Articles

EFEK DEKONTAMINASI KARKAS AYAM PEDAGING MENGGUNAKAN ASAM ASETAT, ASAM SITRAT DAN KOMBINASINYA TERHADAP ANGKA LEMPENG TOTAL CAMPYLOBACTER SP. Putra, Zalhendra Eka; Nurliana, Nurliana; Razali, Razali
Jurnal Agripet Vol 14, No 2 (2014): Volume 14, No. 2, Oktober 2014
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v14i2.1873

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(Effect of poultry carcas decontamination by acetic acid, citric acid and its combination to total plate count of Campylobacter sp).ABSTRACT. This research aimed to detect the total number of Campylobacter sp. on poultry carcass after decontamination by acetic acid, citric acid and combination of both. This research was conducted in the Laboratory of Veterinary Public Health Syiah Kuala University, Banda Aceh. The research was factorial completely randomized designed. Samples of poultry carcass were obtained from the Lamnyong market, Banda Aceh. Sixty poultry carcasses were divided into three groups of treatment and one group without treatment. Observation of each treatment was five time replicated at 0, 2, 4, 6 and 8 hours after immersion for ± 30 seconds in each of the decontamination material. Observation of Campylobacter sp. was done by inoculating every sample on CM0739 selective Campylobacter Blood free selective agar base and CCDA Selective supplement SR0155E. Measurements of Total Plate Count (TPC) Campylobacter sp according to Standard Plate Count (SPC). Data was variance analyzed (ANOVA) using SPSS. The results of research showed that the growing colonies of Campylobacter sp. were indicated by white colony with surrounded by black zone. Immersion of poultry carcass with acetic acid, citric acid and combination of the both and the observation time had no influence (P 0,05) to ALT Campylobacter sp. The research was concluded that carcass to Campylobacter sp. The immersion by acetic acid, citric acid and combination of both and the observation time were not reduce Campylobacter sp. in poultry carcass.  
COMMUNICATION STRATEGIES EMPLOYED BY HIGHER EDUCATIONAL STUDENTS IN ORAL PRESENTATION OF DAYAK NGAJU LANGUAGE Nurliana, Nurliana
JOLLT Journal of Languages and Language Teaching Vol 8, No 2 (2020): IN PRESS
Publisher : UNDIKMA Mataram (Eks. IKIP Mataram)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jollt.v8i2.2276

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In an oral presentation of a second language, higher education students commonly face some problems in communication. To overcome these problems, communication strategies are necessary to be employed. In the speaking class of the Dayak Ngaju language course, especially in oral presentation in History of Islamic Civilization Study Program at IAIN Palangka Raya, the students employed communication strategies to overcome the problems in communication. However, most of the students tended to employ certain types of communication strategies in the oral presentation of the Dayak Ngaju language. Furthermore, there were no research reports which had been published regarding the types of communication strategies employed by the students of Dayak Ngaju language as a second language. Thus this study was intended to describe the types of communication strategies employed by the fifth-semester students of History of Islamic Civilization Study Program at IAIN Palangka Raya in oral presentation of Dayak Ngaju language. A descriptive qualitative design was employed in this study. Observation sheets, video recordings, field-notes, and interview guides are the instruments employed in this study. The results of this study showed that the students employed four of five types of communication strategies based on Celce-Murcia?s taxonomy, namely achievement or compensatory strategies, stalling or time-gaining strategies, self-monitoring strategies, and interactional strategies. The most frequent type employed was an achievement or compensatory strategies. Moreover, the most frequent subtype was code-switching. 
PENGARUH PEMBERIAN AMPAS KEDELAI DAN BUNGKIL INTI SAWIT (AKBIS) YANG DIFERMENTASI DENGAN ASPERGILLUS NIGER TERHADAP BAKTERI USUS BROILER Nyak Adam, Vhodzan Adzima; Nurliana, Nurliana; Samadi, Samadi
Jurnal Agripet Vol 18, No 1 (2018): Volume 18, No. 1, April 2018
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v18i1.8110

