DETEKSI BAKTERI INDIKATOR KEAMANAN PANGAN PADA SOSIS DAGING AYAM DI PASAR FLAMBOYAN PONTIANAK
ABSTRACT: The sellers in
Flamboyan market Pontianak sell the sausages without freezing box. This could
trigger the growth of pathogen bacteria on the sausages. The aims of this
research was to know the safety level of chicken sausages in Flamboyan market
based on the amount of Coliform, Escherichia coli, Staphylococcus aureus and
Salmonella sp. Samples of chicken sausages were randomly taken from 4 sellers
as many as 12 packs. The samples were kept in room temperature (28-30C) for 1
day, 3 days and 5 days. The amount of bacteria was calculated by using Most
Probably Number and Total Plate Count methods. The result showed that there
were changes on the color, the taste and the texture of chicken sausages at 3rd
and 5th day. The number of bacteria from day 1 until day 5 is less than SNI
(7388:2009), that was < 1 105 CFU/g.
The number of S. aureus and MPN value of Coliform and E. coli from day 1 until
day 5 was more than SNI (7388:2009), that was > 1 102 CFU/g, > 10 MPN/g and > 3 MPN/g,
respectively. It is also known that chicken sausages positively contained
Salmonella sp. in every 25g samples.
Penulis: Emma Kartika, Siti
Khotimah, Ari Hepi Yanti
Kode Jurnal: jpbiologidd140320
