Abstract. Probiotics bacteria are beneficial microbes to improve microbial balance in the digestive tract. The objective of the research was to isolate and characterize of potential probiotic bacteria in mackerel fish (Rastrelliger sp.). The research was done from April to August 2012 at Laboratory of Microbiology Syiah Kuala University, Banda Aceh. Isolation and characterization used dilution and scratches quadrant methods. The result showed that there were five potential isolates of probiotic bacteria varied morphological colony and cell. The isolate have circular form (100%), entire margin (80%), flat (60%), cream color (40%), gram positive bacteria (80%), coccus shape (100%) and non motile (60%).Keywords: Probiotics, Rastrelliger sp., isolation, digestive and characterization
<p>Soy Milk is white-yellow liquid or kind of beverage that produced by home Industry which should shown about its quality and hygienic to prevented from microba. The purpose of this research is to find out the level of Microba contamination from No-Brand Soy Milk that sold in Jaya Baru Banda Aceh. This research conducted in May 7 th – 12 th 2018 at AKAFARMA Laboratory, Banda Aceh. The sample was No-Brand Soy Milk that taken from six different places and analyzed by using Random Sampling. It was a descriptive research and using TPC as the method. The result shown that first LT TPC was 23×106 colony/ml, second E was 49×106 colony/ml, third LD was 86×106 colony/ml, forth B was 28×107 colony/ml, fifth LB was 26×106 colony/ml and the last PBC was 50×105 colony/ml, it can be conclude that the sixth-samples of Soy Milk that sold In Jaya Baru, Banda Aceh were not eligible to SNI tandard, No.06.8-7388-2009 that has 5×104 colony/ml as its TPC toward the Soy Milk extrac.</p>
All living things need water, because water is the most important essential material for life. One of the substances in water is iron (Fe). According to Permenkes RI number 492 / MENKES / PER / VI / 2010 levels of iron (Fe) allowed in drinking water is 0.3 mg/L. This study aimed to determine the amount of Fe metal content in PDAM water in Pidie Jaya Regency (Mon Krueng Meureudu PDAM, Panteraja PDAM, and Ulim PDAM) using the Atomic Absorption Spectrophotometry (SSA) method with wet destruction. The results of the analysis of iron content in PDAM water in Pidie Jaya Regency are PDAM Ulim 0.0628 µg/L, Panteraja PDAM 0.1068 µg/L, and Meureudu PDAM 0.0055 µg/L. In other words, PDAM water in Pidie Jaya Regency is still at the specified level. It is expected that PDAM Pidie Jaya will continue to maintain the quality of iron (Fe) levels so as not to exceed the maximum levels that have been set.
Bread is one type of food that is much in demand by the public because of its practical form and has various types of flavors, affordable prices and easy to get. To maintain bread more durable not easy to moldy and not easily damaged often added and abused preservatives such as borax. The research objective is to determine whether or not the borax content of commercial and traditional pillow bread in Blang Pidie District. The method used is qualitative with a flame test and color test using turmeric paper. The results showed that all traditional and commercial pillow breads using the flame test and color test methods of the 9 samples showed no positive results (+), meaning that none contained borax which was negative (-). Based on this study it can be concluded that, obtained in both the flame test and the color test on the content of borax on bread sold in Blang Pidie District all of the samples were negative (-) did not contain borax.
Water is the main component for producing crystal ice cubes, where the water used should fulfill the drinking water criteria that was not allowed to contain Escherichia coli. This research was conducted at the Microbiology Laboratory, AKAFARMA, Banda Aceh. This study aimed to determine the presence of contamination of Escherichia coli bacteria contained in crystal ice cubes. This research used a descriptive method. The results showed that the six samples of crystal ice cubes in the Baiturrahman District restaurant negatively contained Escherichia coli because they did not show colors that match the characteristics of Escherichia coli bacteria.
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