scholarly journals TEST FLOUR ANT NESTS INHIBITION (Myrmecodia pendans) AGAINST BACTERIA Escherichia coli and Salmonella IN INTESTINAL OF QUAIL ( Coturnix-coturnix japonica )

2018 ◽  
Vol 3 (2) ◽  
pp. 33-40
Author(s):  
Susan E Lumbangaol
Keyword(s):  
Escherichia Coli ◽  
Average Power ◽  
Intestinal Bacteria ◽  
Plate Count ◽  
Coturnix Coturnix ◽  
Total Plate Count ◽  
Yellow Corn ◽  
Inhibitory Power ◽  
Escherichia Coli Bacteria ◽  
Meat Bone Meal

This research aims to know the influence of addition of Ant (Myrmecodia pendans) to drag power bacteria quail. The sample in this research was the quail as much as 250 quail. Basal feed consists of a mixture of yellow corn, soybeans for cake, MBM (meat bone meal) fish meal, pollard, dicalsiumposfhat, premix, cooking oil, and Dekstro lekso methionine. The addition of Ant consists of 5 treatments, namely control or P0 (0%), P1 (0,2%), P2 (0,4%), P3 (0,6%), as well as the addition of  P4 (0,8%). The parameters observed inhibitory power is bacterial (Escherichia coli Bacteria Salmonella) and Total Plate Count (TPC). The research was designed using Random Design complete with 5 treatments and five replicates. The results of the analysis showed that the granting of Ant against test bacteria inhibitory power suggests that the addition of the Ant's nests significantly different (P<0,05) for bacteria Escherichia coli with an average power of drag is higheston treatment of P4 (0,8%) of 13,05 mm, whereas the drag power test Salmonella bacteria on average the highest inhibitory at the treatment power P2 (0,2%) of 12,21 mm. The addition of Ant against the test of Total Plate Count showed that increasing the giving of Ant can inhibit the bacteria in the gut quail but statistically not different either in the bacteria Escherichia coli Salmonella (P>0,05). Results of the study it was concluded that the higher the granting of Ant can maintain intestinal bacteria on growth performance of quail

scholarly journals TEST FLOUR ANT NESTS INHIBITION (Myrmecodia pendans) AGAINST BACTERIA Escherichia coli and Salmonella IN INTESTINAL OF QUAIL ( Coturnix-coturnix japonica )

2018 ◽  
Vol 3 (2) ◽  
pp. 33-40
Author(s):  
Susan E Lumbangaol
Keyword(s):  
Escherichia Coli ◽  
Average Power ◽  
Intestinal Bacteria ◽  
Plate Count ◽  
Coturnix Coturnix ◽  
Total Plate Count ◽  
Yellow Corn ◽  
Inhibitory Power ◽  
Escherichia Coli Bacteria ◽  
Meat Bone Meal

This research aims to know the influence of addition of Ant (Myrmecodia pendans) to drag power bacteria quail. The sample in this research was the quail as much as 250 quail. Basal feed consists of a mixture of yellow corn, soybeans for cake, MBM (meat bone meal) fish meal, pollard, dicalsiumposfhat, premix, cooking oil, and Dekstro lekso methionine. The addition of Ant consists of 5 treatments, namely control or P0 (0%), P1 (0,2%), P2 (0,4%), P3 (0,6%), as well as the addition of P4 (0,8%). The parameters observed inhibitory power is bacterial (Escherichia coli Bacteria Salmonella) and Total Plate Count (TPC). The research was designed using Random Design complete with 5 treatments and five replicates. The results of the analysis showed that the granting of Ant against test bacteria inhibitory power suggests that the addition of the Ant's nests significantly different (P<0,05) for bacteria Escherichia coli with an average power of drag is higheston treatment of P4 (0,8%) of 13,05 mm, whereas the drag power test Salmonella bacteria on average the highest inhibitory at the treatment power P2 (0,2%) of 12,21 mm. The addition of Ant against the test of Total Plate Count showed that increasing the giving of Ant can inhibit the bacteria in the gut quail but statistically not different either in the bacteria Escherichia coli Salmonella (P>0,05). Results of the study it was concluded that the higher the granting of Ant can maintain intestinal bacteria on growth performance of quail

scholarly journals The effect of keeping technology on the microbiological status of raw milk

