Kajian lintas-seksional residu formalin pada daging ayam di Jakarta Selatan

WIDARTO, Prof.drh. Setyawan Budiharta, MPH.,Ph.D

2004 | Tesis | S2 Sain Veteriner

Penelitian residu formalin pada daging ayam di Jakarta Selatan telah dilakukan dengan tujuan untuk mengetahui prevalensi dan faktor yang berasosiasi terhadap kejadian tersebut. Penelitian menggunakan 101 sampel daging ayam yang diambil secara random sederhana dan proporsional yang terdiri atas 96 sampel dari 64 pedagang di 8 pasar tradisional dan 5 sampel dari 5 pasar swalayan. Pemeriksaan sampel secara kualitatif dilakukan di Balai Pengujian Mutu Produk Peternakan Bogor. Sepuluh gram daging ayam ditambah air steril dihomogenisasi dan disentrifus dengan kecepatan 1000 rpm selama 5 menit. Supernatannya dimasukkan ke dalam tabung reaksi ditambah 3 tetes penilhidrasin 0,5%, 2 tetes sodium nitroprusid 5% dan 3 tetes sodium hidroksida 10%. Uji dinyatakan positip apabila terbentuk warna hijau-biru dan akhirnya berubah menjadi oranye atau merah. Faktor yang diteliti adalah daging ayam dan cara penjualan, meliputi pendidikan, umur, lamanya berdagang, pengetahuan higiene daging, omset penjualan per hari, daging yang tidak laku, perlakuan daging yang tidak laku, asal daging ayam, waktu pemotongan, lokasi penjualan, waktu penjualan, warna daging, bau daging, tekstur daging serta adanya lalat pada daging. Data dianalisis dengan Chi Square dan Logistic Regression program Statistix version 4.0. Dari hasil penelitian ini dapat disimpulkan bahwa prevalensi residu formalin pada daging ayam di Jakarta Selatan adalah 28,7% dan pada tingkat pedagang sebesar 30,4%. Uji c2 menunjukkan bahwa bau (c2=82,49, P=0,0000), lalat (c2=55,88, P=0,0000), lokasi jual (c2=46,54, P=0,0000), waktu penjualan (c2=39,77, P=0,,0000), pendidikan (c2=18,16, P=0,0000), pengetahuan hygiene daging (c2=8,58, P=0,0034) memberikan peranan yang signifikan pada distribusi formalin pada daging ayam yang diteliti. Variabel yang berasosiasi terhadap kejadian residu formalin pada daging ayam adalah lalat, lamanya berjualan, penjualan siang hari, dan penjualan sore hari. Model akhir residu formalin = – 0,03580 – 4,92275 (LALAT) – 0,19719 (LMJUAL) + 4,25268 (SIANGHARI) + 5,23061 (SOREHARI).

The objective of this study was to obtain information on the prevalence pf formaldehyde residue in chicken meat marketed in the district of South Jakarta, both in chicken and seller levels. Factor associated with the odds of the existence of the residue were also investigated. A total of 101 chicken samples was obtained by means of proportional random sampling. The samples contains of 96 chicken from 64 sellers in 8 wet markets and 5 chicken from 5 supermarkets. Qualitatively, the formaldehyde residue of the samples was determined at the Laboratory of Animal Product Quality, Bogor, Indonesia. A 10 gram of each sample, after being homogenized in 10 ml distilled water, was centrifuged at 1000 rpm for 5 minutes. The supernatant was delivered into a test tube, added with 3 drops of 0.5% phenylhydrazine, 2 drops of 5% sodium nitroprusside 5%, and 3 drops of 10% sodium hydroxide. A positive reaction was indicated by development of emerald green - blue colour which ultimately changed into orange or red . Factor studied included those from the chicken and the sellers. A c2 was used to determined the role of each factor on the existence of formaldehyde in the chicken, which was ultimately analyzed by means of logistic regression to build up of model. The results showed that the prevalence of formaldehyde residue in chicken meat was 28.7% and 30.4% in seller level. The c2 test indicated that meat flavor (c2=82.49, P=0.0000), flies (c2=55.88, P=0.0000), selling location (c2=46.54, P=0.0000), selling of time (c2=39.77, P=0.0000), education (c2=18.16, P=0.0000), knowledge of meat hygiene (c2=8.58, P=0.0034) gave significant role on the distribution of formaldehyde positive reaction among chicken studied. The best model was formula to be formaldehyde residue = – 0.03580 – 4.92275 (flies) – 0.19719 (selling experience) + 4.25268 (daylight selling) + 5.23061(evening selling).

Kata Kunci : Daging Ayam,Penyimpanan dan Preservasi,Residu Formalin, chicken meat, formaldehyde, District of South Jakarta