DAFTAR ISI

RINGKASAN..................................................................................................i
KATA PENGANTAR....................................................................................iii
DAFTAR ISI...................................................................................................iv
DAFTAR GAMBAR......................................................................................vi
DAFTAR TABEL...........................................................................................vii
DAFTAR LAMPIRAN...................................................................................viii

BAB I PENDAHULUAN
1.1 Latar Belakang....................................................................................1
1.2 Rumusan Masalah...............................................................................4
1.3 Tujuan Penelitian................................................................................4
1.4 Manfaat Penelitian..............................................................................4
1.5 Definisi Operasional...........................................................................5

BAB II KAJIAN TEORITIS

2.1 Ayam Pedaging (Gallus domesticus) ................................................7
2.1.1 Kualitas Ayam Pedaging...........................................................8
2.1.2 Nilai Gizi Ayam Pedaging........................................................9

2.2 Bakteri Salmonella sp.........................................................................10

2.2.1 Morfologi Salmonella sp...........................................................10
2.2.2 Sumber Infeksi Bakteri Salmonella sp......................................12
2.2.3 Gejala Klinis Salmonella sp......................................................12
2.2.4 Bakteri Salmonella sp sebagai Sumber Kontaminan pada
Ayam Pedaging.........................................................................14

2.3 Deteksi keberadaan Salmonella sp.....................................................16

2.4 Integrasi hasil penelitian sebagai handout pembelajaran...................17
2.5 Kajian Hasil Penelitian yang relevan..................................................19
2.6 Kerangka Berfikir...............................................................................21

BAB III METODE PENELITIAN

3.1 Tahap I
3.1.1 Tempat dan Waktu Penelitian....................................................22
3.1.2 Alat dan Bahan..........................................................................22
3.1.3 Rancangan Penelitian................................................................23
3.1.4 Teknik Pengumpulan Data........................................................23
3.1.5 Prosedur Penelitian....................................................................23
3.1.6 Parameter Penelitian..................................................................29
3.1.7 Teknik Analisis Data.................................................................29

3.2 Tahap II
3.2.1 Tempat dan Waktu Penelitian...................................................29
3.2.2 Rancangan Penelitian................................................................29

iv
BAB IV HASIL DAN PEMBAHASAN
4.1 Deskripsi lokasi pengambilan sampel................................................33
4.2 Tahap Pengkayaan..............................................................................36
4.3 Isolasi Bakteri pada Media Selektif....................................................38
4.4 Uji Biokimia.......................................................................................39
4.5 Pembahasan Hasil Penelitian..............................................................43
4.5.1 Pengkayaan................................................................................44
4.5.2 Isolasi Media Selektif................................................................44
4.5.3 Uji Biokimia..............................................................................45
4.6 Potensi hasil penelitian sebagai rancangan handout pembelajaran
Biologi SMA Kelas X.........................................................................49

BAB V PENUTUP
5.1 Simpulan.............................................................................................54
5.2 Rekomendasi......................................................................................54

DAFTAR PUSTAKA......................................................................................55
LAMPIRAN....................................................................................................58

v
 DAFTAR GAMBAR

Gambar 2.1 Morfologi Ayam Pedaging...........................................................8

Gambar 2.2 Bakteri Salmonella sp..................................................................10
Gambar 3.1.5 Skema Tahapan Deteksi Salmonella sp.......................................24
Gambar 3.2.2 Bagan Alir Perancangan Handout Pembelajaran........................30
Gambar 3. 2.3 Format Penulisan Handout..........................................................32
Gambar 4.2.1 Media SCB sebelum diinkubasi..................................................36
Gambar 4.2.2 Kekeruhan Media SCB setelah diinkubasi.................................36
Gambar 4.3.1 Media Salmonella Shigella Agar Sebelum Diinkubasi...............39
Gambar 4.3.2 Media Salmonella Shigella Agar Setelah Diinkubasi..................39
Gambar 4.3.3 Media SIM, TSIA, dan SCA Sebelum Diinkubasi......................41
Gambar 4.3.4 Bakteri Salmonella sp. pada media TSIA setelah
diinkubasi ...................................................................................41
Gambar 4.3.5. Bakteri Salmonella sp. pada media SCA setelah
diinkubasi....................................................................................42
Gambar 4.3.6. Pergerakan Salmonella sp.pada media SIM setelah
inkubasi........................................................................................43

vi
 DAFTAR TABEL

Tabel 2.1.2 Daftar Analisis Kandungan Daging Ayam......................................9

Tabel 2.2.1 Klasifikasi Spesies dan Sub Species Salmonella...........................11
Tabel 2.2.4 Persyaratan Mutu Mikrobiologis Daging Ayam............................15
Tabel 3.2.2 Kompetensi Dasar yang dapat dijadikan Rancangan
Handout Pembelajaran Biologi SMA Kelas X...............................31
Tabel 4.1 Deskripsi Lokasi Pengambilan Sampel..........................................33
Tabel 4.2 Pengkayaan Media Selenite Cystine Broth.....................................37
Tabel 4.3 Hasil Deteksi Salmonella sp pada media SSA...............................38
Tabel 4.4 Hasil Pengamatan pada Uji Biokimia............................................40
Tabel 4.6 Kompetensi Dasar yang dapat dijadikan rancangan handout
pembelajaran Biologi SMA kelas X...............................................49
Tabel 4.7 Indikator Pencapaian Kompetensi (IPK) yang dapat dijadikan rancangan
handout pembelajaran Biologi SMA Kelas X................................51
 DAFTAR LAMPIRAN

Lampiran 1 Dokumentasi Alat dan Bahan Penelitian ...................................59

Lampiran 2 Dokumentasi Prosedur Penelitian...............................................61
Lampiran 3 Silabus.........................................................................................63
Lampiran 4 RPP.............................................................................................121