Effect of Application of Propolis as Feed Supplement and Preservation Agent to Pathogenic Microbes Contamination of Local Chicken Meat

Abstract

Chicken meat is one of the primary protein sources for the Indonesian market. However, due to the warm and humid climate, chicken meat is subject to microbial contamination, i.e., Escherichia coli dan Salmonella sp. The source of the contamination is the chicken gastrointestinal environment during rearing and post-harvest handling. One of the approaches to solve this problem is applying the natural product, which is safe for human consumption, as an antibiotic and preservation agent. This study used propolis of Tetragonula laeviceps as a feed supplement and preservation agent for local chicken meat. Chickens were divided into three groups (1) group I, in which chicken did not provide with propolis supplement and the harvested meat did not dip into propolis (2.5%), (2) group II in which chickens provided with propolis supplement and the harvested meat did not dip into propolis (2.5%), (3) group III in which chicken provided with propolis during rearing and the harvested meat did not dip into propolis solution, and (4) group IV in which chicken provided with propolis supplement (propolis 3%) during rearing and harvested meat dipped into propolis. Observation of Escherichia coli dan Salmonella sp. Infestation conducted at 0, 4, and 8 h. The result indicated that 2.5% propolis solution suppressed E. coli for all observation periods. Still, the application of propolis during the chicken-rearing period did not significantly reduce the E. coli population in the meat. Both Triple-Sugar-Ion (TSI) and Lysne Iron Agar (LIA) tests did not detect any Salmonella sp infestation. However, the disc diffusion method showed antibacterial activity of propolis against Salmonella thyprinum. The present finding suggested that Indonesia local chicken is more susceptible to E. coli infestation than Salmonella and the application of propolis, as immersion agent, may slowing the population growth on the meat.