Gambaran Kontaminasi Bakteri Escherichia pada Ayam Broiler dan Hygiene Sanitasi Pedangan Kelurahan Warungboto Yogyakarta

Abstrak

Chicken meat is a source of animal protein that contributes significantly to meeting the protein needs of the Indonesian population. High consumption of chicken meat must be balanced with improvements in food safety, as the product tends to spoil quickly and is susceptible to bacterial contamination, particularly by Escherichia coli. This study aims to determine the presence of Escherichia coli contamination in chicken meat sold by street vendors in the Warungboto Urban Village area. This study employed a descriptive method. The samples consisted of broiler chicken meat obtained from 11 roadside vendors in the Warungboto Urban Village area. A total sampling technique was used. The Total Plate Count (TPC) method was used to determine the number of Escherichia coli. Vendor hygiene and sanitation were assessed using a questionnaire developed from hygiene and sanitation standards. Testing conducted to detect Escherichia coli contamination in 11 broiler chicken meat samples using the Total Plate Count method revealed that 100% of the samples exceeded the maximum limit for Escherichia coli contamination established by SNI 01-7388-2009, which is < 1x10¹ CFU/g. Observations regarding the vendors' hygiene and sanitation practices indicated that implementation remains suboptimal. Escherichia coli counts in all broiler chicken meat samples exceeded the maximum microbial contamination limit, and vendors' implementation of hygiene and sanitation practices was suboptimal.