Judul: Plasmid-R dan Kaitannya dengan Epidemiologi Penyakit
Abstrak: Plasmid adalah DNA berserat ganda yang berbentuk lingkaran dan mempunyai kemampuan untuk bereplikasi sendiri tanpa tergantung dari replikasi kromosom. Gen yang dibawa oleh plasmid tidak mutlak diperlukan bagi kelangsungan hidup bakteri, sehingga biasanya bakteri dapat hidup tanpa plasmid. Pada bakteri ditemukan berbagai jenis plasmid. Salah satu jenis plasmid yang banyak ditemukan di alam adalah plasmid-R. Plasmid ini mengatur resistensi terhadap antibiotik dan terdiri atas dua bagian, yaitu "resistant transfer factor" dan determinan resistensi. Penularan resistensi antibiotik oleh plasmid pada umumnya melalui konjugasi. Akibatnya suatu populasi bakteri dengan cepat menjadi resisten. Penularan dapat terjadi di antara bakteri dari satu species, berbeda species maupun berbeda genus.
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Judul: Deteksi Molekuler Gen Penyandi Resistensi Antibiotika pada Salmonella spp dari Peternakan Ayam di Bandung dan Purwakarta
Abstrak: Resistensi antibiotika kini telah menjadi masalah serius di dunia kesehatan.Penggunaan antibiotika pada ternak menjadi salah satu faktor yang berperan pada penyebaran bakteri resisten di lingkungan.Salmonella merupakan salah satu agen bakteri yang dapat menyebar ke manusia melalui makanan atau foodborne disease.Resistensi terhadap Salmonella diakibatkan penggunaan antibiotika yang kurang bijaksana salah satunya sebagai pencegahan.Tujuan penelitian ini adalah melakukan isolasi dan identifikasi Salmonella spp serta mendeteksi keberadaan gen resistensi antibiotika pada Salmonella spp asal peternakan ayam di Bandung dan Purwakarta. Sebanyak 70 isolat diambil dari peternakan ayam layer dan breeder di Bandung dan Purwakarta. Tiga puluh tiga isolat positif Salmonella spp berdasarkan hasil uji biokimia dan 21 isolat dikonfirmasi sebagaiSalmonella spp dengan menggunakan PCR. Semua isolat diuji menggunakan antibiotika ampisilin, tetrasiklin, gentamisin, eritromisin, asam nalidiksat, oksitetrasiklin, kloramfenikol dan enroflokassin dengan menggunakan metode disk diffusion. Gen resistensi antibiotika yang dideteksi adalah ampC, tet(A) dan tet(B) dengan menggunakan single polymerase chain reaction (PCR). gen qnr(A), qnr(B) dan qnr(S) dideteksi dengan menggunakan multiplex PCR. Hasil penelitian menunjukkan seluruh isolat Salmonella spp yang berasal dari daerah Bandung dan Purwakarta terhadap Tetrasiklin 100%, Oksitetrasiklin dan Ampisilin 95.2%, Asam Nalidiksat 90.4%, Eritromisin 85.7%, Enrofloksasin 76.2%, Gentamisin 47.6%, Kloramfenikol 38.1%. Adapun gen penyandi resistensi pada isolat Salmonella spp yang berhasil dideteksi, diantaranya ampC (95.2%), tet(A) 61.9%, tet(B) 38.1%, qnr(A) 28.5%, qnr(B) 14.3%, qnr(S) 23.8%, qnr(A) dan qnr(B) 14.3%, qnr(A) dan qnr(S) 9.5%. Hasil uji sensitifitas dan deteksi gen resistensi menunjukkan hampir keseluruhan isolat resisten terhadap beberapa antibiotika.
Keyword: antibiotika, gen, resistensi, Salmonella

Judul: Improvement The Quality of Vanilla Trought Continued Sweating On The Drying Process Solar Dryer
Abstrak: Vanilla (Vanilla planifolia ) is one of the country's foreign exchange sources. Indonesia became the second largest vanilla producer in the world after Madagascar with a total production of 2,119 tons. Indonesia is also one of the vanilla exporter countries in the world whose export volume and value continues to grow. In 2019, the value of Indonesian vanilla export volume act to 261 tons with a sales value of S$ 69,610,000. Vanilla is exported to various countries in the form of whole, piece and ground (powder). The most vanilla export destination countries are USA, Canada, Japan, Australia and some of Europian countries such as Germany, France, Italy, and Netherlands. The problem faced in Indonesian vanilla exports is that there is a high difference in quality at the exporter level. This is caused by many factors, including harvesting age, curing process and the drying method. The curing and drying process determines the quality of vanilla. In the curing process, biochemical processes occur that cause quality changes in vanilla pod. The curing process in each vanilla producing country is developed in different ways, but in general the vanilla processing consists of four stages, namely killing, sweating, drying and conditioning, however this research is focused on the stage of sweating. In Indonesia, the drying process is done by sun drying, which takes a long time and produces low quality vanilla. Drying with a mechanical dryer (Green House Effect Solar Dryer) has been done so it can shorten the drying time, but the quality of the vanilla still does not meet SNI. Therefore, a proper curing process using a GHE dryer is required in order to obtain vanilla quality that meets SNI. This study aims to analyzed the effect of the sweating continued on the drying process with GHE drying method on the quality of vanilla. Vanilla that has been harvested as much as 30 kg was carried out killing process by soaking in the water at 60-65°C for 2 minutes. And then continued with the initial sweating process namely vanilla were wrapped in black clothes and stored in the styrofoam boxes for sweating process in the room temperature for 48 hrs. After that, the drying process was carried out with three different treatments namely GHE dryer with no sweating process (P1), drying with GHE dryer combined with sweating in the first two nights (P2), drying with GHE dryer combined with sweating in the first four nights (P3), and drying with sun drying of farmers produce (control). The quality parameters tested include size, weight loss, organoleptic tests (aroma and color), moisture content and vanillin content. Curing process treatment with sweating continued in the drying process using the green house effect solar dryer had a significant effect on weight loss, aroma and vanillin content but had no significant effect on color. Continued addition of sweating during the first nights of drying provides the best quality in vanillin content, color and aroma. Drying with green house effect solar dryer provided better quality results than traditional drying with a shorter drying time of 12 days, while traditional drying is
Keyword: quality, postharvest, sweating, drying, vanilla