Jurnal Agro Veteriner
ISSN 2303-1697
Vol. 5 / No. 2 / Published : 2017-06
Order : 3, and page :126 - 131
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Original Article :
Isolation and antibiotic sensitivity test of salmonella sp. on milkfish (chanos chanos) in sidoarjo fish auction
Author :
- Freshinta Jellia Wibisono*1
- Sheila Marty Yanestria*2
- Reina Puspita Rahmaniar*3
- Dosen Fakultas Kedokteran Hewan
- Dosen Fakultas Kedokteran Hewan
- Dosen Fakultas Kedokteran Hewan
Abstract :
The aimed of this study was to identify contamination of Salmonella sp. on the milkfish in the Sidoarjo Fish Auction and tested for the antibiotic sensitivity (ampicilin, amoxicillin, cloramphenicol and ciprofloxacin) of isolated Salmonella sp. The sample used was milkfish purchased from fish auction at Sidoarjo, sample without cleaning from the milkfish’s scales and offals. After that, take 5 gram on stomach’s sample. Isolation and identification used SSA media, Triple Sugar Iron Agar, Sulfide Indol Motility, Simon Citrate Agar, Methyl Red–Voges Proskaur, Glucose, Lactose, Sucrose, Maltose and Mannitol, then the positive colony of Salmonella sp. tested antibiotic sensitivity used Kirby-Brauer method which was classified into sensitive, intermediate and resistent . The results of this study showed that there were contamination of Salmonella sp. on milk fish samples. Test results of isolation on SSA was positive; TSIA was positive; SIM was negative; SCA was Positive; MR was positive; VP was negative; glucose was positive; the results of lactose, sucrose, maltose and mannitol were negative. Identified Salmonella sp isolates, then tested for antibiotics sensitivity. The results showed that 100% of isolates were resistance to amoxicillin and ampicillin; 100% intermediate to chloramphenicol; 40% intermediate to ciprofloxacin and 60% sensitive to ciprofloxacin.
Keyword :
Salmonella sp, Foodborne disease, Sensitivity test, milkfish,
References :
Hafiludin,(2015) Analisis Kandungan Gizi Pada Ikan Bandeng Yang Berasal Dari Habitat Yang Berbeda Volume 8 No. 1, April 2015 : Jurnal Kelautan
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