Analisis Keamanan Pangan Susu Kambing Segar Berdasarkan Deteksi Staphylococcus aureus Pada Peternakan Kambing Di Kabupaten Sleman, Daerah Istimewa Yogyakarta

Rahma Sabrina Yasmine Wakak Megow, drh. Dyah Ayu Widiasih, Ph.D.

2026 | Skripsi | KEDOKTERAN HEWAN

Susu kambing segar merupakan produk pangan bergizi tinggi yang rentan terhadap kontaminasi bakteri patogen, salah satunya Staphylococcus aureus. Bakteri ini dapat menyebabkan keracunan makanan (staphylococcal food poisoning/SFP) melalui produksi enterotoksin tahan panas, serta berpotensi menyebarkan resistensi antibiotik melalui strain Methicillin-Resistant Staphylococcus aureus (MRSA). Penelitian ini bertujuan mengidentifikasi keberadaan cemaran bakteri Staphylococcus aureus pada susu kambing segar dan menilai potensi risiko keamanan pangan yang ditimbulkan. Penelitian dilaksanakan pada bulan Oktober–Desember 2025 dengan uji laboratorium di Laboratorium Kesehatan Masyarakat Veteriner Balai Besar Veteriner Wates. Sebanyak 120 sampel susu kambing diambil dari 7 peternakan di Kabupaten Sleman, Daerah Istimewa Yogyakarta. Identifikasi bakteri dilakukan melalui enumerasi menggunakan Millipore MC-Media Pad, isolasi pada media Baird Parker Agar (BPA), uji koagulase, pengecatan Gram, dan konfirmasi spesies menggunakan uji biokimia Gram-Positive Identification (GPID). Hasil penelitian menunjukkan 1 dari 120 sampel (kode SS85) yang berasal dari Tolak Miskin Farm (BUMKal Purwobinangun) terbukti mengandung Staphylococcus aureus dengan jumlah 30.000 CFU/g. Angka tersebut melebihi batas maksimum yang ditetapkan oleh SNI 9159:2023 tentang Kriteria Mikrobiologis Pangan Asal Hewan, yaitu 1×10^4 CFU/g. Identifikasi biokimia GPID mengkonfirmasi keberadaan Staphylococcus aureus dengan probabilitas 100%. Keberadaan cemaran ini mengindikasikan perlunya peningkatan higiene pemerahan, sanitasi peralatan dan kandang, serta pengawasan mutu susu kambing segar secara berkala guna melindungi keamanan pangan konsumen.

Fresh goat milk is a highly nutritious food product that is susceptible to contamination by pathogenic bacteria, one of which is Staphylococcus aureus. This bacterium can cause food poisoning (staphylococcal food poisoning/SFP) through the production of heat-stable enterotoxins, and has the potential to spread antibiotic resistance via Methicillin-Resistant Staphylococcus aureus (MRSA) strains. This study aimed to identify the presence of Staphylococcus aureus contamination in fresh goat milk and to assess the potential food safety risks posed. The study was conducted from October to December 2025, with laboratory testing carried out at the Veterinary Public Health Laboratory of the Wates Veterinary Center. A total of 120 fresh goat milk samples were collected from 7 farms in Sleman Regency, Special Region of Yogyakarta. Bacterial identification was performed through enumeration using Millipore MC-Media Pad, isolation on Baird Parker Agar (BPA) medium, coagulase testing, Gram staining, and species confirmation using the Gram-Positive Identification (GPID) biochemical test. The results showed that 1 out of 120 samples (code SS85), originating from Tolak Miskin Farm (BUMKal Purwobinangun), was confirmed to contain Staphylococcus aureus at a count of 30,000 CFU/g. This value exceeded the maximum limit stipulated by SNI 9159:2023 on Microbiological Criteria for Animal-Origin Food, which is 1×10^4 CFU/g. GPID biochemical identification confirmed the presence of Staphylococcus aureus with 100% probability. The presence of this contamination highlights the need for improved milking hygiene, equipment and barn sanitation, as well as regular quality monitoring of fresh goat milk to safeguard consumer food safety. 

Kata Kunci : susu kambing segar, Staphylococcus aureus, keamanan pangan