Electronic Theses and Dissertation

DETEKSI Salmonella sp. PADA AYAM KRISPI YANG DIJUAL
DI KAKI LIMA KOTA BANDA ACEH


ABSTRAK

Ayam krispi merupakan salah satu olahan ayam yang sangat populer di masyarakat dan banyak digemari karena rasa yang enak. Ayam krispi memiliki kandungan zat gizi yang tinggi sehingga sangat mendukung terjadinya pertumbuhan mikroorganisme seperti Salmonella sp. Salmonella sp. merupakan bakteri patogen yang berbahaya bagi kesehatan manusia yang dapat menyebabkan terjadinya foodborne disease. Penelitian ini bertujuan untuk mendeteksi keberadaan bakteri Salmonella sp. pada ayam krispi yang dijual di kaki lima Kota Banda Aceh. Metode penelitian yang digunakan adalah metode Eksperimental. Setiap sampel ayam krispi masing-masing diambil sebanyak 1g kemudian disuwir kecil-kecil setelah itu dimasukkan ke dalam media Selenite Cystine Broth (SCB) dan diinkubasi pada suhu 37?C selama 24 jam. Selanjutnya dilakukan penanaman pada media Salmonella Shigella Agar (SSA) dan diinkubasi pada suhu 37?C selama 24 jam lalu dilakukan pengamatan pada media Salmonella Shigella Agar (SSA). Sampel di analisis secara deskriptif. Berdasarkan penelitian yang dilakukan dapat disimpulkan bahwa 4 dari 24 sampel ayam krispi positif terkontaminasi Salmonella sp. Hal ini menyatakan bahwa ayam krispi yang dijual di kaki lima Kota Banda Aceh sebagian kecil terkontaminasi bakteri Salmonella sp.

Kata kunci : Ayam krispi, Salmonella sp., Foodborne disease

DETECTION OF Salmonella sp. ON CRISPY CHICKEN
AT THE SIDEWALK IN BANDA ACEH CITY


ABSTRACT

Crispy chicken is one of the processed chicken which is very popular in the community and much likeable because of its good taste. Crispy chicken has high nutrient content so it strongly supports the growth of microorganisms such as Salmonella sp. Salmonella sp. is a pathogenic bacteria which is harmful to human health that can cause foodborne disease. This study aims to detect the presence of Salmonella sp. on crispy chicken at the sidewalk in Banda Aceh city. The method that used in this research was the Experimental method. Each sample of crispy chicken taken as much as 1g then shredded small before it was inserted into the media Selenite Cystine Broth (SCB) and incubated at 37?C for 24 hours. Furthermore, planting in the media Salmonella Shigella Agar (SSA) and incubated at 37?C for 24 hours then conducted observation on the media Salmonella Shigella Agar (SSA). The samples were analyzed descriptively. Based on the research that was done showed that 4 out of 24 samples of crispy chicken positively contaminated with Salmonella sp. It wa stated that the crispy chicken at the sidewalk in Banda Aceh city was a small partly contaminated with Salmonella sp.

Keywords : Crispy Chicken, Salmonella sp., Foodborne disease

Tidak Tersedia Deskripsi