UJI POTENSI ANTIBAKTERI YANG DIHASILKAN BAKTERI ASAM LAKTAT DARI PRODUK SUSU TERHADAP BAKTERI Escherichia coli ATCC 25922

KRISTIAN, Jemmy (2018) UJI POTENSI ANTIBAKTERI YANG DIHASILKAN BAKTERI ASAM LAKTAT DARI PRODUK SUSU TERHADAP BAKTERI Escherichia coli ATCC 25922. Skripsi thesis, Universitas Setia Budi Surakarta.

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Abstract

Fermented milk is produced from the fermentation process of several types of bacteria, especially lactic acid bacteria (BAL). Fermentation products are mostly lactic acid compounds that have the potential to inhibit the growth of pathogenic bacteria. This study aims to test the antibacterial potency of bacteriocin and lactic acid produced by lactic acid bacteria (BAL) in branded X and Y fermented milk against bacterium Escherichia coli ATCC 25922. This research was conducted in several stages: bacterial isolation in brand X fermented milk and Y with streak plate method on MRSA media; isolation of bacterial-generated compounds in brand X and Y fermented milk; testing of potential compounds produced by lactic acid bacteria (BAL) in brand X and Y fermentation milk by diffusion method using paper discs and wells with incubation treatment for 24 hours and 48 hours. Data analysis using ANOVA method.. The results showed that the compound produced by lactic acid bacteria (BAL) in branded X and Y fermentation milk had antibacterial potency against Escherichia coli ATCC 25922, with the most active compound found in brand X fermented milk with inhibit zone formed of 11.6 mm. Keywords: Fermented milk, BAL, antibacterial, diffusion

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Fermented milk, BAL, antibacterial, diffusion
Subjects:	R Medicine > R Medicine (General)
Divisions:	Fakultas Farmasi > Prodi S1 Farmasi
Depositing User:	Tifany Nur Arfiana
Date Deposited:	23 Feb 2019 02:50
Last Modified:	23 Feb 2019 02:50
URI:	http://repo.setiabudi.ac.id/id/eprint/566

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