Detection of coliform bacteria, total plate count and pH value in chicken eggs from Maros traditional market

Indonesian consumers generally buy chicken eggs in traditional markets. Mostly, the traditional markets were less clean places, making it easier for bacterial contamination to the commodity. The purpose of this study was to determine the presence of Coliform bacteria, Total Plate Count (TPC) and pH value of chicken eggs from the traders in traditional markets in Maros regency. Chicken egg samples were obtained from 3 traditional markets in Maros Regency, each from 3 sellers and 3 replications. The number of coliform bacteria was determined using Brilliance Agar media while the TPC was determined using Plate Count Agar. The pH value was measured using a pH meter. The research method used was a pour plate to count Coliform and TPC bacteria then analyzed descriptively and presented in tabular form. The pH value was analyzed using analysis of variance and further test of the least significant difference. Based on SNI-3926-2008 regarding the microbiological quality requirements of fresh eggs, all egg samples met the Coliform and TPC bacteria standard, with the number of 1.1×101 and 2.3×104 , respectively. The pH of eggs was still in the normal range with an average of 7.1 although the type of market affects the pH of the eggs. All egg samples studied based on Coliform bacteria, TPC and pH were categorized as safe for consumption.