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ABSTRAK. Salah satu upaya dilakukan untuk mengganti penggunaan antibiotik adalah mencari imbuhan pakan alternatif seperti pro-prebiotik, bahan pakan herbal dan berbagai imbuhan pakan lainnya. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ampas kedela dan bungkil inti sawit (AKBIS) yang difermentasi dengan Aspergillus niger (A. niger) terhadap mikroflora saluran pencernaan broiler. Sampel saluran pencernaan ayam diperoleh dari 80 ekor broiler yang dibagi menjadi empat perlakuan. Setiap unit perlakuan terdiri dari empat ekor ayam. Setiap perlakuan terdiri dari 5 ulangan yang diberi pakan perlakuan selama 21 dan 35 hari dengan penambahan empat konsentrasi pakan fermentasi yang berbeda (0%, 2%, 4%, 6% dari total pakan). Saluran pencernaan broiler diperiksa ALT mikroba, E.coli, Salmonella dan BAL. Data dianalisis dengan uji Anava melalui program SPSS for windows versi 17.0 dan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa AKBIS yang difermentasi dengan A. niger berpengaruh nyata (P 0,05) terhadap jumlah mikroba saluran pencernaan broiler. Konsentrasi dan lama pemberian berpengaruh (P 0,05) terhadap jumlah mikroba saluran pencernaan broiler. Pemberian AKBIS fermentasi mampu mempertahankan jumlah mikroba yang menguntungkan seperti E. coli dan mengurangi mikroba patogen yaitu Salmonella, serta mampu meningkatkan jumlah bakteri asam laktat dalam saluran pencernaan broiler. Hasil penelitian disimpulkan bahwa AKBIS fermentasi dapat digunakan sebagai sumber probiotik sehingga mampu meningkatkan kualitas broiler dan aman bagi konsumen.The effect of soybean by products and palm kernel meal fermented with Aspergillus niger on broilers intestinal bacteria ABSTRACT. One of the efforts to replace antibiotics in animal feed is by providing other sources of feed additives such as pre- pro biotics, phytogenics, and other feed additives. The aim of this study was to determine the effect of soybean by products and palm kernel meal that fermented with A. niger on the microflora digestive tract of broilers. Chicken digestive tract samples obtained from 80 species of broiler fed treatment for 21 and 35 days. The tretaments in this experiment were different concentrations of fermented soybean by products and palm kernel meal (0%, 2%, 4%, 6%) in the commercial feed. Digestive tract of broiler examined TPC of microbe, E. coli, Salmonella and lactic acid bacteria (LAB). Data were analyzed by Anova with SPSS for Windows version 17.0 and continued with Duncan test. The results showed that soybean by products and palm kernel meal fermented with A. Niger significantly affected (P 0.05) to the number of microbial digestive tract of broilers. Fermented feed was able to maintain the number of non-pathogenic microflora and reduced the number of pathogenic microflora. In conclusion, fermentation of soybean by products with palm kernel meal was able to improve the broiler quality and safe for consumers.
TINGKAT KEPUASAN KONSUMEN TERHADAP KUALITAS DAN HARGA DAGING SAPI YANG DIJUAL DI KOTA BANDA ACEH Ratnawati, Ratnawati; Nurliana, Nurliana; Razali, Razali
Jurnal Agripet Vol 14, No 2 (2014): Volume 14, No. 2, Oktober 2014
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v14i2.1889

