PERBANDINGAN PENGUJIAN AKTIVITAS ANTIBAKTERI STARTER YOGURT DENGAN METODE DIFUSI SUMURAN DAN METODE DIFUSI CAKRAM

By Lilih Siti Nurhayati, Nadhira Yahdiyani, Akhmad Hidayatulloh. 2020

122 citations recorded by the source corpus.

Received : May 28th 2020 Abstract. Antibacterial activity testing can be done using the agar diffusion method, including agar well difussion and disk diffusion agar methods. This study aims to compare two antibacterial testing methods to analyze the antibacterial activity of a yogurt starter against the bacteria Eschericia coli and Staphilococcus aureus. The study was conducted experimentally with 5 concentrations of yogurt starter, namely 2%, 4%, 6%, 8%, and 10%. Testing antibacterial activity using two methods ,disk diffusion agar and well difussion agar methods. The research showed that agar well diffusion method obtained antibacterial activity greater than the disk diffusion method for E. coli and S. aureus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/2a515e50a6dc58ab3b669b02184b5e0e42fe791d