Electronic Theses and Dissertation

Ikan lele (Clarias batrachus) asap merupakan salah satu produk olahan perikanan yang dilakukan dengan pengasapan panas. Keberadaan bakteri Salmonella sp. pada ikan lele asap dapat menjadi salah satu indikator keamanan ikan lele asap sebagai bahan pangan. Penelitian ini bertujuan mendeteksi adanya cemaran Salmonella sp. pada ikan lele asap (Clarias batrachus) yang diproduksi di Desa Tampunik Kabupaten Pasaman Barat, Sumatera Barat. Penelitian ini menggunakan metode cross sectional sampel ikan lele asap yang diambil dari lokasi penelitian ditentukan secara purposive sampling sebanyak 10% dari total produksi yaitu 10 ekor dengan berat berkisar 80 - 110 gr per ekor secara acak. Setiap 1 ekor sampel diambil 1 gr dan dimasukkan ke dalam media Buffer Pepton Water (BPW), inkubasikan pada suhu 37ºC selama 24 jam, kemudian dilanjutkan penanaman pada media Salmonella Shigella Agar (SSA) dan inkubasi kembali pada suhu 37ºC selama 24 jam. Hasil pengamatan menunjukkan 2 sampel ditemukan adanya pertumbuhan bakteri Salmonella sp. yang berbentuk bulat cembung, permukaan halus, pinggiran rata dan mengkilat serta berwarna hitam. Berdasarkan hasil penelitian dapat disimpulkan bahwa dari 10 ikan lele asap yang diperiksa ditemukan 2 ikan lele asap terkontaminasi Salmonella sp.

Kata Kunci : Clarias batrachus, salmonella sp., ikan lele asap

Smoked catfish (Clarias batrachus) is the one of the kind processed fishery products that fish has been cured by smoking. The bacterial (Salmonella sp.) existence in smoked fish would become the one of smoked catfish safety indicator as comestibles. The objective of the research is detecting Salmonella sp. contamination in smoked catfish (Clarias batrachus) that have produced at Tampunik village, West Pasaman Regency, West Sumatera. The method of the research is using cross sectional sample which the smoked catfish has been taken of research location determined by purposive sampling as much 10% of the total production for 10 catfish with weight around 80 - 110 gr per catfish at random. Every single sample have been taking 1 gr and putting down in Buffer Pepton Water (BPW) media, incubate at 37 degrees celsius for 24 hours, then proceed by planting on Salmonella Shigella Agar (SSA) and incubate at 37 degrees celsius for 24 hours. The observation research show 2 samples that the Salmonella sp. bacterial growth convex round shape, smooth surface, flat edge, shiny and black. The result of the research is 10 catfish have checked, it found 2 smoked catfish contaminated Salmonella sp. Keywords : Clarias batrachus, salmonella sp., smoked catfish