PEMERIKSAAN CEMARAN FORMALIN DAN MIKROBA PADA BAKSO YANG DIJUAL DI BEBERAPA PEDAGANG DI KABUPATEN BIREUEN (The Examination of Formalin and Microbial Contents on Meatballs of Several Traders in Bireuen District) - M Niza Ariq Irvanda; Teuku Reza Ferasyi; Razali Razali (JURNAL ILMIAH MAHASISWA VETERINER, 2018)
ABSTRAKPenelitian ini bertujuan mendeteksi kandungan formalin dan cemaran mikroba pada bakso yang dijual di beberapa pedagang di Kabupaten Bireuen.  Sampel yang digunakan yaitu bakso daging yang berasal dari 25 pedagang bakso yang dijual di 17 kecamatan di Kabupaten Bireuen. Pada tiap pedagang diambil secara acak sejumlah 3 butir bakso sebagai sampel. Pemeriksaan formalin dilakukan dengan menggunakan reagen Fenilhidrazin 0,5%, Sodium Nitroprusit 5%, dan NaOH 10%. Hasil positif yang diamati pada pemeriksaan formalin ditandai dengan perubahan warna larutan menjadi warna kehijauan. Pemeriksaan cemaran mikroba dilakukan dengan metode Total Plate Count (TPC). Data yang diperoleh dianalisis secara deskriptif dan disajikan dalam bentuk tabel. Hasil pemeriksaan formalin menunjukkan bahwa terdapat 5 pedagang (20%) yang baksonya terindikasi positif mengandung formalin. Selanjutnya hasil pemeriksaan cemaran mikroba menunjukkan bahwa sebanyak 24 pedagang yang sampel baksonya mengandung mikroba melebihi SNI. Pada 1 pedagang lainnya kandungan mikroba pada bakso di bawah ambang batas SNI. Berdasarkan hasil penelitian dapat disimpulkan bahwa terdapat 4 pedagang (16%) yang baksonya tercemar formalin sekaligus mengandung mikroba melebihi SNI. Hanya 1 pedagang (4%) yang mengandung formalin dan cemaran mikroba di bawah ambang batas SNI. Sisanya 20 pedagang (80%) yang baksonya ditemukan cemaran mikroba di atas SNI, dan tidak menggunakan formalin. ABSTRACTThis study was aimed to detect the content of formalin and microbial contamination on meatballs of several traders in Bireuen District. The sample used were meatballs from 25 meatballs traders that were sold in 17 sub-districts in Bireuen District. Each trader randomly selected 3 meatballs as samples. Formaldehyde examination was performed using 0.5% phenyllhydrazine reagent, 5% Sodium Nitroprusites, and 10% NaOH. The positive results observed in the formalin examination were characterized by the color change of the solution to a greenish color. Microbial contamination is done by Total Plate Count (TPC) method. The data obtained were analyzed descriptively and presented in tabular form. The results of formalin examination showed that there were 5 traders (20%) whose positive indications contained formaldehyde. Furthermore, the results of microbial contamination examination showed that as many as 24 traders whose samples contained microbes exceeding SNI. In 1 other trader the microbial content of meatballs is below the SNI threshold. Based on the results of the study it can be concluded that there are 4 traders (16%) whose form is contaminated with formalin while containing microbes exceeding SNI. Only 1 trader (4%) contained formaldehyde and microbial contamination below the SNI threshold. The remaining 20 traders (80%) were found to have microbial contamination above SNI, and did not use formalin.