Perbedaan Pertumbuhan Bakteri Shigella dysentriae Pada Berbagai Konsentrasi Perasan Kulit Apel Manalagi (Malus sylvestris Mill) Secara In Vitro

Abstract

Apple manalagi is one type of apple that is consumed by many Indonesian people, because it tastes sweet, tasty, easy to get and the price is quite affordable. The Manalagi apple rind contains some phytochemical derivatives of polyphenols that have antibacterial effects. Shigella dysentriae is a bacillus bacteria that causes acute diarrhea (dysentery) in most people who lack hygiene. One alternative to prevent the disease is to use natural ingredients as an antibacterial. The aim of this research is to know the different growth of S. dysentriae bacteria in various concentrations of Manalagi apple rind (Malus sylvestris Mill.) In vitro. The type of this study was experimental consisting of 7 treatments with 4 repetitions. The sample consisted of 7 concentrations of manalagi apple rind (100%, 50%, 25%, 12.5%, 6.25%, 3.125%, and 0% (control) .The data analysis used ANOVA test with 5% 0.05). The results showed that the growth of S.dysentriae bacteria was only at 0% concentration; 3.125%; 6.25%; 12.5%; and 25%. While at concentrations of 50% and 100% there was no growth of S.dysentriae bacterial colonies. The conclusion of this study proves that Manalagi apple rind has antibacterial power against S.dysentriae bacteria.Keywords: Shigella dysentriae, Manalagi Apple Rind (Malus sylvestris Mill).