Deteksi Salmonella sp pada Daging Sapi dan Ayam

(Detection of Salmonella sp in Beef and Chicken Meats)

Iif Syarifah1, Novarieta E2

1
Pusat Penelitian dan Pengembangan Peternakan, Jl. Raya Padjadjaran Kav. E-59, Bogor
2
Balai Pengujian Mutu dan Sertifikasi Produk Hewan, Jl. Pemuda No. 29A, Bogor
iif.syarifah@gmail.com

ABSTRACT

Salmonella sp is a pathogenic bacteria which are zoonotic. Salmonella sp can be found in a

variety of livestock commodities. Special observation for this paper was done on beef and chicken
commodities. The aim of this study was to detemine the presence of Salmonella sp in beef and
chicken meats as well as their products from traditional markets and supermarkets in several cities
in Indonesia. Microbiological analysis was conducted using qualitative method in accordance with
SNI 2897: 2008 on Testing Methods of Microbial Contamination in meat, eggs and milk and its
products. The results showed that samples taken from the traditional markets were 5,26% more
prone contaminated Salmonella sp compared to supermarkets. Chicken meats was more susceptible
for contamination with Salmonella sp compared with beef meats, while processed meat was free of
microbial contamination with Salmonella sp. The need to improve environmental sanitation in the
process of handling the meat starts from slaughtering, cutting, transporting up at the storage
location/sales and with regard to sterilization in the processing of the meat.
Key Words: Salmonella sp, Microbial Contaminant, Beef Meat, Chicken Meat

ABSTRAK

Salmonella sp merupakan bakteri patogen yang bersifat zoonosis yang dapat ditemukan pada
daging sapi dan ayam. Tujuan dari penelitian ini adalah untuk mengetahui keberadaan Salmonella
sp pada daging sapi dan ayam serta produk olahan di pasar tradisional dan swalayan pada beberapa
kota di Indonesia. Analisis mikrobiologi dilakukan dengan metode kualitatif yang sesuai dengan
metode SNI 2897; 2008 tentang metode pengujian cemaran mikroba dalam daging, telur dan susu
serta hasil olahannya. Hasil penelitian menunjukkan bahwa daging sapi dan ayam yang dikoleksi
dari pasar tradisional 5,26% lebih rentan tercemar Salmonella sp dibandingkan dengan pasar
swalayan. Sedangkan daging ayam lebih rentan terkontaminasi bakteri Salmonella sp dibandingkan
dengan daging sapi. Daging olahan tidak terdeteksi adanya cemaran mikroba Salmonella sp. Perlu
perbaikan sanitasi lingkungan dalam proses penanganan daging dimulai dari penyembelihan,
pemotongan, pengangkutan hingga di lokasi penyimpanan/penjualan serta memperhatikan
sterilisasi dalam proses pengolahan daging.
Kata Kunci: Samonella sp, Cemaran Mikroba, Daging Sapi, Daging Ayam

PENDAHULUAN

Daging sapi dan ayam beserta olahannya merupakan kebutuhan pangan protein asal
hewan yang dibutuhkan dan banyak diminati oleh masyarakat. Ketersediaan pangan asal
hewan yang cukup, baik kualitas maupun kuantitas, bergizi, aman, sehat, dan halal atau
lebih dikenal dengan istilah ASUH (aman, sehat, utuh dan halal) merupakan hal yang
sangat penting untuk menjadi perhatian khusus pemerintah demi mewujudkan ketahanan
pangan nasional. Mikroba patogen tak jarang mencemari daging sapi dan ayam. Hal ini
sangat berbahaya karena dapat menimbulkan penyakit pada manusia akibat mengkonsumsi

675
 Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner 2015

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 Syarifah & Novarieta: Deteksi Salmonella sp pada Daging Sapi dan Ayam

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 Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner 2015

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 Syarifah & Novarieta: Deteksi Salmonella sp pada Daging Sapi dan Ayam

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 Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner 2015

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