| dc.contributor.advisor | Febrinda, Andi Early | |
| dc.contributor.author | Taufik, Ersa Athiyyah Rabbani | |
| dc.date.accessioned | 2025-08-27T07:10:33Z | |
| dc.date.available | 2025-08-27T07:10:33Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/170602 | |
| dc.description.abstract | Daun salam (Syzygium polyanthum Wight) adalah salah satu jenis tanaman rempah-rempah yang telah diketahui memiliki efektivitas sebagai antibakteri karena kandungan senyawa bioaktifnya. Penelitian ini dilakukan untuk menguji aktivitas infusa bubuk daun salam sebagai antibakteri dalam menghambat pertumbuhan Staphylococcus aureus pada ready-to-cook chicken katsu. Metode yang digunakan dalam menganalisis aktivitas antibakteri infusa bubuk daun salam adalah metode difusi cakram dan metode yang digunakan untuk menganalisis efektivitas marinasi infusa bubuk daun salam pada ready-to-cook chicken katsu adalah metode cawan tuang menggunakan media MSA (Mannitol Salt Agar). Hasil uji aktivitas antibakteri didapatkan bahwa infusa bubuk daun salam menghasilkan zona hambat sebesar 3,3 mm; 3,4 mm; dan 5,2 mm untuk tiga perlakuan. Uji efektivitas marinasi infusa bubuk daun salam memberikan hasil bahwa infusa bubuk daun salam dapat menghambat pertumbuhan S. aureus dan semakin banyak bubuk daun salam yang digunakan, semakin tinggi kemampuan penghambatannya. | |
| dc.description.abstract | Bay leaves (Syzygium polyanthum Wight) are a type of spice plant known for their antibacterial effectiveness due to their bioactive compound content. This study was conducted to test the antibacterial activity of bay leaf powder infusion in inhibiting the growth of Staphylococcus aureus on ready-to-cook chicken katsu. The method used to analyze the antibacterial activity of bay leaf powder infusion was the disk diffusion method, while the method used to analyze the effectiveness of marinating chicken katsu with bay leaf powder infusion was the pour plate method using MSA (Mannitol Salt Agar) medium. The results of the antibacterial activity test showed that the bay leaf powder infusion produced an inhibition zone with an average diameter of 3,3 mm; 3,4 mm; and 5,2 mm for the three treatments. The results of the marinade effectiveness test showed that bay leaf powder infusion can inhibit the growth of S. aureus and the more bay leaves powder used, the higher the inhibitory ability. | |
| dc.description.sponsorship | | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Efektivitas Marinasi RTC Chicken Katsu dengan Infusa Bubuk Daun Salam Komersial dalam Menghambat Pertumbuhan S. aureus | id |
| dc.title.alternative | The Effectiveness of Marinating RTC Chicken Katsu with Commercial Bay Leaf Powder Infusion in Inhibiting the Growth of S. aureus | |
| dc.type | Tugas Akhir | |
| dc.subject.keyword | antibacterial | id |
| dc.subject.keyword | Staphylococcus aureus | id |
| dc.subject.keyword | bay leaf powder | id |
| dc.subject.keyword | chicken katsu | id |
