TESTING FOR BACTERIAL CONTAMINATION ON CHICKEN (Gallus gallus domesticus) IN THE TRADITIONAL MARKET OF SOUTH LANGOWAN DISTRICT

Delvino Sambeka; Revolson  Mege; Iriani Setyawati; Helen J Lawalata; Christny Ferdina Evie Rompas

doi:10.53682/ibj.v5i2.10754

Authors

Delvino Sambeka
Revolson Mege Universitas Negeri Manado
Iriani Setyawati Universitas Negeri Manado
Helen J Lawalata Universitas Negeri Manado
Christny Ferdina Evie Rompas Universitas Negeri Manado

DOI:

https://doi.org/10.53682/ibj.v5i2.10754

Keywords:

Chicken Meat, Bacterial Contamination, traditional market

Abstract

Chicken meat (Gallus gallus domesticus) plays an important role in society with its role as one of the sources of fulfillment of animal protein in Indonesia. With the high consumption of chicken meat by the public, the hygiene and safety of chicken meat must be ensured so as not to incur losses to the people. This study aimed to determine the bacterial contamination based on the testing of Total Plate Counts, Coliform, Escherichia coli, and Salmonella sp. Meet the requirement of the Indonesian National Standard on chicken meat in the traditional market of Langowan Selatan District. The method used in this research is a descriptive method to analyze and describe the results of the study, the testing using several indicators to directly conclude bacterial contamination. The results of the total plate count bacterial contamination test of the colonies, TPC in sample 1 = 29,1x kol/, sample 2 = 29,4x kol/, sample 3 = 27,7x kol/. MPN of Coliform and Escherichia coli results obtained in samples S1, S2, and S3 are 11x kol/gr. The results of microbact Salmonella sp. In samples S1 are positive, and S2 and S3 are negative. Based on observations, it is suspected that contamination occurs because sellers use equipment that is less sterile and there is no cover or barrier so the chicken meat is in direct contact with the air and customer. It is concluded that based on bacterial testing indicators, chicken meat in the traditional market of Langowan Selatan District has exceeded the limit of SNI 7388 2009 and is contaminated.

References

Badan Standarisasi Nasional. (2008). SNI 2897:2008. Metode Pengujian Cemaran Mikroba Dalam Daging, Telur, Susu, Serta Hasil Olahannya.

Himyatul, H., Lin, L. P. M., Hawa, A. S., Surya A. (2022). Analisis Cemaran Bakteri Coliform Dan Idetifikasi Escherichia coli Pada Es Batu Balok di Kota Karawang.

Isye J. L., dan Astri D. T. (2020). Analisis Cemaran Mikroba Pada Daging Ayam Broiler Di Beberapa Pasar Kota Ambon. grinimal Jurnal Ilmu Ternak Dan Tanaman/Agrinimal, 8(2), 92–96.

Isye J. L. (2020). Kualitas Kimia dan Mikrobiologis Daging Ayam Broiler Pada Pasar Tradisional Kota Ambon. Al-Hayat, 3(2), 59.

Kartika, E., Khotimah, S., Ari, H. Y. (2014). Deteksi Bakteri Indikator Keamanan Pangan Pada Sosis Daging Ayam Di Pasar Flamboyan Pontianak.Probiont, Volume 3,2: 111-119.

Marantika. A. V., dan N. E. Yuliandi. (2022). Identifikasi Cemaran Bakteri Escherichia Coli Pada Ayam Broiler di Pasar Pos Duri Jakarta Barat. Jurnal Ilmu Kedokteran dan Kesehatan Indonesia, 2(2), 25-29.

Muhammad N., Vaweli P., Hasnawati, Sitti H., Muhammad A. (2022). Pemeriksaan Angka Lempeng Total Minuman Kemasan Merek X Yang Di Jual Di pinggir Jalan Kota Makassar. Jurnal Media Analis Kesehatan, 13(2), 131.

Narumi, H. E., Zuhriansyah., dan Imam Mustofa. (2009). Deteksi Pencemaran Bakteri Salmonella sp. Pada Udang Putih (Panaeus merguiensis) Segar Di Pasar Tradisional Kotamadya Surabaya. Jurnal Ilmiah Perikanan dan Kelautan, Volume 1,1:87-91. Fakultas Kedokteran Hewan Unair. Universitas Airlangga. Surabaya.

Olugbenga E., Amit K. J., Swarna J. (2021). Salmonella, Food Safety And Food Handling Practice. Foods, 10(5), 907.

Putu I. A. P., Gusti A. M. R., I Gede S. (2022). Identifikasi Cemaran Escherichia coli Dan Faktor Pencemar Pada Daging Ayam Di Pasar Ketapian Denpasar Timur.

Rosdiyanah A. A. P., Wiwiek T., Faisal F. (2021). Uji Cemaran Salmonella sp pada Susu Segar Kambing Sapera di Kecamatan Siliragung Kabupaten Banyuwangi. Seminar Nasional Pembangunan Dan Pendidikan Vokasi Pertanian, 2(1), 186–197.

SNI 7388 (2009). Batas maksimum cemaran mikroba dalam pangan.

Siti K. N., Eko K., Yuyun K. W. (2018). Deteksi Cemaran Salmonella sp Pada Daging Ayam Di Rumah Potong Ayam Dan Pasar Tradisional Kecamatan Samarinda Seberang. 6(02), 24–30.

Taufik K., Rohama. Rina S., (2022). Analisis Cemaran Bakteri Coliform dan Identifikasi Bakteri Escherichia Coli Pada Air Gelon Didesa Sungai Danau.

Ulinnuha N. F., Ade A. T., (2022). Pengujian Salmonella Dengan Menggunakan Media SSA Dan Media TSIA Pada Makanan.

Zamra B., Isna R. A., Andi S. S. (2022). Uji cemaran Escherichia coli pada punggung (back) dan paha atas (thigh) daging ayam broiler. Filogeni, 2(1), 27–35.