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Idris, Irma Suryani
Jurusan Biologi, Fakultas MIPA, Universitas Negeri Makassar
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Cemaran Bakteri pada Bakso yang Beredar di Kota Makassar Hartono Hartono; Alimuddin Ali; Irma Suryani Idris; Hikmanul Irfiany Daud
Indonesian Journal of Fundamental Sciences Vol 7, No 2 (2021)
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (459.4 KB) | DOI: 10.26858/ijfs.v7i2.26154

Abstract

Daging dan produk olahannya merupakan sumber kebutuhan protein asal hewan yang dibutuhkan dan banyak diminati oleh masyarakat, khususnya di Kota Makassar. Mikroba patogen seringkali mencemari daging dan produk olahannya seperti bakso. Hal ini sangat berbahaya karena dapat menimbulkan penyakit pada manusia. Oleh karena itu peningkatan keamanan pangan terhadap makanan asal hewan dan olahannya mutlak dilakukan untuk mencegah dan menurunkan prevalensi food borne pathogens. Tujuan dari penelitian ini adalah untuk mengetahui kandungan total bakteri pada sampel daging bakso yang dijual di Kota Makassar. Sampel penelitian berupa daging bakso yang diambil dari delapan lokasi yang berbeda di kota Makassar. Metode pengujian yang digunakan dalam penelitian ini mengacu pada Standar Nasional Indonesia (SNI) 2897:2008 dengan menggunakan metode pengujian total plate count (TPC). Data yang diperoleh dianalisis secara kualitatif dengan membandingkan data tersebut dengan standar tingkat cemaran bakteri berdasarkan peraturan BPOM No HK.00.06.1.52.4011 dan SNI 7388:2009. Hasil penelitian menunjukkan bahwa kandungan total bakteri pada 8 sampel bakso yang beredar di Kota Makassar berkisar antara 3,25 x 103 cfu.g-1 sampai 3,09 x 105 cfu.g-1. Kandungan total bakteri tertinggi ditemukan pada sampel BKS-A yaitu 3,09 x 105 cfu.g-1 dan kandungan total bakteri terendah ditemukan pada sampel BKS-D yaitu 3,25 x 103 cfu.g-1. Ada 2 sampel bakso yang yang mengandung jumlah total bakteri diatas batas maksimum cemaran bakteri pada produk olahan daging (1 x 105 cfu.g-1) berdasarkan peraturan BPOM No HK.00.06.1.52.4011 dan SNI 7388:2009 yaitu sampel BKS-A dan sampel BKS-G sedangkan kandungan total bakteri pada sampel BKS-B, BKS-C, BKS-D, BKS-E, dan BKS-F dan masih memenuhi standar tersebut. Hasil ini menunjukkan bahwa keenam sampel tersebut masih layak untuk dikonsumsi.
Characterization and Identification of Chemical Fungtional Groups in Oyster Mushroom (Pleurotus Ostreatus) Broth with edded Vegetables and Spices Siti Maulyda Ayu MZ; Halifah Pagarra; Irma Suryani Idris; Oslan Jumadi; Hartati Hartati
bionature Vol 24, No 1 (2023): April
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/bionature.v24i1.44964

Abstract

Adding the nutritional content of broth powder without destroying the distinctive taste of the broth can be done using pure mushroom extract and additional vegetables and spices. This study aims to determine the organoleptic characteristics and identify the chemical functional groups of glutamic acid in the best samples of oyster mushroom broth powder added with vegetables and spices. The results of the organoleptic test were tabulated in a table and then analyzed using a descriptive test. The organoleptic characteristics of the best color parameters were in treatment B1 which had a pale white color . The best treatment of aroma, texture, and taste parameters were found in the B2 treatment with a characteristic aroma of typical broth, fine powder texture, and has a distinctive taste of broth. The identification of the functional groups of secondary metabolites using the Fourier Transform Infrared (FTIR) instrumentation. Identification results with FTIR showed absorption at wave number (cm-1): 3419.74, 2934.62, 1639.56, 1409.70, 1055.55. There is N-H, O-H, C-H, C=O carbonyl group and carboxylic C-O, which identify the presence of amide compound, phenol acid, alkane, aldehydes, amid I and carboxylic acid, which are known as glutamic acid in this sample. Keywords: Organoleptic, Functional Groups Identification, Oyster Mushroom Broth Powder Why only B1 that you mentioned in color parameters?
Karakteristik Morfologi Kambing Marica yang Dipelihara di Luar Habitatnya Rosdiana Ngitung; Mushawwir Tayyeb; Irma Suryani Idris
Seminar Nasional LP2M UNM SEMNAS 2019 : PROSIDING EDISI 7
Publisher : Seminar Nasional LP2M UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (631.103 KB)

Abstract

Abstract. This research is a descriptive study that aims to determine the morphological characteristics of Marica goats. That are kept outside the habitat. Observation of morphological characteristics, using 2 goats (1 male and 1 female). This research was conducted at the Biology Experiment Garden in Makassar State University, which lasted for 8 months. The results obtained by Marica Goat have a relatively small body dimensions, upright ears and relatively small short, short and small horns and look agile and aggressive Keywords: Marica Goat, morphological characteristics
Co-Authors Alimuddin Ali Hartati, Hartati Hartono Hartono Hartono Hikmanul Irfiany Daud Mushawwir Tayyeb Oslan Jumadi Pagarra, Halifah Rosdiana Ngitung Siti Maulyda Ayu MZ