Electronic Theses and Dissertation

ABSTRAK


Telur ayam ras merupakan bahan pangan asal hewan yang mengandung protein tinggi dan banyak dikonsumsi oleh masyarakat Indonesia. Kualitas isi telur ayam sangat dipengaruhi oleh suhu dan waktu penyimpanan. Oleh karena itu, penelitian ini dilakukan untuk mengetahui pengaruh suhu dan waktu penyimpanan, terhadap cemaran bakteri Salmonella sp. pada telur ayam ras yang telah dipaparkan dengan bakteri Salmonella sp., pada kerabang telur. Penelitian ini menggunakan 15 butir sampel telur ayam yang berkualitas baik. Telur dibagi menjadi 2 kelompok, masing-masing kelompok dipaparkan dengan 0,5 mg (1,5 x108CFU/ml) Salmonella sp. dalam suspensi putih telur. Telur pada kelompok pertama disimpan pada suhu ruangan (25ºC), dan kelompok kedua disimpan pada suhu refrigerator (4ºC). Pengamatan dilakukan pada umur telur 0 hari, 3 hari, 6 hari, 9 hari, 12 hari, 15 hari, 18 hari dan 21 hari. Hasil penelitian yang dilakukan sampai hari ke- 21, tidak terdapat penetrasi bakteri Salmonella sp. pada isi telur ayam yang diperiksa. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa, tidak ditemukan adanya penetrasi Salmonella ke dalam isi telur ayam baik pada penyimpanan suhu refrigerator dan suhu ruangan selama 21 hari.
Kata kunci: Salmonella sp. suhu, waktu, telur ayam.

ABSTRACT Chicken eggs are food ingredients of animal origin that contain high protein and are widely consumed by the people of Indonesia. The quality of the contents of chicken eggs is strongly influenced by temperature and storage time. Therefore, this study was conducted to determine the effect of temperature and storage time on Salmonella sp. on broiler eggs that have been exposed to Salmonella sp. bacteria, on egg shells. This study used 15 samples of good quality chicken eggs. Eggs were divided into 2 groups, each group was exposed to 0.5 mg (1.5 x108CFU/ml) Salmonella sp. in egg white suspension. Eggs in the first group were stored at room temperature (25ºC), and the second group was stored at refrigerator temperature (4ºC). Observations were made at the age of 0 days, 3 days, 6 days, 9 days, 12 days, 15 days, 18 days and 21 days. The results of the research carried out until the 21st day, there was no penetration of Salmonella sp. on the contents of the chicken eggs examined. Based on the results of this study, it can be concluded that there was no penetration of Salmonella into the contents of chicken eggs both at refrigerator temperature and room temperature for 21 days. Keywords: Salmonella sp. temperature, time, chicken egg.