Sensitivitas black garlic terhadap pertumbuhan salmonella sp.

Aulia, Qoryza (2022) Sensitivitas black garlic terhadap pertumbuhan salmonella sp. Bachelor (S1) thesis, Wijaya Kusuma Surabaya University.

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Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui sensitivitas antibakteri Black garlic terhadap pertumbuhan Salmonella sp. dengan metode uji kertas cakram (Kirby-bauer) sebanyak lima perlakuan dan lima kali pengulangan, P0- sebagai kontrol negatif menggunakan DMSO, P0+ sebagai kontrol positif dengan perlakuan kloramfenikol 30 μg. P1 sebagai perlakuan dengan konsentrasi Black garlic 80%, P2 sebagai perlakuan dengan konsentrasi Black garlic 90%, dan P3 sebagai perlakuan dengan konsentrasi Black garlic 100%. Hasil zona hambat Salmonella sp. yaitu 00,0 mm pada kontrol negatif, 10,28 mm pada konsentrasi 80%, 12, 33 mm pada konsentrasi 90%, 14,56 mm pada konsentrasi 100%, dan 29,00 mm pada kontrol positif. Hasil PIDG yaitu 0,00% pada kontrol negatif, 71,40% pada konsentrasi 80%, 105,54% pada konsentrasi 90%, 142,68% pada konsentrasi 100%, dan 383,42% pada kontrol positif. Data diperoleh menggunakan One Way ANOVA yang menunjukkan adanya sensitivitas antibakteri pada Black garlic terhadap Salmonella sp dengan nilai signifikasi (P<0,05) sehingga memiliki perbedaan yang nyata. Hasil uji kertas cakram (Kirby-bauer) menyatakan bahwa Black garlic dengan konsentrasi 100% memiliki senyawa aktif yang lebih baik aktivitasnya dalam menghambat pertumbuhan Salmonella sp. Kata kunci: Black garlic, Salmonella sp., Antibakteri, Zona hambat Abstract The aimed of this study to determine the sensitivity of Black garlic to the growth of Salmonella sp. with the disc paper test method (Kirby-bauer) as many as five treatments and five repetitions, P0- as a negative control using DMSO, P0+ as a positive control with chloramphenicol 30 μg. P1 as a treatment with a concentration of Black garlic of 80%, P2 as a treatment with a concentration of Black garlic of 90%, and P3 as a treatment with a concentration of Black garlic of 100%. Salmonella sp. inhibition zone results namely 00.0 mm at negative control, 10.28 mm at 80% concentration, 12.33 mm at 90% concentration, 14.56 mm at 100% concentration, and 29.00 mm at positive control. PIDG results were 0.00% in negative control, 71.40% at 80% concentration, 105.54% at 90% concentration, 142.68% at 100% concentration, and 383.42% in positive control. The data were obtained using One Way ANOVA which showed antibacterial sensitivity in Black garlic to Salmonella sp. with signification (P<0.05) so that it had a noticeable difference. The results of the disc paper test (Kirby-bauer) stated that Black garlic with a concentration of 100% has an active compound that is betterfor its activities in inhibiting the growth of Salmonella sp. Keywords: Black garlic, Salmonella sp. , Antibacterial, Inhibition zone

Item Type:	Thesis (Bachelor (S1))
Uncontrolled Keywords:	Kata Kunci : Black garlic, Salmonella sp., Antibakteri, Zona hambat Keywords : Black garlic, Salmonella sp. , Antibacterial, Inhibition zone
Subjects:	R Medicine > R Medicine (General)
Divisions:	Faculty of Vetenary Medicine > Vetenary Education Study Program
Depositing User:	Qoryza Aulia
Date Deposited:	28 Sep 2022 00:35
Last Modified:	28 Sep 2022 00:35
URI:	http://erepository.uwks.ac.id/id/eprint/12569

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