Identification of Salmonella sp. in Milkfish (Chanos chanos) Collected from PPI Ujong Baroh, West Aceh
DOI:
https://doi.org/10.31258/jpk.31.2.181-186Keywords:
Chanos chanos, Food safety, PPI Ujong BarohAbstract
Milkfish (Chanos chanos) is an important fishery commodity in Indonesia due to its high nutritional value and affordability. However, its high moisture and protein content make it highly susceptible to microbial contamination, including pathogenic bacteria such as Salmonella sp., which may pose serious food safety risks to consumers. This study aimed to detect and characterize Salmonella sp. in milkfish landed at the Ujong Baroh Fish Landing Base (PPI Ujong Baroh), West Aceh Regency, Indonesia. The study was conducted in April 2025 using an observational sampling approach followed by laboratory-based microbiological analysis. A total of 10 milkfish samples were collected purposively during fish landings. Samples were aseptically dissected, and tissues from the gills, skin, muscle, and intestine were homogenized for bacterial analysis. Isolation was carried out using Buffer Peptone Water (BPW) as a pre-enrichment medium and Salmonella Shigella Agar (SSA) as a selective medium. Identification was performed based on macroscopic colony morphology and microscopic Gram staining characteristics. The results showed that all ten samples tested positive for Salmonella sp. contamination. Colonies grown on SSA medium exhibited circular shapes, black pigmentation, smooth surfaces, entire margins, and convex elevations. Microscopic observations revealed Gram-negative coccobacillus to be short rod-shaped bacteria that appeared pink after Gram staining. These findings indicate that milkfish landed at PPI Ujong Baroh were contaminated by Salmonella sp., highlighting the need for improved sanitation practices and stricter microbiological monitoring during post-harvest fish handling
Downloads
References
Abriana, A., Indrawati, E., Rahman, R., & Mahmud, H. (2021). Produk olahan ikan bandeng (bandeng cabut duri, abon ikan bandeng dan bakso ikan bandeng) di Desa Borimasunggu Kabupaten Maros. Jurnal Dinamika Pengabdian (JDP), 6(2): 273–83.
Aini, F. (2018). Isolasi dan identifikasi Shigella sp. penyebab diare pada balita. Journal Bio-Site, 4(1): 1–40.
Amiruddin, R.R., Darniati, D., & Ismail, I. (2017). Isolasi dan identifikasi Salmonella sp pada ayam bakar di rumah makan Kecamatan Syiah Kuala Kota Banda Aceh. JIMVET, 1(3): 265–274.
Aryani, A., Marmaini, M., & Novianti, D. (2025). Keberadaan bakteri Salmonella sp. pada telur ayam di pasar tradisional. Jurnal Indobiosains, 7(1): 17–22.
Darmawan, B.D., & Rohaendi, O.E. (2014). Zoonosis: infeksi penyakit ikan terhadap manusia akibat kesalahan manajemen dan penanganan ikan maupun produk olahannya. Journal of Aquatropica Asia, 1(1):1-9.
Femila, P., Jiwintarum, Y., & Yustin, E. (2018). Identifikasi bakteri Salmonella sp pada lalat hijau (Chrysomya megacephala). Jurnal Analis Medika BioSains, 5(1): 25–31.
Ihsan, B., Abdiani, I.M., & Imra, I. (2018). Deteksi dan identifikasi bakteri Salmonella sp pada Ikan Bandeng yang dijual di Pasar Gusher kota Tarakan. Jurnal Harpodon Borneo, 11(1): 46–51.
Jadhey, S., Erina, E., & Abrar, M. (2020). Deteksi Salmonella sp. pada pempek yang dijual di sekitar kampus Universitas Syiah Kuala. Jurnal Ilmiah Mahasiswa Veteriner (JIMVET) Fakultas Kedokteran Hewan Universitas Syiah Kuala, 4(4): 107–113.
Kuswiyanto, K. (2017). Bakteriologi 2 Buku Ajar Analis Kesehatan. EGC. Jakarta.
Putra, L.V.D. (2022). Deteksi cemaran bakteri Salmonella spp. pada ikan bandeng segar (Chanos chanos) di Tempat Pelelangan Ikan Gadukan Lumpur Kabupaten Gresik. Bioscientist : Jurnal Ilmiah Biologi, 10(2): 881.
Rizal, M., & Jaliadi, M. (2018). Characteristics of reef fishing landed in the landing fish Ujong Baroh in Aceh Regency. Jurnal Perikanan Terpadu, 1(1).
Suharni, T.T., Nastiti, S.J., & Soetarto, A.E.S. (2008). Mikrobiologi umum. Yogyakarta
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Ahmad Rasyid Pohan, Sri Wahyuni, Hayatun Nufus, Ismail Sulaiman, Samsul Bahri (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
