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Analysis of Pathogenic Bacteria in Ready-to-eat Fried Chicken in the Jember University Campus Area

JITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis) · Vol. 9 No. 2 (2022) · pp. 584–590

DOI
10.33772/jitro.v9i2.22092
ISSN
2406-9337
Published
2022-05-31
Publisher
Universitas Halu Oleo
Language
eng
License
creativecommons.org/licenses/by-sa/4.0

Abstract

Poultry meat is a food that is widely consumed in various forms, but it is also a reservoir of bacteria. This study aims to isolate and identify the type of contaminant bacteria in fried chicken sold in the Jember University campus area. This research is a laboratory epidemiological survey research, in January - March 2021. 79 fried chicken samples came from 27 stalls along Jalan Kalimantan, Jalan Jawa, Jalan Riau and Jalan Mastrip Jember. Isolation and identification of bacteria using chromogenic media, namely Mannitol Salt Agar (MSA) and Salmonella Chromogenic Agar (SCA). The identification of bacteria based on the color of the growing bacterial colonies was then confirmed with API E 20 media. The results showed that 98.7 % of fried chicken samples contained at least 1 type of bacteria. The types of bacteria that contaminate fried chicken are Escherichia coli (98.8 %), Staphylococcus aureus (94.9 %), Salmonella typhimurium (26.5 %), Salmonella typhi (8.8 %), and Proteus spp. (2.5 %). Thus, consumers' proper hygiene and safety practices have been suggested as the main intervention and need to be followed up with regular surveys to assess behavioral changes and reduce knowledge gaps.Keywords: ready to eat, fried chicken, foodborne diseases

Collaboration network of the authors

16 authors · 28 co-authorship links

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  • Universitas 17 Agustus 1945 Surabaya
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Kuncowati KuncowatiAffiliation unknown2
Siti Ananda Hardita SyahputriAffiliation unknown2
Yudha NurdianAffiliation unknown2
Dini AgustinaAffiliation unknown2
Agus HermantoUniversitas 17 Agustus 1945 Surabaya1
Fridy ManditaUniversitas 17 Agustus 1945 Surabaya1
Alvien Zahrotun NadhivaAffiliation unknown1
Nindya Shinta RumastikaAffiliation unknown1
Sugeng MarsudiAffiliation unknown1
Nyoman ListriyawatiAffiliation unknown1
Galih Sakti Cahyo Samudro Armando AgustiawanAffiliation unknown1
Raihan Gymnastiar Usman UsmanAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/peternakan-tropis/oai, first harvested 29 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Analysis of Pathogenic Bacteria in Ready-to-eat Fried Chicken in the Jember University Campus Area</dc:title>
	<dc:creator>Suswati, Enny</dc:creator>
	<dc:creator>Supangat, Supangat</dc:creator>
	<dc:creator>Rahmat, Indra Samudra</dc:creator>
	<dc:creator>Mukarromah, Laylatul Fitriyah</dc:creator>
	<dc:description xml:lang="en-US">Poultry meat is a food that is widely consumed in various forms, but it is also a reservoir of bacteria. This study aims to isolate and identify the type of contaminant bacteria in fried chicken sold in the Jember University campus area. This research is a laboratory epidemiological survey research, in January - March 2021. 79 fried chicken samples came from 27 stalls along Jalan Kalimantan, Jalan Jawa, Jalan Riau and Jalan Mastrip Jember. Isolation and identification of bacteria using chromogenic media, namely Mannitol Salt Agar (MSA) and Salmonella Chromogenic Agar (SCA). The identification of bacteria based on the color of the growing bacterial colonies was then confirmed with API E 20 media. The results showed that 98.7 % of fried chicken samples contained at least 1 type of bacteria. The types of bacteria that contaminate fried chicken are Escherichia coli (98.8 %), Staphylococcus aureus (94.9 %), Salmonella typhimurium (26.5 %), Salmonella typhi (8.8 %), and Proteus spp. (2.5 %). Thus, consumers' proper hygiene and safety practices have been suggested as the main intervention and need to be followed up with regular surveys to assess behavioral changes and reduce knowledge gaps.Keywords: ready to eat, fried chicken, foodborne diseases</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-05-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/22092</dc:identifier>
	<dc:identifier>10.33772/jitro.v9i2.22092</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmu dan Teknologi Peternakan Tropis; Vol 9, No 2 (2022): JITRO, May 2022; 584-590</dc:source>
	<dc:source>2406-9337</dc:source>
	<dc:source>10.33772/jitro.v9i2</dc:source>
	<dc:language>eng</dc:language>
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	<dc:relation>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/downloadSuppFile/22092/4473</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/downloadSuppFile/22092/4475</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 JITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis)</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</dc:rights>
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