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Perbandingan Aktivitas Antibakteri Berbagai Cuka Buah Tropis Hasil Fermentasi Spontan terhadap Bakteri Patogen
Abstract
Cuka buah merupakan produk fermentasi mengandung asam organik dan senyawa bioaktif memiliki aktivitas antibakteri. Penelitian ini mengkaji aktivitas antibakteri cuka kelengkeng dengan variasi gula, cuka daging buah naga, cuka kulit buah naga, dan kombinasi keduanya terhadap Staphylococcus aureus, Escherichia coli, dan Propionibacterium acnes. Sampel dibuat melalui fermentasi spontan dan diuji dengan metode difusi cakram. Cuka kelengkeng dengan gula 0% menunjukkan daya hambat tertinggi terhadap S. aureus (10,36 mm) dan E. coli (7,39 mm), sedangkan cuka kelengkeng dengan gula 20% menghasilkan zona hambat terbesar terhadap P. acnes (31,86 mm). Cuka daging buah naga menunjukkan daya hambat tertinggi terhadap S. aureus (10,22 mm), sedangkan kulit buah naga terhadap E. coli (8,70 mm) dan P. acnes (17,21 mm).
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DOI: https://doi.org/10.17509/edufortech.v11i2.103899
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