Uji Daya Hambat Tepung Sukun (Artocarpus Altilis) Terhadap Pertumbuhan Bakteri Escherichia Coli

THON, Maria Virginia Claudia (2020) Uji Daya Hambat Tepung Sukun (Artocarpus Altilis) Terhadap Pertumbuhan Bakteri Escherichia Coli. Undergraduate thesis, Unika Widya Mandira.

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Abstract

Breadfruit (Artocarpus altilis) is a local plant that has high nutritional value. Breadfruit can be developed into an alternative food source in the from of breadfruit flour. This study aims to determine the effect of breadfruit flour (Artocarpus altilis) on the growth of Escherichia coli bacteria. This research was conducted in November-December 2019 at the UPT MIPA Education Laboratory, FKIP Undana. The design used in this study was a completely randomized design (CRD) with seven treatments with three replications. The treatments consisted of S0 (without breadfruit flour), S1 (5% flour concentration), S2 (10% flour concentration), S3 (15% flour concentration), S4 (20% flour concentration), S5 (25% flour concentration), and S6 (30% flour concentration). The chioce of breadfruit is seen from the level of maturity of the breadfruit and processed into flour by grinding. The researchers tested the phytochemical content to determine the compounds contained in breadfruit flour (Artocarpus altilis). Next, the researchers diluted the flour concentration and tested the inhibition of Escherichia coli bacteria. The data analysis used in this study was univariate analysis facilitated by Open Source SPSS version 19. The result of the phytochemical test found Alkaloids in breadfruit flour (Artocarpus altilis). The results of the inhibition of Escherichia coli bacteria found that in S3 treatment there was a decrease in the highest number of Escherichia coli bacteria.

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