UJI ANTIBAKTERI Escherichia coli PADA TEPUNG BIJI MANGGA LIMUS (Mangifera foetida L)

Awaliyah, Dita (2022) UJI ANTIBAKTERI Escherichia coli PADA TEPUNG BIJI MANGGA LIMUS (Mangifera foetida L). Diploma thesis, UNIVERSITAS BAKTI TUNAS HUSADA.

	Text (COVER DAN ABSTRAK) COVER, ABSTRAK.pdf Download (216kB)
	Text (BAB I-V) BAB 1-5.pdf Restricted to Repository staff only Download (1MB)
	Text (DAFTAR PUSTAKA) DAFTAR PUSTAKA.pdf Download (301kB)

Abstract

ABSTRAKS Buah mangga limus merupakan tanaman yang kaya akan kandungan air, karbohidrat, vitamin C dan mempunyai kandungan lemak yang sedikit. Penelitian ini bertujuan untuk mengetahui ada atau tidaknya aktivitas antibakteri pada tepung biji manga limus terhadap bakteri patogen pangan. Metode penelitian eksperimen, menentukan aktivitas antibakteri metode difusi kertas cakram. Konsentrasi tepung biji mangga limus yang digunakan yaitu 25%, 50%, 75% dan 100% menggunakan bakteri patogen pangan Escherichia coli, Kontrol positif menggunakan kloramfenikol dan kontrol negatif menggunakan aquadest steril. Indikator antibakteri dilihat melalui diameter zona hambat yang dihasilkan. Hasil penelitian menunjukan zona hambat pada pertumbuhan bakteri Escherichia coli dengan diamer 22,5mm, Hasil menunjukkan uji aktivitas antibakteri sangat kuat untuk menghambat pertumbuhan bakteri patogen Escherichia coli. Simpulan penelitian yaitu tepung biji mangga limus mampu menghambat antibakteri terhadap bakteri Escherichia coli dan perlakuan konsentrasi 100% tepung biji mangga limus (mangifera feotida L) paling efektif dalam menghambat pertumbuhan bakteri Escherichia coli. Kata kunci : tepung biji mangga limus, antibakteri, difusi kertas cakram ABSTRACT Mango limus is a plant that is rich in water, carbohydrates, vitamin C and has a low fat content. This study aims to determine the presence or absence of antibacterial activity in manganese limus seed flour against food pathogenic bacteria. Experimental research method, determine the antibacterial activity of paper disc diffusion method. The concentration of mango limus seed flour used was 25%, 50%, 75% and 100% using food pathogenic bacteria Escherichia coli, positive control using chloramphenicol and negative control using sterile distilled water. Antibacterial indicators are seen through the diameter of the resulting inhibition zone. The results showed an inhibition zone on the growth of Escherichia coli bacteria with a diameter of 22.5mm. The results showed that the antibacterial activity test was very strong to inhibit the growth of pathogenic Escherichia coli bacteria. The conclusion of the study was that mango limus seed flour was able to inhibit antibacterial against Escherichia coli bacteria and treatment with 100% concentration of mango limus seed flour (mangifera feotida L) was most effective in inhibiting the growth of Escherichia coli bacteria. Keyboard : mango limus seed flour, antibacterial, paper disc diffusion

Actions (login required)

View Item