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All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
R. Kautsar
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Status Probiotik Lactobacillus plantarum IIa-2C12 Sosis Fermentasi di Saluran Pencernaan Tikus Rattus novergicus R. Kautsar; I. I. Arief; T. Suryati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 3 No. 3 (2015): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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The aim of the research was to evaluate the effect of fermented sausages using probiotic bacterial L. plantarum IIA-2C12 to the gastrointestinal tract of rats. The research was conducted from March to June 2014. Research was conducted at Breeding and Genetics Laboratory, Faculty of Animal Husbandry Laboratory Large Ruminants and UPH Faculty of Veterinary Medicine, Bogor Agricultural University. This study was divided into two stages, 1) subculturing (fermented sausage and beef satay) starter culture, the manufacture of casein, beef satay and sausage fermentation and, 2) in vivo evaluation. Rats were divided into three groups: casein (P1), fermented sausages (P2) and beef satay (P3). This research used a pattern completely randomized design with three treatments type of feed is feed casein, fermented sausage and beef satay. The results showed that based on the amount of lactic acid bacteria, fermented sausage produced met the criteria as a probiotic food. Fermented sausages could increased the population of LAB on the 20th day mucose (T2). Treatment of feed had no significant effect (P> 0.05) in the number of E. coli in the rat liver, but on the 10th day termination (T1), the rats P1 showed the number of BAL were significantly (P <0.05) higher than P2. Fermented sausage increased the population of LAB, decreased E. coli population in mucosa until 20th day in mucosa.
Kualitas Mikrobiologis Daging Unggas di RPA dan yang Beredar di Pasaran Dewi E. S.; El Latifa S.; Fawwarahly Fawwarahly; R. Kautsar
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 4 No. 3 (2016): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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The aim of this study is to determine the microbiological aspect of meat from slaughterhouses to the consumer and to identify the factors and solutions in handling the contamination of meat. In this study the number of psychrotrophs, E, coli, S. aureus in purchased meat in traditional markets and RPA artisanal, has exceeded reasonable limits set out in the guidelines (1996) CNERNA-CNRS poultry meats. Thus in the samples purchased in these sites were regarded as unacceptable quality. Meanwhile Sixty-six samples of chicken meat collected from retailers, 21 samples of chicken breast without skin, 19 samples of chicken breast with skin, and 26 samples of frozen chicken meat 'ground'. The results of analysis, the percentage of Salmonella spp. 10.60%; S. Auerus amounted to 30.30%; enterobacteria at 24.84%; L. monocytogenes at 3.03%; and clostridium sulfate at 1.5%. It could not been found any contamination of Campylobacter spp. in the samples.
Kualitas Fisik dan Mikrobiologis Bakso Daging Sapi Pada Penyimpanan Suhu yang Berbeda M. Ismail; R. Kautsar; P. Sembada; S. Aslimah; I. I. Arief
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 4 No. 3 (2016): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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This study was conducted to determine the effect of different temperatures storage on the value of pH, water holding capacity, water activities, Total Plate Count and Escherichia coli contamination of beef meatballs during storage. The result showed that the highest pH value was in the freezer storage (5.83 ± 0.023). The highest value of water holding capacity was obtained at treatment dingingerator storage (23.33 ± 7.026 % water-free), while the results of the analysis of variance showed that effect of different temperature storage was not signiicant (P <0.05) to the water holding capacity. Aw values in this study ranged from 0.854 to 0.908. Aw values at refrigerator and freezer storage were signiicantly higher (P> 0.05) than the meatballs in fresh condition. The analysis of variance showed that treatment of different temperature storage had no signiicant effect (P <0.05) for Total Plate Count (TPC). Mean of TPC (log10 cfu/g) ranged between 5,30 + 0,62 to 5,86 + 0,65. E. coli contamination was found in meatballs stored at freezer storage. Treatment of different temperature storage was signiicantly affect water activity and was not effect on pH, water holding capacity and microbiological content (TPC and E. Coli).
Co-Authors Dewi E. S. El Latifa S. Fawwarahly Fawwarahly I. I. Arief M. Ismail Pria Sembada S. Aslimah T. Suryati