Prevalence of bacteria Salmonella sp. on chicken meat in traditional markets, market modern, and famous brands in Medan city / Prevalensi bakteri Salmonella sp. pada daging ayam potong di pasar tradisional, pasar modern, dan merek terkenal di kota Medan.

Chicken is a source of animal protein for humans. Chicken meat generally contains unsaturated fat; chicken meat also has a compact meat texture and simple protein, so it is easily digested. However, chicken meat can also be contaminated with Salmonella sp. Pathogenic bacteria can cause typhus or typhoid fever, caused by traders' lack of cleanliness and hygiene or their environment. Research was conducted to identify the presence of Salmonella sp. Pathogenic bacteria and analysing the value of Salmonella sp. Pathogenic bacteria contamination that met the Indonesian National Standard (SNI), namely harmful/25g in chicken meat from traditional markets, modern markets, and well-known brands in Medan City, and to determine the prevalence value of Salmonella sp. Bacteria. The method of research uses Total Plate Count (TPC). An identification test is first carried out to calculate and determine the presence of bacteria in a test sample for the existence of Salmonella sp. Pathogenic bacteria and choose the total value of contaminants using a Total Plate Count (TPC), then identify using a gram staining test. These biochemical tests include the indole test, MRVP test, citrate test, urea test, TSIA test, and LIA test. Then, the last one determines the Prevalence value of Salmonella sp. Bacteria. The results showed that the samples of traditional market and modern market chicken meat were positive for the presence of the pathogenic bacteria Salmonella sp. by obtaining Subgenus Salmonella Typhimurium on N2H8 sample code APTL and APTB, N3H15 sample code APTL, APTB, APMI and obtaining Subgenus Salmonella Thypi on N3H15 sample code APMS and the contamination value of the pathogenic bacteria Salmonella sp. Exceeds the threshold and does not meet the Indonesian National Standard (SNI), namely negative/25g. The prevalence value obtained by the pathogenic bacteria Salmonella sp. in broiler meat at Traditional Markets, Modern Markets, and well-known brands is 75%, 50%, and 0%, respectively.

Ayam merupakan salah satu sumber protein hewani bagi manusia. Daging ayam secara umum memiliki kandungan lemak tidak jenuh, daging ayam juga memiliki tekstur daging yang kompak dan proteinnya sederhana sehingga mudah dicerna. Namun daging ayam juga dapat tercemar bakteri patogen Salmonella sp.  yang dapat menyebabkan penyakit tipes atau demam tifoid yang terkontaminasi dari kurangnya kebersihan dan hygienitas pedagang atau lingkungannya. Dilakukan penelitian dengan tujuan untuk mengidentifikasi keberadaan bakteri patogen Salmonella sp. dan menganalisis nilai cemaran bakteri patogen Salmonella sp.  memenuhi Standar Nasional Indonesia (SNI) yaitu negatif/25g pada daging ayam potong Pasar Tradisional, Pasar Modern, dan merek terkenal di Kota Medan serta menentukan nilai Prevalensi bakteri Salmonella sp. Metode Penelitian Total Plate Count (TPC). Untuk menghitung serta mengetahui keberadaan bakteri dalam suatu sampel uji, maka terlebih dahulu dilakukan uji identifikasi adanya keberadaan bakteri patogen Salmonella sp. dan untuk mengetahui jumlah nilai cemaran menggunakan Total Plate Count (TPC), kemudian diidentifikasi menggunakan uji pewarnaan gram, uji biokimia yang meliputi ; uji indol, uji MRVP, uji sitrat, uji urea, uji TSIA, dan uji LIA. Kemudian yang terakhir menentukan nilai Prevalensi bakteri  Salmonella sp.. Hasil penelitian menunjukkan bahwa sampel daging ayam potong Pasar Tradisional dan Pasar Modern positif adanya keberadaan bakteri patogen Salmonella sp. dengan memperoleh Subgenus Salmonella Typhymurium pada N2H8 kode sampel APTL dan APTB, N3H15 kode sampel APTL, APTB, APMI serta memperoleh Subgenus Salmonella Thypi pada N3H15 kode sampel APMS dan nilai cemaran bakteri patogen Salmonella sp. melebihi ambang batas dan tidak memenuhi Standar Nasional Indonesia (SNI) yaitu negatif/25g. Dan nilai prevalensi yang diperoleh bakteri patogen Salmonella sp. pada daging ayam potong di Pasar Tradisional, Pasar Modern, dan merek terkenal secara berturut turut adalah 75%, 50%, dan 0%.