ANALISIS JENIS DAN KADAR RESIDU ANTIBIOTIK PENISILIN PADA DAGING DAN HATI AYAM BROILER DI KECAMATAN SOBANG KABUPATEN PANDEGLANG
DOI:
https://doi.org/10.30653/ijma.202661.188Keywords:
Broiler Chicken, ELISA, Food Safety, Penicillin, Antibiotic ResidueAbstract
The increasing production of broiler chickens has encouraged the use of antibiotics
in intensive farming systems, which may lead to antibiotic residues in animal products if
withdrawal time is not properly implemented. This study aimed to analyze the types of
antibiotics used and to determine the levels of penicillin residues in broiler chicken meat and
liver in Sobang District, Pandeglang Regency. The research was conducted through field
observation, farmer interviews, sample collection from three broiler farms, and laboratory
analysis using the Enzyme Linked Immunosorbent Assay (ELISA) method. The results showed
that all farms used β-lactam antibiotics, particularly amoxicillin, with some administration
occurring close to the harvesting period. Penicillin residues were detected in most liver and
meat samples. Residue levels in liver ranged from 0.568 to 1.076 mg/kg, while those in thigh
meat ranged from 0.3707 to 1.155 mg/kg. These values exceeded the maximum residue limit of
0.1 mg/kg established by the Indonesian National Standard (SNI 01-6366-2000). The average
residue concentration in liver was higher than in meat, indicating accumulation in metabolic
organs. These findings suggest that the implementation of withdrawal time and antibiotic usage
recording at the farm level has not been optimal. The study highlights the need to strengthen
food safety–based production management to control antibiotic residues and to support
antimicrobial resistance mitigation efforts.
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