<![CDATA[ABSTRAKIkan kuniran merupakan salah satu bahan makanan yang memiliki sumber protein tinggi, mengandung asam amino esensial yang diperlukan oleh tubuh. Kondisi pasar lampulo yang ramai dan kurangnya higienitas dari tempat penjualan ikan, merupakan penyebab ikan terkontaminasi oleh bakteri Salmonella. Penelitian ini bertujuan untuk mendeteksi adanya cemaran bakteri Salmonella sp. pada daging ikan kuniran (Upeneus sulphureus) di Pasar Lampulo Banda Aceh. Penelitian ini menggunakan metode Carter. Sampel yang digunakan dalam penelitian berjumlah 8 sampel yang diambil menggunakan metode observasional. Ikan kuniran diambil sebanyak 1 gram/sampel, lalu digerus dan ditanam pada media SCB (Salmonella Cystine Broth) dan diinkubasi dengan suhu 37oC selama 24 jam. Bakteri yang tumbuh ditanam pada media SSA (Salmonella Shigella Agar) dan diinkubasi dengan suhu 37oC selama 24 jam. Setelah itu dilakukan pewarnaan Gram dan penanaman bakteri pada media NA miring. Media NA miring diinkubasi pada suhu 37ºC selama 24 jam lalu dilakukan uji biokimia. Hasil penelitian dianalisis secara deskriptif dan data disajikan dalam bentuk gambar dan tabel. Dapat disimpulkan bahwa ikan kuniran positif tercemar oleh bakteri Salmonella sp. berdasarkan pemeriksaan mikrobiologi.ABSTRACTKuniran fish is one of the foodstuffs that has a high protein source, containing essential amino acids needed by the body. The crowded conditions of the Lampulo market and the lack of hygiene from fish selling places are the causes of fish being contaminated by Salmonella bacteria. This study aims to detect the presence of Salmonella sp. on the flesh of kuniran fish (Upeneus sulphureus) at the Lampulo Market, Banda Aceh. This study uses the Carter method. The sample used in the study amounted to 8 samples taken using the observational method. Kuniran fish were taken as much as 1 gram/sample, then planted on SCB (Salmonella Cystine Broth) media and incubated at 37oC for 24 hours. The bacteria that grew were grown on SSA (Salmonella Shigella Agar) media and incubated at 37oC for 24 hours. After that, Gram staining and bacteria were planted on slanted NA media. The inclined NA medium was incubated at 37ºC for 24 hours and then a biochemical test was performed. The results of the study were analyzed descriptively and the data was presented in the form of pictures and tables. It can be concluded that the positive kuniran fish contaminated by Salmonella sp. based on microbiological examination.]]>
