Kecamatan Abiansemal dan Kuta, Badung. Penelitian ini merupakan studi cross-sectional menggunakan kuisioner dan pengujian cemaran bakteri dan residu antibiotik daging babi. Data kuisioner dan sampel daging dikumpulkan dari 26 penjual dari 8 pasar tradisional, selanjutnya data dianalisis secara deskriptif.  Uji cemaran bakteri dilakukan dengan menghitung nilai Total Plate Count, Coliform, Escherichia coli, Salmonella sp, Staphylococcus aureus, dan Campylobacter sp. Uji residu antibiotik dilakukan dengan metode tapis secara bioassay terhadap antibiotik tetrasiklin dan penisilin. Hasil menunjukkan nilai rerata Total Plate Count 3,7 x 105 dengan kisaran 7,3 x 103 - 1,5 x 106 koloni/gram. Rerata Coliform dan Escherchia coli adalah 1,3 x 105 dan 2,1 x 104 dengan kisaran 1,1 x 103 - 4,4 x 105 koloni/gram dan 4,5 x 101 - 9,7 x 104 koloni/gram. Cemaran Staphylococus aureus adalah negatif hingga 2 x 101 koloni/gram.  Cemaran Salmonella sp dan Campylobacter sp. adalah negatif. Residu antibiotik tetrasiklin dan penisilin masing-masing sebesar 15,38% dan 11,54% dari seluruh sampel daging babi. Tingkat pemahaman dan kesadaran masyarakat terhadap penanganan dan sanitasi daging adalah 50% responden kategori cukup dan 50% kategori kurang paham dan kurang sadar tentang sanitasi. Faktor yang mempengaruhi tingkat cemaran bakteri yaitu tindakan praktik higiene dan sanitasi penjual daging babi yaitu 7,7% kategori baik, 80,8% kategori cukup dan 11,5% dengan kategori kurang. Disimpulkan bahwa daging babi di pasar tradisional Kecamatan Abiansemal dan Kuta Kabupaten Badung tercemar bakteri dan mengandung residu antibiotik, serta dilihat dari aspek kesehatan masyarakat veteriner tidak layak untuk dikonsumsi.

scholarly journals The Quality of Bali Beef from East Nusa Tenggara during Distribution Process from Slaughterhouse to Consumers

2020 ◽  
Vol 8 (1) ◽  
pp. 8-14
Author(s):  
A. Martiana ◽  
I. I. Arief ◽  
H. Nuraini ◽  
E. Taufik
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Plate Count ◽  
Physicochemical Quality ◽  
Total Plate Count ◽  
Distribution Process ◽  
Water Holding

The aims of this study were to analyze the physicochemical quality and microbiological condition of Bali beef during distribution process from slaughterhouse to consumers. The study used six heads of Bali cattle from East Nusa Tenggara which were transported by Camara Nusantara cattle ship from East Nusa Tenggara (Kupang) to Tanjung Priok then they were slaughtered at Jatimulya slaughterhouse. Samples were taken from three points distribution: 1) at slaughterhouse, 2) at market, 3) at consumers’ freezer (beef after 3 days at consumers’ freezer). Observation on pH, water holding capacity, cooking loss and tenderness was done to measure the physicochemical quality of Bali beef. In terms of microbiology quantitative analysis of total plate count Escherichia coli, Staphylococcus aureus, and Salmonella sp were done on Bali beef. All data were analyzed statistically using two-way analysis of variance (ANOVA). The results showed that Bali beef during distribution had normal pH value ranges between 5.43 - 5.57, water holding capacity ranges between 37.1%-38.9%, tenderness ranges between 6.02-8.35 and cooking loss range between 40.26% - 49.72%. Total plate count showed that the number of Escherichia coli, Staphylococcus aureus, and Salmonella sp. contaminated the Bali beef exceeds Indonesia national standard (3932:2008). However, the physicochemical quality of the beef was in the normal range. The characteristics of Bali beef at three points above mentioned are normal pH, stable water holding capacity, high level of tenderness, and low level of cooking loss.

scholarly journals MEDIA ALTERNATIF KACANG TANAH UNTUK PERTUMBUHAN BAKTERI

2020 ◽  
Vol 1 (1) ◽  
pp. 57-65
Author(s):  
Mily Zamilah ◽  
Undang Ruhimat ◽  
Doni Setiawan
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Arachis Hypogaea ◽  
Nutrient Agar ◽  
Plate Count ◽  
Total Plate Count ◽  
Arachis Hypogaea L

