ANTIBACTERIAL INHIBITORY OF ACETOBACTER ACETI BACTERIA FROM ISOLATE PALM VINEGAR (ARENGA PINNATA) AGAINST SALMONELLA SP. BACTERIA
DOI:
https://doi.org/10.30867/aich.v1i2.733Keywords:
Acetobacter aceti, Probiotic, Arenga pinnata, Salmonella spAbstract
Salmonella sp. is a bacterium that causes a disease commonly known as salmonellosis. This disease is treated with antibiotics. However, long-term administration of antibiotics can cause side effects or negative effects on the body and trigger resistance to these antibiotics. Therefore, another alternative is needed by utilizing acetic acid bacteria as a probiotic that can suppress the growth of Salmonella sp. One of the acetic acid bacteria that can be a probiotic is Acetobacter aceti. This research aims to determine the potential of Acetobacter aceti bacteria from aren palm vinegar (Arenga pinnata) isolates in inhibiting the growth of Salmonella sp. This reasrch uses the kirby-bauer method by differentiating the concentration of Acetobacter aceti bacteria that have been isolated from aren palm vinegar (Arenga pinnata) with concentrations of 25%, 50%, 75%, and 100% against Salmonella sp. Negative control (distilled water), and positive control (chloramphenicol) with 3 repetitions. The test results were analyzed by Annalisis of Varian (ANOVA) test using SPSS. Based on the test results, the four concentrations of Acetobacter aceti obtained produced inhibition zones with the highest inhibition zone at 100% concentration of 11.48 ± 1.11 mm. The positive control chloramphenicol also produced a high inhibition zone of 13.58 ± 2.64mm, so it was more effective than the concentration of Acetobacter aceti bacteria given. However, the concentration of Acetobacter aceti bacteria obtained from aren palm vinegar (Arenga pinnata) isolates has the potential to inhibit the growth of Salmonella sp. bacteria and can be used as probiotics.
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