Update Artikelilmiah: 24215

ZUHRA FAHLISA NINGSIH

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

UJI AKTIVITAS BAKTERI ASAM LAKTAT (Lactobacillus bulgaricus dan Streptococcus thermophilus) SOYGURT DALAM MENGHAMBAT PERTUMBUHAN ISOLAT Escherichia coli PENYEBAB DIARE
Abstrak
Diare merupakan penyakit yang sering dialami balita hingga lansia. Penderita diare mengalami perubahan konsistensi feses menjadi lebih cair dan peningkatan frekuensi buang air besar. Menurut WHO (2018), diare penyebab kematian utama balita. Penyebab diare bakterial terbesar adalah E. coli. Akibat penggunaan antibiotik dapat menurunkan flora normal usus, sehingga bisa terjadi diare berulang. Dibutuhkan pemeliharaan flora normal usus, yaitu dengan mengkonsumsi minuman fermentasi seperti soygurt. Penelitian ini menguji aktivitas bakteri asam laktat (BAL) soygurt dalam menghambat pertumbuhan isolat E. coli penyebab diare. Penelitian ini berfokus untuk mengetahui konsentrasi hambat minimal (KHM) soygurt dalam menghambat E. coli. Penelitian ini menggunakan metode ekperimental, mengukur post-test hasil perlakuan yang dibandingkan dengan kontrol (0%). Pengujian bakteri dengan teknik dilusi cair. Data dari penghitungan koloni E. coli pada 30 cawan petri dianalisis menggunakan One Way Anova yang dilanjutkan post-hoc Bonferroni. Hasil penelitian ini menunjukkan pH soygurt yang terbentuk pada konsentrasi 20% (5,7), 40% (5,4), 60% (5,3) dan 80% (5,0). Penelitian ini menunjukkan terjadi penghambatan pertumbuhan E. coli pada konsentrasi 20%, 40%, 60%, 80% berturut-turut sebesar 99,76%, 99,92%, 99,99%, 99,99%. Uji One Way Anova menunjukkan p=0,001 (p<0,005), terdapat perbedaan pertumbuhan secara signifikan pada berbagai kelompok. Perbedaan terdapat pada konsentrasi 0% terhadap konsnetrasi 20%, 40%, 60% dan 80%. Penelitian ini menunjukkan semua konsentrasi dapat menghambat isolat E. coli penyebab diare, dengan konsnetrasi soygurt terendah adalah 20%.

Kata kunci : E. coli, BAL (L. bulgaricus dan  S.thermophilus) soygurt, KHM

Abtrak (Bhs. Inggris)

ACTIVITY TEST OF LACTIC ACID BACTERIA (Lactobacillus bulgaricus and Streptococcus thermophilus) SOYGURT IN INHIBITORY THE GROWTH OF Escherichia coli ISOLATE CAUSE DIARRHEA
Abstract
Diarrhea was a disease that often occured in toddlers to the elderly. Diarrhea sufferers’ feces consistensy would be more watery and the frequency would increase. According to WHO (2018), diarrhea was the main cause of death for children under five years old. The biggest cause of bacterial diarrhea was       E. coli. Due to the use of antibiotics that could reduce the normal flora of the intestine, diarrhea could occur repeatedly. Conservation of normal intestinal flora was needed, that was by consuming fermented drinks such as soygurt. This study examined the behavior of lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) soygurt in inhibiting the growth of E. coli isolates due to diarrhea. This study’s focus was to determine the minimum inhibitory consentration (MIC) of soygurt in inhibiting E. coli. This study used an experimental method, measuring post-test results of work that would be compared with the control (0%). Testing bacteria was done by liquid dilution techniques. Data from counting E. coli colonies in 30 petri dishes were analyzed by using One Way Anova which continued with post-hoc Bonferroni. This study shows pH of soygurt formed in consentrations of 20% (5,7), 40% (5,4), 60% (5,3) and 80% (5,0). The growth inhibition of E. coli in consentrations of 20%, 40%, 60%, 80% is 99.76%, 99.92%, 99.99%, 99.99% respectively. One Way Anova  test showed   p = 0,0001 (p <0,005), there were significant difference growth in the various groups. Differences are present on consentration of 0% against consnetrations of 20%, 40%, 60%, and 60%. This study shows all consentrations can inhibit E. coli isolates that cause diarrhea, with lowest consentration of soygurt is 20%.

Keyword : E. coli, LAB (L. bulgaricus and S. thermophilus) soygurt, MIC

Kata kunci

Pembimbing 1

Pembimbing 2

Pembimbing 3

Tahun

Jumlah Halaman