2008 ◽  
pp. 67-75
Author(s):  
Ferenc Peles ◽  
Zsuzsa Máthéné Szigeti ◽  
Béla Béri ◽  
András Szabó
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Housing System ◽  
Plate Count ◽  
Small Farms ◽  
Total Plate Count ◽  
Large Farms ◽  
Microbiological Status

The importance of the quality of raw milk increased after Hungary had joined to the EU. On delivery of raw milk, the microbiological quality, especially total plate count of the milk is very important. Twenty-two farms (7 large, 4 medium-sized, and 11 small farms) were included in the study. We considered the different farm size, keeping- and milking circumstances during the selection of farms. The examined large farms use loose housing system (cubicle, deep litter) and milking parlour. Most of them use preand post-milking disinfection. In the medium-sized farms, loose,deep litter and tie-stall housing system, as well as milking parlour, pipeline milking and bucket milking occurred. All of them use preand post-milking disinfection. Small farms use tie-stall housing system, bucket milking and udder preparation by water. Unfortunately, they do not use pre- or post-milking disinfection. In the large and medium-sized farms mainly Holstein Friesian, in the small farms Hungarian Simmental breeds can be found.The aim of our research was to examine the microbiological status of the raw milk produced in dairy farms (total plate count, coliform count, Escherichia coli count, Staphylococcus aureus count, psychrotroph bacteria count, furthermore yeast and mold count); sources of the contamination; connection between the microbiological quality of produced milk and housing-, milking technologies of farms; furthermore the hygienic circumstances of milking and milk handling of the farms, by the examination of coliform bacteria and Escherichia coli contamination.During the examination of the connection between the different farm sizes, various housing- and milking forms and the microbiological characteristics we observed similar tendencies in the case of total plate count, coliform count, yeast and molds count, furthermore psychrotroph bacteria count. The value of  these parameters was significantly higher in small farms, and infarms which use tie-stall housing forms, bucket milking, udder preparation with water, and which do not use pre- and post-milking disinfection.The results showed that besides cooling, the milking procedure and the type of udder preparation had the largest effect on the total plate count. Statistical analysis shows that in medium and small farms the combination of pipeline milking – tie stall housing system – disinfectant preparation of the udder; in large farms the combination of milking parlour – loose cubicle housing system – dry preparation of the udder are the most appropriate in the aspect of the total plate count. We experienced that in farms where the hygienic instructions are not followed – and thereforeequipment used during the milking and handling of milk is very contaminated – or rather the separation of mastitic cows’ milk is not appropriate, different microorganisms may contaminate the produced milk. 

scholarly journals TOTAL BAKTERI DAN IDENTIFIKASI Escherichia coli PADA JAJANAN SIOMAY IKAN YANG DIJAJAKAN DI BEBERAPA SD NEGERI DI KOTA KENDARI

2019 ◽  
Vol 2 (2) ◽  
pp. 196
Author(s):  
Wa Ode Rusmianur ◽  
Asnani Asnani ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Escherichia Coli ◽  
Random Sampling ◽  
Sampling Method ◽  
Food Poisoning ◽  
Plate Count ◽  
Foodborne Disease ◽  
Total Plate Count ◽  
Fish Samples ◽  
Descriptive Survey ◽  
Number Of Bacteria

