This is an outdated version published on 2018-05-10. Read the most recent version.

Isolasi dan Identifikasi Cemaran Bakteri Salmonella sp. pada Daging Ayam dan Ikan Mentah

DOI:

https://doi.org/10.22437/bs.v3i2.4427

Keywords:

fishmeat, raw meat, Salmonella sp., Salmonellosis

Abstract

Food is a basic need that must be free from microorganisms contamination Salmonella sp. is a gram-negative bacteria that often contaminates food, especially meat, and causes Salmonellosis disease. This study aims to isolate and identify Salmonella sp. which allegedly contaminating the sample of chicken meat and raw fish. Samples from traditional market around Jambi University. The tests were conducted at the Laboratory of Biotechnology and Engineering, Faculty of Science and Technology, Jambi University. Isolation was performed by dilution method on SSA medium (Salmonella Shigella Agar), isolates were characterized by macroscopic-microscopic morphology, and biochemical test. The results showed that raw chicken meat was positively contaminated with Salmonella sp., while fish meat was not. Gram-negative bacillus isolate character is yields H2S black deposits and is capable of fermenting glucose, lactose and sucrose.

Downloads

Download data is not yet available.

References

1. Amiruddin, R. R., Darniati, Ismail. 2017. Isolasi dan Identifikasi Salmonella sp. Pada Ayam Bakar di Rumah Makan
Kecamatan Syiah Kuala Kota Banda Aceh. Jimvet. Vol. 1. No. 3. Hal: 265-274.
2. Aulia, R., Tri H., dan Yusma Y. 2015. Isolasi identifikasi dan Enumerasi Baketri Salmonella spp. Pada Hasil
Perikanan Serta Resistensinya terhadap Antibiotik. Bioma. Vol II. No. 1.
3. Budiarso, Tri Y dan Maria Jose Ximenes Belo. 2009. Deteksi Cemaran Salmonella pada Daging Ayam yang dijual di
Pasar Tradisional di Wilayah Kota Yogyakarta. Prosiding Seminar Nasional Penelitian Pendidikan dan Penerapan
MIPA. Yogyakarta : UNY.
4. Brooks, G. F., Butel, J. S. dan Morse, S. A. 2005. Mikrobiologi Kedokteran Ed 1. Jakarta : Salemba Medika.
5. Haryani Y, Chainufillah dan Rustiana. 2012. Fermentasi Karbohidrat oleh Isolat Salmonella spp. dari Jajanan Pinggir
Jalan. Jind Che Acta. Vol. 3 (1).
6. Kusuma A. S., Masdiana C. P., Dyah K. 2012. Isolasi dan Karakterisasi Salmonella spp. Di Lingkungan Rumah
Potong Ayam di Kota Malang. Jurnal Sehat. Vol. 1. No. 2. Hal: 1-8.
7. Mulia, Ricky.M. 2005. Kesehatan Lingkungan Edisi Pertama. Jakarta: Graha Ilmu.
8. Suwito, W. 2010. Monitoring Salmonella spp. Dan Escherichia coli dalam Pakan Ternak. Buletin Peternakan. Vol. 34.
No. 3. Hal: 165-168.
9. Srigede, G.L. 2015. Studi identifikasi bakteri (Salmonella sp) pada jajanan cilok yang dijual di lingkungan SD
kelurahan kekalik Kecamatan Sekarbela Kota Mataram. Media Bina Ilmiah. Vol 9(7): 28-32.
10. Thamrin, husnina. 2009. Peraturan Kepala Badan Obat dan Makanan tentang penetapan batas maksimum
cemaran mikroba dan kimia dalam makanan. Jakarta: BPOM.
11. White, D. G., S. Zhao, R. Sudler, S. Ayers, S. Friedman, S. Chen, P. F. McDermott, S. McDermott, D. D. Wagner,
and J. Meng. 2001. Salmonella from retail ground meats. Engl. J. Med. Vol. 345: 1147–1154.
12. Yuswananda, P.N. 2015. Identifikasi Bakteri Salmonella sp. pada Makanan Jajanan di Masjid Fathullah Ciputat
Tahun 2015. Skripsi. Jakarta : UIN.

Downloads

Published

2018-05-10

Versions

How to Cite

Isolasi dan Identifikasi Cemaran Bakteri Salmonella sp. pada Daging Ayam dan Ikan Mentah. (2018). BIO-SITE |Biologi Dan Sains Terapan, 3(2), 61-64. https://doi.org/10.22437/bs.v3i2.4427

Issue

Vol. 3 No. 2 (2017): Bio-Site

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Copyright Notice:

1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (The Effect of Open Access)