PENGUJIAN KANDUNGAN BAKTERI Salmonellasp.PADA IKAN TUNA (Thunnus sp.) MENGGUNAKAN METODE Real-time PCR (Polymerase Chain Reaction)

Abstract

Fish is a commodity that decomposes easily and quickly (high perishable food) because it contains protein and water which is quite high, so it requires quick, clean, careful and cool handling (quick, clean, careful and cool). Poor handling caused fish to be easily contaminated with pathogenic bacteria, one of which was Salmonella sp. This study used fresh and processed tuna samples in Denpasar, Bali. The purpose of this study was to detect Salmonella sp. on tuna using real-time PCR method. In addition, to strengthen the test results for Salmonella sp. using real-time PCR, sensory testing was also carried out on appearance, texture, and smell. The test results showed that one sample of tuna was indicated to contain Salmonella sp., this was because the sample had reached a Threshold Cycle (Ct) value of 22.11 through the amplification curve. These results was supported by the results of sensory testing performed on samples that were positive for Salmonella sp. The average sensory value was 26.5 in the Mid Pass category.Ikan merupakan komoditas yang mudah dan cepat membusuk (high perishable food) karena mengandung protein dan air yang cukup tinggi, sehingga diperlukan penanganan yang cepat, bersih, cermat dan dingin (quick, clean, careful and cool). Penanganan yang kurang baik menyebabkan ikan akan mudah tercemar bakteri patogen salah satunya bakteri Salmonella sp. Penelitian ini menggunakan sampel ikan tuna segar dan olahan di wilayah Denpasar, Bali. Tujuan penelitian ini yaitu untuk mendeteksi bakteri Salmonella sp. pada ikan tuna menggunakan metode real-timePCR.Selain itu untuk memperkuat hasil pengujian Salmonellasp. menggunakan real-time PCR, juga dilakukan pengujian sensori terhadap kenampakan, tekstur, dan bau. Hasilpengujian menunjukkan bahwa satu sampel ikan tuna terindikasi mengandung bakteri Salmonella sp., hal ini dikarenakan sampel telah mencapai nilai Threshold Cycle (Ct) 22,11 melalui kurva amplifikasi. Hasil tersebut didukung dengan hasil pada pengujian sensori yang dilakukan pada sampel yang positif Salmonella sp. didapatkan nilai rata rata sensori sebesar 26,5 dengan kategori Mid Pass.