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Chitra, Fara
Poltekkes Kemenkes Pontianak
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Dentistry Education Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health

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Journal : Jurnal Penelitian Pendidikan IPA (JPPIPA)

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The Effect of Giving Forest Guava Fruit Yogurt (Bellucia pentamera Naudin) on the Growth of Esterichia coli Bacteria in Mice (Mus musculus) Agusanty, Shelly Festilia; Salim, Maulidiyah; Chitra, Fara
Jurnal Penelitian Pendidikan IPA Vol 11 No 2 (2025): February
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i2.9077

Abstract

This research investigates the effect of forest guava fruit yogurt (Bellucia pentamera Naudin) on the growth of Escherichia coli bacteria in mice (Mus musculus). The study utilized an experimental design with treatment and control groups. Mice were divided into four groups: three treatment groups received forest guava fruit yogurt at concentrations of 5, 10, and 15%, respectively, administered at 0.5 ml per dose daily for 14 days, while the control group was given plain yogurt. E. coli growth was assessed by analyzing fecal samples from each group. The findings revealed that the growth of E. coli bacteria in the mice decreased significantly after administration of forest guava fruit yogurt, with the most pronounced reduction observed in the group receiving the 15% concentration. In contrast, the control group, which received plain yogurt, exhibited a less marked decrease in E. coli growth. These results suggest that forest guava fruit yogurt has a stronger inhibitory effect on E. coli bacteria compared to plain yogurt. In conclusion, forest guava fruit yogurt appears to be an effective natural agent for reducing E. coli growth in mice, potentially offering added health benefits beyond those of conventional yogurt.
Co-Authors Adib, Moh Agusanty, Shelly Festilia Akhmadi, Zainal Amrullah Andi Hairil Alimuddin Anis Shofiyani Asmadi asmadi Cahnia Ambarwati Dea Natania Salsabilla Djohan, Herlinda Fathmawati Hajimi Hajimi, Hajimi Hendra Budi Sungkawa Hendra Budi Sungkawa, Hendra Budi Indrawati, Ratih Iswono Izzatul Yajidah Maulidiyah Salim Moh. Adib Naufal Fadhil Ramadani Ningsih, Nur Reza Nurhayati Nurhayati Nuri Andriani Nurul huda Rudiyansyah, R. Suharno Suharno Sunarsieh, Sunarsieh Susilawati Susilawati, Susilawati Taufik Anwar Winda Rahmalia Wulantika, Daeng yulia Zainal Akhmadi