Mahalnya media instan mendorong para peneliti untuk menemukan media alternatif dengan bahan-bahan yang mudah didapat dan tidak membutuhkan biaya yang mahal. Komposisi media yang sangat penting untuk pertumbuhan bakteri salah satunya adalah protein. Kandungan tersebut bisa diperoleh dari kacang-kacangan salah satunya kacang tanah (Arachis hypogaea L). Penelitian ini bertujuan untuk mengetahui pertumbuhan bakteri Staphylococcus aureus dan Escherichia coli pada media kacang tanah yang digunakan sebagai media alternatif substitusi Nutrient Agar (NA). Metode penelitian yang digunakan adalah Total Plate Count. Jumlah koloni bakteri Escherichia coli yang tumbuh pada media kacang tanah sebanyak 43 CFU, dan jumlah koloni yang tumbuh pada media NA sebanyak 238 CFU. Sedangkan pertumbuhan jumlah koloni bakteri Staphylococcus aureus pada media kacang tanah sebanyak 32 CFU dan jumlah koloni yang tumbuh pada media NA sebanyak 217 CFU.  Kesimpulannya adalah media kacang tanah dapat digunakan sebagai media alternatif dengan pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus yang sesuai dengan Standar Plate Count.

scholarly journals Commercial Powder and Ready-to-use Enteral Nutriton had better Accuracy in Energy and Macronutrients Content Compared to Homebrew.

2018 ◽  
Vol 1 (2) ◽  
pp. 73
Author(s):  
Luciana Budiati Sutanto ◽  
Saptawati Bardosono ◽  
Stella Evangeline Bela
Keyword(s):  
Staphylococcus Aureus ◽  
Enteral Nutrition ◽  
Comparative Study ◽  
Microbial Contamination ◽  
Plate Count ◽  
Evidence Based ◽  
Cross Sectional ◽  
Total Plate Count ◽  
Enteral Formula ◽  
And Staphylococcus Aureus

Background and Objective In Indonesia, homebrew, commercial powder and ready-to-use enteral formula have been used in hospital and at home. However, the decision to choose enteral formula is influenced by various things and often does not based on evidence-based practice. This study aims to compare macronutrient accuracy and microbial contamination status of homebrew, commercial powder and ready-to-use enteral formula. Furthermore, this result was expected to become a reference in deciding the enteral formula to use..Methods The design was a cross sectional comparative study. We collected 63 enteral nutrition samples from 7 different ICUs, wards and homes, in Jakarta from April to June 2012.  Macronutrient accuracy was assessed by comparing energy, carbohydrate, protein and fat to their nutritional fact labels. The macronutrient accuracy was considered to be good if the deviation was <10% and bad if >10%. Microbial contamination was considered to be acceptable if the contamination in enteral formula by coliform was <3 MPN/mL, total plate count (TPC) <10 CFU/mL, and Staphylococcus aureus < 10 CFU/mL. Results Homebrew had bad accuracy in calorie, carbohydrate and fat; commercial powder enteral formula had slightly bad accuracy in fat; ready-to-use enteral formula had bad accuracy in carbohydrate and fat. There was no sample contaminated by Staphylococcus aureus.  Contamination by coliform and TPC was most acceptable in ready-to-use enteral formula than others, and the least in homebrew. Conclusions Commercial and ready-to-use enteral nutrition are more acceptable than homebrew in macronutrients accuracy and microbial contamination status.

scholarly journals Uji Cemaran Mikroba pada Sediaan Lipstik Cair

2020 ◽  
Vol 1 (1) ◽  
pp. 49-60
Author(s):  
Desy Muliana Wenas ◽  
Jessica Suardi ◽  
Wahidin Wahidin
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Plate Count ◽  
Total Plate Count

Lipstik cair merupakan salah satu produk kosmetik yang disukai kaum hawa. Lipstik cair biasa digunakan sehari-hari dan juga sering secara tidak sengaja masuk ke dalam rongga mulut dan dapat mencapai saluran pencernaan. Sebagian besar wanita menyimpan lipstik dalam jangka waktu yang lama sehingga cemaran mikroba pasti ditemukan pada lipstik tersebut. Penelitian ini bertujuan untuk mendeteksi cemaran dan jenis mikroba yang terdapat pada lipstik cair. Metode yang digunakan untuk menganalisa cemaran bakteri yaitu total plate count (TPC), dan dilanjutkan dengan identifikasi bakteri di media agar selektif. Sampel lipstik cair yang digunakan dalam penelitian ini diantaranya yaitu 5 buah lipstik cair yang telah digunakan dan disimpan ±3 bulan, ±6 bulan dan ±12 bulan, dan 5 buah lipstik cair baru dan masih bersegel. Hasil penelitian menunjukkan bahwa dari 3 sampel lipstik cair usia ±12 bulan yang diteliti, 2 sampel diantaranya ditemukan terkontaminasi Staphylococcus aureus dan Escherichia coli. Namun dari semua sampel yang diteliti, semua sampel masih dalam ambang batas normal syarat angka lempeng total (ALT) menurut persyaratan BPOM nomor HK.03.1.23.07.11.6662 Tahun 2011, karena koloni bakteri yang tumbuh di media tidak lebih dari 103. Oleh karena itu, dapat disimpulkan bahwa seluruh sampel lipstik cair yang diteliti termasuk aman.

