Identifikasi Salmonella sp Pada Jajanan Jus Buah di Kecamatan Gunungpati Semarang dengan PCR
(1) Jurusan Biologi, FMIPA, Universitas Negeri Semarang, Indonesia
(2) Jurusan Biologi, FMIPA, Universitas Negeri Semarang, Indonesia
(3) Jurusan Biologi, FMIPA, Universitas Negeri Semarang, Indonesia
Abstract
Berdasarkan hasil observasi dua puskesmas di Kecamatan Gunungpati ditemukan tingginya tingkat kejadian rata-rata penyakit tifus pada tahun 2011-2016. Tujuan penelitian ini mengidentifikasi Salmonella sp pada jajanan jus buah di Kecamatan Gunungpati menggunakan polymerase chain reaction (PCR) dan mengkonfirmasi keberadaan Salmonella sp menggunakan medium triple sugar iron agar (TSIA). Sampel diperoleh dari 17 jajanan jus buah yang dijual di wilayah Kecamatan Gunungpati Semarang. Sampel diisolasi DNAnya menggunakan metode chelex 100-microwave, dilanjutkan PCR dengan primer invA 1 dan invA 2, dan uji konfirmasi menggunakan medium TSIA. Hasil amplifikasi dengan primer invA 1 dan invA 2 menunjukkan tiga sampel jajanan jus buah positif Salmonella sp dengan terbentuknya pita DNA 244 bp. Hasil uji konfirmasi menunjukkan tiga sampel tersebut mengalami perubahan warna medium TSIA dengan kriteria slant berwarna merah, depth kuning, terbentuk gas, dan ada endapan hitam (H2S). Berdasarkan hasil PCR dan konfirmasi kultur pada medium TSIA menunjukkan bahwa 3 dari 17 sampel jus buah positif terkontaminasi Salmonella sp.
Based on the observation from two clinics in Gunungpati Sub District, there was found high rates of thypus disease in the year 2011-2016. The purpose of this research was to identify Salmonella sp inside the fruit juice sold in Gunungpati Sub District by using PCR and to confirm the presence of Salmonella sp using Triple Sugar Iron Agar (TSIA) medium. The samples were collected from 17 fruit juices sold in Gunungpati Sub District, Semarang. The DNA were isolated by chelex 100-microwave methode, continued by testing using PCR with invA 1 and invA 2 primer, and confirmation test using TSIA medium. The result from DNA amplification showed that three samples of fruit juice positively contaminated by Salmonella sp which proved with the formation of DNA strand 244 bp, whereas the result of confirmation test showed that three samples underwent color changing of TSIA medium with the criteria red colored slant,yellow colored depth, the presence of gas, and black precipitation (H2S). Based on PCR test which confirmed by TSIA medium, three out of 17 samples of fruit juices positively contaminated by Salmonella sp
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