UJI AKTIVITAS ANTIBAKTERI TEPUNG IKAN GABUS (Channa striata) TERHADAP BAKTERI PATOGEN PANGAN

Abstract

Penelitian ini bertujuan untuk mengetahui ada atau tidaknya aktivitas antibakteri Tepung Ikan Gabus (Channa striata) terhadap bakteri patogen pangan. Metode penelitian eksperimen, menentukan aktivitas antibakteri metode sumur difusi. Konsentrasi tepung ikan gabus yang digunakan yaitu 0,5%, 0,75%, dan 1% menggunkan 2 bakteri patogen pangan E.coli dan Staphylococcus aureus dan kontrol. Indikator antibakteri dilihat melalui diameter zona hambat yang dihasilkan. Hasil penelitian menunjukan zona hambat pada pertumbuhan bakteri E.coli  dan Staphylococcus aureus diameter 1mm konsentrasi tepung ikan gabus 1%. Hasil analisis data menggunakan SPSS Versi 16 dengan taraf signifikansi 0,000 < 0,05, menunjukkan uji aktivitas antibakteri tepung ikan gabus (Channa striata) berpengaruh signifikan terhadap pertumbuhan bakteri patogen E.coli dan Staphylococcus aureus. Simpulan penelitian yaitu perlakuan konsentrasi 1% tepung ikan gabus (Channa striata) lebih efektif dalam menghambat pertumbuhan bakteri patogen pangan E.coli dan Staphylococcus aureus dibandingkan dengan perlakuan konsentrasi 0,5% dan 0,75%.

The purpose of this research was to determine whether or not the antibacterial activity of Fish Meal Cork (Channa striata) against pathogenic bacteria of food. Experimental research methods, determine the antibacterial activity of the well diffusion method. The concentration of fish meal cork used are 0.5%, 0.75%, and 1% use the 2 food pathogenic bacteria E. coli and Staphylococcus aureus and control. Antibacterial indicator seen through the resulting inhibition zone diameter. The results showed inhibition zone on the growth of E. coli and Staphylococcus aureus 1mm diameter cork concentrations of fish meal 1%. The results of data analysis using SPSS version 16, with a significance level of 0.000 <0.05, showed antibacterial activity test flour catfish (Channa striata) significantly affects the growth of pathogenic bacteria E. coli and Staphylococcus aureus. The conclusions of research that the treatment concentration of 1% fishmeal cork (Channa striata) is more effective in inhibiting the growth of pathogenic bacteria E. coli and Staphylococcus aureus food compared to the treatment concentration of 0.5% and 0.75%.