Daya Kerja Disinfektan untuk Disinfeksi Botol Pengemas Yogurt berdasarkan Perbedaan Bahan Aktif dan Konsentrasi

Abstract

The aim of this study was to observed efficiency of disinfectants which used for disinfection process of yogurt bottles reviewed by different active ingredient and concentration. There were two disinfectants with different consentration (group A1,A2,B1, and B2). Data were analyzed using SPSS 16.0. Group A2 had the best ability to kill Gram positive bacteria (p<0.05) and group B2 for Gram negative bacteria (p<0.05). Amonium quartener compounds, the active ingredient of group A had less activity to kill Gram negative bacteria than amphoteric surfaktan the ingredient of group B and also the consentration of Group A2 higher than A1 and B2 higher than B1. Short contact time was better for efficiency of disinfectants. Group B was group that had short contact time for Gram negative and positive bacteria.