ABSTRACT          Contamination in food may cause foodborne disease, one of them are diarrhea and food poisoning. The cause of contamination in food is microbial contamination. This study aims to determine the presence of contamination Escherichia coli and the number of bacteria on fish siomay, being sold at public elementary school in Kendari city (Kendari  barat, Mandonga, Puwatu and Poasia). This Research used a descriptive survey with random sampling  method to determine the number of bacteria and Escherichia coli using total plate count (TPC) and EMBA medium. The results showed that the number of bacteria were (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x 103CFU/gram and wasfound Escherichia coli in samples A, C and D, while samples B not found Escherichia coli. This research showed that 3 out of 4 siomay fish samples (80%) contain Escherichia coli and the number of bacteria still according to SNI standar and siomay is still suitable for consumption.Keywords: Escherichia coli. Foodborne disease, Siomay, Total Plate Count (TPC).ABSTRAKAdanya kontaminasi pada pangan jajanan dapat menyebabkan foodborne disease, salah satunya adalah diare dan keracunan pangan. Penyebab kontaminasi pada pangan adalah cemaran mikroba. Penelitian ini bertujuan untuk mengetahui adanya cemaran  Escherichia coli dan jumlah bakteri pada jajanan siomay ikan yang dijajakan di Beberapa Sekolah Dasar Negeri di Kota Kendari (kecamatan Kendari barat, Mandonga, Puwatu dan Poasia). Metode penelitian yaitu Survey deskriptif dengan pengambilan sampel secara acak (random sampling) untuk mengetahui jumlah bakteri dan adanya bakteri Escherichia coli pada makanan jajanan siomay ikan dengan menggunakan metode TPC dan isolasi pada media EMBA. Hasil Penelitian menunjukan rata-rata jumlah bakteri yaitu (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x CFU/gram ditemukan Escherichia coli pada sampel A, C dan D sedangkan sampel B tidak ditemukan bakteri Escherichia coli. Hal iniMenunjukkan bahwa 3 dari 4 sampel siomay telah tercemar bakteri Escherichia coli sebesar 80% dengan total koloni bakteri masih memenuhi syarat yang ditetapkan SNI siomay ikan dan masih layak dikonsumsi.Kata kunci: Escherichia coli, Foodborne disease, Siomay, Total Plate Count (TPC).

scholarly journals Kualitas Daging Ikan Kurisi (Nemipterus japonicus) Hasil Tangkapan Nelayan di Pelabuhan Perikanan Branta, Pamekasan

2020 ◽  
Vol 23 (2) ◽  
pp. 303-319
Author(s):  
Abdus Salam Junaedi ◽  
Fortunata Riana ◽  
Harfatia Chandra Puspita Sari ◽  
Witria Witria ◽  
Muhammad Zainuri
Keyword(s):  
Escherichia Coli ◽  
Vibrio Parahaemolyticus ◽  
Vibrio Vulnificus ◽  
Plate Count ◽  
Total Plate Count ◽  
Nemipterus Japonicus

Kontrol mutu hasil tangkapan nelayan di Pelabuhan Perikanan Branta, Pamekasan masih belum dilaksanakan dengan baik. Penelitian ini bertujuan untuk menentukan kualitas daging ikan kurisi berdasarkan nilai Total Plate Count (TPC), keanekaragaman jenis, total kelimpahan jenis bakteri heterotrof dan patogen pada media TSA, EMB, SSA, dan TCBS. Nilai TPC bakteri heterotrof (TSA) adalah 8,59 Log CFU/g dengan 7 keanekaragaman jenis dan total kelimpahan tertinggi antara 2-336 koloni (BH3). Nilai TPC bakteri patogen (EMB) adalah 3,72 Log CFU/g dengan 6 keanekaragaman jenis dan total kelimpahan tertinggi antara 784-1009 koloni (BPE4), serta isolat bakteri BPE1 yang berwarna hijau metalik diduga sebagai Escherichia coli. Nilai TPC bakteri patogen (SSA) adalah 4,12 Log CFU/g dengan 5 keanekaragaman jenis dan total kelimpahan tertinggi antara 35-450 koloni (BPS1), serta isolat bakteri BPS1 yang berwarna hitam diduga sebagai Salmonella sp. Nilai TPC bakteri patogen (TCBS) adalah 5,41 Log CFU/g dengan 2 keanekaragaman jenis dan total kelimpahan tertinggi antara 0-44 koloni (BPT1). Isolat bakteri BPT1 dan BPT2 yang berwarna hijau dan kuning diduga sebagai Vibrio parahaemolyticus dan Vibrio vulnificus.

