PENGEMBANGAN METODE ISOLASI DAN IDENTIFIKASI BAKTERI Salmonella DARI BERBAGAI BAHAN PANGAN HEWANI ASAL UNGGAS

Abstract

PENGEMBANGAN METODE ISOLASI DAN IDENTIFIKASI BAKTERI Salmonella DARI BERBAGAI MBAR PANGAN HEWANI ASAL UNGGAS (Nurwantoro, Tr1 Agua Sartono, Yoyok Budi Pramono, Kustopo Budiraharjo, dan Sri Romp Satmoko: 1999. 22 halaman). Unggas merupakan ternak pembawa alami bakteri Salmonella, demikian juga produk unggas (daging dan telurnya) diduga juga mengandung bakteri ini. Bakteri Salmonella adalah bakteri patogen yang dapat menimbulkan penyakit demam tifus dan gastroenteritis pada manusia. Oleh sebab itu bakteri Salmonella tidak boleh ada dalam bahan pangan. TuJuan penelitian adalah untuk mengembangan suatu metode isolasi dan identifikasi bakteri Salmonella dengan mengguna-kan contoh dari bahan pangan hewani asal unggas. Bahan penelitian yang digunakan adalah 5 bahan pangan hewani asal unggas (telur itik asin matang, telur ayam ras mentah, telur itik mentah, daging ayam broiler mentah, dan usus ayam mentah), masing-masing sebanyak sebanyak 5 contoh. Masing - masing contoh selanjutnya dilakukan pengujian ( isolasi dan identifikasi) terhadap bakteri Salmonella, dengan prinsip sebagai berikut : (1) "recorvery" bakteri Salmonella dalam medium Air Pepton 0,1 %, (2) penyuburan ("enrichment-) bakteri Salmonella dalam medium Selenite Cystein-Broth, (3) isolasi bakteri Salmonella dalam medium Salmonella-Shigella Agar, dan (4) identifikasi bakteri Salmonella dalam medium Kligler Iron Agar, Semi Solid Sucrose, Lysine Iron Agar, dan Motility Indol Ornithin. Penghitungan jumlah total mikroba menggunakan metode hitungan cawan tuang dalam medium Plate Count Agar.THE DEVELOPMENT OF ISOLATION AND IDENTIFICATION METHOD Salmonella BACTERIA OF MANY KINDS ANIMAL PRODUCTS OF POULTRY (Nurwantoro, Tri Ague Sartono, Yoyok Budi Pramono, Kustopo Budiraharjo, and Sri Peso Satmoko: 1999. 22 pages). Poultry is animals natural carrier of Salmonella bacteria, so poultry products (meat and eggs) were assumed to contain this bacteria. Salmonella bacteria is pathogen for human, that is thypoid fever and gastroenteritis diseases. The aim of research is to develop isolation and identification method of Salmonella bacteria in poultry products. Materials of research which were used poultry products, that is salted duck eggs cooked, chicken and duck eggs uncooked, meat of chickens uncooked, and intestine of chickens un-cooked. Each sample was examined ( isolation and identification ) to find Salmonella bacteria, based on the principles: (1) recorvery in Peptone Water 0,1 % medium, (2) enrichment in Selenite Cystein-Broth medium, (3) isolation in Salmonella-Shigella Agar medium, and (4) identification Salmonella bacteria in Kligler Iron Agar, Semi Solid Sucrose, Lysine Iron Agar, and Motility Indol Ornithin medium. Result of research showed: (1) salted duck eggs cooked had microbes 9,0x101 - 105 cell/g, bacteria were identified Ehterobacter, Klebsiella, Shigella flexneri, and Aeromonas, (2) chicken eggs uncooked had microbes 9,0x101 - 1,4x105 cell/ml, bacteria were identified Klebsiella, Enterobacter, and Escherichia coli, (3) duck eggs uncooked had microbes1,4x102 - 7,9x104 cell/ml, bacteria were identified Proteus, Pseudomonas, Klebsiella, Enterobacter, and Escherichia coli, (4) meat of chickens uncooked had microbes 5,5x103 - 1,8x104 cell/g, bacteria were identified Escherlchla coli, Pseudo-manes, and Proteus, (5) intestine of chickens uncooked had microbes 8,4x106 - 9,0x108 cell/g, bacteria were identified Salmonella typhi, Pseudomonas. Escherichia call, Salmonella paratyphi A, Shigella dysenteriee, and Proteus. Conclusion of research: (1) in general salted duck eggs cooked, chicken and duck eggs uncooked, and meat of chikens uncooked were safely cooked and consumed, because the content of microbes under 106 cell, and were not found Salmonella bacteria, (2) intestine of chickens uncooked was generaly not save to be cooked and consumed, because the content of microbes more than 106 cell, and Salmonella bacteria was found in the 3 of the 5 samples in the research. (Animal Production Department, Animal Science Faculty, Di-ponegoro University, Number of contract:3908/PT09.H2/N/1998).