UJI EFEKTIFITAS PERASAN KUNYIT PUTIH (Curcuma spp.) TERHADAP PERTUMBUHAN Escherechia coli
DOI:
https://doi.org/10.36456/stigma.vol9.no01.a326Abstract
This study aims to determine effectiveness of the juice of white turmeric (Curcuma spp.) to the growth ofEscherechia coli. This study was an experimental study using disc diffusion method to look at the
effectiveness of the juice of white turmeric (Curcuma spp.) to the growth of Escherechia coli. The juice of
white turmeric used has concentration of 20%, 40%, 60%, 80% and 100%. The results showed the juice of
white turmeric (Curcuma spp.) at concentration of 40% to 100% has the potential to inhibit the growth
Escherechia coli. Nonetheless, based on the statistical test concentration of 40% and 60% was not
significantly different from the control and concentration of 20%. Concentration of 80% and 100%
significantly different from the control and concentration of 20%, 40%, 60%. Concentration of 80% was
significantly different from 100% concentration, the more effective use of freshly white turmeric (Curcuma
spp.) with 100% concentration to accelerate the process of growth inhibition Escherechia coli.
Keywords: the juice of white turmeric (Curcuma spp.), Escherechia coli
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