Electronic Theses and Dissertation

Telur merupakan bahan pangan asal hewan yang mudah rusak selama penyimpanan secara biologis. kerusakan biologis dalam telur ditimbulkan oleh aktivitas mikroba. kondisi sanitasi tempat penyimpanan telur selama penjualan akan mempengaruhi tingkat aktivitas mikroba. penelitian ini bertujuan mengetahui perbandingan jumlah cemaran mikroba pada telur di pasar tradisional dan pasar modern. penelitian ini menggunakan metode survei dengan pendekatan cross sectional. sampel telur ayam yang diperoleh dari 3 tempat yang berbeda yaitu supermarket, minimarket, dan pasar tradisonal dengan 1 kali pengambilan. metode penentuan jumlah mikroba dilakukan sesuai berdasarkan sni 2897;2008. data hasil penelitian dianalisis secara deskriptif dengan membandingkan jumlah cemaran mikroba berdasarkan sni. hasil penelitian menunjukkan bahwa telur yang dijual di pasar tradisional menunjukkan jumlah cemaran mikroba sebesar 1,8 x 104 cfu/ml, sedangkan pada supermarket dan minimarket masing-masing menunjukkan jumlah cemaran sebesar 7,3 x 103 cfu/ml dan 2,9 x 103 cfu/ml. hal ini menujukkan jumlah cemaran mikroba pada masing-masing pasar masih berada di bawah sni yaitu 1 x 105 cfu/ml. berdasarkan hasil perhitungan dapat disimpulkan bahwa telur ayam yang dijual dipasar modern memiliki jumlah cemaran mikroba yang lebih rendah dibanding pasar tradisional.

Eggs are foodstuffs of animal origin that are easily damaged during biological storage. biological damage in eggs caused by microbial activity. Sanitary conditions where eggs are stored during sales will affect the level of microbial activity. This study aims to compare the number of microbes in eggs in traditional markets and modern markets. This study uses a survey method with a cross sectional approach. Samples of eggs were obtained from 3 different places, namely supermarkets, minimarkets, and traditional markets with 1 time of collection. The microbial count method was carried out according to SNI 2897;2008. The results of the research data were analyzed descriptively by comparing the amount of microbial contamination based on SNI. The results showed that eggs sold in traditional markets showed the amount of microbial contamination of 1,8 x 104 CFU/ml, while in supermarkets and minimarkets, respectively, the amount of contamination was 7,3 x 103 CFU/ml and 2,9 x 103. CFU/ml. This results showed that the amount of microbial contamination in each market is still below the SNI of 1 x 105 CFU/ml. Based on the calculation results, it can be said that eggs sold in the modern market have a lower amount of microbial contamination than traditional markets.