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

Arifin, M Zainul (2022) Identifikasi Cemaran Bakteri Salmonella Sp Pada Daging Ayam Broiler Di Pasar Pon Kabupaten Jombang. Journal of Medical Laboratory Science/Technology, 1 (5). ISSN 2580-7730

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Abstract

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. Untuk mengetahui adanya bakteri Salmonella sp. pada daging ayam Broiler di pasar pon kabupaten jombang. 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. Penelitian dari 8 sampel daging ayam Broiler yang diperiksa ditemukan setengah (50%) tercemar Salmonella sp dan setengah (50%) tidak tercemar Salmonella sp. Dari penelitian ini didapatkan setengah dari populasi daging ayam Broiler yang dijual dipasar pon tercemar Salmonella sp. Kata Kunci: Daging Ayam Broiler, Kontaminasi, Salmonella sp

Item Type: Article
Uncontrolled Keywords: Daging Ayam Broiler, Kontaminasi, Salmonella sp
Subjects: R Medicine > RH Health Analyst
Divisions: Peer Review
Depositing User: Repository STIKES ICME Jombang
Date Deposited: 15 Sep 2022 20:12
Last Modified: 16 Sep 2022 05:48
URI: http://repository.itskesicme.ac.id/id/eprint/6148

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