Judul: Cemaran Escherichia coli pada Daging Ikan Salmon Mentah Sushi Dari Gerai di Sekitar Lingkar Kampus Institut Pertanian Bogor
Abstrak: Sushi adalah makanan tradisional Jepang siap santap pada bagian atas nasi diberi daging ikan segar dan mentah. Kontaminasi Escherichia coli pada daging ikan salmon sushi perlu diperhatikan, untuk menjamin kesehatan konsumen. Gerai sushi tersedia di sekitar kampus IPB Dramaga dengan mayoritas konsumen adalah mahasiswa. Penelitian ini bertujuan mengidentifikasi secara kuantitatif tingkat cemaran Escherichia coli pada daging ikan salmon mentah dari gerai sushi di sekitar kampus IPB Dramaga. Sebanyak 14 sampel dikoleksi dari 2 pedagang sushi di sekitar Kampus IPB Dramaga. Pengujian dilakukan dengan metode most probable number dan dikonfirmasi dengan uji IMViC serta pewarnaan Gram. Hasil penelitian menunjukkan jumlah rata-rata E. coli pada daging ikan salmon dari dua gerai sushi sebesar 4 MPN/g dan 3 MPN/g. Jumlah rata-rata melebihi standar dalam SNI 7388:2009 tentang Batas Maksimum Cemaran Mikroba dalam Pangan untuk Escherichia coli pada daging ikan segar (< 3 MPN/g). Faktor penyebab keberadaan E. coli antara lain lokasi gerai, penggunaan air yang tidak bersih, saluran limah yang tidak memadai, tidak mencuci peralatan masak atau makan dengan benar dan penerapan praktik higiene sanitasi yang kurang baik dari pedagang sushi di sekitar Kampus IPB Dramaga., Sushi is a traditional Japanese dish that is served on top of rice with fresh and raw fish meat. Contamination of Escherichia coli in raw salmon meat of sushi should be considered for assurance of consumer health. Outlets of sushi are available around the campus with the most consumers are students. This study aimed to identify quantitatively the level of contamination of Escherichia coli bacteria in raw salmon meat of sushi that were sold around the IPB campus Dramaga. A total of 14 samples from 2 sushi sellers around the IPB Campus Dramaga. The number of Escherichia coli was examined using the most probable number method and confirmed with the IMViC test and Gram staining. This study showed that the average number of E. coli in raw salmon meat of sushi from 2 sushi outlets were 4 MPN/g and 3 MPN/g. The average number exceeded the standard set out in SNI 7388:2009 concerning Maximum Limits of Microbial Contamination in Food for Escherichia coli in fresh fish meat (< 3 MPN/g). Factors causing the presence of E. coli included location of the outlets, use of unclean water, inadequate sewerage, improper cleaning of cooking and eating utensils, and poor sanitation hygiene practices by sushi sellers around the Dramaga IPB Campus.
Keyword: Escherichia coli, salmon meat, sushi

Judul: Contamination of Escherichia coli in  Chicken Meat of Chicken Soto from Outlets Around the Campus of Dramaga IPB  University
Abstrak: Soto ayam merupakan salah satu makanan popular yang bisa menjadi ancaman serius pada kondisi kesehatan apabila daging soto ayam yang tercemar Escherichia coli terkonsumsi oleh tubuh. Penelitian ini bertujuan menghitung jumlah cemaran dan mengidentifikasi faktor keberadaan Escherichia coli pada sampel daging soto ayam dari gerai sekitar lingkar Kampus Dramaga IPB University. Sebanyak 30 sampel daging soto ayam diperoleh dari 10 pedagang soto ayam di lingkar Kampus Dramaga IPB University. Penelitian ini dilakukan dengan pengambilan kuesioner dari pedagang soto ayam serta pengujian jumlah Escherichia coli dengan metode most probable number dan dikonfirmasi dengan uji IMViC, serta pewarnaan Gram. Hasil penelitian menunjukkan rata-rata jumlah Escherichia coli pada daging ayam suwir soto ayam dari gerai sekitar lingkar Kampus Dramaga IPB University adalah 5,15 ± 3,56 MPN/g. Selanjutnya studi ini mendapatkan 90% (9/10) pedagang soto ayam teridentifikasi positif Escherichia coli pada daging soto ayam. Faktor yang memengaruhi keberadaan Escherichia coli yaitu lokasi penjualan dekat dengan jalan padat kendaraan, penyimpanan daging pada wadah terbuka dan suhu ruang, praktik pengolahan, tingkat kebersihan dari peralatan penyuwiran, serta penerapan higiene sanitasi yang kurang baik., Chicken soto is one of the popular foods that makes it possible to present a serious threat to health conditions if the shredded chicken soto contaminated with Escherichia coli consumed. The study aimed to calculate the number of Escherichia coli and identify the presence factors of Escherichia coli on chicken soto samples from the outlets around the campus of IPB University. A total of 30 samples of shredded chicken soto were obtained from 10 chicken soto sellers around the Campus of Dramaga IPB University. The study was conducted using a questionnaire of chicken soto sellers and the numbers of Escherichia coli was carried out using the most probable number method and was confirmed by IMViC test, and Gram stainning. The results of the study showed that the average amount of Escherichia coli in shredded chicken soto from outlets around the Campus of Dramaga IPB University was 5,15,
Keyword: Escherichia coli, cemaran, daging ayam, soto ayam

Judul: Analisis Kompleksitas Masalah Optimasi Linear Menggunakan Metode Interior Primal-Dual dengan Langkah Full-Newton.
Abstrak: Primal-dual interior method with full-Newton step is a method for solving linear optimization problems. This method is designed in such a way that an optimal solution is obtained an interior of the domain. It has polynomial complexity. This paper discusses and analyzes the complexity of linear optimization problems using primal-dual interior method with full-Newton steps. From the case studies that have been conducted, can be concluded that the number of iterations is in accordance with the complexity of the algorithm.
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