IDENTIFIKASI BAKTERI Salmonella sp. PADA POTONGAN DAGING IKAN TUNA YANG DIJUAL DI PASAR TRADISIONAL SUKARAMAI KOTA MEDAN

Abstrak

Tuna is one of Indonesia's leading fishery products because it has a very soft meat texture and high protein content. Therefore, fishery products are expected to be free from bacterial contamination, especially the pathogenic bacteria Salmonella sp. This study aims to see the presence of bacterial contamination of Salmonella sp. and the number of Salmonella sp. on samples of tuna cutlets sold at the Sukaramai Traditional Market, Medan City. This research method is qualitative, where the research results will be described descriptively. In this study, sample culture was carried out by scratching on Salmonella Shigela Agar (SSA) media, while the Total Plate Number (ALT) test used the pour method. The results showed that from 9 samples of tuna meat, 5 samples were positive for Salmonella sp. and 4 negative samples. In the ALT test the Total Plate Count (TPC) value showed 5 samples contaminated with Salmonella sp. meet SNI limits.