This study was conducted to determine the contamination of microorganisms, pH, water activity (a w), as well as sensory tests (color, aroma, flavor, and texture) with the presentation of different cheeses. This research was conducted in an Laboratorium Terpadu and Laboratorium Phatogen, Teknologi Hasil Ternak, Program Study Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Bogor Agricultural University. Data from the observations in doing calculations using t-test mathematical model of this design is t = with 2 times each replicate. The variables measured were the value of Total Plate Count (TPC), Potato Dextrote Agar (PDA), pH, a w , and a sensory test. Data were analyzed using t-test model. The results of the analysis of the t-test (α = 5%) of cheddar cheese block and cheddar cheese slice stem not give significant differences (P > 0,05) on the TPC and PDA yeasts or fungi. t-test (α = 5%) to pH and a w on each individual cheese does not give significant differences (P> 0,05). From the results of sensory analysis on the color of the cheese is seen that the panelists really liked the cheese sticks. Rate on cheese stem higher with the average value of which is 4 compared with cheddar cheese shaped slice which has an average value is 3,7. as well as on the assessment of texture and flavor, the rod-shaped cheddar cheese has a value-average higher than shaped slice of cheddar cheese. while the aroma cheddar cheese slice has a higher average value than the rod-shaped cheddar cheese. However this is seen not provide a significant difference due to differences in cheese and cheese slice stem relatively small. On the results of the analysis (t-test) showed that the difference in assessment of color, texture, aroma and taste of the cheese slice and cheese stems not significant or not significant. This is most likely because of the cheese slice and rods produced by the company that produced simultaneously.

This study evaluated the effects on viral immune responses and bacterial co-infection, of different feeding frequencies of a synbiotic supplemented diet given to Pacific white shrimp (L. vannamei). A synbiotic-supplemented diet was formulated from probiotic Vibrio alginolitycus SKT-b R and prebiotics from sweet potato (Ipomoea batatas L.) oligosaccharide. Pacific white shrimp were fed with synbiotic diet at different frequencies, i.e. daily (P1), twice a week (P2), and once a week (P3) for a 30 day pre-challenge test. After the 30 day feeding period, the shrimps were challenged by intramuscular injection of Infectious Myonecrosis Virus (IMNV) and Vibrio harveyi. The results showed that shrimp treated with a synbiotic-supplemented diet showed significantly higher growth performance than control groups (P<0.05). Shrimp treated under regime P1 showed the highest values for phenoloxidase (PO) and respiratory burst (RB) parameters compared to shrimp given with other treatments. Following the challenge test, higher survival rate were seen in the P1 treatment group, in comparison to the positive control, and the P1 treatment group showed the highest values in total haemocyte count (THC), PO, and RB.

The aim of this study was to determine the physical, chemistry, and microbiological quality of goat's milk collected from morning and afternoon milking. A total of 3 of crossbred goat (PE) milk were used in this study. These samples were analyzed for total plate count (TPC), Staphylococcus sp, Escherichia coli, and Salmonella sp. Test anova shown any significant differences ( p<0.05) in Escherichia coli while another microorganisms not significant. For quality physical and chemical anova results showed no difference between morning and afternoon milking. Based on Indonesian National Standard (SNI) for fresh milk No 3141.1-2011, the level of TPC, and Salmonella sp.were still in standard range, while Staphylococcus sp.and Escherichia coli was exceed the standard value. In conclusion, raw milk of goat collected directly from the udder is safe to consume.

Every organism including bacteria have the ability to adapt to environmental conditions that do not conform to the comfort zone. This study aims to see the response of E. coli to acidic conditions as a form of adaptation. In this study there were five treatments, E. coli grown on Nutrient Broth media as controls (P0), E. coli grown on Nutrient Broth media with acidic conditions (pH 4) (P1), E. coli grown on Nutrient media broth with acidic conditions (pH 4) and glucose by 10 % (P2), then given 30% glucose (P3) and 50 % (P4). At each treatment was repeated 3 times. Total population was calculated by the method of turbidimetry using a spectrophotometer with turbidity value (OD). The results show that the media with a low pH (pH 4) can inhibit the growth of E. coli, while the addition of glucose able to sustain the growth of E. coli bacteria. The addition of glucose to 50 % proved to increase the population up to 29 hours, whereas the addition of glucose 10 and 30 % had a decline in population of E. coli bacteria in 29 hours.Key words : E.coli, adaptation, acid, bacteria population ABSTRAK Setiap makhluk hidup termasuk bakteri memiliki kemampuan untuk beradaptasi pada kondisi lingkungan yang tidak sesuai dengan zona nyamannya. Penelitian ini bertujuan untuk melihat respon bakteri E.coli terhadap kondisi asam atau pH rendah sebagai bentuk adaptasinya. Pada penelitian ini terdapat 5 perlakuan yaitu E.coli yang ditumbuhkan pada media Nutrien Broth sebagai kontrol (P0), E.coli yang ditumbuhkan pada media Nutrien Broth dengan kondisi asam (pH 4) (P1), E.coli yang ditumbuhkan pada media Nutrien Broth dengan kondisi asam (pH 4) dan diberi glukosa 10 % (P2), selanjutnya diberi glukosa 30 % (P3) dan 50 % (P4). Pada setiap perlakuan diulang sebanyak 3 kali. Jumlah populasi dihitung dengan Metode Turbidimetri menggunakan spektrofotometer melalui nilai kekeruhan (OD). Hasil penelitian ini menunjukkan bahwa media dengan pH rendah (pH 4) dapat menghambat pertumbuhan bakteri E.coli, sedangkan penambahan glukosa mampu mempertahankan pertumbuhan bakteri E.coli. Penambahan glukosa sampai 50 % terbukti mampu meningkatkan populasi sampai jam ke 29, sedangkan pada pemberian glukosa 10 dan 30 % sudah terjadi penurunan populasi bakteri E.coli pada jam ke 29.

