Analisis Cemaran Mikrobiologi dan Keamanan Pangan pada Daging Sapi Meltique di Kota Berbeda

Abstract

Pembuatan daging meltique di industri dilakukan menggunakan tangan dan mesin sehingga rentan terjadi kontaminasi silang. Penelitian ini bertujuan menganalisis bahaya biologi pada proses produksi daging meltique di PT. XY dan menganalisis cemaran mikrobiologi di antaranya (TPC, E. coli, koliform, S. aureus, dan Salmonella sp.) pada daging sapi meltique di Kota Depok, Kota Bogor, dan Kabupaten Bogor. Pengujian cemaran mikrobiologi di tiga wilayah berbeda dilakukan dengan menggunakan metode SNI 2897:2008. Proses produksi daging meltique di PT. XY menunjukan bahwa setiap proses memiliki bahaya biologi dengan critical control points (CCPs) ada pada penerimaan bahan baku, thawing, injeksi emulsi, dan pembekuan/freezing. Pengujian mikrobiologi pada daging sapi meltique di tiga wilayah berbeda menunjukan sebagian besar sampel memenuhi standar TPC, namun bakteri E. coli dan koliform pada sampel banyak ditemukan melebihi standar. S. aureus melebihi standar pada sampel D1, D2, KOT B1, dan KAB B2. Sampel KOT B2 juga teridentifikasi tercemar Salmonella sp.

Meltique beef has perishable food properties, making it susceptible to damage due to the presence of microbes. The production of meltique beef in the industry involves both manual and mechanized processes, which increases the risk of cross contamination. This study aims to analyze biological hazards in the production process of meltique beef at PT. XY and to assess microbiological contaminants, including (TPC, E. coli, coliform, S. aureus, and Salmonella sp.) in meltique beef from Depok City, Bogor City, and Bogor Regency. Microbiological contamination testing in these three regions was conducted using the SNI 2897:2008 method. The production process of meltique beef at PT. XY indicates that each stage carries biological hazards, with critical control points (CCPs) identified in the receipt of raw materials, thawing, emulsion injection, and freezing. Microbiological testing of meltique beef from the three locations showed that most samples met TPC standards however, E. coli and coliform bacteria were found to exceed the acceptable limits. S. aureus levels exceeded the standard in samples D1, D2, KOT B1, and KAB B2. Additionally, the KOT B2 sample was identified as contaminated with Salmonella sp.