IDENTIFIKASI BAKTERI Salmonella PADA IKAN SALMON DENGAN WAKTU PENYIMPANAN YANG BERBEDA

This study aims to identify the presence of Salmonella in salmon fish based on different storage durations: cold temperature (fresh), room temperature for 6 hours, and room temperature for 12 hours. The research method used was microbiological examination by culturing samples on selective SSA (Salmonella Shigella Agar) media, Gram staining, and biochemical testing on TSIA (Triple Sugar Iron Agar) media. The results showed no Salmonella growth in fish stored at cold temperatures, while black colonies typical of Salmonella appeared after 6 and 12 hours of room temperature storage. The longer the storage at room temperature, the more Salmonella colonies grew. TSIA test and Gram staining confirmed the presence of Salmonella sp.