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Go Back       Himalayan Journal of Agriculture | Volume :4 Issue:5 | Oct. 11, 2023
77 Downloads211 Views

DOI : 10.47310/Hja.2023.v04i05.004       Download PDF       HTML       XML

Analysis of the Total Number of Bacteria, Total Coliform, And Staphylococcus Aureus in Chicken Meat from Traditional Markets and Supermarkets (Case Study of Traders in Traditional Markets and Supermarkets in the Cimahi Area)

Yuli Astuti Hidayati, Eulis Tanti Marlina, Eka Wulandari1, Ellin Harlia

Department of Animal Products Technology, Faculty of Animal Husbandry, Padjadjaran University, West Java, Indonesia

*Corresponding Author

Yuli Astuti Hidayati

Article History

Received: 30.09.2023

Accepted: 05.10.2023

Published: 11.10.2023

Abstract: Traditional markets and supermarkets offer chicken meat at set hours, open tables, and room temperature. However, in supermarkets, the tables are equipped with coolers like ice cubes, low temperatures, and longer serving times. This has the potential for bacterial contamination. This research aimed to evaluate the microbiological quality of chicken meat sold in traditional markets and supermarkets based on the total number of bacteria, Coliforms, Staphylococcus aureus, and the pH value of the chicken meat. The survey method is used, and the data is analyzed descriptively. Surveys were conducted on chicken meat sold in traditional markets and supermarkets regarding the total number of bacteria, Coliforms and Staphylococcus aureus, and the pH in the chicken carcass. The total number of bacteria in chicken meat in traditional markets for all traders is between 1.2 x 105 – 1.4 x 108 cfu/g, while that sold in supermarkets (12 × 106 cfu/g), all exceed the BMC based on SNI 7388:2009, while coliforms and Staphylococcus aureus were only found in trader B (4 × 106 cfu/g and 3 × 102 cfu/g), trader D (2 × 102 cfu/g and 2 × 102 cfu/g) and trader F 1 × 104 cfu/g and 2 × 102 cfu/g), the pH value of chicken meat sold in traditional markets and supermarkets is 5.64 - 6.30.

Keywords: chicken carcass, bacteria, Coliform, Staphylococcus aureus, pH

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