Total plate count of chicken egg content in traditional market in Waru District, Sidoarjo Regency

Sabila Citra  Kirana; Tita Damayanti  Lestari; Budiarto; Yulianna  Puspitasari; Adiana Mutamsari Witaningrum; Dian Ayu Permatasari

doi:10.29244/currbiomed.1.2.86-94

Sabila Citra Kirana Program Pendidikan Profesi Dokter Hewan, Fakultas Kedokteran Hewan, Universitas Airlangga, Surabaya
Tita Damayanti Lestari Divisi Reproduksi Veteriner, Fakultas Kedokteran Hewan, Universitas Airlangga, Surabaya
Budiarto Divisi Kesehatan Masyarakat Veteriner, Fakultas Kedokteran Hewan, Universitas Airlangga, Surabaya
Yulianna Puspitasari Divisi Mikrobiologi Veteriner, Fakultas Kedokteran Hewan, Universitas Airlangga, Surabaya
Adiana Mutamsari Witaningrum Divisi Mikrobiologi Veteriner, Fakultas Kedokteran Hewan, Universitas Airlangga, Surabaya
Dian Ayu Permatasari Divisi Mikrobiologi Veteriner, Fakultas Kedokteran Hewan, Universitas Airlangga, Surabaya

DOI: https://doi.org/10.29244/currbiomed.1.2.86-94

Keywords: chicken egg, microbe, total plate count, traditional market, Waru District

Abstract

Background: Microbial contamination in consumed chicken eggs can endanger human health. Bacteria can grow and develop in food so that it can reduce the food quality. Determination of food quality can be done by various methods, one of which is Total Plate Count (TPC). Objective: The aim of this study was to determine the level of bacterial contamination in chicken eggs sold at traditional markets in Waru District, Sidoarjo Regency. Methods: Thirty samples were collected from two traditional markets, Waru Market and Wadung Asri Market. This study used the pour plate method of TPC test. Egg contents were diluted and then inoculated in Nutrient Agar. The media inoculated with the sample suspension was incubated at 37°C for 24 hours. The growing bacterial colonies were counted and analyzed using the Standard Plate Count. This study's data are presented descriptively and compared with the Indonesian National Standard (SNI) 7388-2009 maximum requirement of contaminant bacteria in chicken eggs is 1×10⁵ CFU/mL. Results: The results showed that the averages TPC in two traditional markets were 2.1×10⁴ CFU/mL in Waru Market and 3.4×10³ CFU/mL in Wadung Asri Market. The average TPC still meets the maximum limit of microbial contamination listed in SNI 7388-2009. Conclusion: The average values of TPC in both markets are not the same, but the qualities of chicken eggs sold in Waru Market and Wadung Asri Market are good and suitable for consumption.