Judul: Residu Antibiotika pada Susu di Malaysia : Sebuah Tinjauan
Abstrak: Antibiotic residue in milk products is a major public health concern as it can pose a risk to human health and contribute to antibiotic resistance. Milk from cows treated with antibiotics may contain residues of the drugs, which can persist through the milk production process and end up in the final milk products. The consumption of these products can lead to adverse health effects, including allergic reactions and the development of antibiotic-resistant bacteria in humans. There are regulatory frameworks in place in many countries, including the establishment of Maximum Residue Limits (MRLs) for antibiotics in milk, withdrawal periods for antibiotics, testing and surveillance programs to detect and prevent antibiotic residues in milk products. However, challenges remain in enforcing these regulations and ensuring compliance among dairy farmers and milk processors. There is also a need for further research to better understand the long-term health effects of consuming milk products with antibiotic residues, as well as the development of new methods for detecting and monitoring antibiotic residues in milk. Overall, the prevention and control of antibiotic residue in milk products is essential for protecting public health and combating the spread of antibiotic resistance.
Keyword: antibiotic, milk, residue, cows

Judul: Deteksi Residu Antibiotik dalam Susu Segar yang Digunakan sebagai Bahan Baku Utama Pembuatan Keju
Abstrak: Antimicrobial drugs have been used in dairy industry for more than five decades. Dairy herd health is closely associated with milk production and economic sustainability. Therefore, maintenance of herd health is closely dependent upon disease prevention and therapeutic drug use for a range of diseases. The presence of antibiotic residues in milk is a public health issue. The purpose of the present study ware to know the relationships of farmer characteristics and antibiotic residues presence in raw milk, wich used as cheese production. Farmer characteristics (age, education, breeding time, training, and number of lactating cows) were used to find the relationship between the farmer’s knowledge and the presence of antibiotic residues in raw milk. The yoghurt tests method was used to figure out the existence of antibiotic residues in raw milk as the basic material for making cheese. Eighteen raw milk samples were taken from three farmer groups that supply the milk to the cheese factory in Sukabumi. Yoghurt test showed that the milk from group A did not contain antibiotic residues, while the milk from group B and C contained antibiotic residues. Farmer characteristics indicating significant correlation with antibiotic residues presence were farmer’s education and number of lactating cows.
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Judul: Karakteristik Balok Bentukan Berpenampang I Dari Log Berdiameter Kecil
Abstrak: Balok kayu bentukan berpenampang I lebih dikenal sebagai I- joist adalah produk yang memiliki kekuatan besar dalam kaitannya dengan ukuran dan berat. Penelitian ini bertujuan dapat mengetahui pengaruh besarnya diameter balok bentukan terhadap karakteristik balok bentukan berpenampang I dari kayu sengon. Bahan baku balok bentukan menggunakan kayu sengon dengan tiga jenis ukuran diameter yaitu 10 cm, 13 cm, 16 cm. Balok dipotong menjadi 3 dengan ukuran ketebalan yang sama untuk masing-masing diameter. Bagian tengah menjadi web (badan) balok sedangkan bagian pinggir disusun sebagai flange (sayap) balok. Antara web dan flange disambung dengan menggunakan paku 12 cm dengan jarak letak 10 cm dan perekat PVAC (Fox). Pengujian lentur balok digunakan two point loading test mengacu standart ASTM D198. Data yang didapat berupa pola kerusakan, nilai MOE, MOR dan analisis beban dan defleksi. Nilai MOE dan MOR balok dari diameter 10 cm masing-masing sebesar 11375 kg/cm2 dan 123 kg/cm2, untuk balok 13 cm masing-masing sebesar 1323 kg/cm2 dan 63 kg/cm2, dan balok 16 cm masing-masing sebesar 350 kg/cm2 dan 43 kg/cm2. Berdasarkan pola kerusakan yang terjadi menunjukkan bahwa balok bentukan I dari log diameter kecil dapat menahan terjadinya panjang retak dan lebar retak pada sambungannya.
Keyword: Cracked pattern, deflection, sengon wood, stiffness, strength