Method To keep the quality of the bird's nest

Yudi Anto


Bird's Nest is one of the export commodities of high value. The needs of the bird's nest in the international market is very large, especially from China.

According to the Chairman of the Trade Association of Breeders and Traders Sarang Walet Indonesia (APPSWI), Dr Dipl-Biol Boedi Mranata, China absorb not less than 400 tons swallow's nest every year.

“During this time, Indonesia is able to supply about 300 tons of bird's nest are exported through the path of hong kong,” said Boedi. According to Boedi demand swallow's nest from China is very high because of the belief of the citizens there against the efficacy of the saliva of gold.
The dirt swallow become a major source of bacterial contamination of E. coli.
The dirt swallow become a major source of bacterial contamination of E. jerking

Society of the Bamboo Curtain Country believe that the nest Collocallia fuchipaga can keep the freshness of the body, heal respiratory disease, increase vitality, and ageless remedies.
Microbial contamination in the bird's nest

In the era of free trade, the challenge for Indonesia is the ability to produce food products of good quality and safe from contamination microbial, drug residues, hormones, and heavy metals.

According to the vet Saimah MS, expert veterinarians young of Quarantine Agriculture Grade II Palangkaraya, Central Kalimantan, the swallow's nest is a food product of animal origin that have a high risk of contamination microbial dangerous for human health.

Microbial contamination in the bird's nest can occur at a time when the nest was still in its habitat, when harvested, cleaned, washed, weighed, packaged, marketed, and to the bird's nest is ready to be exported.

That is why to ensure the health of the product swallow's nest, the Minister of Agriculture issued a Regulation of the Minister of Agriculture (Regulation) No.41/Permentan/OT.140/3/2013 about the Actions of the Animal Quarantine On Entry or exit of the Swallow's Nest To and From The Territory of the Republic of Indonesia.

In the rules it contained provisions threshold maximum contaminant biology, chemistry, and physics on the swallow's nest.
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The head of the Agricultural Quarantine Agency also issued Decree No. 832/Kpts/OT.140/L/3/2013 on Guidelines for the Requirements and Actions of the Animal Quarantine against Spending Bird's Nest from the Territory of the Republic of Indonesia to the People's Republic of China.

In the decree it is one that is required is warming up the bird's nest with the heaters at a temperature of 70°C for 3.5 seconds to kill the virus of bird flu or avian influenza (H5N1).
bird's nest
The swallow's nest is vulnerable to contamination bacteria Escherichia coli and Staphylcoccus aureus since in their habitat until the product is ready to export
Efforts to maintain the quality of bird's nest

According to Saimah other threats which can also compromise the security of the swallow's nest is the contamination of the bacteria Escherichia coli and Staphylcoccus aureus. Escherichia coli is known as a bacterial indicator of sanitary.

The presence of the bacteria E. coli in food shows that in one or more stages of processing food never experienced contact with the dirt that comes from the intestines of humans and animals.

While the bacteria S. aureus is commonly found in air, dust, water, and the environment around the human. Usually S. aureus is present on the human hands as a component of the microflora of the endogenous as well as also found in the nasal passages and throat.

The Existence Of S. aureus in food products indicates hygiene poor during the process of food production. S. aureus dangerous because it produces enterotoxins which is the main cause of cases of food poisoning in the world.

Saimah say, for this is the influence of the heating method on the quality of microbiological bird's nest has not been studied.

Therefore Saimah in his thesis for a degree of master of science in the field of veterinary public health in the Graduate School of Bogor Agricultural university (IPB), testing for the effect of heating on the contamination of the bacteria Escherichia coli and Staphylcoccus aureus.
Hand hygiene can be the cause of the contamination of S. aureus.
Hand hygiene can be the cause of the contamination of S. aureus.

In the research it Saimah test 40 samples swallow's nest. Before testing, he heats the sample with a temperature of 80°C for 15 seconds to kill the bacteria on the bird's nest.
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After that he split the sample into two groups of testing, i.e. testing group E. coli and S. aureus. Each group of 20 samples and then inoculated with the bacteria E. coli ATCC 25922 and S. aureus ATCC 25923 with each dose of 106 cells/g.

Next Saimah divide each testing group into two parts. The first part is not done warming and directly carried out microbiological testing. While in the second part done warming up, and microbiological testing. Heating is carried out at a temperature of 70°C for 3.5 seconds.

The results of the research showed that in the group testing E. coli, the number of bacteria E. jerking off before warming up the range 105-106 cfu/g. After heating at a temperature of 70°C for 3.5 seconds none E. coli survival. It means the heating is effective for decontamination of bacteria E. coli.

The results of the same also occurred in the group testing S. aureus. Before heating the number of bacteria ranged 104-105 cfu/g. After heating to 70°C for 3.5 seconds the number of bacteria is zero as is the case on the trial of the bacteria E. coli. The number of bacteria S. aureus can be reduced by pasteurization at a temperature of 63°C for 15 minutes or temperature of 66°C for 12 minutes.

565_-143Meski thus from the results of the calculation of the amount of bacteria in total after heating it turns out can't turn off all the bacteria. Saimah suspect microorganisms still grow after warming up the possibility is a microorganism types of thermophilic and termodurik that is resistant to heat.

Bacteria termodurik and thermophilic bacteria important in food. Bacteria that damage if heated at a temperature of 75-80°C for 5-10 minutes. So, if you want to swallow nest produced is safe for consumers, we recommend doing the heating up to 70°C for 3.5 seconds.



Musa, Suryani. Identifikasi Bakteri Dari Sarang Walet Dan Potensinya Sebagai Antibakteri Patogen. Universitas Gadjah Mada, 2020.,