Analysis of bacterial contamination Staphylococcus Aureus on roadside crispy chicken meat and fast food in the Teladan area of Medan city / Analisis cemaran bakteri Staphylococcus aureus pada daging ayam krispy pinggir jalan dan fast food di daerah Teladan kota Medan

Chicken meat is a highly nutritious food containing protein, fat, minerals and other substances. Chicken meat is easily contaminated with the pathogen Staphylococcus aureus which can cause Staph Food Poisoning (SFP) or food poisoning due to contamination from unhygienic traders, processing, and the environment. The purpose of this study was to identify the presence of S. aureus pathogenic bacteria in roadside crispy fried chicken meat and well-known fast food brands in the Teladan area of Medan city and to analyze the contamination value of S. aureus bacteria whether it meets the Indonesian National Standard (SNI) < 1X102 CFU/ml. The research method was to determine the presence of S. aureus in the sample using Baird Parker Agar Base (BPA) and Egg Yolk media. Specific identification using Gram stain test, coagulase test, and catalase test. Calculation of contamination value of S. aureus with Total Plate Count (TPC). The results on roadside crispy fried chicken were positive for the presence of S. aureus with a contamination value exceeding the threshold above 1X102 CFU/ml so it did not meet SNI standards. Fast food crispy fried chicken meat is known to be negative in the absence of S. aureus pathogenic bacteria so that it meets SNI standards.

Daging ayam merupakan pangan bergizi tinggi mengandung protein, lemak, mineral dan zat lainnya. Daging ayam mudah tercemar bakteri patogen Staphylococcus aureus yang dapat menyebabkan penyakit Staph Food Poisioning (SFP) atau keracunan makanan akibat terkontaminasi dari kurang higenisnya pedagang, pengolahannya, maupun lingkungan. Tujuan penelitian ini untuk mengidentifikasi keberadaan bakteri patogen S. aureus pada daging ayam goreng krispy pinggir jalan dan merek fast food terkenal di daerah Teladan kota Medan dan menganalisis nilai cemaran bakteri S. aureus apakah memenuhi Standar Nasional Indonesia (SNI) < 1X102 CFU/ml. Metode penelitian mengetahui keberadaan S. aureus dalam sampel menggunakan media Baird Parker Agar Base (BPA) dan Egg Yolk. Identifikasi spesifik menggunakan uji pewarnaan Gram, uji koagulase, dan uji katalase. Penghitungan nilai cemaran S. aureus dengan Angka Lempeng Total (ALT). Hasil pada daging ayam goreng krispy pinggir jalan positif adanya keberadaan S. aureus dengan nilai cemaran melebihi ambang batas di atas 1X102 CFU/ml sehingga tidak memenuhi standar SNI. Pada daging ayam goreng krispy fast food terkenal negatif tidak adanya keberadaan bakteri patogen S. aureus sehingga memenuhi standar SNI.