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(The level satisfaction of consumers to quality and price of beef in Banda Aceh)ABSTRACT. This study aims to determine level satisfaction of consumers to quality and price to beef sold in Banda Aceh, knowing influence of quality  and beef price to satisfaction of consumer and also know most dominant variable have an effect on to satisfaction of beef consumer  in Banda Aceh. The sampling methods is that used was purposive sampling is counted 180 consumers. The level of beef consumer satisfaction to sold in Banda Aceh is in the level of very low. The quality and  price to the satisfaction of consumers to beef sold in Banda Aceh has significant different to satisfaction of consumers P 0,05. The quality variable which significantly has a dominant of beef consumer satisfaction to sold in Banda Aceh. The value of determination coefficient (R Square) is equal to  0,31,9 show that quality and price of beef is influenced satisfaction of consumers is equal to 31,9 %, meanwhile 68,1% is influenced by other factors not included in this study. Concluded  that the quality and price have ability to influence satisfaction of consumers. The good quality can improve satisfaction of consumers and stiff price can degrade satisfaction of consumers.
THE INITIAL ANTIBACTERIAL ACTIVITY TESTS OF PLIEK U OIL AND PLIEK U: AN ACEHNESE TRADITIONAL FOOD Nurliana, Nurliana; Sudarwanto, Mirnawati; I. Sudirman, Lisdar; Sanjaya, A. W.
Jurnal Kedokteran Hewan Vol 2, No 2 (2008): J. Ked. Hewan
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v2i2.9781

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This initial research was intended to detect antibacterial activity of pliek u oil and pliek u. Pliek u oil consist of minyeuk simplah (MS) and minyeuk brok (MB), Pliek u consist of two kinds of solid waste namely wet pliek u (Ap1) and dry pliek u (Ap2). Pliek u was methanol extracted at concentration 10% (w/v). Pliek u oil and methanol extract of pliek u were evaluated for their antibacterial activity, against Bacillus subtilis and four strains of Enterophatogenic Escherichia coli (EPEC) employing agar disc diffusion method. No antibacterial activity was shown by MS. The MB exhibited a little effect 1-2 mm against bacterial tests. The results demonstrated that the higher antibacterial activity was shown by dry pliek u compare with wet pliek u with the inhibition zones from 6.67-10.33 mm and 6.00-7.33 mm respectively.
HISTAMINE LEVELS IN REPEATED THAWING BEEF Nurliana, Nurliana; Nasution, Borgo Mauly; Darmawi, Darmawi; Sugito, Sugito
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 5, No 2 (2015): Life Sciences
Publisher : Syiah Kuala University

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Abstract

The aim of this research was to determine the histamine levels in repeated thawing beef. This research were using longisimus dorsi part (sirloin) of beef. Repeated thawing treatments of beef consisted of P1  as control without freezing, P2  as first thawing  after one week freezing, P3  as second thawing without freezing two weeks and P4 with freezing three weeks. The slices of beef was storage in freezer at temperature of -20ºC every weeks for three weeks. The thawing process was done by storage in refrigerator at temperature of 6ºC for 270 minutes after being removed from the storage in freezer every weeks for three weeks. PIC (Protease Inhibiting Cocktail) methode were used to extraction of enzyme in beef. Enzyme Link Imunosorbent Assay (ELISA) were used to detected the histamine levels with 450 nm wave length. The quantitative data from parameters were analyzed by descriptive. The results of the study concluded that repeated thawing beef in refrigerator at temperature of 6ºC could decrease the histamine levels. 
ANTIMICROBIAL ACTIVITY AND LC DETERMINATION OF ETHANOL CRUDE EXTRACT OF 50 PLIEK U, AN ACHEHNESE TRADITIONAL FERMENTED FOOD Nurliana, Nurliana; Sudarwanto, Mirnawati; Sudirman, Lisdar I.; W. Sanjaya, Angelina
Jurnal Kedokteran Hewan Vol 4, No 1 (2010): J. Ked. Hewan
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v4i1.9795

