The Analysis of Bacteriology And Antibiotic Resistance to Salmonella Isolated in Fried Rolled Eggs at The Elementary School in Jatinegara District November-December 2017

摘要

Egg is one of the substances that is usually used to produce food. Street foods with egg as the main substance that are usually sold around an Elementary School located in Jatinegara district is telurgulung (fried rolled eggs). Salmonella is the bacteria that can be found in every food that contains egg. Salmonella can come from the hen as well as the surrounding environment. The purpose of this experiment is to identify Salmonella on street foods around Elementary schools located in Jatinegara district and to calculate the total of Salmonella found in telurgulung using Total Plate Count (TPC) method. This experiment aims to test the resistance of these Salmonella to the Amoxicillin, Chloramphenicol, and Ceftriaxone antibiotics by using Kirby Bauer method. According to the experiment that was done using 40 samples of fried rolled eggs street food, 2 samples found to be positively contained Salmonella, with the amount of colony 5,75 × 10~3 CFU/gr and 5,30 × 10~3 CFU/gr. According to KeputusanDirjen POM 2009, the amount of Salmonella colony that found in this experiment can still be categorized to be in safe range, as it is still under the maximum limit of microbial contamination on food, which is not more than 1 × 10~4 CFU/gr. Antibiotics resistant test result obtained is according to the inhibition zone diameter formed, Amoxicillin showed the highest resistance (100%), whereas the sensitivity of Chloramphenicol and Ceftriaxone were found equal (50%). Chloramphenicol and Ceftriaxone were more effective in preventing the growth of the isolated Salmonella compared to Amoxicillin.