Judul: Kondisi Sanitasi Peralatan dan Air pada Tahapan Produksi Keju Melalui Pengujian Jumlah Total Mikroorganisme dan Koliform
Abstrak: Equipment and water sanitation is very important in cheese industry. Poor sanitation of the equipments and water can contaminate the product, which can affect the safety and quality of the product. The study was aimed to determine the number of total microorganisms and coliforms from equipments and water which are used by the cheese production. Samples were consisted of 18 equipments, water and solution of salt water which was taken every week for five weeks. Total plate count method (pour plate method) was used to detect the total of microorganisms and coliforms, but the detection of coliform in the water was using the most probable number method. The highest number of total microorganisms and coliforms in separation process was found in separator bowl (85679.4 ± 143127.6 cfu/cm2 and 7564.1 ± 1490.9 cfu/cm2). In the process of pasteurization and formation of cheese curd, the highest number of total microorganisms and coliforms were found in a bucket of hot water (54096.6 ± 76801.7 cfu/cm2 and 12950.0 ± 17726.1 cfu/cm2). The pressing and salting process showed that the highest number of total of microorganisms (20722.0 ± 30613.7 cfu/cm2) and coliforms (2881.7 ± 4875.3 cfu/cm2) were found in cheese basket. During the ripening process, the highest number of total microorganisms was found in the coating tub (18150.0 ± 33448.5 cfu/cm2), whereas the highest number of coliforms was found in the cheese ripening rack (2728.7 ± 4908.8 cfu/cm2). Solution of salt water had the highest total number of microorganisms and coliforms (45123.6 ± 88988.1 cfu/ml and 11.0 ± 0.0 MPN/ml). It is very important to keep monitoring the total number of microorganisms and coliforms found in water and equipments used during the process of cheese production since it could be the sources of pathogen contamination to the food which may cause foodborne illness.
Keyword: 

Judul: Hygiene and Sanitation Conditions for Dairy Equipment in Pondok Ranggon Dairy Farms, East Jakarta
Abstrak: Kebersihan peralatan yang digunakan pada proses pemerahan memiliki pengaruh terhadap kualitas susu yang dihasilkan dari peternakan sapi perah. Jumlah total mikroorganisme (Total Plate Count/TPC) dan jumlah Enterobacteriaceae pada peralatan perah dapat digunakan sebagai indikator praktik higiene dan sanitasi oleh peternak atau pekerja. Penelitian ini bertujuan mengetahui praktik higiene dan sanitasi peternak atau pekerja di kawasan peternakan sapi perah Pondok Ranggon, Jakarta Timur dengan cara mengukur jumlah total mikroorganisme dan Enterobacteriaceae dari sampel swab peralatan perah. Tiga peternakan dipilih secara acak dari 4 blok di kawasan tersebut sehingga total diperoleh 12 peternakan yang dijadikan sampel dalam penelitian ini. Sampel swab dari peralatan perah antara lain milkcan, saringan, dan ember perah kemudian diambil dari setiap peternakan terpilih. Data praktik higiene dan sanitasi terhadap peralatan dikumpulkan melalui wawancara secara langsung menggunakan kuesioner mengenai karakteristik responden dan sanitasi peralatan perah. Hasil penelitian menunjukkan nilai TPC berbagai peralatan perah 100% melebihi standar batas cemaran (100 cfu/mL), dengan rata-rata pada milkcan yaitu 7,4 x 104 ± 8,8 x 104 cfu/mL, ember 5,3 x 104 ± 1 x 105 cfu/mL, dan saringan 5,5 x 104 ± 1,3 x 105 cfu/mL. Jumlah Enterobacteriaceae yang melebihi standar batas cemaran pada milkcan sebanyak 66,7% dengan rata-rata 4,8 x 103 ± 1,3 x 104 cfu/mL, pada ember dan saringan masing-masing 50%.dengan rata-rata 2,6 x 103 ± 6,9 x 103 cfu/mL dan 6,5 x 102 ± 9 x 102 cfu/mL. Berdasarkan hasil kuesioner praktik sanitasi umum dan khusus peternak dapat memengaruhi tingginya nilai TPC dan Enterobacteriaceae. Peternak atau pekerja mayoritas belum menerapkan praktik higiene dan sanitasi yang baik terhadap peralatan perah. Sebagian besar peralatan perah memiliki tingkat cemaran mikroorganisme (TPC) dan Enterobacteriaceae yang lebih tinggi dari standar batas aman yang ditetapkan., The cleanliness of the equipment used in the milking process has an influence on the quality of milk produced from dairy farms. The total number of microorganisms (Total Plate Count/ TPC) and the number of Enterobacteriaceae on dairy equipment can be used as indicators of hygiene and sanitation practices by farmers or workers. This study aims to determine the hygiene and sanitation practices of farmers or workers in the Pondok Ranggon dairy farming area, East Jakarta by measuring the total number of microorganisms and Enterobacteriaceae from swab samples of dairy equipment. Three farms were randomly selected from 4 blocks in the area so that a total of 12 farms were sampled in this study. Samples from dairy equipment including swab milk cans, filters, and milk buckets were collected through direct interviews using a questionnaire regarding the characteristics of respondents and sanitation of dairy equipment. The results showed that the TPC value of various dairy equipment 100% exceeded the standard contamination limit (100 cfu/mL), with the average milkcan being 7.4 x 104 ± 8.8 x 104 cfu/mL, bucket 5.3 x 104 ± 1 x 105 cfu/mL, and filter 5.5 x 104 ± 1.3 x 105 cfu/mL. The number of Enterobacteriaceae that exceeds the standard contamination limit at milkcan as much as 66.7% with an average of 4.8 x 103 ± 1.3 x 104 cfu/mL, in the bucket and filter 50% each with an average
Keyword: Enterobacteriaceae, higiene, jumlah total mikroorganisme, sanitasi, total plate count, sanitasi

Judul: Ornithonyssus Bursa (Berlese, 1888) Famili Macronyssidae yang Menyerang Unggas Dan Penaggulangannnya
Abstrak: Ornithonyssus bursa adalah tungau penghisap darah pada unggas di daerah tropis dan subtropis. Tungau ini relatif kecil, dengan panjang tubuh antara 700-1000 mikron dan lebarnya 250-490 mikron. Tubuhnya bulat berwarna coklat kekuningan sebelum menghisap darh dan berwarna merah setelah menghisap darah dari induk semangnya.
Keyword: