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All Journal Vitek : Bidang Kedokteran Hewan Jurnal Ilmiah Fillia Cendekia JURNAL KAJIAN VETERINER
Sheila Marty Yanestria
Fakultas Kedokteran Hewan, Universitas Wijaya Kusuma Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Public Health Veterinary Other

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Journal : Vitek : Bidang Kedokteran Hewan

 1 
Nilai pH dan deteksi Salmonella sp. Daging sapi di pasar tradisional dan pasar modern di wilayah surabaya timur Sheila Marty Yanestria; Asih Rahayu; Atina Atina
VITEK : Bidang Kedokteran Hewan Vol 11 No 1 (2021): VITEK-Bidang Kedokteran Hewan
Publisher : Fakultas Kedokteran Hewan Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jv.v11i1.72

Abstract

The purpose of this study was to determine the pH value and detection of Salmonella sp beef in traditional markets and modern markets in East Surabaya. This type of observational research with descriptive analysis based on the range of normal pH values ​​of beef and the biochemical properties of Salmonella sp. The samples used consisted of the following: traditional markets with codes A, B, C, D, and E, and modern markets with codes 1, 2, 3, 4, and 5. Each sample taken from each market consisted of cooked meat. deep or tenderloin with 2 different pieces. Based on the results of the study showed that there was no significant difference in the pH value of beef from traditional markets and modern markets in East Surabaya (P <0.05) and there was 1 positive meat sample for Salmonella sp from traditional markets and 2 meat samples. Positive Salmonella sp which comes from the modern market.
Efek sari buah nanas (Ananas cosumus l.) Terhadap total bakteri dan derajat keasaman (pH) daging ayam broiler Dyah Widhowati; Ferian Pandu Wiranata; Ady Kurnianto; Sheila Marty Yanestria
VITEK : Bidang Kedokteran Hewan Vol 11 No 2 (2021): VITEK-Bidang Kedokteran Hewan
Publisher : Fakultas Kedokteran Hewan Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jv.v11i2.85

Abstract

The aimed of this study was to determine the effectivity of pineapple essence (Ananas Comosus) as a natural reservative in chicken meat with parameters of total colony of bacteria and pH. The experimental design used completely randomized design with 4 treatments and 6 replications. The treatments applied were P0 as a control, P1 (25% pineapple essence), P2 (50% pineapple essence), and P3 (100% pineapple essence). The parameters of this study were the total colony of bacteria (TPC) and pH. The results of the statistical analysis showed that the total colony of bacteria in meat were P0 = 4,2 x104, P1 = 2,0 x 104, P2 = 1,9 x 104, dan P3 = 1,2 x 104. pH in chicken meat P0 = 5,0 ± 0,17a, P1 = 4,2 ± 0,05b, P2 = 4,0 ± 0,08c, dan P3 = 3,9 ± 0,10d.. The results of this study showed significant difference in chicken meat containing pineapple essence on total colony of bacteria and pH. The most effective result was chicken meat with 100% pineapple essence.
Pengaruh ekstrak daun salam (Eugenia polyantha, weight.) sebagai alternatif mempertahankan kualitas daging Adhitya Yoppy Ro Candra; Sheila Marty Yanestria; Arief Mardijanto; Freshinta Jellia Wibisono
VITEK : Bidang Kedokteran Hewan Vol 12 No 2 (2022): VITEK-Bidang Kedokteran Hewan
Publisher : Fakultas Kedokteran Hewan Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jv.v12i2.120

Abstract

One of the good sources of animal protein comes from meat because it contains various kinds of nutrients needed by the body including protein, carbohydrates, water, vitamins, fats and various essential amino acids. The presence of high nutritional value in meat can also be utilized by various microorganisms to grow so that it can reduce the quality of meat. Some of these microorganisms can be transmitted to humans and cause disease or also known as zoonotic diseases. One way to prevent the growth of microorganisms in meat is by preserving meat using natural ingredients that can come from plants. One of the plants that has the potential to inhibit bacterial growth is Salam leaves (Eugenia polyantha, Weight.). The purpose of this study was to determine the value of the content in Salam Leaves (Eugenia polyantha, Weight.) and to determine the effect of giving Salam Leaf extract (Eugenia polyantha, Weight.) to early decay, pH value and Total Bacterial Colony. The study began with the collection of Salam leaves (Eugenia polyantha, Weight.) and then the extract was made. The extract obtained was then diluted and stored. The research was continued by taking meat samples from the Traditional Market in Surabaya and then cut into uniform sizes and soaked in Salam leaf extract with different concentrations. After incubation, the meat quality was tested for the beginning of spoilage, pH value and total bacterial colonies. The results of the observations showed that the best results were found in the P4 treatment with an extract concentration of 20%. This result is indicated by the lack of fog formed in the initial spoilage test, the pH value is close to the ultimate pH of the meat and a low total bacterial colony.
Co-Authors Adhitya Yoppy Ro Candra Arief Mardijanto Asih Rahayu Atina Atina Desty Apritya Dyah Widhowati Ferian Pandu Wiranata Intan Permatasari Hermawan Kurnianto, Ady