Deteksi Kuman Salmonella pada Ayam Goreng yang Dijual di Warung Makan dan Pola Kepekaan terhadap Berbagai Zat Antibiotika
DOI:
https://doi.org/10.18196/mmjkk.v8i2%20(s).1632Keywords:
warung makan, Salmonella typhi, Salmonella paratyphi, zat antibiotika, antibiotic, food storesAbstract
There are many types of bacteria that cause food poisoned. One of the bacterias is Salmonella typhi. This type of bacteria mostly inhabit the farm animals or wild animals. Mostly bacterias on cats, dogs, rats, flies and cockroaches defile chickens, meat, eggs and raw milk. Salmonella typhi defiles riped foods during storage and serving. Researches meant to detect Salmonella presence on foods sold at restaurants in Yogyakarta are rarely conducted. This research was in demand to find out the safety of the restaurant foods. This research is a retrospective research. The 5 (five) samples tested were fried chickens sold at restaurants along the Patang Puluhan street, Wirobrajan, Yogyakarta. The identification process was proceeded at Laboratorium Mikrobiologi Fakultas Kedokteran UMY on August 2007. The process included bacteria quantity determination, Salmonella typhi and Salmonella paratyphi identification and sensitivity pattern of both bacteria on antibiotics. The bacteria count test result shows 6612 organism/ml. And that 60% of the fried chicken sample is contaminated with Salmonella typhi, 20% contaminated with Salmonella paratyphi, and 20% contaminated with E. Coli. The antibiotics that still can be used to exterminate Salmonella typhi are Cotrimoxazol and Ciprofloxacin, for Salmonella paratyphi are Amoxicillin, Cotrimoxazol, Seftriaxon and Ciprofloxacin.
Banyakjenis kuman yang dapat menyebabkan keracunan makanan dan salah satunya adalah Salmonell typhi. Kuman ini didapat dari hewan peliharaan atau hewan liar. Biasanya pada kucing, anjing, tikus, lalat dan kecoa yang mencemari ayam, daging, telur dan hasil telur, susu mentah. Salmonella typhi mencemarkan makanan melalui makanan yang telah dimasak ketika penyediaan dan penyimpanan. Penelitian ini dilakukan untuk deteksi Salmonella pada makanan ayam goreng yang dijual pada warung makan di Yogyakarta, dengan tujuan untuk mengetahui keamanan makanan yang dijual para pedagang. Penelitian ini bersifat retrospektif. Sampel yang diuji berupa ayam goreng yang dijual di warung makan di sepanjang jalan Patang Puluhan Wirobrajan Yogyakarta sejumlah 5 sampel. Identifikasi dilakukan di Laboratorium Mikrobiologi FK UMY pada bulan Agustus 2007. Identifikasi meliputi penentuan jumlah kuman, identifikasi Salmonella typhi dan Salmonella paratyphi, serta pola kepekaan kedua kuman tersebut terhadap berbagai zat antiboitika. Hasil penelitian menunjukan bahwa hasil penentuan angka kuman diperoleh 6612 organisme/ ml. 60% sampel ayam goreng yang dijual di warung makan terkontaminasi Salmonella typhi. 20% sampel ayam goreng yang dijual di warung makan terkontaminasi Salmonella paratyphi. 20% sampel ayam goreng yang dijual di warung makan terkontaminasi E.coli. Zat antibiotika yang masih poten untuk membunuh kuman Salmonella typhi adalah Kotrimoksazol dan Ciprofloksasin. Salmonella paratyphi adalah Amoksisilin, Kotrimoksazol, Seftriakson, dan Ciprofloksasin.
References
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