Penulis / NIM
IKRAM KANGO / 811416026
Program Studi
S1 - KESEHATAN MASYARAKAT
Pembimbing 1 / NIDN
Dr. LINTJE BOEKOESOE, M.Kes / 0010015915
Pembimbing 2 / NIDN
Dr. SYLVA FLORA NINTA TARIGAN, SH, M.Kes / 0023038203
Abstrak
ABSTRAK
Ikram Kango, 811416026. 2020. Perbedaan Cemaran Bakteri Salmonella Sp Padadaging Ayam Boiler Dan Daging Ayam Kampung Yang Dijual Di Pasar Sentral Kota Gorontalo. Skripsi. Pembimbing I Dr.Lintje Boekoesoe, M.Kes. dan Pembimbing II Dr. Sylva Flora Ninta Tarigan, S.H., M.Kes. Jurusan Kesehatan Masyarakat, Fakultas Olahraga dan Kesehatan, Universitas Negeri Gorontalo.
Daging ayam merupakan salah satu sumber pangan yang dapat terkontaminasi bakteri Salmonella sp saat di rumah potong, di tempat penjualan, saat proses pengolahan makanan dan akan berkembang biak jika proses pemasakan tidak sempurna. Tujuan penelitian ini untuk mengetahui cemaran bakteri Salmonella sp. pada daging ayam boiler, daging ayam kampung, dan untuk mengetahui perbedaan cemaran bakteri Salmonella sp. yang dijual di Pasar Sentral Kota Gorontalo.
Jenis penelitian kuantitatif yang menggunakan eksperimental laboratoris. populasi keseluruhan dan untuk pengambilan sampel menggunakan total sampling yaitu sabanyak 8 sampel daging ayam boiler dan 5 sampel daging ayam kampung. Hasil yang diperoleh akan dianalisis secara deskriptif dan disajikan dalam bentuk tabel distribusi frekuensi dan dinarasikan dengan kepustakaan yang relevan.
Hasil penelitian ini menujukan bahwa 13 sampel (100%) dari 13 sampel yang diperiksa di Laboratorium dengan media Salmonella sigella agar (SSA) terlihat adanya pertumbuhan bakteri pada daging ayam boiler dan daging ayam kampung, 8 sampel ayam boiler positif Salmonella sp, 4 sampel ayam kampung positif salmonella sp, dan tidak terdapat perbedaan cemaran bakteri Salmonella sp pada daging ayam boiler dan daging ayam kampung yang di jual di Pasar Sentral Kota Gorontalo.
Berdasarkan hasil penelitian di atas maka saran yang dapat diberikan kepada pedagang adalah agar meggunakan kemasan hygine sehingga tidak menimbulkan cemaran bakteri Salmonella sp.
Kata Kunci : Daging Ayam, Cemaran Bakteri, Salmonella Sp
ABSTRACT
Ikram Kango, 811416026. 2020. The Difference of Salmonella Sp Bacteria Contamination in Broiler Chicken Meat and Native Chicken Meat Sold at Pasar Sentral, Gorontalo City. Skripsi. The Principal Supervisor is Dr. Lintje Boekoesoe, M.Kes, and the Co-supervisor is Dr. Sylva Flora Ninta Tarigan, S.H, M.Kes. Department of Public Health, Faculty of Sports and Health, State University of Gorontalo.
Chicken meat is one of the food sources that can be contaminated with Salmonella Sp bacteria at the slaughterhouse, a place of sale, at the time of food processing, and it will multiply if the cooking process is not perfect. The research is aimed to find out the contamination of Salmonella Sp bacteria in broiler chicken meat and native chicken meat, as well as to find out the difference of Salmonella Sp bacteria contamination that is sold at Pasar Sentral, Gorontalo City.
This is quantitative research with laboratory experiments. The sampling applies total sampling so that all populations are taken as the research samples. namely 8 samples of broiler chicken meat and 5 samples of native chicken meat. The result obtained is analyzed descriptively and is presented in the form of a frequency distribution table, and then it is narrated with relevant literature.
The research findings reveal that 13 samples (100%) out of 13 samples tested at laboratory with Salmonella Sigella Agar (SSA) media, there is bacterial growth in broiler chicken and native chicken, 8 samples of broiler chicken meat are positiveSalmonella Sp, 4 samples of native chicken are positive Salmonella Sp, and there is no difference of Salmonella Sp bacteria contamination in broiler chicken meat and native chicken meat that is sold at Pasar Sentral, Gorontalo City.
Based on the finding above, it is suggested that traders use hygiene packaging so that it does not cause contamination of Salmonella sp. bacteria.
Keywords: Chicken Meat, Bacteria Contamination, Salmonella Sp.
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