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| dc.description.abstract | Nile Tilapia is a fish that is easy to get damaged by food microorganism contamination. This
study aimed to understand the characteristic of inhibition zone of the ginger extract to bacteria growth
that is isolated from Nile Tilapia. This research was a pure experimental with randomized control trial
factorial research design that included of 2 factors which were type of bacteries (Staphylococcus
saphropyticus, Bacillus alvei, Bacillus licheniformis, and Pseudomonas aeruginosa) and ginger extract
concentration (0%, 25%, 35%, dan 45%), each of them was repeated 3 times. The independents
variable were type of bacteries and ginger extract concentration and the dependen variable was bacterial
growth inhibition zone. This study found that the inhibition zone in every extract concetration from
the
widest to the narrowest were Staphylococcus saphropyticus, Bacillus alvei, Bacillus licheniformis,
and
Pseudomonas aeruginosa. Optimum concentration to inhibit the growing of Bacillus alvei and
Bacillus
licheniformis was 45%.The 25% of extract was effective to inhibit the growth of Staphylococcus
saphropyticus and Pseudomonas aeruginosa. To
sum up, the strongest inhibition of ginger extract
was
on Staphylococcus saphropyticus and the weakest was on Pseudomonas aeruginosa. There were
significant
effects in inhibition zone of bacterial growth that are isolated from Nile Tilapia in every
concentration
of ginger extract and every species of bacteria. | en_US |
