ANALYSIS OF SALMONELLA SP CONTENT IN RAW AND HALF COOKED EGGS IN ULEE KARENG SUB-DISTRICT KOTA BANDA ACEH IN 2023
Main Article Content
Wildan Seni*
Susi Safriyani
Mhd. Hidayatullah
Analysis of Salmonella sp content in raw and half-cooked eggs in Solong coffee shops, Ulee Kareng sub-district, Kota Banda Aceh in 2023. Eggs in half-cooked food are processed by boiling an egg for approximately 5 minutes so that high protein is obtained from the egg. Eggs can contain dangerous food bacteria called Salmonella sp. The aim of this research is to find out about the analysis of Salmonella sp. This half-boiled egg food is sold in Solong coffee shops, Ulee Kareng sub-district, Kota Banda Aceh. The results of the research showed that the raw egg samples were negative for containing Salmonella sp bacteria, while the half-cooked egg samples were positive for containing Salmonella sp bacteria. The content of Salmonella sp bacteria in food is expected to meet standards referring to SNI 01-6366-2000, namely negative or zero (0). The conclusion of this study shows that the bacterial content in food through existing health processing does not meet the requirements because eggs contain Salmonella sp bacteria. The previously brewed bacteria still contained bacteria after Salmonella sp. Eggs containing bacteria are thought to be caused by long storage and processing methods that do not meet standards. It is hoped that there will be a need for supervision and education to parent traders by the regional government regarding the importance of processing egg food and increasing efforts to organize food so that the food received by eggs meets consumer health requirements.
Cahya, T., Amir, M., & Manalu, R. T. (2019). Uji cemaran mikroba es batu pada penjual minuman di lingkungan Pasar Kecamatan Jagakarsa, Jakarta Selatan. Sainstech Farma: Jurnal Ilmu Kefarmasian, 12(2), 78–84.
Chusniati, S., Budiono, R. N., & Rochmah Kurnijasanti, N. (2009). Deteksi Salmonella sp pada telur ayam buras yang dijual sebagai campuran jamu di Kecamatan Sidoarjo. Journal of Poultry Science, 2(1), 20–23.
Darmayani, S., Rosanty, A., & Vanduwinata, V. (2017). Identifikasi bakteri Salmonella sp. pada telur yang dijual di pasar Kota Kendari Provinsi Sulawesi Tenggara. Biogenesis: Jurnal Ilmiah Biologi, 5(1), 21–26.
Fajar, S. A., Fakhrurrazi, F., & Razali, R. (2018). Isolasi Salmonella sp Pada Telur Setengah Matang Yang Berasal Dari Warung Kopi Di Alue Naga Banda Aceh (The Isolation Of Salmonella sp On Half-Cooked Egg From The Alue Naga Banda Aceh Coffe Shop). Jurnal Ilmiah Mahasiswa Veteriner, 2(3), 276–282.
Handayani, N. Y. T., Hidayat, B., & Darana, S. (2017). Deteksi Kualitas Dan Kesegaran Telur Ayam Berbasis Deteksi Objek Transparan Dengan Metode Discrete Cosine Transform (dct) Dengan Klasifikasi K-nearest Neighbor (k-nn). EProceedings of Engineering, 4(2).
Harianto, H. (2002). Analisa kandungan Salmonella sp pada produk telur ayam ras yang dipasarkan pada pasar tradisional di kota medan. Universitas Sumatera Utara.
Hennekinne, J.-A., De Buyser, M.-L., & Dragacci, S. (2012). Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation. FEMS Microbiology Reviews, 36(4), 815–836.
Indonesia, S. N. (2009). Batas maksimum cemaran logam berat dalam pangan. SNI, 7387(2009), 15–17.
Khoirunnisa, K., Pradani, G. A. P., Alexis, J. J. G., Fahara, T., & Chrisnanto, J. O. (n.d.). Karakterisasi bakteri kontaminan pada putih dan kuning telur ayam kampung dalam kondisi mentah dan setengah matang (100° C/4 menit). Skripsi Institut Teknologi Bandung.
Munthe, S. (2021). Kualitas fisik dan jumlah bakteri Salmonella sp pada telur ayam ras yang dijual di pasar tradisional kotamadya Jambi. Universitas Jambi.
Priyono A. (2020). Cemaran Salmonella sp. Pada Nugget Ayam Yang Diperdagangkan Di Pasar Tradisional Di Desa Klumpang.
Saraswati, D. (2012). Uji bakteri Salmonella sp pada telur bebek, telur puyuh dan telur ayam kampung yang diperdagangkan di Pasar Liluwo Kota Gorontalo. Skripsi. Jurusan Kesehatan Masyarakat Universitas Negeri Gorontalo, Gorontalo.
Sarwono, B. (2019). Pengawetan dan Pemanfaatan Telur.
Spitzer, H. (2015). An analysis of bacterial contamination of chicken eggs and antimicrobial resistance.
Usman, D., Ashar, T., & Naria, E. (2014). Analisa kandungan Salmonella sp pada telur mentah dan telur setengah matang pada warung kopi di jalan samanhudi kelurahan hamdan Kecamatan Medan Maimun Tahun 2013. Jurnal Lingkungan Dan Kesehatan Kerja, 3(1), 1–6.
Yuliandi, N. E., & Hikmah, A. M. (2022). Penyuluhan pencegahan bahaya bakteri Salmonella sp. Sebagai pencetus infeksi demam tifoid atau tifus. Jurnal Pengabdian Masyarakat Kesosi, 5(1), 10–13.
