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Articles by Afriani Sandra
Total Records ( 2 ) for Afriani Sandra
  John Tang Yew Huat , Saleha Abdul Aziz , Jalila Abu , Farinazleen Mohamad Ghazali , Tuan Zainazor Tuan Chilek , Noorlis Ahmad , Afriani Sandra , Mitsuaki Nishibuchi and Son Radu
  The aim of this study was to investigate the occurrence of campylobacters in chicken at farms (close-house system and open-house system), slaughtering (conventional slaughterhouse and processing plant) and retail (wet market and supermarket). Campylobacter spp. was not found in cloacal swabs in chickens aged of 4 weeks in farms with close-house system. Campylobacter spp. was found in cloacal swabs (95.0%) in four weeks old chicken in farms with open-house systems. End-slaughtering samples from conventional slaughterhouse and processing plant were contaminated with Campylobacter spp. at 84.0% and 94.0%, respectively. Campylobacter contamination on wet market and supermarket samples with 78.0% and 92.0%, respectively. Close-house system at farm level was able to prevent or delay Campylobacter spp. colonization in chickens but contamination by Campylobacter spp. at retail level was still high. Therefore, monitoring of Campylobacter spp. in chicken products at retail level is crucial to reduce risk of human ingestion of Campylobacter spp. through chicken products.
  Deni Novia , Indri Juliyarsi , Afriani Sandra , Yuherman Dan and Rifki Muhammad
  Gambier liquid waste containing tannin compounds were quite high and serves as an antimicrobial agent that will tanning salted eggs so that closed the pores of the egg shell and egg to be durable. This study aims to see the effect of soaking salted eggs in gambier liquid waste remaining effective in improving the quality of salted eggs. This study used a randomized block design with three replicates and ten treatments. The treatment were, A: control (no soaking), B: Immersion 49 h with a gambier liquid waste : distilled water (1:2), C: 25 h (1:2), D: 1 h (1:2), E: 49 h (1:1), F: 25 h (1:1), G: 1 h (1:1), H: 49 h (1:0), I: 25 h (1:0), J : 1 h (1:0). The variables used were water content, bacterial colony forming and shelf life. Results of this study showed a significant (p<0.05) on water content, bacterial colony forming and shelf life. The best treatment inhibiting bacterial growth for longer was salted eggs soaking in gambier liquid waste : water (1:0) 1 h and 25 h with a water content of 62.67%, bacterial colony forming 0.99x105 CFU g-1 and a shelf life 63 days.
 
 
 
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