ANALISIS CEMARAN BAKTERI Salmonella sp. PADA TELUR AYAM RAS YANG DIJUAL DI BEBERAPA PASAR TRADISIONAL DI KABUPATEN BANTUL

Ainur Rohmah, drh. Nur Ika Prihanani, M.Sc.

2025 | Tugas Akhir | D4 Teknologi Veteriner

Telur ayam merupakan pangan asal hewan yang mengandung asam amino esensial lengkap. Telur termasuk dalam jenis bahan pangan yang mudah rusak oleh mikroorganisme. Bakteri Salmonella sp. menjadi salah satu patogen yang seringkali ditemukan pada telur ayam. Salmonella sp. merupakan agen zoonosis prioritas penyebab Salmonellosis pada manusia. Deteksi Salmonella sp. dalam pangan perlu dilakukan sebagai upaya pengendalian terhadap risiko penyakit bawaan makanan. Penyusunan Tugas Akhir ini bertujuan untuk menganalisis cemaran bakteri Salmonella sp. pada telur ayam ras yang dijual di beberapa pasar tradisional di Kabupaten Bantul. Sampling dilakukan terhadap 25 pedagang di 5 pasar tradisional yang berbeda. Sampel yang diuji berupa swab kerabang dan homogenisasi isi telur. Metode pengujian terdiri atas pengayaan dalam media Buffered Peptone Water (BPW), isolasi pada media Salmonella Shigella Agar (SSA), dan uji biokimia. Hasil pengujian menunjukkan sebanyak 6 sampel (24%) positif Salmonella sp. dan 19 sampel (76%) negatif Salmonella sp. Cemaran bakteri Salmonella sp. mayoritas ditemukan pada bagian kerabang telur sebanyak 5 dari 25 sampel (20%), sementara 1 dari 25 sampel (4%) tercemar pada bagian kerabang dan isi telur. Batas maksimum cemaran mikroba Salmonella sp. pada telur ayam konsumsi menurut SNI 3926:2023 adalah negatif, sehingga 6 sampel telur (24%) yang tidak memenuhi batas maksimum cemaran mikroba (BMCM). Pengawasan keamanan pangan perlu dilakukan pada tingkat distribusi dan penjualan sebagai langkah pengendalian cemaran Salmonella sp. pada telur ayam ras.

Eggs are animal-based food products that contain a complete set of essential amino acids. Eggs are considered perishable foods that are easily spoiled by microorganisms. Salmonella sp. are among the common pathogens found in chicken eggs. Salmonella sp. are a priority zoonotic agent responsible for causing Salmonellosis in humans. Detecting Salmonella sp. in food is essential as a preventive measure against foodborne illnesses. This final project aims to analyze Salmonella sp. contamination in commercial layer chicken eggs sold at several traditional markets in Bantul Regency. Sampling was conducted on 25 seller across 5 different traditional markets. The tested samples included eggshell swabs and homogenized egg contents. The methods consisted of enrichment in Buffered Peptone Water (BPW), isolation on Salmonella Shigella Agar (SSA), and biochemical tests. The results showed that 6 samples (24%) were tested positive, while 19 samples (76%) were tested negative for Salmonella sp. The majority of Salmonella sp. contamination was detected on the eggshells, with 5 out of 25 samples (20%) testing positive. Additionally, 1 out of 25 samples (4%) was found to be contaminated on both the shell and the internal contents of the egg. According to the Indonesian National Standard (SNI) 3926:2023, the maximum microbial contamination limit for Salmonella sp. in chicken eggs for consumption is negative therefore, the 6 egg samples (24%) exceeded this limit. Food safety monitoring needs to be carried out at the distribution and retail levels as a control measure against Salmonella sp. contamination in commercial chicken eggs.

Kata Kunci : Bantul, Bakteri, Pasar tradisional, Salmonella sp., Telur ayam ras