DETEKSI CEMARAN Staphylococcus aureus PADA DAGING AYAM YANG DIJUAL DI PASAR TRADISIONAL ULEE KARENG The Detection of Staphylococcus aureus on The Chicken Who are Sold in The Traditional Market of Ulee Kareng

Abstract

ABSTRAK

Penelitian bertujuan mengetahui keberadaan dan tingkat pencemaran Staphylococcus aureus pada daging ayam yang dijual di pasar tradisional Ulee Kareng. Penelitian ini menggunakan 8 sampel daging pada bagian dada ayam yang diperoleh dari 8 pedagang daging ayam di pasar tradisional Ulee Kareng. 8 sampel dibagi menjadi 2 bagian, 4 sampel diperoleh pada pagi hari dan 4 sampel berikutnya diperoleh pada siang hari. Pengkoleksian sampel dilakukan selama 2 hari berturut-turut. Seluruh sampel yang telah diperoleh diidentifikasi untuk mengetahui keberadaan bakteri S. aureus dengan cara dibiakan dalam media spesifik Mannitol Salt Agar (MSA) dan dilakukan pemeriksaan tingkat cemaran bakteri menggunakan metode Total Plate Count (TPC). Hasil penghitungan bakteri S. aureus pada daging ayam di hari pertama menunjukkan angka dengan rata-rata 15,2x10⁴ cfu/g (pagi hari) dan 13,9x10⁴ cfu/g (siang hari), sedangkan pada hari kedua menunjukkan tingkat cemaran dengan rata-rata 17,7x10⁴ cfu/g (pagi hari) dan 7,1x10⁴ cfu/g (siang hari). Dapat disimpulkan bahwa tingkat cemaran bakteri S. aureuspada daging ayam yang dijual di pasar tradisional Ulee Kareng digolongkan tidak higienis dikarenakan melebihi nilai standar SNI-2897-2008. 

ABSTRACT

 This study aims to know the existence and level of Staphylococcus aureus contamination in chicken meat sold in Ulee Kareng traditional market. This study used 8 samples of chicken breast meat obtained from 8 chicken meat traders in  Ulee Kareng traditional markets. 8 samples were divided into 2 parts, 4 samples were obtained in the morning and 4 subsequent samples were obtained during the afternoon. The sample collecting is done for 2 consecutive days. All samples obtained were identified to determine the presence of S. aureus bacteria by culturing in a specific medium of Mannitol Salt Agar (MSA) and the level of bacterial contamination were counted using Total Plate Count (TPC) method. The results of TPC calculation of S. aureus bacteria on chicken meat on the first day showed a number with an average of 15.2x10⁴ cfu/g (morning) and 13.9x10⁴ cfu/g (afternoon). Followed by TPC counting on the second day showed a number with an average of 17.7x10⁴ cfu/g (morning) and 7.1x10⁴ cfu/g (daytime). Can be concluded that the level contamination of S. aureus bacteria in chicken meat sold by traders in the Ulee Kareng traditional market exceed the SNI-2897-2008 standard value.