Open AccessAntimicrobial Effect Of Honey Distributed Around Pasar Minggu Jakarta Selatan
Author(s) -
Ruth Elenora Kristanty,
Junie Suriawati,
Priyanto Dwi Nugroho
Publication year - 2017
Publication title -
sanitas
Language(s) - English
Resource type - Journals
eISSN - 2615-8647
pISSN - 1978-8843
DOI - 10.36525/sanitas.2017.15
Subject(s) - antimicrobial , staphylococcus aureus , agar diffusion test , agar dilution method , bacteria , microbiology and biotechnology , escherichia coli , agar , agar dilution , food science , population , biology , minimum inhibitory concentration , chemistry , medicine , environmental health , biochemistry , genetics , gene
Honey is a highly nutritious food product and consumed by almost all the population in the world. It has a function as an antimicrobial. Staphylococcus aureus (S. aureus) is a common Gram-positive bacteria in food and Escherichia coli (E. coli) is a Gram-negative bacteria that often appears in environmental sanitation issues that both can cause infectious diseases. Some infectious diseases can be treated with antimicrobials such as honey. The purpose of this study was to test the antimicrobial effects on honey products distributed in Pasar Minggu area. The antimicrobial effect test was performed in vitro using agar diffusion method by measuring the inhibition zone formed where the bacteria growth was inhibited by the presence of sample. The concentration of samples were 25%, 50%, 75%, and 100% (not diluted) and as aquades control. The results showed that honey tested with various dilution concentrations resulted inhibition zone and. The higher concentration of the inhibited zone zone showed antimicrobial activity against S. aureus and E. coli.