Keberadaan Bakteri pada Telur Asin Segar

Abstract

Telur asin merupakan telur yang berasal dari bebek dan diawetkan dengan cara diasinkan. Telur dapat mengalami kerusakan dan pembusukan karena adanya kontaminasi bakteri. Penelitian ini bertujuan untuk mengisolasi dan mengidentikasi keberadaan bakteri yang dapat menurunkan kualitas telur asin segar dengan menghitung jumlah total mikroba serta isolasi dan identifikasi bakteri. Sampel yang diambil berupa 10 sampel telur bebek segar yang lolos candling, 10 sampel telur asin segar black yolk dari nomor kandang yang sama dan dilakukan pooling, serta adonan pasta pada jam ke-0, jam ke-3, dan jam ke-6 dengan pengulangan sebanyak tiga kali. Pengujian dilakukan di Laboratorium Mikrobiologi Medik, Sekolah Kedokteran Hewan dan Biomedis, Institut Pertanian Bogor. Identifikasi bakteri dilakukan secara fenotipik berdasarkan sifat Gram dan uji biokimia. Hasil penelitian menunjukkan bahwa jumlah bakteri total pada telur bebek segar lolos candling berada di bawah rentang maksimum menurut SNI Nomor 7388:2009, yaitu 1x105 cfu/g, sedangkan sampel adonan pasta dan telur asin segar black yolk berada di atas standar jumlah cemaran mikroba maksimum. Bakteri yang teridentifikasi berasal dari 6 genus, yaitu Escherichia spp., Enterobacter spp., Proteus spp., Staphylococcus spp., Pseudomonas spp., dan Bacillus spp.

Salted eggs are eggs that are preserved by salting. Eggs can be damaged and spoilage due to bacterial contamination. This study aims to isolate and identify the presence of bacteria that can affect the quality of fresh salted eggs by counting the total number of microbs also isolation and identification of bacteria. The samples taken include 10 fresh duck eggs that passed the candling, 10 fresh black yolk salted eggs from the same cage number and pooled, and also pasta dough at 0, 3, and 6 hours with three repetitions. The testing was conducted at the Microbiology Medic Laboratory, School of Veterinary Medicine and Biomedicine, IPB Univeristy. Bacterial identification was done phenotypically based on Gram staining and biochemical tests.The results of the research showed that the total number of bacteria in fresh salted eggs passed through candling was below the maximum range from SNI Number 7388:2009 which is 1x105 cfu/g, while samples of pasta dough and black yolk fresh salted eggs were above the limit for the maximum number of bacterial contaminations. The bacteria identified were came from 6 genus, which is Escherichia spp., Enterobacter spp., Proteus spp., Staphylococcus spp., Pseudomonas spp., and Bacillus spp.