AKTIVITAS ANTIBAKTERI YOGHURT DENGAN PENAMBAHAN SARI DAUN TIN (Ficus carica L.) TERHADAP Escherichia coli ATCC 25922

ABIDIN, ALI ZAINAL and Widjajanti, Hary and Salni, Salni (2021) AKTIVITAS ANTIBAKTERI YOGHURT DENGAN PENAMBAHAN SARI DAUN TIN (Ficus carica L.) TERHADAP Escherichia coli ATCC 25922. Undergraduate thesis, Sriwijaya University.

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Abstract

Diarrhea is an infectious disease that is still a health problem in the world, including in Indonesia. Escherichia coli is an infectious agent that can cause diarrhea. Leaves of fig (Ficus carica L.) are often used in medicine. Tin leaf extract has been shown to have antibacterial activity. Consumption of fig leaves itself is still done by brewing it, so the result of the presentation of the steeping is less attractive and tastes bitter. It is necessary to develop a beverage product that is more practical, attractive, and preferred, namely by making yoghurt with the addition of fig leaves aqueous extract. The main objective of this study was to determine the secondary metabolites found in fig leaves aqueous extract (Ficus carica L.), total number of lactic acid bacteria, antibacterial activity and the value of the minimum inhibitory concentration (MIC) of yoghurt with the addition of of fig leaves aqueous extract to Escherichia coli ATCC 25922. This research was conducted from October 2020 to February 2021, at the Microbiology Laboratory and Genetics and Biotechnology Laboratory, Biology Departement, Faculty of Mathematics and Natural Sciences, Sriwijaya University. The research stages included making fig leaves aqueous extract, screening for secondary metabolites in fig leaves, rejuvenating bacterial cultures, making bacterial suspensions, preparing starter, making yoghurt, calculating the total number of lactic acid bacteria, testing antibacterial activity, and determining minimum inhibitory concentration (MIC). The data for calculating the total number of lactic acid bacteria and the antibacterial activity test were analyzed using ANOVA (Analysis of Variants) at α = 0.05. If the treatment has a significant effect, it will be followed by Duncan's continued test at α = 0.05. Observation data are presented descriptively and displayed in tables and figures, then processed to find the standard deviation and average value. The conclusions of this research are fig leaves aqueous extract contains compounds of tannins, saponins, and tri terpenoids. Yoghurt with the addition of fig leaves aqueous extract had a significant effect on the total number of lactic acid bacteria. The highest total number of lactic acid bacteria and the best treatment was obtained from yoghurt 100% and yoghurt with the addition of fig leaves aqueous extract at a ratio of 9:1, that is 2,5 x 108 CFU/mL and 2,4 x 108 CFU/mL. Yoghurt with the addition of fig leaves aqueous extract at a ratio of 5: 5 had an inhibition zone diameter of 13.50 mm and the percentage of antibacterial activity of 44.26%. Yoghurt with the addition of fig leaves aqueous extract at various ratios had no significant effect on the inhibition zone diameter. Yoghurt with the addition of fig leaves aqueous extract at a ratio of 5: 5 has a KHM of 40%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Antibakteri, Escherichia coli, Ficus carica L., Konsentrasi Hambat Minimum, Yoghurt
Subjects:	Q Science > QR Microbiology > QR1-502 Microbiology
Divisions:	08-Faculty of Mathematics and Natural Science > 46201-Biology (S1)
Depositing User:	Ali Zainal Abidin
Date Deposited:	24 Jun 2021 03:13
Last Modified:	24 Jun 2021 03:13
URI:	http://repository.unsri.ac.id/id/eprint/47843

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