Update Artikelilmiah: 28993

DHIESTY KUSUMA PURBASARI

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Kolera merupakan penyakit epidemik gastrointestinal dalam keadaan berat ditandai dengan adanya diare hebat dengan tinja menyerupai air cucian beras (rice water). Yoghurt merupakan produk susu fermentasi bantuan bakteri asam laktat (BAL) yang dipercaya memiliki aktivitas antimikrobial dalam mengurangi infeksi gastrointestinal dan dapat menghambat pertumbuhan bakteri patogen seperti V.cholerae. Tujuan penenelitian ini adalah mengetahui aktivitas bakteri asam laktat (Lactobacillus bulgaricus dan Streptococcus thermophilus) yoghurt dalam menghambat pertumbuhan bakteri V.cholerae penyebab penyakit kolera. Metode penelitian ini adalah Posttest-only with Control Group Design. Sampel terbagi dalam 10 kelompok konsentrasi 0%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, dan 45% kemudian dibandingkan kelompok pertumbuhan V.cholerae konsentrasi 0% (kelompok kontrol) dengan kelompok perlakuan. Rancangan yang digunakan pada penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL). Analisis data untuk menguji perbedaan bermakna konsentrasi yoghurt menggunakan Uji One Way ANOVA dan dilanjutkan dengan Uji Post-Hoc Bonferroni. Hasil Uji One Way ANOVA menunjukkan bahwa terdapat perbedaan yang signifikan karena nilai p=0,000 (p<0,05). Hasil Uji Post-Hoc Bonferroni memiliki perbedaan yang signifikan dengan nilai p=0,000 (p<0,05). Persentase penghambatan pada konsentrasi 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, dan 45% sebesar 99,9991%, 99,992%, 99,994%, 99,995%, 99,996%, 99,997%, 99,998%, 99,999%, 100%. Kesimpulan yoghurt (Lactobacillus bulgaricus dan Streptococcus thermophilus) dapat menghambat pertumbuhan V.cholerae lebih dari 90% pada konsentrasi yoghurt 5% dan sebesar 100% pada konsentrasi yoghurt 45%.

Abtrak (Bhs. Inggris)

Cholera is a gastrointestinal epidemic disease in severe conditions characterized by the presence of prolonged diarrhea followed by the rice-water like stools. Yoghurt is a product of milk fermented by Lactic Acid Bacteria (LAB) believed having the antimicrobial activity in reducing the gastrointestinal infection and inhibiting the growth of pathogenic bacteria, such as Vibrio cholerae. The purpose of this research is to examine the activity of yogurt lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) in inhibiting the growth of Vibrio cholerae causing the cholera disease. This research used a Posttest-only method with a Control Group Design. Those samples were then divided into 10 groups with the concentration of respectively 0%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, and 45%. The Vibrio cholerae growth belonging to the group with the concentration of 0% (control group) was then compared to that belonging to the treatment groups. This research employed a completely randomized design. The data was analyzed to examine the significant different of yogurt concentrations by using One Way ANOVA and then followed with Post-Hoc Bonferroni test. The result of One Way ANOVA test showed that there was a significant different since the p value was equal to 0.000 (p<0.05). Meanwhile, the result of Post-Hoc Bonferroni test showed a significant different with the p value of equal to 0.000 (p<0.05). The inhibiting percentage at the concentration of 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, and 45% was respectively 99.9991%, 99.992%, 99.994%, 99.995%, 99.996%, 99.997%, 99.998%, 99.999%, and 100%. It can be concluded that the yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus) can inhibit the growth of V.cholerae more than 90% in yogurt concentration 5% and by 100% in yogurt concentration 45%.

Kata kunci

Pembimbing 1

Pembimbing 2

Pembimbing 3

Tahun

Jumlah Halaman