Studi Pendahuluan Deteksi Staphylococcus sp. dan Staphylococcus aureus pada Daging Ayam Segar dari Pasar Tradisional

Dian Ritma Setyorini, drh. Fatkhanuddin Aziz, M.Biotech., Ph.D.

2023 | Tugas Akhir | D4 Teknologi Veteriner

Daging ayam merupakan salah satu bahan pangan sumber protein hewani yang dapat memenuhi kebutuhan gizi harian. Namun daging ayam segar berpotensi sebagai media penyebaran foodborne disease oleh cemaran bakteri patogen. Bakteri patogen yang kerap diasosiasikan dengan foodborne disease adalah Staphylococcus aureus. Penelitian ini bertujuan untuk deteksi dan identifikasi bakteri Staphylococcus sp. dan Staphylococcus aureus dari sampel daging ayam segar yang dijual di pasar tradisional area Kota Yogyakarta. Deteksi dan identifikasi menggunakan dua metode, yaitu secara konvensional dan secara molekuler dengan Polymerase Chain Reaction (PCR). Hasil penelitian didapatkan 3 sampel positif terkontaminasi Staphylococcus sp., dan 2 diantara 3 sampel tersebut juga positif terkontaminasi Staphylococcus aureus. Adanya cemaran bakteri Staphylococcus sp. dan Staphylococcus aureus pada daging ayam segar yang diperjualbelikan di pasar tradisional Kota Yogyakarta dapat dijadikan pertimbangan dalam meningkatkan hygiene dalam penanganan produk pangan asal hewan.

Kata kunci: daging ayam segar, konvensional, molekuler, Staphylococcus sp., Staphylococcus aureus, PCR.

Chicken meat is one of animal protein sources that can fulfll daily nutritional needs. However, raw chicken meat has the potential as a medium for pathogenic bacteria that cause foodborne diseases. One of the pathogenic bacteria that cause food poisoning is Staphylococcus aureus. This study aims to detect and identify Staphylococcus sp. and Staphylococcus aureus from raw chicken meat sample that sold in traditional markets in Yogyakarta. Detection and identification using two methods, there is conventional and molecular with Polymerase Chain Reaction (PCR). The results showed that 3 samples were positively contaminated with Staphylococcus sp., and 2 of the 3 samples that positively contaminated with Staphylococcus sp. also positively contaminated with Staphylococcus aureus. Contamination of Staphylococcus sp. and Staphylococcus aureus that occur in raw chicken meat from traditional markets in Yogyakarta can be used as a consideration for improving hygiene in handling food products of animal origin.

Keywords: raw chicken meat, conventional, molecular, Staphylococcus sp., Staphylococcus aureus, PCR.

Kata Kunci : Daging ayam segar, konvensional, molekuler, Staphylococcus sp., Staphylococcus aureus, PCR.