Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/7175
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dc.contributor.authorMulyani, Anisa Sri-
dc.contributor.authorBahar, Meiskha-
dc.contributor.authorPasiak, Fedrik Pasiak,-
dc.contributor.authorFauziah, Cut-
dc.date.accessioned2024-11-01T02:32:59Z-
dc.date.available2024-11-01T02:32:59Z-
dc.date.issued2023-04-
dc.identifier.citationOriginal Articleen_US
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/7175-
dc.description.abstractActinomycetes are Gram positive bacteria, long rod-shaped, and can be used as antimicrobials because they can produce secondary metabolite compounds. Factors affecting the production of such compounds are fermentation time and pH. Salmonella typhi is a pathogenic bacterium that causes typhoid fever. This study aims to determine the duration of optimization of fermentation of Actinomycetes isolates with pH control on the growth of Salmonella typhi bacteria in Vitro. The types and research designs used are true experimental studies and Complete Randomized Design (RAL). Starch Casein Agar (SCA) media was used to culture Actinomycetes isolates and then fermented on media containing mannitol 2%, peptone 2%, and glucose 1% and incubated for 1, 2 and 3 days. The antimicrobial activity test method uses the well method on Nutrient Agar (NA) media. Actinomycetes bacteria with fermentation duration of 1, 2 and 3 days accompanied by pH control were able to inhibit the growth of Salmonella typhi bacteria with an average inhibitory zone formed of 13.70 mm; 15.41 mm and 15.09 mm. Wallis's Kruskal test showed significant differences in inhibitory zones in each treatment group. The 2nd day fermentation group had the greatest antimicrobial effectiveness with an average inhibition zone value of 15.41 mmen_US
dc.language.isootheren_US
dc.publisherJurnal Sains Farmasi & Klinisen_US
dc.subjectActinomycetesen_US
dc.subjectantimicrobialen_US
dc.subjectfermentation timeen_US
dc.subjectpH controlen_US
dc.subjectSalmonella typhien_US
dc.titlePengaruh Optimasi Waktu Fermentasi dan Kontrol pH pada Aktivitas Antimikroba Actinomycetes terhadap Salmonella typhien_US
dc.typeArticleen_US
Appears in Collections:VOL 10 NO 1 2023

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