Penentuan Residu dan Pengaruh Pemanasan terhadap Kandungan Antibiotika yang terdapat dalam Daging Ayam yang Beredar Pasar Kota Medan

Abstract

ABSTRACT Antibiotics are commonly used as food additives beside in treatment and the use of antibiotics especially broiler farms tend to be excessive regardless of the rules of correct usage can cause the presence of antibiotic residues in chicken meat. The aim of this study was to determine the residues and the effect of heating to antibiotics residue level in chicken meat in the market of Medan. Determination was conducted by extracted the meat with water and acetonitrile (2:8, v/v) and detected by high performance liquid chromatography mass spectrometry detector (HPLC-MS) using C-18 column (4.6 mm i.d., length 30 mm, particle size 1.8 µL) at 35 o The test result of validation was exhibited that this method have good accuracy and precision with percent recovery amoxicillin 98.13 % (RSD = 2.8827%), limit of detection was 0.0376 µg/ml and limit of quantitation was 0.1141 µg/ml; percent recovery tetracycline 81.17 % (RSD = 0.7588%), limit of detection was 0.0576 µg/ml dan limit of quantitation was 0.1745 µg/ml; percent recovery ampicilin 86.65% (RSD = 0.8156%), limit of detection detection 0.0925 µg/ml dan limit of quantitation 0.2803 µg/ml; percent recovery chloramfenicol 86.43 % (RSD = 1.9823%), limit of detection 0.0489 µg/ml dan limit of quantitation 0.1484 µg/ml. C. The HPLC gradient was established by mixing two mobile phases: phase A, 0.1 % formiat acid in water and phase B, 0.1 % formiat acid in methanol. Chromatographic separation was achieved with the following gradient: 0-0.3 min 2%B, 0.3-7.27 min 70%B, 7,27-7,37 min 99%B, 7.37-8.27 min 1%B, 8.37-13 min 2% B. Ten µl of each sample were injected. Singel quadropole mass spectrometer was aquipped with electrospray ionization (ESI) source and selected ion monitoring (SIM) was chosen with positive and negative polarity ionization. From the result exhibited chicken meat that were collected from five market in medan apparently contained antibiotics residue such as tetracycline and chloramphenicol. The level of tetracyclin residue in chicken meat were 0.5772- 1.4486 µg/g (Sambu), and the level of chloramfenicol in chicken meat were 0.0729-0.8988 µg/g, which the level exceed about the maximum level of microbial contamination and maximum tetracyclin residue limits in foodstuffs of animal origin which is 0.1 ug / g and chloramfenicol residue limit is 0.01 ug/g Furthermore heating process of the chicken meat can decrease the concentration of antibiotics. Decreased levels of antibiotics in the heating process such as boiled, fried, roasted were 4.32%, 6.97%, 1.95% , respectively while levels of tetracycline antibiotic was not detected to any heating process. Key words: residue, antibiotics, chicken, heating.

ABSTRAK Antibiotika selain digunakan untuk pengobatan juga banyak ditambahkan kedalam pakan ternak. pemakaian antibiotika terutama peternakan ayam pedaging cenderung berlebihan tanpa memperhatikan aturan pemakaian yang benar sehingga dapat menyebabkan terdapatnya residu antibiotika dalam daging ayam. Tujuan penelitian ini adalah untuk menentukan residu dan pengaruh pemanasan terhadap kandungan antibiotika yang terdapat dalam daging ayam yang beredar di pasar kota Medan. Penentuan residu antibiotika dengan cara mengekstraksi daging ayam dengan air dan asetonitril (2:8) dan dideteksi dengan alat kromatografi cair kinerja tinggi detektor spektrometri massa ,menggunakan kolom C18 (30 mm x 4,60 mm, 1,8 µl), dengan perbandingan fase gerak air 0,1 % asam formiat – metanol 0,1 % asam formiat dilakukan dengan tehnik elusi gradien pada laju alir 0,5 ml/menit. Uji validasi metode diperoleh hasil menunjukkan bahwa metode ini memiliki akurasi dan presisi yang baik dengan persen perolehan kembali antibiotika amoksisilin 98,13% (RSD = 2,827%), batas deteksi 0,0376 µg/ml dan batas kuantitasi 0,1141 µg/ml; tetrasiklin 81,17% (RSD = 0,9195%), batas deteksi 0,0576 µg/ml dan batas kuantitasi 0,1745 µg/ml; ampisilin 86,65% (RSD = 0,8156%), batas deteksi 0,0925 µg/ml dan batas kuantitasi 0,2803 µg/ml; kloramfenikol 86,43 % (RSD = 1,9823%), batas deteksi 0,0489 µg/ml dan batas kuantitasi 0,1484 µg/ml. Dari hasil penelitian, disimpulkan bahwa 45 sampel daging ayam yang diambil dari lima lokasi pasar di kota Medan ternyata mengandung residu antibiotika tetrasiklin dan kloramfenikol. Kadar residu tetrasiklin dalam daging ayam yang diperoleh berada pada kisaran 0,5772-1,4486 µg/g sedangkan kadar residu kloramfenikol dalam daging ayam berada pada kisaran 0,0717-0,8988 µg/g dimana kadar yang diperoleh melebihi persyaratan batas maksimum residu dalam bahan makanan asal hewan yakni 0,1 µg/g untuk tetrasiklin dan 0,01 ug/g untuk kloramfenikol Selanjutnya proses pemanasan pada daging ayam dapat menurunkan konsentrasi antibiotika. Penurunan kadar antibiotika pada proses pemanasan direbus, di goreng, diovenkan berturut turut 4,32%, 6,97%, 1,95% sedangkan kadar antibiotika tetrasiklin antibiotika tetrasiklin tidak terdekteksi untuk setiap proses pemanasan. Kata kunci: residu, antibiotika, daging ayam, pemanasan.