scholarly journals Nanokitosan Efektif Menekan Jumlah Bakteri Gram Negatif dan Gram Positif Penyebab Endometritis pada Sapi Friesian Holstein secara In Vitro

2021 ◽  
Vol 22 (2) ◽  
pp. 198-206
Author(s):  
Edelina Sinaga ◽  
Ni Wayan Kurniani Karja ◽  
Andriani Andriani ◽  
Amrozi Amrozi
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Plate Count ◽  
Bacillus Sp ◽  
E Coli ◽  
Total Plate Count

Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi bakteri penyebab endometritis pada sapi Frisian Holstein (FH) serta menganalisis efektivitas nanokitosan secara in vitro terhadap bakteri penyebab endometritis. Sampel dikoleksi dari enam ekor sapi FH yang mengalami endometritis subklinis setelah dilakukan pemeriksaan dengan ultrasonografi/USG, kemudian dilakukan perhitungan jumlah koloni, isolasi dan identifikasi bakteri. Nanokitosan diukur kadar proteinnya dan dibuat menjadi pH netral dengan konsentrasi 0,5%, 1% dan 2% untuk digunakan pada tahap uji tantang dengan bakteri endometritis yang ditemukan. Hasil penelitian menunjukkan total plate count (TPC) pada cairan endometrium sapi FH paling tinggi terdapat pada sapi perah FH nomor 626 sebanyak 4,7 ± 0,6 Log sel/ mL dan terendah terdapat pada nomor 532 sebanyak 3,3 ± 0,8 Log sel/mL. Beberapa bakteri Gram negatif yang ditemukan pada penelitian ini yaitu Escherichia coli, Pseudomonas aeruginosa, dan Klebsiella sp. Bakteri Gram positif yang ditemukan adalah Staphylococcus aureus, Bacillus sp. dan S. pyogenes. Ujitantang nanokitosan pada bakteri E. coli dengan konsentrasi 1% dan 2% menunjukkan hasil yang tidak siginifikan jika dibandingkan dengan kontrol positif (P>0,05). Nanokitosan dengan semua konsentrasi mampu menurunkan jumlah bakteri Klebsiella sp. dan P. aeruginosa serta pada bakteri Bacillus sp. secara signifikan jika dibandingkan dengan kontrol negatif (P<0,05). Uji tantang nanokitosan 0,5% dan 2% mampu menurunkan jumlah koloni S. aureus tetapi tidak dapat menurunkan jumlah koloni S. pyogenes. Dapat disimpulkan bahwa pemberian nanokitosan sebagai antibakteri mampu menurunkan jumlah koloni bakteri Gram negatif (E. coli, Klebsiella sp. dan P. aeruginosa) dan Gram positif (Bacillus sp dan S. aureus).

scholarly journals Analysis of Total Plate Count, Yeast and Mould Count, Salmonella sp, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Shigella spp. on Traditional Medicines

2019 ◽  
Author(s):  
Anas Gilang Pratama ◽  
Ruth Elenora Kristanty ◽  
Silvester Maximus Tulandi
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Raw Material ◽  
Plate Count ◽  
Food Control ◽  
National Agency ◽  
Traditional Medicines ◽  
Total Plate Count ◽  
Shigella Spp

Anas Gilang Pratama, “Analysis of Total Plate Count, Yeast, and Mould Count, Salmonella spp., Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Shigella spp. on Traditional Medicines” under the guidance of Silvester Maximus Tulandi, S.Farm., M.Sc., and Ruth Elenora Kristanty, M.Farm., Apt., 2019. Traditional medicines can be contaminated by bacteria starting from the raw material process, during production, and at the time of storage. The analysis of total plate count, yeast, and mould count on traditional medicines was done at the Microbiology Laboratory of National Agency of Drug and Food Control in Jakarta by using five types of bacteria. This work was based on microbiological test parameters on traditional medicines through several stages: homogenization, enrichment, isolation, and biochemical tests. Based on the results, the samples fulfilled the requirements on Analysis of Total Plate Count, Yeast, and Mould Count, Salmonella sp, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Shigella spp. according to the Regulation of the Head of the National Agency of Drug and Food Control No.12/2014.

