Suharyono, Suharyono and Rizal, Samsul (2009) AKTIVITAS ANTIBAKTERI SAMBAL LAMPUNG TERHADAP BAKTERI PATOGEN DAN PERUSAK MAKANAN. Prosiding Prosiding Seminar Nasional PTN BKS Barat Bidang Ilmu Pertanian 13-16 April 2009, 1 (1). Universitas Tirtayasa Banten, Seminar Nasional PTN BKS Barat Bidang Ilmu Pertanian 13-16 April 2009. ISBN 978-979-19929-0-9

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Abstract

The aim of this research was to explore antibacterial activity of Lampung chili sauces toward food pathogen and spoilage bacteria. Antibacterial activity potency of Lampung chili sauces was tested by well diffusion method. Lampung chili sauces extracts were prepared using water. The extracts were tested for their antibacterial activities against Eschericia coli, Bacillus cereus, Staphylococcus aures, and Pseudomonas aerugenosa. The results showed that at concentrations 5-30% the extracts effectively inhibited the growth of all tested bacteria as shown by the clear zones. The highest antibacterial activity of Lampung chili sauces was on S. aures, while the lowest antibacterial activity of Lampung chili sauces was on B. cereus.

Item Type:	Book
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	SAMSUL RIZAL
Date Deposited:	24 Mar 2023 01:32
Last Modified:	24 Mar 2023 01:32
URI:	http://repository.lppm.unila.ac.id/id/eprint/49209

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