Aktivitas Antibakteri Garam Tradisional dari Perairan Indonesia (Madura dan Jeneponto)

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.

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.