Judul: The Presence of Fungi in Fresh Salted Eggs
Abstrak: Telur asin merupakan olahan makanan berbahan dasar telur bebek yang diawetkan dengan proses pengasinan. Adanya kontaminasi cendawan dapat menyebabkan kerusakan dan penurunan kualitas pada telur asin segar. Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi keberadaan cendawan yang mempengaruhi kualitas telur asin dengan metode menghitung total jumlah cendawan, isolasi dan identifikasi = cendawan. Sampel untuk pengujian terdiri dari 10 sampel telur bebek segar yang lolos candling, 10 sampel telur asin segar black yolk, serta adonan pasta pada jam ke-0, jam ke-3, dan jam ke-6 yang dipooling dengan pengulangan sebanyak 3 kali. Pengujian dilakukan di Laboratorium Mikrobiologi Medik, Sekolah Kedokteran Hewan dan Biomedis, Institut Pertanian Bogor. Identifikasi cendawan dilakukan dengan mengamati pertumbuhan morfologi secara makroskopik dan koloni cendawan diperiksa secara mikroskopis. Hasil dari penelitian menunjukkan bahwa jumlah cendawan pada ketiga sampel berada di bawah batas jumlah cemaran sebesar 1x105 koloni/g sesuai dengan SNI Nomor 7388 Tahun 2009. Cendawan yang teridentifikasi yaitu dari genus Aspergillus spp., Penicillium spp., Mucor spp., Candida spp., dan Fusarium spp., Salted duck eggs are a processed food product made from duck eggs preserved through salting. Fungal contamination can lead to deterioration and a decline in quality. This research aimed to isolate and identify the presence of fungi affecting the quality of salted duck eggs through methods including total fungal count, isolation, and fungal identification. Samples for testing comprised 10 fresh duck eggs that passed candling, 10 fresh salted eggs with black yolks, and dough paste at 0, 3, and 6 hours, pooled with three repetitions. Testing was conducted at the Microbiology Medic Laboratory, School of Veterinary Medicine and Biomedical Sciences, IPB University. Fungal identification involved macroscopic morphological observations and microscopic examination of fungal colonies. The study results indicated that fungal counts in all samples were below the contamination limit of 1x105 colonies/g as per SNI Number 7388 Year 2009. Identified fungi included genera Aspergillus spp., Penicillium spp., Mucor spp., Candida spp., and Fusarium spp
Keyword: Identifikasi, cendawan, Black egg yolk, telur asin segar, Fungi, Fresh Salted Eggs, Identification

Judul: The Presence of Fungi in Fresh Salted Eggs
Abstrak: Telur asin merupakan olahan makanan berbahan dasar telur bebek yang diawetkan dengan proses pengasinan. Adanya kontaminasi cendawan dapat menyebabkan kerusakan dan penurunan kualitas pada telur asin segar. Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi keberadaan cendawan yang mempengaruhi kualitas telur asin dengan metode menghitung total jumlah cendawan, isolasi dan identifikasi = cendawan. Sampel untuk pengujian terdiri dari 10 sampel telur bebek segar yang lolos candling, 10 sampel telur asin segar black yolk, serta adonan pasta pada jam ke-0, jam ke-3, dan jam ke-6 yang dipooling dengan pengulangan sebanyak 3 kali. Pengujian dilakukan di Laboratorium Mikrobiologi Medik, Sekolah Kedokteran Hewan dan Biomedis, Institut Pertanian Bogor. Identifikasi cendawan dilakukan dengan mengamati pertumbuhan morfologi secara makroskopik dan koloni cendawan diperiksa secara mikroskopis. Hasil dari penelitian menunjukkan bahwa jumlah cendawan pada ketiga sampel berada di bawah batas jumlah cemaran sebesar 1x105 koloni/g sesuai dengan SNI Nomor 7388 Tahun 2009. Cendawan yang teridentifikasi yaitu dari genus Aspergillus spp., Penicillium spp., Mucor spp., Candida spp., dan Fusarium spp., Salted duck eggs are a processed food product made from duck eggs preserved through salting. Fungal contamination can lead to deterioration and a decline in quality. This research aimed to isolate and identify the presence of fungi affecting the quality of salted duck eggs through methods including total fungal count, isolation, and fungal identification. Samples for testing comprised 10 fresh duck eggs that passed candling, 10 fresh salted eggs with black yolks, and dough paste at 0, 3, and 6 hours, pooled with three repetitions. Testing was conducted at the Microbiology Medic Laboratory, School of Veterinary Medicine and Biomedical Sciences, IPB University. Fungal identification involved macroscopic morphological observations and microscopic examination of fungal colonies. The study results indicated that fungal counts in all samples were below the contamination limit of 1x105 colonies/g as per SNI Number 7388 Year 2009. Identified fungi included genera Aspergillus spp., Penicillium spp., Mucor spp., Candida spp., and Fusarium spp
Keyword: Identifikasi, cendawan, Black egg yolk, telur asin segar, Fungi, Fresh Salted Eggs, Identification

Judul: Dynamics Model for Rural and Urban Economic Growth
Abstrak: Lewis theory of structural change has focused on mechanisms that allow countries to transform their domestic economic structure to a more modern economy. The proposed model deals with the mechanism of interaction between rural and urban Economic. This model is concerned with the process of labor transfer from rural to urban areas. This study aims to model the dynamics of economic growth in rural and urban areas, including determining the equilibrium solution and to carry out simulation of the model. The simulation results show that the transfer of labor from rural to urban areas will increase the rate of change of capital so that structural changes can be realized. In addition, increased propensity to save in rural areas will also accelerate structural change
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