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| dc.description.abstract | Fish is one of damageable food so human needs efforts to pickle them. The objective
of this research is to know the effect of ginger extract (Zingiber officianale) to the growth
of Staphylococcus saprophyticus damaged fish in the 80 Tween emulsion system. The
experiment on the growth of the bacteria of Staphylococcus saprophyticus is done by using
Complete Random Program (RAL) with 4 action and 3 times of repetition. The ginger
extract concentration that is 0% (control), 25%, 35%, 45% (b/v). The result of this research
shows that there is influence of resistability of ginger extract to the growth Staphylococcus
saprophyticus. The using of 0% concentration is really different with the concentration
of 25%, 35%, 45%. There is no difference between 25%, 35% and 45% concentration, so
staphylococcus saprophyticus is effectively resisted on the 25% concentration. The sugestion of
this result is to use ginger extract as the antimicrobial because it can be used to pickle the fish. | en_US |
