Judul: Prevalence and Contamination Risk Profile of  Salmonella spp. on Chicken Carcasses in Retail in the West Java Region
Abstrak: Jawa Barat merupakan salah satu daerah utama penyedia ayam di Indonesia Bakteri Salmonella spp. merupakan bakteri patogen penyebab penyakit bawaan pangan yang dapat mengkontaminasi karkas ayam salah satunya karena penangangan yang salah di tahap ritel. Penelitian ini bertujuan untuk menghitung prevalensi dan jumlah kontaminasi serta menentukan faktor kritis kontaminasi Salmonella spp. di tahap ritel. Sampel penelitian berasal dari 12 kota/kabupaten di wilayah Jawa Barat. Metode penelitian dilakukan melalui penghimpunan data sekunder, pengambilan data survei, analisis kuantitatif Salmonella spp. menggunakan metode spread plate count dengan media selektif agar XLT4, serta profil risiko dengan analisis sensitivitas melalui simulasi Monte Carlo 10.000 iterasi menggunakan software Oracle Crystall Ball. Hasil penghimpunan data sekunder diperoleh prevalensi kontaminasi Salmonella spp. sebesar 78% (n=363). Hasil analisis kuantitatif Salmonella spp. pada karkas ayam yang berasal dari pasar OKtradisional menunjukkan prevalensi 65% (n=40) dengan konsentrasi 3.25± 0.71 Log CFU/g, dan dari ritel modern menunjukkan prevalensi sebesar 40% (n=30) dengan konsentrasi 0.24±0.79 Log CFU/g. Analisis sensitivitas menunjukkan nilai kontribusi pada aspek yang paling penting yaitu pengemasan saat displai (33.5%), kebersihan fasilitas displai (26.5%) dan suhu displai (10.9%). Korelasi peringkat tertinggi menunjukkan bahwa aspek-aspek tersebut mempunyai kontribusi yang tinggi terhadap tingkat risiko kontaminasi dan dapat menjadi faktor prioritas untuk dikendalikan., West Java was one of the main regions supplying chickens in Indonesia. Salmonella spp. Bacteria were pathogenic bacteria that caused foodborne illnesses and could contaminate chicken carcasses, partly due to mishandling at the retail stage. This study aimed to calculate the prevalence and level of contamination, as well as identify critical factors of Salmonella spp. contamination at the retail stage. The study samples were taken from 12 cities/regencies in the West Java region. The research methods included collecting secondary data, conducting surveys, and performing a quantitative analysis of Salmonella spp. using the spread plate count method with XLT4 selective agar media, and developing a risk profile with sensitivity analysis through 10,000 iterations of Monte Carlo simulation using Oracle Crystal Ball software. The secondary data collection results showed a prevalence of Salmonella spp. contamination of 78% (n=363). The quantitative analysis results for Salmonella spp. on chicken carcasses from traditional markets showed a prevalence of 65% (n=40) with a concentration of 3.25±0.71 Log CFU/g, while those from modern retail showed a prevalence of 40% (n=30) with a concentration of 0.24±0.79 Log CFU/g. Sensitivity analysis indicated the most critical factors were packaging during display (33.5%), display facility cleanliness (26.5%), and display temperature (10.9%). The highest rank correlation showed that these factors significantly contributed to the contamination risk level and could be the priority factors to control.
