PERBANDINGAN INFEKSI Salmonella sp. PADA AYAM KAMPUNG DAN BROILER YANG DI POTONG DI PASAR LAMBARO ACEH BESAR (Comparison of infection Salmonella sp. in village chicken and broiler cutted in the Lambaro Aceh Besar market) - Ulfah Diyana; Erina Erina; Mahdi Abrar (JURNAL ILMIAH MAHASISWA VETERINER, 2021)
ABSTRAKSalmonella sp. merupakan penyebab penyakit salmonellosis akibat foodborne disease yang bersifat zoonosis. Penelitian ini bertujuan untuk mengetahui perbandingan infeksi Salmonella sp. pada ayam kampung dan broiler yang di potong di Pasar Lambaro Aceh Besar. Sampel penelitian yang digunakan berupa usus ayam yang terdiri dari 15 usus ayam kampung dan 15 dari usus ayam broiler. Isolasi Salmonella sp. dilakukan dengan memasukkan swab isi usus ayam ke dalam media SCB, yang diinkubasikan dengan suhu 37ᵒC selama 24 jam. Selanjutnya apabila media SCB menjadi orange maka dilanjutkan dengan penanaman pada media SSA dan diinkubasikan pada suhu 37ᵒC selama 24 jam. Kemudian dilakukan pengamatan morfologi koloni yang tumbuh lalu dilakukan pewarnaan Gram. Data penelitian dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa ayam kampung dan ayam broiler 100% terinfeksi Salmonella sp. Berdasarkan hasil penelitian dapat disimpulkan bahwa tidak ada perbedaan jumlah ayam yang terinfeksi bakteri Salmonella sp. pada ayam kampung dan ayam broiler yang di potong di Pasar Lambaro Aceh Besar. Oleh sebab itu maka dapat disimpulkan bahwa tidak ada perbedaan infeksi oleh Salmonella sp. pada ayam kampung dan ayam broilerKata kunci: infeksi, foodborne disease, Salmonella sp., salmonellosis. ABSTRACTSalmonella sp. is a cause disease salmonellosis due to foodborne disease, which zoonotic. The aim of this study to know the comparison of Salmonella sp. in native chickens and broilers that are slaughtered at the Lambaro Aceh Besar Market. The research sample used in the form of chicken intestines consisting of 15 native chicken intestines and 15 of bowel ayam broiler. Isolation of Salmonella sp. done by inserting a swab of chicken intestine contents into the media SCB, which was incubated at 37ᵒC for 24 hours. Furthermore, if the SCB media becomes orange then continued with planting on SSA media and incubated at 37ᵒC for 24 hours. Then, the morphology of the growing colony was observed and then Gram stained was carried out. The research data were analyzed descriptively. The results showed that 100% native chickens and broilers were infected with Salmonella sp. Based on the results of the study it can be concluded that there is no difference in the number of chickens infected with Salmonella sp. in free-range chickens and broiler chickens that were slaughtered at Lambaro Market, Aceh Besar. By Therefore, it can be concluded that there is no difference in infection by Salmonella sp. in free-range chickens and broilers.Keywords: infection, foodborne disease, Salmonella sp., Salmonellosis.