PEMERIKSAAN BAKTERI SALMONELLA SP PADA HATI AYAM YANG DI JUAL DI WILAYAH PASAR KM 5 KOTA PALEMBANG

Abstract

The liver is an important organ. Chicken liver is often processed by the community to be used as food ingredients. This chicken liver has a fairly cheap price, it is easy to find by the public and this chicken liver has a lot of content such as vitamins, minerals, and protein. If the layout or processing of chicken liver is not hygienic, it can result in the food being contaminated or contaminated by microorganisms and causing health problems for consumers. The method used in this research is descriptive to identify the presence of Salmonella sp bacteria that contaminate chicken liver. The results from this laboratory showed that from the 8 samples tested, there were 3 samples of chicken liver with a percentage (37.5%) that were positive for Salmonella sp bacteria and 5 samples of chicken liver with a percentage (62.5%) which were negative for Salmonella sp bacteria. In accordance with the provisions of the Indonesian National Standard (SNI) No. 01-6360-2000, the total plate number per gram is 1x104 CFU and the content of Salmonella sp must be negative. The conclusion of this study is that most of the chicken livers sold at the km 5 market in Palembang contain or are contaminated with salmonella bacteria.