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Antimicrobial activity of pliek u crude extracts was evaluated against five bacterial species (Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella enterica serovar Enteritidis and Pseudomonas aeruginosa,)and one fungal species (Candida albicans). Pliek u has been consumed as spices and hot sauce and poultry feed. These foods were collected from household industry at Reudep village in Aceh Besar, Province of Aceh. The ethanol extract of pliek u were obtained by standard method. The antimicrobial activity was detected using paper disc method. The concentration of ethanol crude extract of pliek u (EEP) was determined with the dilution method. The lethality initial test has been detected by using Artemia salina L. bioassay to determine the toxic concentration based on the LC value of EEP. The ethanol crude extract (EEP) was active against all microbial strains. EEP showed 50 antimicrobial activity at a minimum inhibitory concentration (MIC) and a minimum microbicidal concentration (MMC) at 2.5-10 mg/ml and 10-20 mg/ml, respectively. The lethality concentration EEP gave the LC value of 3.36 50 mg/ml. It was concluded that ethanol crude extract (EEP) shows significant antimicrobial activity and it is not toxic.
PENGARUH PEMBERIAN KULIT NANAS (ANANAS COMOSUS L. MERR) FERMENTASI TERHADAP PERSENTASE KARKAS DAN KOLESTEROL AYAM POTONG Noviandi, Idham; Yaman, M. Aman; Rinidar, Rinidar; Nurliana, Nurliana; Razali, Razali
Jurnal Agripet Vol 18, No 2 (2018): Volume 18, No. 2, Oktober 2018
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v18i2.8239

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ABSTRAK. Penelitian dilakukan untuk mengetahui pengaruh pemanfaatan kulit nanas dalam pakan fermentasi terhadap persentase karkas dan kolesterol daging ayam potong. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan ternak percobaan sebanyak 80 ekor anak ayam umur 2 hari selama tiga puluh lima hari yang diacak dan dibagi menjadi empat perlakuan dan empat ulangan. Adapun perlakuan ransum disusun berdasarkan tingkat penggunaan kulit nanas yang difermentasi, yaitu: P1 (0,0%), P2 (10%), P3 (20%), dan P4 (30%). Parameter yang diamati adalah persentase karkas dan kolesterol daging ayam potong. Data yang diperoleh dianalisis dengan sidik ragam menggunakan rancangan acak lengkap dan bila terdapat perbedaan dilanjutkan dengan uji Duncan?s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa pakan yang mengandung kulit nanas difermentasi dalam pakan komersil berpengaruh nyata menurunkan (P 0,05) persentase karkas dan menurunkan kadar kolesterol pada ayam potong. Dari hasil penelitian disimpulkan bahwa kulit nanas yang difermentasi dalam pakan komersil pada ayam potong mampu menurunkan persentase karkas dan kolesterol pada daging dada ayam potong.  (Effect of green leather generation (Ananas comosus L. Merr) fermentation on the percentage of carcass and cholesterol chicken pieces) ABSTRACT. The study was conducted to determine the effect of pineapple skin utilization in fermented feed on carcass and cholesterol percentage of chicken meat. The design used is Completely Randomized Design (RAL) with experimental as many as 80 day old chicken (DOC) aged 2 days, randomly selected, divided into four treatments and four replications and treated for thirty five days. The ration treatment was prepared based on the level of fermented pineapple skin use, namely: P1 (0,0%), P2 (10%), P3 (20%), and P4 (30%). The parameters observed were the percentage of carcass and cholesterol of chicken meat. The data obtained were analyzed by using analysis of variance (ANOVA) and if the were differences followed by Duncan's Multiple Range Test (DMRT) test. The results showed that feed containing fermented pineapple skin significantly decreased (P 0,05) percentage of carcass and lower cholesterol levels in chicken meat. It can be concluded that the utilization of fermented pineapple skin in commercial feed have a significant effect on reducing the percentage of carcass and cholesterol in chicken breast meat.
DINAMIKA PERTUMBUHAN LACTOBACILLUS CASEI DAN KARAKTERISTIK SUSU FERMENTASI BERDASARKAN SUHU DAN LAMA PENYIMPANAN Ayuti, Siti Rani; Nurliana, Nurliana; Yurliasni, Yurliasni; Sugito, Sugito; Darmawi, Darmawi
Jurnal Agripet Vol 16, No 1 (2016): Volume 16, N0. 1, April 2016
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v%vi%i.3476

