dc.contributor.advisor | Ismet, Meutia Samira | |
dc.contributor.advisor | Srimariana, Endang Sunarwati | |
dc.contributor.author | Imam | |
dc.date.accessioned | 2024-08-22T12:29:12Z | |
dc.date.available | 2024-08-22T12:29:12Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/158276 | |
dc.description.abstract | Garam laut tradisional merupakan garam yang dihasilkan melalui metode
tradisional, seperti penguapan air laut di tambak garam atau lahan garam, tanpa
melibatkan teknologi modern atau proses kimia khusus. Terdapat perbedaan
kandungan mineral antara garam Tradisional dan SNI. Perbedaan kandungan
mineral seperti Natrium (Na), Magnesium (Mg), Kalsium (Ca) dan Besi (Fe) diukur
menggunakan metode Atomic Absorption Spectrophotometer (AAS), sementara
pengujian antibakteri garam tradisional Madura dan Jeneponto terhadap bakteri
patogen (Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, and
Vibrio parahaemolyticus) dilakukan menggunakan metode kertas cakram
(paperdisc). Perbedaan nilai mineral yang dihasilkan antara garam tradisional dan
garam SNI mengakibatkan hasil yang berbeda pada aktivitas antibakteri terhadap
bakteri patogen yang diuji. Hasil uji antibakteri konsentrasi 20% menunjukkan
daya hambat yang lemah terhadap keempat bakteri uji. Hasil yang sama juga
ditunjukkan oleh garam SNI dengan konsentrasi 20% dan 80%. Pengujian
antibakteri garam tradisional pada konsentrasi 80% dari sampel Madura
menunjukkan aktivitas yang lemah terhadap bakteri Escherichia coli dan Vibrio
parahaemolyticus, sementara garam Jeneponto dengan konsentrasi 80%
menunjukkan aktivitas dengan daya hambat sedang terhadap keempat bakteri
patogen. Penelitian ini membuktikan adanya hubungan langsung antara konsentrasi
kadar garam dan luas zona hambat terhadap bakteri patogen. | |
dc.description.abstract | Traditional sea salt is salt produced through traditional methods, such as
evaporation of seawater in salt ponds or salt fields, without involving modern
technology or special chemical processes. There are differences in mineral content
between Traditional and SNI salt. Mineral content differences such as Sodium (Na),
Magnesium (Mg), Calcium (Ca) and Iron (Fe) were measured using the Atomic
Absorption Spectrophotometer (AAS) method, while antibacterial testing of
Madura and Jeneponto traditional salt against pathogenic bacteria (Staphylococcus
aureus, Pseudomonas aeruginosa, Escherichia coli, and Vibrio parahaemolyticus)
was carried out using the paperdisc method. The difference in mineral values
produced between traditional salt and SNI salt resulted in different results in
antibacterial activity against the tested pathogenic bacteria. The results of the 20%
concentration antibacterial test showed weak inhibition against the four test bacteria.
The same result was also shown by SNI salt with 20% and 80% concentrations.
Antibacterial testing of traditional salt at 80% concentration from Madura sample
showed weak activity against Escherichia coli and Vibrio parahaemolyticus, while Jeneponto salt with 80% concentration showed moderate inhibition against all four
pathogenic bacteria. This study proved a direct relationship between the
concentration of salt content and the area of inhibition zone against pathogenic
bacteria. | |
dc.description.sponsorship | | |
dc.language.iso | id | |
dc.publisher | IPB University | id |
dc.title | Aktivitas Antibakteri Garam Tradisional dari Perairan Indonesia (Madura dan Jeneponto) | id |
dc.title.alternative | Antibacterial Activity of Traditional Salt from Indonesian Waters (Madura and Jeneponto) | |
dc.type | Skripsi | |
dc.subject.keyword | antibakteri | id |
dc.subject.keyword | bakteri patogen | id |
dc.subject.keyword | SNI | id |
dc.subject.keyword | garam tradisional | id |
dc.subject.keyword | mineral | id |