UJI BAKTERI PATOGEN DAGING AYAM DI PASAR TRADISIONAL HAMPARAN PERAK - Nuraini sihotang (Yayasan Amanah Nur Aman, 2022)
ABSTRAK Daging ayam merupakan salah satu sumber protein hewani bagi manusia. Tujuan dalam penelitian ini adalah untuk mendeteksi bakteri patogen pada daging ayam yang dijual di pasar tradisional hamparan perak. Metode yang digunakan dalam penelitian ini bersifat deskriktif. Parameter yang diamati yaitu karakteristik morfologi bakteri, pewarnaan bakteri, uji total plate count (TPC), dan Uji Cemaran bakteri Salmonella dan E. coli. Berdasarkan hasil penelitian Total Plate Count (TPC) pada 10 sampel daging ayam broiler menunjukkan bahwa 8 sampel dalam penelitian ini layak konsumsi sesuai dengan baku mutu SNI dan 2 sampel tidak layak konsumsi. Hasil pengujian E.coli diperoleh sebanyak 7 Penjual memenuhi syarat dan 3 Penjual melebihi batas yang telah ditetapkan SNI 7388:2009 tentang batas maksimum cemaran E.coli yaitu 1 x 101 koloni/gram. Hasil pengujian Salmonella sp. Ditemukan 8 Penjual memenuhi syarat dan 2 Penjual melebihi batas yang telah ditetapkan SNI 7388:2009 tentang batas maksimum cemaran Salmonella sp. pada daging ayam segar yaitu Negatif/25 gram. Kata kunci : Daging ayam, Escherichia coli, Salmonella, pasar tradisional ABSTRACT Chicken meat is a source of animal protein for humans. The aim of this study was to detect pathogenic bacteria in chicken meat sold at the Silver Plain traditional market. The method used in this research is descriptive. Parameters observed were morphological characteristics of bacteria, bacterial staining, total plate count (TPC) test, and Salmonella and E. coli contamination test. Based on the results of the Total Plate Count (TPC) study on 10 samples of broiler chicken meat, it was shown that 8 samples in this study were suitable for consumption according to SNI quality standards and 2 samples were not suitable for consumption. The results of the E.coli test showed that 7 traders met the requirements and 3 traders exceeded the limit set by SNI 7388:2009 concerning the maximum limit for E.coli contamination, namely 1 x 101 colonies/gram. Test results Salmonella sp. It was found that 8 traders met the requirements and 2 traders exceeded the limit set by SNI 7388:2009 concerning the maximum limit for Salmonella sp. contamination. in fresh chicken meat that is Negative/25 grams. Keywords: Chicken meat, Escherichia coli, Salmonella, traditional market.