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ABSTRAK. Mutu susu fermentasi sangat dipengaruhi oleh bahan baku, proses pengolahan, proses fermentasi, dan penyimpanan. Perubahan nilai gizi dapat terjadi karena variasi dan fluktuasi suhu dan penyimpanan akan mempercepat kerusakan susu fermentasi. Penelitian bertujuan untuk mempelajari pengaruh suhu dan lama penyimpanan yang berbeda pada susu fermentasi terhadap pertumbuhan L. casei dan karakteristik susu fermentasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu faktor A (suhu) terdiri dari a1=4-10?C, a2=10-16?C. Faktor B (lama penyimpanan) terdiri b1=0 hari b2=30 hari, b3=60 hari, b4=90 hari dan dianalisis meliputi jumlah total bakteri L. casei, nilai derajat keasaman (pH), kadar asam laktat, sineresis, dan kadar alkohol. Hasil analisis menunjukkan bahwa perlakuan suhu dan lama penyimpanan berpengaruh sangat nyata (P 0.01) terhadap total bakteri, sineresis, kadar alkohol, asam laktat, tetapi pada pH terjadi interaksi antara suhu dan penyimpanan. Disimpulkan bahwa suhu dan lama penyimpanan dapat mengakibatkan pertumbuhan L. casei tidak stabil dan terjadinya perubahan karakteristik fisik susu fermentasi L. casei.  (Growth dynamics of Lactobacillus casei and characteristics of milk fermentation based on temperature and storage time) ABSTRACT. Fermented milk quality is strongly influenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to variations and fluctuations in temperature and storage will accelerate damage fermented milk. The research aimed to study the effect of temperature and different storage length of fermented milk on the growth of L. casei and characteristics of fermented milk. The study used completely randomized design (CRD) with factorial pattern which are consisted of two factors. Factor A (storage temperature) they were a1=4-10?C, a2=10-16?C. Factor B (storage time) they were b1=0 days, b2=30 days, b3=60 days, b4=90 days and analyzed include the total number of bacteria L. casei, the value of the degree of acidity (pH), lactic acid levels, syneresis, and alcohol content. The results showed that the temperature and storage time was highly significant (P 0.01) effect the total bacteria, syneresis, alcohol level, lactic acid level, and there was interaction between temperature and storage time on pH. It can conclude that the temperature and storage time affect the growth of L. casei unstable and changes in the physical characteristics of L. casei fermented milk.
PENGARUH BAKTERIOSIN PRODUKSI BAKTERI ASAM LAKTAT ISOLAT INDONESIA TERHADAP JUMLAH BAKTERI DALAM SUSU PASTEURISASI Nurliana, Nurliana; Sudirman, Idwan; Sudarwanto, Mirnawati; Soejoedono, Raden Roso
Jurnal Agripet Vol 9, No 1 (2009): Volume 9, No. 1, April 2009
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v9i1.622

