01905     2200229   4500001002100000005001500021008004100036020001400077035001900091041000700110100002600117700002100143700002700164700002000191700002900211245018700240250001900427260002500446300003500471500105200506650011701558INLIS00000000000011020210323091301210323|||||||||   |   |||   |||| ||   |   a0852-9612  0010-0321000110  aid0 aSyamsul Bahri Siregar0 aSri Werdiningsih0 aNi Made Ria Isriyanthi0 aDiana Hermawati0 aFajar Sumping Catur Rasa00aPenentuan residu antibiotik salinomisin, monensin dan lasalosid pada daging ayam dengan metoda bioautografi/kromatografi lapis tipis (TLC) dan kromatografi cair kinerja tinggi (HPLC)  aVol. 4, p. 4-7  aBogorbBBPMSOHc1995  a3 tables; 11 ref. Summary (En)  aA bioutography procedure was conducted to determine the risedue of salinomycin (SL), monensin (MN) and lasalosid (LS). SL, MN and LS were extracted from chicken meat by homogenizing with acetonitrile and purified by silica cartidge column. The aliquots were spotted on thin layer plate and detected by bioautography. Bacillus subtillis ATCC 6633 was used as test microorganisms. The percentage of averange recoveries of residues from chicken meat found at the level of SL 0.02 ppm, NM 0.05 ppm and LS 0.05 ppm were 73.90 ± 1.00%, 85.65 ± 2.17% and 76.26 ± 2.30%, respectively. A high performance liquid chromatography (HPLC) method with fluoremetric detector was used to determine the residue of LS in chicken meat. The method of extraction was conducted as decribe before. The aliquots were separated by HPLC using an ODS column. The percentage of average recoveries of LS at the level of 0.05 ppm was 75.71 ± 1.20% There was no differences between the percentage of averange recovery of LS at the level of 0.05 ppm wheather using HPLC or LTC 0aAntibiotics -- Residues -- HPLC -- CHICKENS -- SALINOMYCIN -- MONENSIN -- LASALOCID -- THIN LAYER CHROMATOGRAPHY