I. LABORATORY ACTIVITIES
1. Practicum:
– Food hygiene practicum
– Veterinary Economics and Epidemiology Practicum
– Sanitation and Waste Management Practicum
2. Co-Assistance:
– Veterinary Public Health Co-Assistance,
– Quarantine Co-Assistance,
– RPH Co-Assistance
3. Research:
– Research on the quality of milk and its processed products
– Research on the quality of eggs and their processed products
– Research on the quality of meat and its processed products

II. LABORATORY RESPONSIBLE
Head of Laboratory: drh. Azhari, M. Si
Staff/Lecturer:

1. drh. Teuku Reza Ferasyi, M.Sc., Ph.D
2. Dr. dr. Nurliana, M. Si
3. dr. Ismail, M. Si
4. dr. Rastina, M. Si
5. drh. Andi Novita, M.Sc

Laboratories/Technicians: 1. drh. Mirda Shanti

III. MAIN TYPES OF ANALYSIS THAT CAN BE PERFORMED:
A. Milk Check
a. Examination of the Composition (Composition) of Milk
1. Determination of Specific Gravity (BJ)
2. Determination of Fat Content (KL)
3. Determination of Dry Matter Content (BK)
4. Determination of Lean Dry Matter Content (BKTL)
b. Milk Condition Check
1. Organoleptic/ Sensory Test (Color, Odor, Taste and Consistency)
2. Hygiene Check
3. Milk Freshness Test
3.1 Boiling Test (clot-on-boiling test)

3.2 Alcohol Test
3.3 Determining the Degree of Acidity by Titration (Titrable Acidity)
3.4 Reductase Test
c. Milk Counterfeit
1. Adding Coconut Water
1.1 Conrady’s Test
2. Adding Coconut Milk
2.1 Microscope Examination
3. Adding Stain Water
3.1 Chemical Examination
3.2 Microscope Examination
4. Storch test

B. Microbiological Examination and Mastitis Milk
1. Cup Count Method (Total Plate Count = TPC)
2. Calculation of the Total Coliform (Total Coliform) with the Cup Count Method
3. Calculation of the number of Staphylococcus aureus using the Cup Count Method
pour)
4. Salmonella Presumptive Examination.
5. Subclinical Mastitis Examination
5.1. IPB mastitis test

C. Meat Inspection
1. Sensory Check: Color, Odor and Consistency
2. Measuring pH Value of Meat
3. Drip loss check
4. Cooking Loss Check
5. Examination of the Perfection of Bleeding
6. Preliminary Inspection of Rotten Meat
6.1. Eber’s test (Eber’s reaction for NH3)
6.2. Postmath test
6.3. H2S Uji test
7. Formalin Test
8. Examination of Microbial Contamination in Meat, Method of Counting Cups (Total Plate
Count = TPC).
9. Calculation of the Number of Coliforms (Total Coliforms) with the Cup Count Method.
10. Counting the Number of Staphylococcus aureus with the Cup Count Method
11. Salmonella Presumptive Examination
12. Microbiological Examination of Chicken Skin Surface

D. Egg Inspection
1. Egg Physical Examination
1.1. Whole (Intact) Egg Quality Testing
1.1.1. Egg Shell Check
1.2. Egg Binding (Candling)
1.3. Air Bag Height Measurement

1.4. Immersion in Salt Water
2. Egg Quality Testing After opening
2.1. Egg Yolk Index (yolk index)
2.2. Albumen Index (Albumen Index)
2.3. Calculating Haugh Units (HU)
2.4. Egg Microbiology Examination
2.4.1. Egg Shell
2.4.2. Egg Filling

E. Antibiotic Residue Examination
1. Biological Way
1.1. Yogurt Test
1.2. Disc Test (Blattchen Test)

F. SANITATION TEST WITH SWAB
G. CALCULATION OF THE NUMBER OF MICROORGANISMS
1. Interpretation of Results
2. Reporting Results

IV. MAIN EQUIPMENT (OWNED AND WELL WORKING)
1. Incubator
2. Steam Sterilizer
3. Magnetic Stirrer Hot Plate
4.Multipurpose Centrifuge
5. Oven
6. Centrifugal Fat Separator
7. Stomacher
8. Bio Safety Cabinet