KAJIAN AKTIVITAS ANTIBAKTERI PRODUK SUSU FERMENTASI TERHADAP BAKTERI Escherichia coli

Febriastuti, Anita (2020) KAJIAN AKTIVITAS ANTIBAKTERI PRODUK SUSU FERMENTASI TERHADAP BAKTERI Escherichia coli. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Fermented milk is milk produced from the fermentation process of several types of bacteria, especially lactic acid bacteria (BAL). During the fermentation process, lactic acid bacteria will produce organic acids (lactic acid, acetic acid, formic acid), hydrogen peroxide, acetyl and bacteriocin which are antibacterial.This study aims to determine the antibacterial activity of fermented milk products of yogurt, kefir and Yakult® against Escherichia coli bacteria. This research was conducted in a Systematic Literature Review through several stages, namely the identification of questions, the search for literature, the selection of quality research that is relevant to the researcher's questions, the extraction of data from individual studies, the synthesis of results and the presentation of results. The results showed that fermented milk products had antibacterial activity against Escheriachia coli bacteria and fermented milk products that had the greatest antibacterial power against Escherichia coli bacteria were kefir with inhibition zones that formed an average of 22.5 mm and 15.4 mm. Keywords : Fermented milk, antibacterial, Systematic Literature Review

Item Type:	Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords:	Fermented milk, antibacterial, Systematic Literature Review
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Farmasi > Prodi D3 Farmasi
Depositing User:	Tifany Nur Arfiana
Date Deposited:	09 Jun 2022 03:27
Last Modified:	09 Jun 2022 03:27
URI:	http://repo.setiabudi.ac.id/id/eprint/4711

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