KEBERADAAN Salmonella sp. PADA DAGING AYAM SUWIR BUBUR AYAM YANG DIJUAL DI LINGKAR KAMPUS INSTITUT PERTANIAN BOGOR DRAMAGA BOGOR

dc.contributorProgram Studi Kesehatan Masyarakat Veteriner, Sekolah Pascasarjana Institut Pertanian Bogoren-US
dc.contributorDivisi Kesehatan Masyarakat Veteriner, Fakultas Kedokteran Hewan Institut Pertanian Bogor.en-US
dc.creatorZelpina, Engki; Institut Pertanian Bogor
dc.creatorPurnawarman, Trioso; Institut Pertanian Bogor
dc.creatorLukman, Denny Widaya; Institut Pertanian Bogor
dc.date2019-11-25
dc.date.accessioned2021-09-07T02:54:41Z
dc.date.available2021-09-07T02:54:41Z
dc.descriptionPenelitian ini bertujuan untuk melakukan studi mengetahui keberadaan Salmonella sp. pada daging ayam suwir bubur serta rekomendasi agar aman dan layak untuk dikonsumsi. Penelitian ini merupakan kajian lapang cross sectional study. Populasi dalam penelitian ini adalah seluruh pedagang bubur ayam yang berada (radius 100 meter) di lingkar kampus Institut Pertanian Bogor, Dramaga, Bogor. Penelitian dilakukan melalui wawancara, observasi, dan pengujian laboratorium. Sampel pada penelitian ini diambil dari 15 pedagang bubur ayam, setiap pedagang diambil sampel sebanyak 3 kali ulangan, total sampel adalah 45. Analisis data dilakukan secara univariat dan bivariat (fisher exact test). Hasil penelitian menunjukkan bahwa ditemukan keberadaan Salmonella enteretica serovars Enteritidis dalam daging ayam suwir bubur ayam sebanyak 6,66% (3/45) dan terdapat hubungan antara asal daging ayam dan keberadaan Salmonella Enteritidis. (p value=0,022 dan CC=0,577). This study was aims to conducted studies to determine the presence of Salmonella sp. in shredded chicken meat of chicken porridge and recommendations for safe for consumption. A cross sectional study approach was used in this study. The population in this study was all chicken porridge seller which located in radius of 100 m around of the campus area Bogor Agricultural University, Dramaga, Bogor. The research was done through interview, observation and laboratory examination. The samples in this study were 15 chicken porridge seller with repeated for three times and total number of samples were 45. The data were analyzed by univariat and bivariate (fisher exact test). The results of this study showed the presence of Salmonella Enteritidis in 6.66% (3/45) of shredded chicken meat chicken porridge and there was a relationship between the origin of chicken meat and the presence of Salmonella Enteritidis (p value = 0.022 and CC = 0.577).en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/8563
dc.identifier10.21082/jpasca.v15n2.2018.73-79
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/13466
dc.languageeng
dc.publisherBalai Besar Penelitian dan Pengembangan Pascapanen Pertanianen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/8563/8114
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/downloadSuppFile/8563/492
dc.rightsCopyright (c) 2018 Jurnal Penelitian Pascapanen Pertanianen-US
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0en-US
dc.sourceJurnal Penelitian Pascapanen Pertanian; Vol 15, No 2 (2018): Jurnal Penelitian Pascapanen Pertanian; 73-79en-US
dc.source2541-4054
dc.source0216-1192
dc.subjectBubur ayam; daging ayam suwir; higienitas; Chicken porridge; hygiene; shredded chicken meat; Salmonella sp;en-US
dc.titleKEBERADAAN Salmonella sp. PADA DAGING AYAM SUWIR BUBUR AYAM YANG DIJUAL DI LINGKAR KAMPUS INSTITUT PERTANIAN BOGOR DRAMAGA BOGORen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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