Artikel Ilmiah : G1A020120 a.n. ALIFTIA ANDDIN RAMDHANI
| NIM | G1A020120 |
|---|---|
| Namamhs | ALIFTIA ANDDIN RAMDHANI |
| Judul Artikel | EFEKTIVITAS BAKTERIOSIN PADA YOGHURT DALAM MENGHAMBAT PERTUMBUHAN BAKTERI Staphylococcus aureus ATCC 29213 |
| Abstrak (Bhs. Indonesia) | Latar Belakang: Staphylococcus aureus merupakan bakteri patogen yang sering menyebabkan infeksi dan menunjukkan peningkatan resistensi, sehingga diperlukan alternatif antimikroba yang lebih aman, salah satunya bakteriosin yang dihasilkan bakteri asam laktat dalam yoghurt. Tujuan: Penelitian ini bertujuan mengetahui efektivitas bakteriosin pada yoghurt dalam menghambat pertumbuhan S. aureus ATCC 29213 serta melihat variasi respons berdasarkan perbedaan konsentrasi. Metode: Penelitian true experimental dengan rancangan posttest only control group dilakukan secara in vitro menggunakan metode difusi sumuran. Yoghurt yang mengandung bakteriosin pada berbagai konsentrasi (5–50%) dikontakkan dengan suspensi S. aureus ATCC 29213, kemudian diameter zona hambat diukur untuk menentukan aktivitas antibakteri. Kadar bakteriosin diukur melalui metode ekstraksi terstandar. Hasil: Yoghurt mengandung bakteriosin yang mampu menghasilkan zona hambat terhadap S. aureus, dan peningkatan konsentrasi yoghurt menunjukkan kecenderungan peningkatan diameter zona hambat. Kontrol negatif tidak menunjukkan penghambatan sehingga efek diinterpretasikan berasal dari aktivitas bakteriosin. Kesimpulan: Bakteriosin pada yoghurt memiliki efektivitas antibakteri terhadap S. aureus ATCC 29213 dan aktivitasnya meningkat seiring peningkatan konsentrasi, sehingga berpotensi sebagai agen antimikroba alami. Kata kunci: antibakteri, bakteriosin, Lactobacillus bulgaricus, Staphylococcus aureus, yoghurt |
| Abtrak (Bhs. Inggris) | Bacground: Staphylococcus aureus is a pathogenic bacterium associated with various infections and rising antimicrobial resistance, creating a need for safer alternative agents such as bacteriocins produced by lactic acid bacteria in yogurt. Objective: This study aimed to determine the effectiveness of bacteriocins in yogurt in inhibiting the growth of S. aureus ATCC 29213 and to evaluate the response across different yogurt concentrations. Methods: A true experimental design with a posttest-only control group was used in an in vitro assay employing the well-diffusion method. Yogurt containing bacteriocins at concentrations ranging from 5% to 50% was applied to wells on Muller Hinton Agar inoculated with S. aureus ATCC 29213, and inhibition zones were measured to assess antibacterial activity. Bacteriocin content was determined using a standardized extraction method. Results: Yogurt demonstrated antibacterial activity indicated by inhibition zones around the wells, and increasing yogurt concentrations show a corresponding increase in inhibition zone diameter. The negative control produces no inhibition, indicating the effect derives from bacteriocin activity. Conclusion: Bacteriocins in yogurt present measurable antibacterial activity against S. aureus ATCC 29213, and their effectiveness increases with higher yogurt concentrations, supporting their potential use as natural antimicrobial agents. Keywords: antibacterial, bacteriocin, Lactobacillus bulgaricus, Staphylococcus aureus, yogurt |
| Kata kunci | Kata kunci: antibakteri, bakteriosin, Lactobacillus bulgaricus, Staphylococcus aureus, yoghurt |
| Pembimbing 1 | Dra. IDSAP Peramiarti, M.Kes |
| Pembimbing 2 | Dr. dr. Setiawati, M. Sc |
| Pembimbing 3 | |
| Tahun | 2025 |
| Jumlah Halaman | 11 |
| Tgl. Entri | 2025-12-19 15:22:10.924948 |