scholarly journals UJI EFEKTIVITAS ANTI BAKTERI EKSTRAK DAUN LEUNCA (SOLANUM NIGRUM) TERHADAP DAYA HAMBAT BAKTERI ESCHERICHIA COLI

2020 ◽  
Vol 3 (1) ◽  
pp. 11-16
Author(s):  
Firdaus Fahdi ◽  
Herviani Sari ◽  
Lisbet Saulina Lubis
Keyword(s):  
Escherichia Coli ◽  
Leaf Extract ◽  
Inhibition Zone ◽  
Solanum Nigrum ◽  
Diffusion Method ◽  
Antibacterial Effects ◽  
Disk Diffusion Method ◽  
Inhibitory Power ◽  
Escherichia Coli Bacteria ◽  
Chemical Contents

Antibacterial is a compound that can inhibit the growth of bacteria that can be used for the treatment of infections in humans. One of the bacteria that can cause interference with the system is the Escherichia coli bacteria, where the Escherichia coli bacteria is widely spread around us. The spread of the Escherichia coli bacteria can occur by direct contact (shaking hands, touching). Then passed on by mouth. Leunca leaves have chemical contents including alkaloids, flavonoids, saponins, tanins. The purpose of this study was to determine whether Leunca's leaf extract (Solanum nigrum) has antibacterial effects against the inhibitory power of Escherichia coli bacteria with a concentration of 50 mg/ml, 100 mg/ml, 150 mg/ml, 200 mg/ml, 250 mg/ml. The method of this study was the sample of Leunca leaf obtained from West Lumban Rau Village, Habinsaran Subdistrict, Toba Samosir Regency. Sample preparation was done by making thick extract with the maceration method. An anti-bacterial effectiveness test is done by the disk diffusion method. The results showed Leunca's leaf extract containing alkaloid compounds, flavonoids, saponins, tannins. As well as having antibacterial effectiveness against the inhibition of Escherichia coli bacteria. Average inhibition zone area concentration of 50 mg/ml = 6.1 mm, concentration of 100 mg/ml = 7.3, concentration of 150 mg/ml = 8.8 mm, concentration of 200 mg/ml = 10.8 mm, concentration of 250 mg/ml = 12.6 mm. Conclusion: Leunca (Solanum nigrum) Leaf Extract has antibacterial effects against the inhibitory power of Escherichia coli bacteria with a strong category.

scholarly journals "Base Genep" Instant Spices Quality For Sale In East Denpasar

2020 ◽  
Vol 4 (2) ◽  
pp. 142-150
Author(s):  
Sofia nggoweng ◽  
Ni Made Ayu Suardani singapurwa ◽  
I Nyoman Rudianta
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Water Content ◽  
Ph Value ◽  
Descriptive Study ◽  
Experimental Methods ◽  
Plate Count ◽  
Test Results ◽  
Total Plate Count

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.

scholarly journals Daya terima dan kandungan mutu bakso ikan kambing-kambing (Abalistes stellaris) dengan penambahan asap cair dan simpan pada suhu dingin

2017 ◽  
Vol 4 (2) ◽  
pp. 59
Author(s):  
Dwi Apriliani AGS ◽  
Nurhayati Nurhayati
Keyword(s):  
Escherichia Coli ◽  
Low Temperature ◽  
Plate Count ◽  
Cold Temperatures ◽  
Liquid Smoke ◽  
Organoleptic Test ◽  
Total Plate Count ◽  
Fishery Products ◽  
Natural Preservatives

