Daya Hambat Susu Fermentasi “C†Terhadap Pertumbuhan Bakteri Escherichia Coli pada Berbagai Konsentrasi
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Institusion
Universitas Kristen Indonesia
Author
Triaswhoro, Dimetrius Kukuh Prasojo
Subject
MEDICINE
Datestamp
2023-03-10 08:12:30
Abstract :
DAYA HAMBAT SUSU FERMENTASI ?C? TERHADAP PERTUMBUHAN BAKTERI Escherichia coli PADA BERBAGAI KONSENTRASI Saat ini produksi makanan pangan fungsional sudah banyak berkembang. Susu fermentasi, salah satu pangan fungsional yang saat ini semakin berkembang dikenal memiliki manfaat bagi kesehatan tubuh karena adanya aktivitas anti-mikroba yang dapat mengurangi infeksi gastrointestinal. Bakteri yang terdapat dalam susu fermentasi merupakan kelompok bakteri asam laktat yang terdiri dari Streptococcus thermophilus dan Lactobacillus delbrueckii subsp. bulgaricus. Penelitian ini bertujuan untuk mengetahui daya hambat susu fermentasi ?C? terhadap pertumbuhan bakteri Escherichia coli dengan konsentrasi 10%, 40%, 70%, 100% dan kontrol (+) Antibiotik Ceftazidime. Uji antibakteri dilakukan dengan menggunakan metode Kirby-Bauer disk diffusion method pada media agar Mueller Hinton. Pada penelitian ini didapatkan bahwa Susu fermentasi tidak terbukti efektif dalam menghambat pertumbuhan bakteri Escherichia coli. Kata Kunci: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, susu fermentasi, antibakteri, Escherichia coli, yogurt. / THE POWER OF FERMENTED MILK "C" TO THE GROWTH OF BACTERIA Escherichia coli AT VARIOUS CONCENTRATIONS Nowadays, the production of functional food is growing. Fermented milk, one of the more developed functional food is known to have benefits for the health of the body due to the presence of anti-microbial activity that can reduce gastrointestinal infections. The bacteria contained in fermented milk is a group of lactic acid bacteria consisting of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. This research aims to know the resistance of fermented milk "C" to the growth of Escherichia coli bacteria with a concentration of 10%, 40%, 70%, 100% and control (+) of Ceftazidime antibiotics. Antibacterial tests were carried out using the Kirby-Bauer disk diffusion method on the media for Mueller Hinton Agar. In this research, it is found that fermented milk is not proven to be effective in inhibiting the growth of Escherichia coli bacteria. Keywords: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, fermented milk, antibacterial, Escherichia coli, yogurt.
DAYA HAMBAT SUSU FERMENTASI ?C? TERHADAP PERTUMBUHAN BAKTERI Escherichia coli PADA BERBAGAI KONSENTRASI Saat ini produksi makanan pangan fungsional sudah banyak berkembang. Susu fermentasi, salah satu pangan fungsional yang saat ini semakin berkembang dikenal memiliki manfaat bagi kesehatan tubuh karena adanya aktivitas anti-mikroba yang dapat mengurangi infeksi gastrointestinal. Bakteri yang terdapat dalam susu fermentasi merupakan kelompok bakteri asam laktat yang terdiri dari Streptococcus thermophilus dan Lactobacillus delbrueckii subsp. bulgaricus. Penelitian ini bertujuan untuk mengetahui daya hambat susu fermentasi ?C? terhadap pertumbuhan bakteri Escherichia coli dengan konsentrasi 10%, 40%, 70%, 100% dan kontrol (+) Antibiotik Ceftazidime. Uji antibakteri dilakukan dengan menggunakan metode Kirby-Bauer disk diffusion method pada media agar Mueller Hinton. Pada penelitian ini didapatkan bahwa Susu fermentasi tidak terbukti efektif dalam menghambat pertumbuhan bakteri Escherichia coli. Kata Kunci: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, susu fermentasi, antibakteri, Escherichia coli, yogurt. / THE POWER OF FERMENTED MILK "C" TO THE GROWTH OF BACTERIA Escherichia coli AT VARIOUS CONCENTRATIONS Nowadays, the production of functional food is growing. Fermented milk, one of the more developed functional food is known to have benefits for the health of the body due to the presence of anti-microbial activity that can reduce gastrointestinal infections. The bacteria contained in fermented milk is a group of lactic acid bacteria consisting of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. This research aims to know the resistance of fermented milk "C" to the growth of Escherichia coli bacteria with a concentration of 10%, 40%, 70%, 100% and control (+) of Ceftazidime antibiotics. Antibacterial tests were carried out using the Kirby-Bauer disk diffusion method on the media for Mueller Hinton Agar. In this research, it is found that fermented milk is not proven to be effective in inhibiting the growth of Escherichia coli bacteria. Keywords: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, fermented milk, antibacterial, Escherichia coli, yogurt.
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