Judul: Faktor-Faktor yang Memengaruhi Cemaran Escherichia coli pada Daging Kambing dan Domba Kurban di Wilayah DKI Jakarta
Abstrak: Escherichia coli merupakan salah satu mikrob yang dapat memengaruhi keamanan daging kambing dan domba kurban. Penelitian ini bertujuan mengukur tingkat cemaran dan menentukan faktor risiko cemaran E. coli pada daging kambing dan domba kurban di Daerah Khusus Ibukota Jakarta. Penelitian ini menggunakan data sekunder mengenai kesehatan daging kurban di wilayah DKI Jakarta. Tingkat cemaran E. coli diperiksa dengan pengujian Most Probable Number (MPN). Tingkat kontaminasi E. coli didapatkan dari pemeriksaan laboratorium, sedangkan data faktor risiko dari checklist kelayakan tempat kurban. Data dianalisis secara analitik menggunakan uji chi-square untuk menentukan hubungan dan odds ratio (OR) untuk mengukur kekuatan hubungan. Daging kambing dan domba saat kurban, 66.67% mengandung E. coli yang melebihi ambang batas Standar Nasional Indonesia (1×101 MPN/g). Faktor risiko pembersihan kotoran hewan memiliki hubungan yang signifikan terhadap keberadaan E. coli. Faktor-faktor risiko lain termasuk keberadaan Surat Keterangan Kesehatan Hewan, kepadatan hewan, dan penanganan langsung hewan pascasembelih (tidak ditumpuk) juga cenderung memiliki hubungan terhadap keberadaan E. coli. Faktor-faktor risiko tersebut harus diperhatikan untuk mengendalikan cemaran E. coli pada daging kambing dan domba kurban di wilayah DKI Jakarta.
Keyword: daging domba, daging kambing, Escherichia coli, kurban

Judul: Kondisi Sanitasi Peralatan dan Tempat Pemotongan serta Tingkat Kontaminasi Mikrob dalam Daging Kurban di DKI Jakarta
Abstrak: The research was conducted to observe the sanitation of the equipments and locations of the sacrificial animal’s slaughter, microbial impurities rates in meat, and relation between sanitation practices of equipments and slaughtering location to microbial impurities rates in meat. Respondens were taken from 46 slaughtering locations in DKI Jakarta. Chi-square test was used to know the relation between sanitation practices of equipments and slaughtering location to microbial impurities rates in meat. They were 65.2% (30/46) location of sacrificial animal slaughter in Jakarta that had good equipment sanitation, but only 41.3% (19/46) locations with good location sanitation. The number of meat samples with total number of total microorganism below the SNI border in 2011 was 94% (204/217), meanwhile in 2012 the number was 96.25% (231/240). The number of meat samples with total E. coli below the SNI border in year 2011 was 95.4% (207/217), meanwhile in 2012 the number was 97.92% (235/240). The result showed there was a significant correlation between handling animal after slaughtering with the presence of E. coli in meat (P value < 0.05). It was concluded that handling animal after slaughtering by hanging could decrease the contamination of E. coli.
Keyword: sanitation, sacrifice animal, number of total microorganism, meat, Escherichia coli

Judul: Sintesis dan Pencirian Natrium Titanat (Na2Ti2O4(OH)2) Berbahan Dasar Titanium Dioksida
Abstrak: TiO2 can be utilized as basic material for synthesis of sodium titanate (Na2Ti2O4(OH)2). This research was purposed to synthesize and characterize sodium titanate from TiO2 rutile powder as a basic material. Sodium titanate was synthesized by hydrothermal process at temperature 130 °C by mixing TiO2 rutile powder with 5 M and 10 M NaOH solution, then each was calcinated at temperature 700 °C. The energy dispersive X-ray analysis showed that sodium titanate has been successfully synthesized. This result was also supported by functional group analysis with Fourier transform infrared (FTIR) spectrofotometer showing the existence of Ti-O-Na vibration band at 989.42 cm-1. The formation of sodium titanate was depend on the reaction condition such as temperature, reaction time, and NaOH concentration. Scanning electron microscope image indicated that sodium titanate synthesized at 130 °C in 20 hours reaction time with 10 M NaOH had crystal size of 99.37 nm.
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