Pada umumnya masyarakat gemar dengan olahan bakso ikan. Namun, Kendala yang dihadapi adalah bakso tersebut mudah terdegradasi oleh bakteri pembusuk dan tidak tahan lama. Pengawet alami yang aman untuk produk perikanan salah satunya adalah asap cair dan penyimpanan suhu dingin. Tujuan penelitian bakso ikan kambing-kambing asap untuk mengetahui daya terima masyarakat (uji organoleptik), Escherichia coli, Angka Lempeng Total dan Salmonella, Dengan konsentrasi penambahan asap 1%, 3%, dan 5% serta lama penyimpanan 0, 10, 20, 30 hari pada suhu dingin. Hasil penelitian menunjukkan bahwa Konsentrasi asap cair yang berbeda memberi pengaruh nyata (P>0,05) terhadap daya terima (Uji Organoleptik) dan daya simpan pada suhu dingin bakso Ikan Kambing-kambing. Selanjutnya kandungan mutu meliputi E.coli dan ALT berpengaruh nyata (p> 0,05) terhadap konsentrasi asap cair dan lama simpan pada suhu dingin. Namun terhadap Salmonella tidak berpengaruh nyata (p<0,05).Nowdays fish meatball process was delighted by people. However, the obstacles faced are degraded easily by bacteria decay and nondurable. Liquid smoke is one of the safe natural preservatives for fishery products. The purpose of this study was to find out the acceptance of people regarding Organoleptic test, Escherichia coli, Total Plate Count (ALT), and Salmonella 1%, 3%, and 5% then 0 , 10, 20, 30 days were concentrations added of liquid smoke and  during storage at cold temperatures respectively. The results showed that applying different liquid smoke concentrations and storability gave a significant effect (P>0.05) on acceptance of people of kambing-kambing fish. The quality content of E.coli and ALT had significant effect (p> 0.05) respectively on liquid smoke concentrations and during storage at low temperature but had no significant effect on Salmonella.

scholarly journals Risk Factors for Bacterial Contamination of Bovine Meat during Slaughter in Ten Indonesian Abattoirs

2019 ◽  
Vol 2019 ◽  
pp. 1-6 ◽  
Author(s):  
Diyantoro ◽  
Dhandy Koesoemo Wardhana
Keyword(s):  
Risk Factors ◽  
Escherichia Coli ◽  
Bacterial Contamination ◽  
Microbial Contamination ◽  
Visual Observation ◽  
Plate Count ◽  
Meat Production ◽  
Laboratory Examination ◽  
Beef Meat ◽  
Total Plate Count

Provision of beef meat which does not exceed the maximum microbial contamination limit is expected to meet the requirements to obtain safe, healthy, wholesome, and halal beef. Bacterial contamination during slaughtering process is a safety problem and concern for shelf life in meat production. This study was designed to determine the value of microbial contamination and its risk factors at the stage of the slaughtering process in the abattoirs. This research was conducted by visual observation accompanied by questionnaires and laboratory examination for bacterial contamination testing. The results showed the factor that significantly affected the total plate count (TPC) was carcass cutting (mean: 0.46 × 106 CFU/g; p=0.035) which was not carried out by the abattoir. The factor that had the greatest effect on the MPN of Escherichia coli was blood removal on the floor position (mean: 40.34 × 106 CFU/g; p=0.039) while the factors that significantly affected Staphylococcus aureus contamination were blood removal on the floor position (mean: 52.88 × 106 CFU/g; p=0.025) and carcass cutting which were not carried out by the abattoir (mean: 66.42 × 106 CFU/g; p=0.015).

scholarly journals Microbial contamination in smoked tuna at traditional market of Tobelo, North Halmahera, Indonesia

2018 ◽  
Vol 2 (1) ◽  
pp. 17
Author(s):  
Febrina Olivia Akerina
Keyword(s):  
Escherichia Coli ◽  
Microbial Contamination ◽  
National Standard ◽  
Plate Count ◽  
Total Plate Count ◽  
Traditional Market

Smoked tuna is one of traditional fisheries product in Tobelo, North Halmahera. Tobelos people like this product because of its smoke taste. In Tobelo, there are many producer who sell this product, but information about its quality was unknown. In this research, the researcher wants to know about microbiology aspect of smoked tuna from three traditional market in Tobelo. The result of this research showed that Total Plate Count (TPC) value was from 7,5x1015,35x102 APM/g; smoked tuna from modern Market showed the highest Staphulococcus sp. colony at 1,3x103 CFU/g. colony of Salmonella sp. showed negative value for three different market. The highest fungy colony was 2,5x101 CFU/g from Gotong royong Market, for Escherichia coli analysis, smoked tuna from Gotong Royong Market showed high value at 23 CFU/g, it was exceed Indonesia National Standard.

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