ABSTRAK
Latar Belakang. Food borne disease adalah penyakit yang disebabkan oleh makanan yang telah terkontaminasi patogen, salah satu patogen tersering yang menyebabkan food borne disease adalah bakteri gram negatif. Makanan yang terkontaminasi oleh bakteri merupakan dampak dari penjual makanan yang tidak memperhatikan hygienitas makanan.
Metode. Penelitian ini merupakan jenis observasional deskriptif dengan pengambilan sampel secara total sampling. Untuk menentukan kualitas ayam dilakukan pemeriksaan di laboratorium dengan tujuan untuk mengidentifikasi bakteri Gram Negatif pada ayam goreng dengan tahapan kerja terdiri dari mengisolasi bakteri, identifikasi bakteri dan uji biokimia.
Hasil.Sampel diambil dari 8 pedagang ayam goreng sari laut, kemudian dilakukan pengujian bakteriologis untuk menentukan kualitas makanan. Hasil penelitian menunjukkan bahwa dari 8 sampel terdapat 4 sampel yang positif terkontaminasi bakteri. Ditemukan bakteri Escherichia coli sebanyak 1 dari 8 sampel, Enterobacter sp sebanyak 2 dari 8 sampel, dan Salmonella typhi terdapat 1 dari 8 sampel.
Kesimpulan. Terdapat kontaminasi bakteri gram negatif pada sebagian ayam goreng sari laut yang dijual di jalan Basuki Rahmat kota Palu tahun 2016 yaitu Escherichia coli, Enterobacter sp dan Salmonella typhi.



Kata Kunci. Ayam Goreng, Bakteri Gram Negatif, Escherichia coli, Enterobacter sp, Salmonella typhi

IDENTIFICATION OF GRAM-NEGATIVE BACTERIA ON FRIED CHICKEN AT BASUKI RAHMAT PALU 2016
Cynthia Fidelia Montang*, I Njoman Widajadnja**, Wulan Margasari Soemardji***

* Student of Medicine, Faculty of Medicine and Health Science Tadulako University
**Department of Physiology, Faculty of Medicine and Health Science Tadulako University
***Department of Obstetric and Gynecology, Faculty of Medicine and Health Science Tadulako University
ABSTRACT
Background. Food borne disease is a disease caused by food that has been contaminated with pathogens, one of the most common pathogens that cause food borne disease is a gram-negative bacteria. A contaminated food is an impact of food vendors who do not pay attention hygienically of food.
Method. This research is a descriptive observational research and use total sampling. To determine the quality of the fried chickens, the examination was conducted in the laboratory with the aim to identify Gram Negative that contaminated on fried chicken with two phases of work consists of isolating the bacteria , bacterial identification and biochemical tests.
Result. Samples were taken from eight traders of sari laut fried chicken, then testing to determine the bacteriological quality of the food. The results showed that four of eight sampels are positive contaminated with the bacteria.Escherichia coliwas found in 1 of 8 samples, Enterobacter sp was found in 2 of 8 sampels and Salmonella typhi was found in 1 of 8 samples.
Conclusion. There is a gram-negative bacterial contamination in some sari laut fried chicken that sold in the city of Palu on Basuki Rahmat in 2016, that is Escherichia coli, Enterobacter sp and Salmonella typhi.

Keyword. Fried Chicken, Gram-Negative Bacteria, Escherichia coli, Enterobacter sp, Salmonella typhi