Keyword: contamination, chicken carcass, risk, Salmonella spp, ritel

Judul: Risk of Salmonella spp. Cross Contamination During the Preparation of Fried Chicken with Fresh Vegetable at the Household Level (West Java)
Abstrak: Hidangan ayam goreng lalapan yang dikonsumsi masyarakat Jawa Barat memiliki risiko kontaminasi Salmonella spp. Penelitian ini bertujuan mengidentifikasi kondisi pengolahan serta mengevaluasi risiko kontaminasi silang selama proses penyiapan ayam goreng lalapan di tingkat rumah tangga. Metode terdiri dari 4 tahapan, yaitu (1) Identifikasi kondisi pengolahan melalui kuesioner dengan responden ibu rumah tangga di wilayah Jawa Barat (n=412), (2) Penentuan skema perlakuan jenis talenan (talenan kayu dan plastik) serta metode pencucian talenan dan tangan menggunakan air dan sabun, (3) Pengujian Salmonella spp. pada simulasi kontaminasi artifisial di ayam mentah pasca pencucian, peralatan pengolahan, tangan pengolah, dan timun dengan metode MPN (Modifikasi SNI ISO/TS 6579-2:2012), serta (4) Perhitungan peluang infeksi Salmonella spp. dengan pendekatan model beta-Poisson. Hasil survei menunjukkan sebanyak 57,77% responden menggunakan talenan dan pisau yang sama untuk memotong ayam mentah dan lalapan. Pengujian Salmonella spp. pada kontaminasi artifisial menunjukkan kontaminasi pada timun berkisar 0,00–0,38 MPN/cm2. Risiko kontaminasi tertinggi terdapat pada skema tanpa pencucian talenan kayu dan tangan tetapi memiliki prevalensi rendah (0,43%). Prevalensi skema pencucian talenan kayu dan tangan menggunakan air (5,63%) memiliki peluang infeksi terbesar, yaitu 1 dari 4000 orang berpeluang terinfeksi Salmonella akibat konsumsi satu porsi lalapan seberat 44,59 gram., The fried chicken with fresh vegetable consumed by West Java people has Salmonella spp. contamination risk. This study aimed to identify processing condition and evaluate cross-contamination risk during preparing fried chicken with cucumber process at household level. Method was conducted at 4 steps, i.e. (1) Identified processing conditions through questionnaires with housewife as respondents in the West Java region (n=412), (2) Determined simulation treatment scheme type of cutting board (wooden and plastic cutting boards) and the washing method of cutting board and hands with water and soap, (3) Tested Salmonella spp. on raw chicken after washing, processing utensils, processing hands, and cucumbers during simulated artificial contamination by using MPN method (Modified SNI ISO/TS 6579-2:2012), and (4) Calculated the probability of illness with Salmonella spp. conducted by using beta-Poisson model approach. It showed that 57,77% of respondents used the same cutting board and knife to cut raw chicken and cucumber. Testing for Salmonella spp. in artificial contamination showed that contamination in cucumbers ranged from 0.00–0.38 MPN/cm2. The contamination risk was highest with no-washing hand and wood cutting board scheme but has a low prevalence (0,43%). Prevalence of washing wooden cutting boards and hand with water scheme (5,63%) has the greater probability of illness, namely 1 out of 4000 people have the chance to be infected with Salmonella due to consumption of one portion of fresh vegetables weighs 44,59 gram.
Keyword: cross contamination, food preparation, Salmonella spp.

Judul: Penggunaan Teorema Homeomorphy 2-Manifold dan Teorema Euler Poincare pada Torus 𝑇�� dan Simplicial Complex 𝐾��
Abstrak: Two dimensional topological spaces are said to be homeomorphic if they have the same topological invariant, where one of topological invariant used is an Euler characteristic. Homeomorphy 2-Manifold’s Theorem and Euler Poincare’s Theorem are used to distinguish two topological spaces. Homeomorphy 2-Manifold’s Theorem uses Euler characteristic to identify two dimensional topological spaces. Euler Poincare’s Theorem is an alternative way to find Euler characteristic with Betti number, which is topological invariant as well. The objective of this paper is to investigate the homeomorphism of torus 𝑇����� and simplicial complex 𝐾�����. Topological space torus and simplicial complex 𝐾����� have the same Euler characteristic, which is two. Based on Homeomorphy 2-Manifold’s Theorem topological space torus 𝑇����� and simplicial complex 𝐾����� is homeomorphic.
Keyword: simplicial, torus, Euler, homeomorphism, topology