Penelitian ini bertujuan untuk mengetahui total hemosit dan sintasan udang vaname (L. vannamei) yang dipelihara pada salinitas 10 ppt dan dengan padat tebar yang berbeda. Penelitian ini terdiri dari tiga perlakuan dengan tiga ulangan. Udang vaname dipelihara pada salinitas 10 ppt dengan padat tebar 150 ekor/m2 (A), 200 ekor/m2 (B), dan 250 ekor/m2 (C). penelitian ini dilaksanakan selama lima minggu. Hasil yang diperoleh dari penelitian ini adalah udang vaname yang dipelihara pada salinitas 10 ppt dengan padat tebar berbeda berpengaruh terhadap pertumbuhan. Namun tidak berpengaruh terhadap kelangsungan hidup dan juga total hemosit udang. Perlakuan yang menghasilkan pertumbuhan terbaik adalah padat tebar 150 ekor/m2.

This study aimed to evaluate the quality of physical, microbiological and organoleptic chicken sausage around on campus IPB, Bogor to evaluate its feasibility. Chicken sausage samples obtained from two groups of different markets, namely supermarket and traditional market. The design of the treatment of this study consisted of two treatment that sausage that comes from the traditional markets (stored at room temperature) and sausage that comes from the supermarket (stored at cold temperatures) and each market was taken a sample of three replications. The physical quality was observed pH and a w , while the microbiological quality was observed quantitative testing total microbial colonies (PCA), E. coli, Salmonella sp, Staphylococcus aureus, according to the BSN (2008) and FDA method (1998). Organoleptic quality chicken sausage test was using hedonic test. The results showed that the chicken sausages in the market around the campus of IPB was still feasible for consumption due to microbial contamination was still low compared with SNI and organoleptic sausage was still accepted by the panelists.

Penelitian ini bertujuan untuk mengetahui jumlah hemosittotal dan sintasan udang vaname (L. vannamei) yang diberikan pakan dengan penambahan tepung batang pisang. Penelitian ini terdiri dari tiga perlakuan dengan tiga ulangan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) pada taraf kesalahan 5%. Perlakuan yang dilakukan adalah pemeliharaan udang vaname dengan pemberian pakan yang diberikan penambahan tepung batang pisang dengan dosis 0 gr/kg pakan (A), pemeliharaan udang vaname dengan pemberian pakan yang diberikan penambahan tepung batang pisang dengan dosis 4 gr/kg pakan (B) dan pemeliharaan udang vaname dengan pemberian pakan yang diberikan penambahan tepung batang pisang dengan dosis 6 gr/kg pakan (C). Parameter yang diamati adalah sintasan (SR), jumlah hemosit total (THC) dan pengukuran kualitas air. Parameter kualitas air yang diukurterdiridarisuhu, oksigenterlarut (DO), nilai pH, dankan dungan amoniak. Nilai SR yang diperoleh pada penelitian ini berturut-turut yaitu B (91,30%), C (88,40%) dan A (81,15%).

Crayfish culture (Cherax sp) is currently a business opportunity in aquaculture. Cherax sp is one of the local and export commodities. The increasing demand every year, crayfish culture with high productivity is needed. The increase in culture is largely determined by the growth and survival of the crayfish. One alternative that can be applied is the use of probiotics and prebiotics. Lactobacillus sp has been widely used in aquaculture as a probiotic. While coconut pulp contains galactomannan which can function as a prebiotic and is one of the agricultural wastes that can be used as animal feed. The aim of this study is to determine the growth and survival rate of crayfish given probiotics and prebiotics. The experimental design used was a completely randomized design. This study consisted of three treatments with three replications. Treatment A (maintenance of freshwater crayfish without the addition of Lactobacillus and coconut powder), Treatment B (maintenance of freshwater crayfish with the addition of Lactobacillus 2%/kg of feed), and Treatment C (maintenance of freshwater crayfish with the addition of Lactobacillus 2%/kg of feed and coconut powder 2 %/kg feed). Parameters observed were daily growth rate (DGR), survival rate (SR) and water quality. The result from this study showed that DGR has significantly different between A treatment and B, C treatment. But SR showed has not significantly diferrent between the treatments. The highest SR shown in C treatment.