THE LEVEL OF CONTAMINATION OF COLIFORM BACTERIA IN PORK AT TRADITIONAL MARKETS KUTA SELATAN SUB-DISTRICT BADUNG REGENCY
Abstract
The cleanliness of pork stalls in traditional markets can affect the microbial contamination of pork that sold in these markets. The purpose of this study was to determine the level of Coliform bacteria contamination in pork sold in the traditional market of South Kuta. The number of samples used in this study were 23 samples of pork 100 grams each taken from several traditional markets in South Kuta, Badung Regency to be tested for the amount of Coliform bacterial contamination by pouring method using Eosine Methylene Blue Agar (EMBA) media. Data on the level of Coliform bacteria contamination in pork were analyzed descriptively and displayed in the form of tables or graphs. The results showed that there was Coliform bacteria in the pork samples sold in the traditional market of South Kuta. It can be concluded that 95,65% (22/23) were in accordance with SNI Number 7388:2009, while 4.35% (1/23) were contaminated above 100 cfu /g. It is recommended to improve sanitation and hygiene in these traditional markets.
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References
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Yulistiani R. 2010. Studi daging ayam bangkai: perubahan organoleptik dan pola pertumbuhan bakteri. J. Teknol. Pertanian. 4(1): 27-36.
Arpandy W. 2003. Tingkat cemaran bakteri coliform, salmonella sp dan staphyloceccus aureus pada daging sapi yang dijual di pasar tradisional yang dikelola oleh Perusahaan Daerah Pasar Kota Denpasar. Skripsi. Bali: Universitas Udayana.
Badan Standarisasi Nasional. 2009. Syarat mutu mikrobiologis daging babi. SNI 08.1.1- 7388-2009.
BPOM RI. 2008. Pengujian mikrobiologi makanan infoPOM Pengawas Obat dan Makanan Republik Indonesia Vol. 9, No. 2. Maret 2008.
Buckle KA, Edwards RA, Fleet GH, Wootton M. 1987. Ilmu pangan. Jakarta:UI-Press.
Fardiaz S. 1989. Analisis mikrobiologi industri (petunjuk laboratorium). Departemen Pendidikan dan Kebudayaan Direktorat Jendral Pendidikan Tinggi Pusat Antar Universitas Pangan dan Gizi Institut Pertanian Bogor.
Fardiaz S. 1993. Analisis mikrobiologi pangan. Edisi pertama. Raja Grafindo Persada, Jakarta.
Febrianto NA. 2003. Mempelajari tingkat cemaran beberapa bakteri patogen pada ikan dan udang yang dijual di pasar tradisional Kota Denpasar. Skripsi. Bali: Universitas Udayana.
Hassan AN, Farooqui A, Khan A, KhanAY, Kazmi SU. 2010. Microbialcontamination of raw meat and its environment in retail shops in Karachi, Pakistan. J. Infect. Develop. Count. 4(6): 382–388.
Hennekinne JA, De Buyser ML, Dragacci S. 2012. Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation. FEMS Microbiol. Rev. 36: 815–836.
Irawaty D. 2003. Tingkat cemaran bakteri coliform, salmonella sp dan staphyloceccus aureus pada daging ayam broiler yang dijual di pasar tradisional yang dikelola oleh Perusahaan Daerah Pasar Kota Denpasar. Skripsi. Bali: Universitas Udayana.
Jay JM. 1992. Modern food microbiology. 4th edition. New York: Chapman and Hall. p. 38-77, 147-150, 201-256, 413-426, 553-575.
Kandeepan G, Anjaneyulu ASR, Rao VK, Pal UK, Mondal PK Mondal, Das CK. 2009. Feeding regimens affecting meat quality characteristics. Meso.11(4):240-249.
Ladikos D, Wedzicha BL. 1988. The chemistry and stability of the haem-protein complex in relation to meat. Food Chem. 29:143.
Lauraa LFH, Loho HJ, Mewengkang HW. 2014. Identifikasi bakteri Escherichia pada ikan selar (Selaroides sp.) bakar di beberapa reto di Kota Manado. J. Med. Teknol. Hasil Perikanan. 2(1): 5-8.
Mallhi IY, Sohaib M, Khan AU, Nawaz M, Abdullah. 2018. Evaluating food safety know ledge, practices, and microbial profile of meat in abattoirs and butchery shops in Lahore, Pakistan. J. Food Safety. 39(2): 1-7.
Manios SG, Grivokostopoulos NC, Bikoili VC, Doultsos DA, Zilelidou EA, Gialitako MA, Skandamis PN. 2015. A3-year hygiene and safety monitoring ofa meat processing plant which uses rawmaterials of global origin. Int. J. Food Microbiol. 20(9): 60-69.
Martin NH, Trmcˇic ́ A, Hsieh T, Boor KJ,Wiedmann M. 2016. Front Microbiol. 7(1549): 1-8.
Meyer C, Thiel S, Ullrich U, Stolle A. 2010. Salmonella in raw meat and by-products from pork and beef. J. Food Prot. 73(10): 1780–1784.
Oswar JA, Kikuvi G, Kariuki JN, KariukiS. 2014. A cross-sectional study on the microbiological quality and safety ofraw chicken meats sold in Nairobi, Kenya. BMC Res. Notes. 7(627): 1-8.
Porotu’o, Andreano CH, Buntuan V, Fredine R. 2015. Identifikasi bakteri aerob pada makanan jajanan jagung bakar di pinggiran jalan Ring Road Manado. J. e-Biomed. (eBm). 3(1): 1.
Sasraningrat RF, Hafiluddin, Anshari M. 2007. Analisis jumlah bakteri dan keberadaan escherichia coli pada pengolahan ikan teri nasi di PT. Kelola Mina Laut Unit Sumenep. Embryo. 4(2): 94-106.
Sidabalok HA, Lukman DW, Purnawarman T. 2015. Karakteristik dan pengetahuan higienis sanitasi pedagang daging ayam di pasar tradisional di Kota Jakarta. J. Ked. Hewan. 9(1): 61-63.
Soeparno. 2009. Ilmu dan teknologi daging, cetakan kelima. Yogyakarta: Gadjah Mada Univercity Press.
WHO (World Health Organization). 2015. Food safety: what you should know. https://apps.who.int/iris/handle/10665/160165. Diakses tanggal 5 Mei 2020.
Yenealem DG, Yallew WW, Abdulmajid S. 2020. Food safety practice and associated factors among meat handlers in gondar town: a cross-sectional study. J. Environ. Pub. Health. 2020: 1-7.
Yulistiani R. 2010. Studi daging ayam bangkai: perubahan organoleptik dan pola pertumbuhan bakteri. J. Teknol. Pertanian. 4(1): 27-36.
Published
2022-08-07
How to Cite
DEASY PITRIYAWATI, Ni Kadek; NGURAH SWACITA, Ida Bagus; DARY MUFA, Romy Muhammad.
THE LEVEL OF CONTAMINATION OF COLIFORM BACTERIA IN PORK AT TRADITIONAL MARKETS KUTA SELATAN SUB-DISTRICT BADUNG REGENCY.
Buletin Veteriner Udayana, [S.l.], p. 361-368, aug. 2022.
ISSN 2477-2712.
Available at: <https://ojs.unud.ac.id/index.php/buletinvet/article/view/88634>. Date accessed: 15 may 2024.
doi: https://doi.org/10.24843/bulvet.2023.v15.i03.p03.
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