STATUS JUMLAH KUMAN TOTAL PADA SELADA (Lactusa sativa) DI TINGKAT PEDAGANG

2017 ◽  
Vol 1 (1) ◽  
pp. 19-23
Author(s):  
Nur Ramadhani
Keyword(s):  
Plate Count ◽  
Cross Sectional ◽  
Total Plate Count

AbstrakKonsumsi selada mentah sangat rentan terhadap kontaminasi bakteri patogen, karena rendahnyamutu mikrobiologis sayuran segar yang ada di Indonesia. Penelitian ini bertujuan untukmenggambarkan status jumlah kuman total (Total Plate Count) pada selada di tingkat pedagang.Metode yang digunakan dalam penelitian ini adalah survey dan pemeriksaan laboratorium denganpendekatan cross sectional. Populasi dalam penelitian ini adalah seluruh selada yang dijual di pasarinduk tradisional dan pasar swalayan di Kota Semarang. Sampel selada berjumlah 32. Hasilpenelitian menunjukkan bahwa dari 32 sampel selada diperoleh jumlah kuman total pada seluruhselada yang diperiksa melebihi batas standar cemaran (lebih dari 103 koloni/ml) tertinggi sebesar1,51 x 107 koloni/ml dan terendah sebesar 4,16 x 105 koloni/ml. Dibutuhkan penanganan seladayang baik selama penjualan oleh pedagang dengan lebih memperhatikan sanitasi, higiene dankesehatan pedagang.Kata kunci: selada, jumlah kuman total, pedagang

A Survey of Coliforms and Staphylococcus aureus in Cheese Using Impedimetric and Plate Count Methods1

1988 ◽  
Vol 51 (1) ◽  
pp. 53-55 ◽  
Author(s):  
F. A. KHAYAT ◽  
J. C. BRUHN ◽  
G. H. RICHARDSON
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Correlation Coefficient ◽  
Cheddar Cheese ◽  
Plate Count ◽  
Impedance Method ◽  
Colony Forming Units ◽  
Fresh Cheese ◽  
Cheese Products ◽  
And Staphylococcus Aureus

A total of 256 cheese samples were analyzed for coliform plate count using violet red bile agar and for an impedance count using BactometerR Coliform Medium with a correlation coefficient between methods of R=−.91. Fifty-four percent of the samples contained 102 to 107 colony forming units/gram (CFU/g). The highest counts were in cream and fresh cheese products. When 27 Cheddar cheese samples were inoculated with from 102 to 107 CFU of Escherichia coli/g a correlation of R=−.97 was found between methods. Two hundred of the cheese samples were analyzed for Staphylococcus aureus using Baird-Parker medium and impedance count using BactometerR S.aureus Medium. Five samples (2%) contained over 103 CFU/g. The strains isolated were coagulase-positive. When 34 samples of cheese were inoculated with 102 to 107 CFU of staphylococci/g, the correlation between the plate and impedance method was R=0.98.

Microbial Quality of Hoummos (Chickpea Dip) Commercially Produced in Jordan

1994 ◽  
Vol 57 (5) ◽  
pp. 431-435 ◽  
Author(s):  
MOHAMMED I. YAMANI ◽  
BASIM A. AL-DABABSEH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Low Ph ◽  
Plate Count ◽  
Microbial Quality ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus ◽  
Reference Samples ◽  
Hygienic Conditions

Sixty samples of fresh hoummos (chickpea dip) from 15 restaurants were examined in winter and summer to find out numbers and types of microorganisms present. Five reference samples, produced by the investigators under hygienic conditions, were examined for comparison. The microbial load of commercial hoummos was high, and spherical lactic acid bacteria (LAB) belonging to Lactococcus, Enterococcus and Leuconostoc were the predominant microorganisms. The means of the aerobic plate count (APC) and the counts of LAB and coliforms (1.9 × 108, 1.6 × 108 and 2.9 × 105/g, respectively) in summer samples were significantly higher (p &lt; 0.05) than the averages of the same counts in winter samples (2.7 × 107, 1.6 × 107 and 2.2 × 103/g). The average summer and winter yeast counts were 4.2 × 104 and 1.5 × 104g, respectively. In reference samples of hoummos, APC and LAB counts were &lt; 103/g, while the coliform and yeast counts were &lt; 10/g and 102/g, respectively, indicating lack of hygienic practices during the production of commercial hoummos. Salmonella was not detected in any sample, and Escherichia coli and Staphylococcus aureus counts of all samples were &lt; 10/g. The relatively low pH of hoummos (the average pH of all samples was 5.1) and the rapid growth of LAB, possibly accompanied by production of inhibitory substances, may explain the predominance of these bacteria, and could have contributed to the absence of the pathogens examined.

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