Uji Kualitas (organoleptis, eber ) dan identifikasi cemaran Salmonella Sp. pada daging ayam dari pasar tradisional di Surabaya Barat
Quality test (organoleptics, eber) and identification of contaminants Salmonella Sp. on chicken from traditional markets in West Surabaya
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Abstract
Abstract
Consumption of meat is one of the efforts to fulfill protein, because protein in meat (animal protein) is more complete than protein in plants (vegetable protein). Chicken meat is consumed by more people in Indonesia than beef, because it has a more affordable price and still has high nutritional value. The high nutritional content of meat makes it an agent for the development of infectious microbes that allow food poisoning to occur. Salmonella is one of the bacteria that causes food poisoning. Infection with this bacterium in animals or humans can cause illness with disorders of the digestive tract or gastroenteritis such as stomach cramps and diarrhea that lasts four to seven days. This study used 37 samples of chicken breast which were taken from several traditional markets in West Surabaya, and analyzed descriptively. Inspection of meat quality using organoleptic test and eber, as well as bacterial contamination test salmonella sp. From this study indicate that the results showed 100% (37/37) normal meat quality testing. From the six traditional market areas that were sampled, it showed that there were 5 markets that showed positive salmonella sp. and 1 negative market. Socialization about salmonellosis disease to reduce the incidence of salmonellosis as a control effort needs to be done. Prevention of bacterial contamination of salmonella sp. can be done during maintenance until the time of processing.
Keywords: Chicken meat; Organoleptic; Salmonella sp.; Surabaya; Traditional market
Abstrak
Konsumsi daging merupakan salah satu usaha untuk pemenuhan protein, karena protein pada daging (protein hewani) lebih lengkap dibandingkan dengan protein pada tumbuhan (protein nabati). Daging ayam lebih banyak dikonsumsi oleh masyarakat di Indonesia dibandingkan daging sapi, karena memiliki harga yang lebih terjangkau dan tetap memiliki nilai gizi yang tinggi. Tingginya kandungan gizi pada daging menjadikannya sebagai agen tempat berkembangnya mikroba infeksius yang memungkinkan timbulnya food poisoning. Salmonella merupakan salah satu bakteri yang banyak menyebabkan keracunan makanan. Infeksi bakteri ini pada hewan atau manusia dapat mengakibatkan penyakit dengan gangguan pada bagian saluran pencernaan atau gastroenteritis seperti kram perut dan diare yang berlangsung empat sampai tujuh hari. Penelitian ini menggunakan 37 sampel daging ayam bagian dada yang diambil di beberapa pasar tradisional di Surabaya barat, dan dianalisis secara deskriptif. Pemeriksaan kualitas daging menggunakan uji organoleptis dan eber, serta uji cemaran bakteri salmonella sp. Dari penelitian ini menunjukkan bahwa Hasil penelitian menunjukkan 100 % (37/37) pengujian kualitas daging yang normal. Dari keenam wilayah pasar tradisional yang diambil sampel menunjukkan bahwa terdapat 5 pasar yang menunjukkan positif cemaran salmonella sp. dan 1 pasar negatif. Sosialisasi tentang penyakit salmonellosis untuk menekan kejadian salmonellosis sebagai upaya pengendalian perlu dilakukan. Pencegahan cemaran bakteri salmonella sp. dapat dilakukan saat pemeliharaan sampai saat pengolahan.
Kata kunci: Daging ayam; Organoleptis; Pasar tradisional; Salmonella sp.; Surabaya
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