Judul: Contamination of Escherichia coli in Shredded Chicken Meat of Chicken Porridge Sold Around the Campus of IPB University, Dramaga
Abstrak: Daging ayam suwir yang tercemar Escherichia coli dapat berdampak pada kesehatan manusia. Penelitian ini bertujuan mengidentifikasi jumlah dan keberadaan Escherichia coli serta menganalisis faktor keberadaan Escherichia coli pada daging ayam suwir bubur ayam berdasarkan karakteristik dan praktik pedagang bubur di lingkar Kampus IPB, Dramaga. Sebanyak 45 sampel daging ayam suwir diperoleh dari 15 pedagang bubur di sekitar kampus IPB, Dramaga. Pengambilan kuesioner dan pengujian laboratorium (metode most probable number, uji IMViC, dan pewarnaan Gram) dilakukan dalam penelitian ini. Hasil penelitian menunjukkan bahwa jumlah rata-rata Escherichia coli pada daging ayam suwir bubur ayam adalah 3,63 ± 1,26 MPN/g. Selanjutnya studi ini mendapatkan 33,33% (5/15) pedagang bubur ayam teridentifikasi positif Escherichia coli pada daging ayam suwir bubur ayam. Faktor yang memengaruhi keberadaan Escherichia coli adalah tingkat pendidikan, lama berjualan, asal daging, waktu penyuwiran, penggunaan sarung tangan, dan peyimpanan sisa daging ayam suwir. Studi ini menunjukkan bahwa ditemukan Escherichia coli pada daging ayam suwir bubur ayam yang dijual di lingkar Kampus IPB, Dramaga. Hal ini sejalan dengan hasil observasi dan survei bahwa pedagang yang teridentifikasi Escherichia coli belum menerapkan higiene sanitasi yang baik., Shredded chicken meat contaminated with Escherichia coli could have an affect on human health. This study was to determine the number and presence of Escherichia coli and to analyze the factor of Escherichia coli in shredded chicken meat of porridge based on characteristics and practices of porridge sellers sold around Campus IPB University, Dramaga. A total of 45 shredded chicken meat samples were obtained from 15 porridge sellers around the campus of IPB, Dramaga. Questionnaire and laboratory testing (most probable number method, IMViC test, and Gram staining) were conducted for this study. The study showed that Escherichia coli counts in shredded chicken meat were 3,63 ± 1,26 MPN/g. Furthermore this study found that 33,33% (5/15) of chicken porridge sellers were identified positive of Escherichia coli in shredded chicken meat. The factors influencing the presence of Escherichia coli were education level, length of time selling, the origin of chicken meat, shredding time, use of gloves, and storage of leftover shredded chicken meat. The study showed that Escherichia coli was found in shredded chicken meat of porridge sold around the campus of IPB University, Dramaga. This is consistent with the results of observation and survey that sellers who were identified Escherichia coli did not implement good hygiene sanitation.
Keyword: chicken porridge, contamination, Escherichia coli, seller, shredded chicken

Judul: Contamination of Escherichia coli in  Chicken Meat of Chicken Soto from Outlets Around the Campus of Dramaga IPB  University
Abstrak: Soto ayam merupakan salah satu makanan popular yang bisa menjadi ancaman serius pada kondisi kesehatan apabila daging soto ayam yang tercemar Escherichia coli terkonsumsi oleh tubuh. Penelitian ini bertujuan menghitung jumlah cemaran dan mengidentifikasi faktor keberadaan Escherichia coli pada sampel daging soto ayam dari gerai sekitar lingkar Kampus Dramaga IPB University. Sebanyak 30 sampel daging soto ayam diperoleh dari 10 pedagang soto ayam di lingkar Kampus Dramaga IPB University. Penelitian ini dilakukan dengan pengambilan kuesioner dari pedagang soto ayam serta pengujian jumlah Escherichia coli dengan metode most probable number dan dikonfirmasi dengan uji IMViC, serta pewarnaan Gram. Hasil penelitian menunjukkan rata-rata jumlah Escherichia coli pada daging ayam suwir soto ayam dari gerai sekitar lingkar Kampus Dramaga IPB University adalah 5,15 ± 3,56 MPN/g. Selanjutnya studi ini mendapatkan 90% (9/10) pedagang soto ayam teridentifikasi positif Escherichia coli pada daging soto ayam. Faktor yang memengaruhi keberadaan Escherichia coli yaitu lokasi penjualan dekat dengan jalan padat kendaraan, penyimpanan daging pada wadah terbuka dan suhu ruang, praktik pengolahan, tingkat kebersihan dari peralatan penyuwiran, serta penerapan higiene sanitasi yang kurang baik., Chicken soto is one of the popular foods that makes it possible to present a serious threat to health conditions if the shredded chicken soto contaminated with Escherichia coli consumed. The study aimed to calculate the number of Escherichia coli and identify the presence factors of Escherichia coli on chicken soto samples from the outlets around the campus of IPB University. A total of 30 samples of shredded chicken soto were obtained from 10 chicken soto sellers around the Campus of Dramaga IPB University. The study was conducted using a questionnaire of chicken soto sellers and the numbers of Escherichia coli was carried out using the most probable number method and was confirmed by IMViC test, and Gram stainning. The results of the study showed that the average amount of Escherichia coli in shredded chicken soto from outlets around the Campus of Dramaga IPB University was 5,15,
Keyword: Escherichia coli, cemaran, daging ayam, soto ayam

Judul: Utilization of terra/MODIS L1B data for analysis of horizontal wind profile in the troposphere
Abstrak: This study was concerned with horizontal wind derived from data collected with the Moderate-resolution Imaging Spectroradiometer (MODIS) on board the NASA’s Earth Observation System (EOS)-Terra satellite. The aim of this study is to develop a method for the estimation of horizontal wind movement in the troposphere based on Navier-Stokes equation. The method was applied to a calibrated and geolocated Terra/MODIS L1B 1 km data set. The data inputs to estimate surface temperature are retrieved from TIR (Thermal Infrared) bands 31 (10.780 μm to 11.280 μm) and 32 (11.770 μm to 12.270 μm). The obtained surface temperatures were later used to approximate geopotential height on a constant-pressure surface by using the modified Poisson equation. The main assumptions used are the hydrostatic equilibrium, ideal gas law, constant lapse rate and constant acceleration of gravity. Based on the distribution of geopotential height, the pressure gradient force is measured by the gradient of geopotential on an isobaric coordinate to present the horizontal wind profile. For certain topographic areas especially in the mountain ranges, there was a disadvantage of using pressure as a vertical coordinate which lead to inaccuracy. In spite of that, Terra/MODIS L1B data with 1 km spatial resolution can be used to estimate the horizontal wind movement in the troposphere.
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