Judul: Contamination of Escherichia coli in  Chicken Noodle Meat Sold Arround the Dramaga Campus IPB University.
Abstrak: Mi ayam merupakan makanan yang sangat disukai oleh semua lapisan masyarakat dan berbagai golongan umur. Selain harganya murah, mi ayam adalah makanan yang mudah didapat. Kontaminasi Escherichia coli pada daging mi ayam perlu diperhatikan untuk menjamin kesehatan konsumen. Penelitian ini bertujuan mengidentifikasi jumlah cemaran serta menganalisis faktor keberadaan Escherichia coli pada daging mi ayam yang dijual di lingkar Kampus Dramaga IPB University. Penelitian ini menggunakan 30 sampel yang dikoleksi dari 10 pedagang mi ayam di sekitar lingkar Kampus Dramaga IPB University. Pada penelitian ini dilakukan pengambilan kuisioner terkait karakteristik pedagang mi ayam serta dilakukan pengujian jumlah Escherichia coli dengan metode most probable number dan dikonfirmasi dengan uji IMViC serta pewarnaan Gram. Hasil penelitian menunjukkan bahwa rata-rata jumlah Escherichia coli pada daging mi ayam yang dijual di lingkar Kampus Dramaga IPB University adalah 8,0 ± 7,9 MPN/g. Jumlah sampel yang melebihi batas jumlah Escherichia coli > 3 MPN/g sebanyak 24 sampel dari 10 pedagang. Lokasi kios, tidak mencuci peralatan dan tangan dengan benar, keberadaan lalat di kios, serta penerapan praktik higiene sanitasi yang kurang baik dari para pedagang mi ayam di lingkar Kampus Dramaga IPB University merupakan faktor yang dominan berhubungan dengan kontaminasi Escherichia coli.
Keyword: chicken noodle, contamination, Escherichia coli, hygiene sanitation

Judul: Detection of Escherichia coli in Chicken Noodle Soup Meat Sold in Dramaga Campus IPB University
Abstrak: Soto ayam merupakan masakan sup ayam Indonesia dengan kuah kuning yang terbuat dari kaldu ayam dan kunyit, serta bumbu lainnya. Hidangan ini terdiri atas potongan daging ayam yang dimasak, disajikan dalam mangkuk dengan tambahan lontong, tauge, kentang, telur rebus, bawang goreng, seledri, irisan jeruk nipis, dan pelengkap lainnya. Penelitian ini bertujuan mengidentifikasi jumlah bakteri Escherichia coli dan praktik higiene pada pedagang soto ayam yang dijual di dalam Kampus IPB, Dramaga. Sebanyak 30 sampel dikoleksi dari 10 pedagang soto ayam di dalam Kampus Dramaga IPB University. Pengambilan kuesioner terkait karakteristik pedagang soto ayam dan pengujian jumlah Escherichia coli dilakukan dalam penelitian ini dengan metode most probable number dan dikonfirmasi dengan uji IMViC serta pewarnaan Gram. Hasil penelitian menunjukkan sebanyak 70% (7/10) pedagang dengan jumlah sampel yang melebihi jumlah Escherichia coli > 3 MPN/g dalam pangan sebanyak 56,67% (17/30) tersebut teridentifikasi positif bakteri E. coli dengan jumlah rata-rata 8,84 ± 7,37 MPN/g. Keberadaan Escherichia coli pada soto ayam dipengaruhi oleh beberapa faktor seperti lokasi penjualan, waktu penyuwiran, penyimpanan daging, dan penerapan higiene sanitasi yang kurang baik. Selain itu, karakteristik pedagang seperti tingkat pendidikan, lama berjualan, dan tingkat pengetahuan dalam pengolahan ayam yang kurang baik dari pedagang soto ayam di kantin Kampus Dramaga IPB University., Chicken noodle soup is an Indonesian chicken soup dish with a yellow broth made from chicken stock and turmeric, as well as other seasonings. The dish consists of pieces of cooked chicken, served in a bowl with additional lontong, bean sprouts, potatoes, boiled eggs, fried onions, celery, lime wedges, and other accompaniments. This study aims to identify the number of Escherichia coli bacteria and hygiene practices in chicken soup vendors sold inside IPB Campus, Dramaga. A total of 30 samples were collected from 10 chicken noodle soup sellers in Dramaga Campus of IPB University. Questionnaires related to the characteristics of chicken noodle soup sellers and Escherichia coli count testing were conducted in this study using the most probable number method and confirmed by IMViC test and Gram staining. The results showed that 70% (7/10) of traders with the number of samples exceeding the number of Escherichia coli > 3 MPN/g in food, 56,67% (17/30) were identified as positive for E. coli bacteria with an average number of 8,84 ± 7,37 MPN/g. The presence of Escherichia coli in chicken noodle soup is influenced by several factors such as the location of sales, the time of cleaning, meat storage, and the application of poor sanitary hygiene. In addition, the characteristics of traders such as level of education, length of time selling, and level of knowledge in processing chicken are not good from chicken noodle soup traders at the canteen of Dramaga Campus of IPB University.
Keyword: chicken noodle soup, contamination, Escherichia coli, hygiene sanitation

Judul: Elektrodeposisi Film Tipis Semikonduktor Cu2ZnSnS4 (CZTS) pada Substrat Kaca ITO
Abstrak: Semiconductor Cu2ZnSnS4 (CZTS) thin film that can be used as absorber layers on solar cell module was made via electrodeposition method. CZTS thin film was electrodeposited on the surface of a silicate glass coated with a thin layer of indium tin oxide (ITO). Deposition process was done using potentiostatic mode at room temperature with a potential of 1.05 V for 30, 45, and 60 minutes, followed with annealing the film at 2 different temperatures, 500 ºC using furnace and 180 ºC using hot plate, both treatments for 45 minutes in N2/H2S atmosphere. The X-ray difractograms were analyzed using Match 2 program and showed that the CZTS thin films had kesterit crystalline structure, with a low percentage of CZTS phase. The thin film also contained secondary phases such as Cu2S, ZnS, and SnS. The obtained CZTS thin films had a thickness between 1.039 and 1.676 μm. Absorption study showed that the band gap energy of CZTS thin films which was annealed using furnace ranged from 1.50 to 1.52 eV, whereas that annealed using the hot plate was not observed. The band gap energy value showed that CZTS thin films can be used as sunlight absorber layers on solar cell. The formation of CZTS crystal film on this investigation was effectively performed using furnace annealing process at a temperature of 500 ºC with deposition time of 45 minutes.
Keyword: Thin film, Electrodeposition, Cu2ZnSnS4