Isolasi dan Identifikasi Bakteri Enterococcus sp. pada Produk Susu Sapi yang Dipanaskan dari Pedagang Susu di Kabupaten Sleman, Daerah Istimewa Yogyakarta

Fayruz Farah, drh. Fatkhanuddin Aziz, M.Biotech., Ph.D.

2026 | Tugas Akhir | D4 Teknologi Veteriner

Susu sapi merupakan bahan pangan bergizi tinggi yang rentan terhadap kontaminasi mikroorganisme sehingga diperlukan proses pasteurisasi untuk menjamin keamanan pangan. Bakteri yang bersifat termodurik, termasuk Enterococcus sp., dilaporkan mampu bertahan setelah proses pasteurisasi. Tugas Akhir ini bertujuan untuk mengisolasi dan mengidentifikasi Enterococcus sp. pada penjual susu sapi matang di Kabupaten Sleman, Daerah Istimewa Yogyakarta. Sebanyak delapan sampel susu dikoleksi dari penjual susu tradisional, kemudian isolasi dan identifikasi Enterococcus sp. dilakukan dengan teknik mikrobiologi dan molekuler. Hasil penelitian menunjukkan bahwa lima dari delapan sampel (62,5%) yang diuji terdeteksi Enterococcus sp. pada media selektif diferensial. Sampel tersebut masing-masing dipilih enam koloni dengan variasi warna berbeda, sehingga diperoleh total 30 koloni. Seluruh koloni tersebut menunjukkan karakteristik Gram positif, katalase negatif, toleran terhadap NaCl 6,5%, serta mampu memfermentasi glukosa dan laktosa. Identifikasi molekuler terhadap 30 isolat terpilih menggunakan metode multiplex PCR menunjukkan hasil sebesar 70% (21/30) E. faecium; 16,67% (5/30) E. faecalis; 6,67% (2/30) E. gallinarum; dan 6,67% (2/30) not identified. Keseluruhan hasil ini menunjukkan kontaminasi Enterococcus sp. pada produk susu sapi yang dipanaskan yang dijual di Kabupaten Sleman. Penelitian lanjutan diperlukan untuk mengetahui prevalensi, resistensi antibiotik dan faktor virulensi yang lebih komprehensif untuk pencegahan dan pengendalian kontaminasi.

Cow’s milk is a highly nutritious food that is susceptible to microbial contamination; therefore, pasteurization is required to ensure food safety. Thermoduric bacteria, including Enterococcus sp., have been reported to survive the pasteurization process. This study aimed to isolate and identify Enterococcus sp. in heat-treated cow’s milk sold by vendors in Sleman Regency, Special Region of Yogyakarta. A total of eight milk samples were collected from traditional milk vendors, followed by the isolation and identification of Enterococcus sp. using microbiological and molecular techniques. The results showed that five out of eight samples (62.5%) tested were positive for Enterococcus sp. on selective differential media. From each sample, six colonies with different color variations were selected, resulting in a total of 30 colonies. All colonies exhibited Gram-positive characteristics, were catalase-negative, tolerant to 6.5% NaCl, and capable of fermenting glucose and lactose. Molecular identification of the 30 selected isolates using the Multiplex PCR method showed that 70% (21/30) were E. faecium, 16.67% (5/30) were E. faecalis, 6.67% (2/30) were E. gallinarum, and 6.67% (2/30) were not identified. These results indicate Enterococcus sp. contamination in heated milk of Enterococcus sp. in heated milk sold in Sleman Regency. Further studies are needed to determine the prevalence, antibiotic resistance, and virulence factors to support more comprehensive prevention and control of contamination.

Kata Kunci : Enterococcus sp., identifikasi, media selektif, PCR.