Deteksi Salmonella sp pada Daging Sapi dan Ayam (Detection of Salmonella sp in Beef and Chicken Meats) Iif Syarifah1, Novarieta E2 1
Pusat Penelitian dan Pengembangan Peternakan, Jl. Raya Padjadjaran Kav. E-59, Bogor 2 Balai Pengujian Mutu dan Sertifikasi Produk Hewan, Jl. Pemuda No. 29A, Bogor
[email protected]
ABSTRACT Salmonella sp is a pathogenic bacteria which are zoonotic. Salmonella sp can be found in a variety of livestock commodities. Special observation for this paper was done on beef and chicken commodities. The aim of this study was to detemine the presence of Salmonella sp in beef and chicken meats as well as their products from traditional markets and supermarkets in several cities in Indonesia. Microbiological analysis was conducted using qualitative method in accordance with SNI 2897: 2008 on Testing Methods of Microbial Contamination in meat, eggs and milk and its products. The results showed that samples taken from the traditional markets were 5,26% more prone contaminated Salmonella sp compared to supermarkets. Chicken meats was more susceptible for contamination with Salmonella sp compared with beef meats, while processed meat was free of microbial contamination with Salmonella sp. The need to improve environmental sanitation in the process of handling the meat starts from slaughtering, cutting, transporting up at the storage location/sales and with regard to sterilization in the processing of the meat. Key Words: Salmonella sp, Microbial Contaminant, Beef Meat, Chicken Meat ABSTRAK Salmonella sp merupakan bakteri patogen yang bersifat zoonosis yang dapat ditemukan pada daging sapi dan ayam. Tujuan dari penelitian ini adalah untuk mengetahui keberadaan Salmonella sp pada daging sapi dan ayam serta produk olahan di pasar tradisional dan swalayan pada beberapa kota di Indonesia. Analisis mikrobiologi dilakukan dengan metode kualitatif yang sesuai dengan metode SNI 2897; 2008 tentang metode pengujian cemaran mikroba dalam daging, telur dan susu serta hasil olahannya. Hasil penelitian menunjukkan bahwa daging sapi dan ayam yang dikoleksi dari pasar tradisional 5,26% lebih rentan tercemar Salmonella sp dibandingkan dengan pasar swalayan. Sedangkan daging ayam lebih rentan terkontaminasi bakteri Salmonella sp dibandingkan dengan daging sapi. Daging olahan tidak terdeteksi adanya cemaran mikroba Salmonella sp. Perlu perbaikan sanitasi lingkungan dalam proses penanganan daging dimulai dari penyembelihan, pemotongan, pengangkutan hingga di lokasi penyimpanan/penjualan serta memperhatikan sterilisasi dalam proses pengolahan daging. Kata Kunci: Samonella sp, Cemaran Mikroba, Daging Sapi, Daging Ayam
PENDAHULUAN Daging sapi dan ayam beserta olahannya merupakan kebutuhan pangan protein asal hewan yang dibutuhkan dan banyak diminati oleh masyarakat. Ketersediaan pangan asal hewan yang cukup, baik kualitas maupun kuantitas, bergizi, aman, sehat, dan halal atau lebih dikenal dengan istilah ASUH (aman, sehat, utuh dan halal) merupakan hal yang sangat penting untuk menjadi perhatian khusus pemerintah demi mewujudkan ketahanan pangan nasional. Mikroba patogen tak jarang mencemari daging sapi dan ayam. Hal ini sangat berbahaya karena dapat menimbulkan penyakit pada manusia akibat mengkonsumsi
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Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner 2015
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