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All Journal Katalogis International Journal of Biosciences and Biotechnology UG Journal KURVA S JURNAL MAHASISWA JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Prosiding Seminar Nasional Pengabdian Kepada Masyarakat
Ainul Haq, Ainul
Unknown Affiliation
Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Other

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Journal : International Journal of Biosciences and Biotechnology

 1 
ANALYSIS OF HYGIENE AND SANITATION IN CHICKEN SLAUGHTERHOUSES IN JAMPANG VILLAGE, BOGOR REGENCY, WEST JAVA PROVINCE, INDONESIA Ainul Haq; Ratry Ayunda; Riris Lindiawati Puspitasari
International Journal of Biosciences and Biotechnology Vol 8 No 2 (2021): International Journal of Bioscience and Biotechnology
Publisher : Central Laboratory for Genetic Resource and Molecular Biology, Faculty of Agriculture, Udayana University in cooperation with Asia-Oceania Bioscience and Biotechnology Consortium (AOBBC)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/IJBB.2021.v08.i02.p03

Abstract

This chicken slaughterhouse in Jampang Village is a home industry that is engaged in chicken slaughter. The problem in this research is the process of slaughtering chickens that do not meet the standards. The purpose of this study was to identify the hygiene and sanitation of chicken slaughterhouses. Data collection was done by filling out questionnaires and observations. The observation sheet is made based on SNI-01-6160-1999 concerning Poultry Slaughterhouses (Badan Standarisasi Nasional, 1999). The observation sheet was used to assess the hygiene and sanitation conditions using the scoring method. This study used descriptive statistics to analyze the abserved data. The scoring method is done by determining the weight for each variable and determining the value for each of the assessed aspects. The results showed that the workers were in good health. Not yet using boots, masks, aprons and headgear. The building is still integrated with the residence. The layout is not in line with the flow of the production process. Sewerage drain is readily available. The cage has never been washed using water and detergent. The conclusion is that the hygiene of the chicken cutters and the sanitation of the buildings still do not meet the requirements. The proposal for improvement is the health of chicken slicers and the use of equipment are things that need to be considered, the building must be separated from the residence, the layout should be improved in the direction of the production process, the building construction is made rodent-free, the chicken coop must be cleaned regularly with water and detergent.
BONE FLOUR FROM SUCKERMOUTH FISH (Pterygoplichthys pardalis) AND TILAPIA FISH (Oreochromis mossambicus) Riris Lindiawati Puspitasari; Femilda Khavidhar; Kintan Ayu Gustiananda; Muhammad Alwan; Puspitha Cahaya Ayu Widyanto; Siti Anisah; Ainul Haq
International Journal of Biosciences and Biotechnology Vol 9 No 1 (2021): INTERNATIONAL JOURNAL OF BIOSCIENCES AND BIOTECHNOLOGY
Publisher : Central Laboratory for Genetic Resource and Molecular Biology, Faculty of Agriculture, Udayana University in cooperation with Asia-Oceania Bioscience and Biotechnology Consortium (AOBBC)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/IJBB.2021.v09.i01.p05

Abstract

Fish is often used as a protein source in food. Fish has good nutritional content for the body such as protein, vitamin, mineral, and unsaturated fatty acid. Pterygoplichthys pardalis and Oreochromis mossambicus are some of the local fishes that are frequently found in a river in Indonesia, also Asia. People use their meat as food. Unfortunately, people do not use fishbones. In this research, we processed the fishbone into flour which could be used as food or supplement. Fishes were collected from the breeder in January to May 2019. Bone processing methods carried out by separation of fish meat and bone, continued with bone flour processing using oven and grinder. According to the proximate analysis revealed that P. pardalis bone flour contained 25.047% protein, 10.478% fat, 0.656% water, 59.463% ash, and 4.353% carbohydrate. O. mossambicus also contained 36.929% protein, 11.942% fat, 2.575% water, 45.721% ash, and 2.833% carbohydrate. From these results, protein in P. pardalis gave a higher value than O. mossambicus. Bone flour from both fishes showed a smooth texture and whitish color. Bone flour from fish has good prospects to be developed to get complete analysis in food technology. Bone flour from suckermouth fish played important role in aquaculture and supported the river biodiversity.
Co-Authors Femilda Khavidhar Joerike Joeliana Aditio Kintan Ayu Gustiananda Muhammad Alwan Panji Muarief Wicaksana Puspitha Cahaya Ayu Widyanto Ratry Ayunda Riris Lindiawati Puspitasari Siti Anisah Syarifuddin Nasution2