Analisis Residu Antibiotik Serta Kualitas Daging dan Hati Ayam Broiler Di Kabupaten Pidie Jaya Provinsi Aceh

Abstract

Chicken is one of the sources of animal protein which is widely consumed in Indonesia. The quality and safety of chicken meat for human health need to be considered. This chicken meat should be free from antibiotic residues. This study was aimed to determine antibiotic residues and qualty of meat and liver of chicken. The study used a total sample of 156 including 52 breast meat, 52 thigh and 52 liver obtained from 5 groups of chicken breeders in 5 sub districts of Pidie Jaya district (Meureudu,Ulee Gle, Bandar Baru, Trienggadeng and Meurah Dua). The pH average from tested chicken was found to be between 5.8 and 5.9. Cooking loss was found to be ranged from 33.28% to 39.42%. Antibiotic residues were tested by bioassay method. The Results showed that antibiotic residues were not detected in meat and liver except peniciline residues wich were found in breast meat, thigh and liver of chicken from Trienggadeng sub district.

Residu Antibiotik Serta Keberadaan Escherichia Coli Penghasil ESBL pada Daging Ayam Broiler di Pasar Kota Purwokerto

“…11 Hasil penelitian lain yang dilakukan menunjukkan bahwa residu antibiotik pada produk hewani ditemukan pada daging ayam sebanyak 4,25%, hati ayam 28,6%, serta daging sapi 78.8% mengandung residu antibiotik tetrasiklin dan aminoglikosida. 12 Manusia akan mengalami gangguan kesehatan apabila mengkonsumsi daging ayam yang terkontaminasi residu antibiotik. Hal tersebut karena akan mengakibatkan resistensi bakteri terhadap antibiotik tersebut dan akibatnya akan terjadi resistensi atau penurunan kekebalan seseorang terhadap penyakit, alergi atau keracunan, dan kemudian menjadi persisten reaksi karena kontak yang terlalu lama walaupun jumlah konsumsi dengan konsentrasi rendah.…”

The Quality of Broiler Chicken Meat Given Bean Sprouts Waste in Rations During Storage

“…According to (Soeparno, 2011)under normal conditions, fresh broiler meat has a pH range of 5.3-6.5. According to (Masrianto et al, 2019), factors that can affect meat quality are genetics, species, nation, type of animal, sex, age, feed, including additives (hormones, antibiotics, and minerals) and stress conditions. Storage time has a significant effect on the decrease in pH (Figure 2).…”