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Kurniawan Sinaga
Program Studi Peternakan, Fakultas Sains dan Teknologi, Universitas Pembangunan Panca Budi, Medan, Indonesia.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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Pengaruh fermentasi tepung kulit kopi Oleh Aspergillus oryzae dengan penambahan dua variasi konsentrasi urea dan amonium sulfat terhadap penurunan serat kasar salman salman; Kurniawan Sinaga; Meutia Indriana; Yessi Febriani; Zulfikar Zulfikar
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.475 KB) | DOI: 10.36490/journal-jps.com.v6i1.47

Abstract

The high yield of coffee causes an increase in the amount of coffee husk waste produced, so innovations are needed to process coffee waste so that it can be helpful and not wasted. The study aimed to reduce crude fiber in fermented coffee husks using Aspergillus oryzae to become animal feed. The research was conducted using experimental and descriptive methods: coffee husk flour (Coffea sp.), Aspergillus oryzae, urea, ammonium sulfate, and minerals. Coffee husk flour was fermented in dry media and wet media at room temperature for 24 hours, 48 hours, and 72 hours. After fermentation, test the analysis of the decrease in the amount of crude fiber in the sample using the Wendee method test. The results showed that the fermentation of coffee husk flour (Coffea sp.) using Aspergillus oryzae with the addition of urea, ammonium sulfate, and minerals could reduce the amount of crude fiber. The difference in fermentation media showed that fermentation in wet media gave better crude fiber reduction results than fermentation in dry media. The crude fiber yield of dry media sample N1 is 0.25 grams (25%), and sample N2 is 0.22 grams (22%), while the crude fiber yield of wet media sample N1 is 0.13 grams (13%) and sample N2 is 0.11 grams (11%). Fermentation with Aspergillus oryzae produces ligninase, an enzyme that breaks down lignin which can degrade lignin into simpler compounds.
Angka Lempeng Total Dan Cemaran Bakteri Pada Daging Domba di pasar Tradisional Kampung Lalang Erika Triayu; Kurniawan Sinaga; Alfath Rusdhi
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 2 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.953 KB) | DOI: 10.36490/journal-jps.com.v6i2.74

Abstract

Meat is an important food ingredient in meeting nutritional needs. The purpose of this study was to detect total plate count and bacterial contamination in lamb meat. The research method used in this research is descriptive method, because this research describes the characteristics of a population or a phenomenon that is the object of research that is experimental. Observational data were analyzed using a descriptive method of 6 samples of lamb meat obtained from the traditional market in Kampung Lalang and found Escherichia coli and Salmonella sp. The highest TPC analysis values ​​were found in traders 2 and 3 samples 2, namely 6.45x106 cfu/g and 7.05x106 cfu/g and the lowest amount of contamination was found in traders 1 sample 2, namely 4.5x105 cfu/g. In accordance with the limit for Escherichia coli 1x 101 colonies/gram and the limit for Salmonella sp negative/25 gram. The results showed that 95% of the lamb meat samples were contaminated with Escherichia coli and Salmonella sp. This shows that the lamb meat sold in Kampung Lalalang traditional markets does not meet the Indonesian National Standard (SNI) or is unfit for consumption.
Co-Authors Alfath Rusdhi Erika Triayu Meutia Indriana Salman Yessi Febriani Zulfikar Zulfikar