01622     2200229   4500001002100000005001500021035002000036007000300056008003900059084001500098100002400113245006300137250005600200260000900256650001200265650001700277700001800294700001600312520104000328600000901368990001501377INLIS00000000001811720220315083429  a0010-0322000036ta220315                |          | |    aARTVET16511 aWIDIASTUTI RAPHAELA1 aRESIDU TETRASIKLIN PADA DAGING AYAM /cWIDIASTUTI RAPHAELA  aSeminar Nasional Teknologi Peternakan dan Veteriner  c2010 4aResidue 4aChicken Meat1 aMURDIANTI T.B1 aANASTASIA Y  aTetracylines (TCs) which included oxytetracyline (OTC), tetracyline (TC) dan chortetracyline (CTC) are widely used antibiotics for theurapeutic and feed additive purposes. Improper use of antibiotic could arise in the occurrence of residue in animal products can harm to human health such allergic reactio and bacterial resistent. A method for determination of tetracylines residues in chicken meats has been established, validated and applied to study the residue lrvrl of TCs in 30 broiler chicken meats which collected from traditional markets and spermarkets in Jakarta, Bekasi dan Depok. TCs were extracted from chicken meat with McIIvaine-EDTA buffer solution and were cleaned-up withSPE C18  column cartridge and identified by an HPLC with photo diode array (PDA) detector. The analysis results showed that 14 samples were positives for OTC 2 for TC and 29 for CTC. However, the total concentration residue of TCs were still below the regulated maximum residue level (MRL) of 100 ng/g, therefore were safe for human consumption. 4aHPLC  aARTVET1651