Sensitivitas Sari Bonggol nanas (Ananas Comosus L. Merr Var. Queen) Terhadap Pertumbuhan Salmonella sp.
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Institusion
Universitas Wijaya Kusuma Surabaya
Author
Santoso, Karina
Subject
QR Microbiology
Datestamp
2020-09-16 05:19:47
Abstract :
This study aimed to determine the level of sensitivity of Salmonella sp. against pineapple core extract. This study used 5 treatments consisting of (1) P (-) sterile aquades, as a negative control (2) P (+) Ciprofloxacin, as a positive control (3) P1 50% of pineapple core extract 4) P2 75% of pineapple core extract (5) P3 100% of pineapple core extract. The results of this study indicated that pineapple core extract in a concentration of 50%, 75% and 100% had no effect on the growth of Salmonella sp. or no sensitivity, which was due to the lack of antibacterial agent in the pineapple core extract. Active antibacterial principles in pineapple core extract include (1) Alkaloid 3.25% (2) Phenol 1.02% (3) Flavonoid 1.12% (4) Saponin 0.58% and (5) Tannin 0.39%, Those antibacterial agent were potentially weak, as evidenced by the absense of the formation of an inhibitor zone on Muller Hinton Agar (MHA).
This study aimed to determine the level of sensitivity of Salmonella sp. against pineapple core extract. This study used 5 treatments consisting of (1) P (-) sterile aquades, as a negative control (2) P (+) Ciprofloxacin, as a positive control (3) P1 50% of pineapple core extract 4) P2 75% of pineapple core extract (5) P3 100% of pineapple core extract. The results of this study indicated that pineapple core extract in a concentration of 50%, 75% and 100% had no effect on the growth of Salmonella sp. or no sensitivity, which was due to the lack of antibacterial agent in the pineapple core extract. Active antibacterial principles in pineapple core extract include (1) Alkaloid 3.25% (2) Phenol 1.02% (3) Flavonoid 1.12% (4) Saponin 0.58% and (5) Tannin 0.39%, Those antibacterial agent were potentially weak, as evidenced by the absense of the formation of an inhibitor zone on Muller Hinton Agar (MHA).
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