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The effect of bacteriocin produced by Indonesia Isolate of lactic acid bacteria toward total bacteria in pasteurized milkABSTRACT. The aim of this research was to study the ability of bacteriocin (amylocin) produced by Indonesian isolate of Lactic Acid Bacteria (LAB) (Lactobacillus amylovorus US 121) and its combination with nisin in pasteurized milk. The total bacteria was measured by plate count method. The antimicrobial activity of amylosin at 64 AU/ml had the same activity with nisin at 625 AU/ml and its combination between amylosin and nisin at 32 AU/ml and 312,5 AU/ml respectively against psychrotrophic, thermoduric bacteria and L. monocytogenes in pasteurized milk. However, combination of amylosin and nisin (32 AU/ml + 312,5 AU/ml) able to reduce S. aureus in pasteurized milk. Amylosin at 64 AU/ml kept the shelf life of pasteurized milk longer until 12 days at 10oC. The addition of amylosin (the precipitate resulted by ammonium sulfate precipitation at 70% w/v) changed the color of pasteurized milk be brownish white.
Co-Authors Abdul Haris Abdul Harris Abubakar HM, Abubakar Admi, Masda AK, M. Daud Al Azhar Al Azhar, Al Azhar Alfrado, Willyam Santos ALFURQAN, M.ARIF Amiruddin Amiruddin Amri, M. Chairul Anna Farida Arham Arham, Arham Arman Sayuti Armansyah TR, T. Ayuti, Siti Rani Azwir Azwir bettri yustinaningrum, bettri Cut Nila Thasmi, Cut Nila Darmawi Darmawi Darniati Darniati Dasrul Dasrul Dian Masyitah, Dian Dian Masyitha Dwinna Aliza Erdiansyah Rahmi Erina Erina EVA FITRIYANINGSIH, EVA Fachrurrazi Fachrurrazi Faisal Jamin Fakhrurrazi Fakhrurrazi Fitri, Rahmadia Ginta Riady Hamdan Hamdan Hamdani Budiman Hamny Hamny Helmi, T. Zahrial HENNIVANDA, HENNIVANDA Herrialfian, Herrialfian Husna Husna Idwan Sudirman Ilham Ilham Ismail Ismail Jhon Leo Danubrata, Jhon Leo Kamal, Safni Kardin, Julia Khazanah, Wiqayatun La Janu Lestari, Rafika LISDAR I. SUDIRMAN Lisdar I. Sudirman LISDAR IDWAN SUDIRMAN M. Aman Yaman M. Hasan M. Isa M. Rahmad Mahdi Abrar Maryulia Dewi Mira Delima Mirdalisa, Cut Afria MIRNAWATI SUDARWANTO Mirzal, Juni Mualimin Mualimin Muhammad Isa Muhammad Jalaluddin, Muhammad Murliana, Baida musadiq, angga Mustafa Sabri Muttaqien Muttaqien, Muttaqien Nasution, Borgo Mauly Noor Fadiawati Noviandi, Idham Novita Anggraini Noviyanti, Anita Nuhraini, Fuji Nurdin Rahman Nurmalina Nurmalina, Nurmalina Nurrady, Cut Lathifa Nyak Adam, Vhodzan Adzima Raden Roso Soejoedono Ramdani, Hudan Rastina, Rastina Rastina, Rastina Rastina, Rastina Ratman Ratman Ratnawati Ratnawati Razali Razali Rini Safitri Rinidar Rinidar, Rinidar Riska, Raisa Mauliza Rosa, Teuku Shaddiq Safarwati, Safarwati Safika, Safika Safika, Safika Safrijal, Akmal Samadi Samadi Sanjaya, A. W. Sari, Pratiwi Purnama Siti Hajar Sri Wahyuni Sugito Sugito Sulasmi Sulasmi Sunyono Sunyono Syafi?i, Muhammad Syafrizal Syafrizal Syahputra, Yandi Syakir, Ahmad Syehaffer Wahyudi Affandi, Syehaffer Wahyudi T. Armansyah T. Armansyah TR, T. Armansyah T. Fadrial Karmil T. Reza Ferasyi, T. Reza Tanjung, Aprilia Teuku Reza Ferasyi Teuku Zahrial Helmi Tursina, Muarrif Ulya, Miftah Ummu Balqis Vara Tassa Sutari, Vara Tassa W. Sanjaya, Angelina Wa Ode Sifatu, Wa Ode Wenny Novita Sari Yarmaliza, Yarmaliza - Yuda, Sandy Cakra Yurliasni Yurliasni Yusdar Zakaria Zakiah Heryawati Manaf Zalhendra Eka Putra