Cemaran Escherichia coli pada Daging Ayam Suwir Bubur Ayam yang Dijual di Lingkar Kampus Institut Pertanian Bogor, Dramaga

Abstract

Daging ayam suwir yang tercemar Escherichia coli dapat berdampak pada kesehatan manusia. Penelitian ini bertujuan mengidentifikasi jumlah dan keberadaan Escherichia coli serta menganalisis faktor keberadaan Escherichia coli pada daging ayam suwir bubur ayam berdasarkan karakteristik dan praktik pedagang bubur di lingkar Kampus IPB, Dramaga. Sebanyak 45 sampel daging ayam suwir diperoleh dari 15 pedagang bubur di sekitar kampus IPB, Dramaga. Pengambilan kuesioner dan pengujian laboratorium (metode most probable number, uji IMViC, dan pewarnaan Gram) dilakukan dalam penelitian ini. Hasil penelitian menunjukkan bahwa jumlah rata-rata Escherichia coli pada daging ayam suwir bubur ayam adalah 3,63 ± 1,26 MPN/g. Selanjutnya studi ini mendapatkan 33,33% (5/15) pedagang bubur ayam teridentifikasi positif Escherichia coli pada daging ayam suwir bubur ayam. Faktor yang memengaruhi keberadaan Escherichia coli adalah tingkat pendidikan, lama berjualan, asal daging, waktu penyuwiran, penggunaan sarung tangan, dan peyimpanan sisa daging ayam suwir. Studi ini menunjukkan bahwa ditemukan Escherichia coli pada daging ayam suwir bubur ayam yang dijual di lingkar Kampus IPB, Dramaga. Hal ini sejalan dengan hasil observasi dan survei bahwa pedagang yang teridentifikasi Escherichia coli belum menerapkan higiene sanitasi yang baik.

Shredded chicken meat contaminated with Escherichia coli could have an affect on human health. This study was to determine the number and presence of Escherichia coli and to analyze the factor of Escherichia coli in shredded chicken meat of porridge based on characteristics and practices of porridge sellers sold around Campus IPB University, Dramaga. A total of 45 shredded chicken meat samples were obtained from 15 porridge sellers around the campus of IPB, Dramaga. Questionnaire and laboratory testing (most probable number method, IMViC test, and Gram staining) were conducted for this study. The study showed that Escherichia coli counts in shredded chicken meat were 3,63 ± 1,26 MPN/g. Furthermore this study found that 33,33% (5/15) of chicken porridge sellers were identified positive of Escherichia coli in shredded chicken meat. The factors influencing the presence of Escherichia coli were education level, length of time selling, the origin of chicken meat, shredding time, use of gloves, and storage of leftover shredded chicken meat. The study showed that Escherichia coli was found in shredded chicken meat of porridge sold around the campus of IPB University, Dramaga. This is consistent with the results of observation and survey that sellers who were identified Escherichia coli did not implement good hygiene sanitation.