Identifikasi Cemaran Bakteri Salmonella Sp Pada Daging Ayam Broiler Di Pasar Pon Kabupaten Jombang

Rizki, Ramadhani Putri (2021) Identifikasi Cemaran Bakteri Salmonella Sp Pada Daging Ayam Broiler Di Pasar Pon Kabupaten Jombang. Diploma thesis, stikes insan cendekia medika jombang.

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Abstract

Pendahuluan Daging ayam broiler merupakan jenis daging yang banyak digemari oleh masyarakat karena kandungan gizi yang tinggi dengan rasa yang enak serta harga yang relatif murah. Tetapi tingginya kandungan protein dan air menyebabkan daging ini mudah terkontaminasi oleh mikroba, salah satunya bakteri Salmonella sp. Salmonella sp dapat menyebabkan penyakit Salmonellosis, pada manusia Salmonellosis ditularkan melalui makanan karena kurang matang pada saat pemasakan sehingga bakteri Salmonella sp ikut masuk kedalam tubuh. Tujuan Untuk mengetahui adanya bakteri Salmonella sp pada daging ayam broiler di pasar pon kabupaten jombang Metode Desain penelitian ini adalah deskriptif. Sampel penelitian ini diperoleh dari 8 pedagang ayam dengan teknik total sampling. Variabel dalam penelitian ini adalah bakteri Salmonella sp pada daging ayam broiler. Metode penelitian ini menggunakan metode gores. Hasil Penelitian dari 8 sampel daging ayam broiler yang diperiksa ditemukan setengah(50%) tercemar Salmonella sp dan setengah(50%) tidak tercemar Salmonella sp. Kesimpulan Dari penelitian ini didapatkan setengah dari populasi daging ayam broiler yang dijual dipasar pon tercemar Salmonella sp. Kata kunci: Daging ayam broiler, Salmonella sp.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Daging ayam broiler, Salmonella sp.
Subjects: R Medicine > RH Health Analyst
Divisions: Program Studi > D3 Analis Kesehatan
Depositing User: A.Md.AK D3 Analis Kesehatan Mahasiswa
Date Deposited: 07 Oct 2021 11:25
Last Modified: 07 Oct 2021 14:35
URI: http://repository.itskesicme.ac.id/id/eprint/5787

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