UJI ANGKA LEMPENG TOTAL BAKTERI PADA DAGING BROILER ASAL PASAR TRADISIONAL DAN SUPERMARKET DI DAERAH ISTIMEWA YOGYAKARTA

DIAN PUTRI G , drh. Heru Susetya, MP.,Ph.D

2015 | Skripsi | S1 KEDOKTERAN HEWAN

Kebutuhan gizi yang seimbang bagi masyarakat dewasa ini cenderung tinggi, permintaan terhadap berbagai produk pangan yang berkualitas semakin meningkat. Daging broiler merupakan salah satu penyumbang terbesar protein hewani asal ternak. Penelitian ini dilakukan untuk mengetahui jumlah cemaran bakteri daging broiler yang berasal dari pasar tradisional dan supermarket di Daerah Istimewa Yogyakarta sebagai petunjuk keamanan pangan. Penelitian penghitungan jumlah cemaran bakteri dalam daging broiler ini menggunakan metode Total Plate Count (TPC) yang menggunakan 12 sampel dari dua pasar tradisional dan empat supermarket di Daerah Istimewa Yogyakarta. Empat sampel daging broiler berasal dari penjual yang berbeda di setiap pasar tradisional dan empat sampel di setiap supermarket. Hasil dari 12 sampel daging broiler, yaitu PCO 1 6,5 log cfu/g, PCO 2 5,9 log cfu/g, PCO 3 4,4 log cfu/g, PCO 4 7,2 log cfu/g dan PKR 1 6,2 log cfu/g, PKR 2 7,2 log cfu/g, PKR 3 6,8 log cfu/g, PKR 4 7,4 log cfu/g* asal pasar tradisional dan SM 1 6,8 log cfu/g, SM 2 6,0 log cfu/g, SM 3 6,0 log cfu/g, SM 4 7,1 log cfu/g asal supermarket di Daerah Istimewa Yogyakarta. 67 % didapati sampel daging broiler tidak baik untuk dikonsumsi karena memiliki tingkat cemaran mikroba melebihi batas maksimal Standar Nasional Indonesia (SNI).

Increasing human welfare must be balanced with the availability of food quality as well, chicken is the largest contributor to the fulfillment of proteins of animal origin. This research was conducted to determine the number of bacteria in broiler meat from traditional markets and supermarkets in Yogyakarta as food safety indicator. In this research, the number of bacteria in broiler meat is counted by using the method Total Plate Count (TPC) using 12 samples from two traditional markets and four supermarkets in Yogyakarta. Four samples of broiler meat were colleted from different vendors in any traditional markets and four samples in each supermarket. The result showed that number of bacteria were 6,5 log cfu/g for PCO 1; 5,9 log cfu/g for PCO 2; 4,4 log cfu/g for PCO 3; 7,2 log cfu/g for PCO 4 and 6,2 log cfu/g for PKR 1; 7,2 log cfu/g for PKR 2; 6,8 log cfu/g for PKR 3; 7,4 log cfu/g* for PKR 4 come from traditional markets and 6,8 log cfu/g for SM 1; 6,0 log cfu/g for SM 2; 6,0 log cfu/g for SM 3; 7,1 log cfu/g for SM 4 from supermarket in Yogyakarta respectively. 67 % of the samples of broiler meat were found unfit for consumption because it has a level of microbial contamination that exceeds the maximum limit ofthe Indonesian National Standard (SNI).

Kata Kunci : Daging broiler, Cemaran mikroba, chicken, broiler meat, microbial contamination, Total Plate Count