Artikel Ilmiah : L1B022098 a.n. YAUMIL KARUNA SATYANINGTIYAS
| NIM | L1B022098 |
|---|---|
| Namamhs | YAUMIL KARUNA SATYANINGTIYAS |
| Judul Artikel | UJI EFEKTIVITAS ECO-ENZYME KOMBINASI LIMBAH BUAH JERUK, PEPAYA DAN KULIT PISANG SEBAGAI ANTIBAKTERI TERHADAP BAKTERI Aeromonas hydrophila |
| Abstrak (Bhs. Indonesia) | Aeromonas hydrophila merupakan bakteri patogen pada ikan budidaya. Ecoenzyme merupakan cairan hasil fermentasi bahan organik dengan molase dan air yang berpotensi menghasilkan senyawa antibakteri. Penelitian ini bertujuan menganalisis efektivitas antibakteri eco-enzyme kombinasi limbah buah jeruk, pepaya, dan kulit pisang terhadap A. hydrophila serta menentukan konsentrasi efektifnya. Penelitian menggunakan Rancangan Acak Lengkap dengan enam perlakuan, yaitu eco-enzyme 25%, 50%, 75%, 100%, kontrol positif, dan kontrol negatif, masing-masing tiga ulangan. Karakteristik eco-enzyme diamati berdasarkan suhu, pH, TDS, dan uji fitokimia, sedangkan aktivitas antibakteri diuji menggunakan metode difusi sumuran. Suhu fermentasi berkisar 25,0–31,4°C, pH 2,7–5,4, dan TDS 2090–4590 ppm. Skrining fitokimia menunjukkan adanya flavonoid dan tanin. Zona hambat pada 25% tidak terbentuk, sedangkan 50%, 75%, dan 100% berturut-turut sebesar 3,00 ± 2,60; 6,50 ± 0,87; dan 8,58 ± 2,63 mm. Uji Kruskal-Wallis pada konsentrasi 50%, 75%, dan 100% menunjukkan perbedaan nyata (p<0,05), dilanjutkan Pairwise Comparisons dengan koreksi Bonferroni. Konsentrasi 50% berbeda nyata dengan 100%, sedangkan 50% dengan 75% dan 75% dengan 100% tidak berbeda nyata. Eco-enzyme menunjukkan efektivitas antibakteri terhadap A. hydrophila, tetapi konsentrasi efektif belum dapat ditentukan. Konsentrasi 100% menghasilkan zona hambat terbesar secara numerik. |
| Abtrak (Bhs. Inggris) | Aeromonas hydrophila is a pathogenic bacterium in aquaculture. Eco-enzyme is a liquid produced through the fermentation of organic materials with molasses and water, which has the potential to produce antibacterial compounds. This study aimed to analyze the antibacterial effectiveness of eco-enzyme made from a combination of citrus fruit waste, papaya waste, and banana peels against A. hydrophila and to determine its effective concentration. The study used a Completely Randomized Design with six treatments, namely 25%, 50%, 75%, and 100% eco-enzyme, positive control, and negative control, with three replications for each treatment. The characteristics of the eco-enzyme were evaluated based on temperature, pH, TDS, and phytochemical screening, while antibacterial activity was tested using the well diffusion method. The fermentation temperature ranged from 25.0–31.4 °C, pH from 2.7–5.4, and TDS from 2090–4590 ppm. Phytochemical screening indicated the presence of flavonoids and tannins. No inhibition zone was observed at 25%, while inhibition zones at 50%, 75%, and 100% were 3.00 ± 2.60, 6.50 ± 0.87, and 8.58 ± 2.63 mm, respectively. The Kruskal-Wallis test at concentrations of 50%, 75%, and 100% showed a significant difference (p<0.05), followed by Pairwise Comparisons with Bonferroni correction. A significant difference was observed between 50% and 100%, while no significant differences were found between 50% and 75% or between 75% and 100%. Eco-enzyme demonstrated antibacterial effectiveness against A. hydrophila; however, its effective concentration could not be determined. The 100% concentration produced the largest inhibition zone numerically. |
| Kata kunci | Eco-enzyme, daya hambat, limbah buah jeruk, limbah buah pepaya, limbah kulit pisang |
| Pembimbing 1 | Dr. Kasprijo, M.Si. |
| Pembimbing 2 | Agung Cahyo Setyawan, S.Pi., M.Si. |
| Pembimbing 3 | |
| Tahun | 2026 |
| Jumlah Halaman | 50 |
| Tgl. Entri | 2026-08-19 17:02:35.000278 |