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SY.Didik Widiyanto
Nutrient Department, Polytechnic Health Ministry of Semarang
Health Professions

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Various Types Of Spices Concentration with Inhibition Of The Bacterium Streptococcus Pyogenes Soesanto Soesanto; Teguh Budiharjo; SY.Didik Widiyanto
Jurnal Riset Kesehatan Vol 2, No 1 (2013): Januari 2013
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6967.463 KB) | DOI: 10.31983/jrk.v2i1.159

Abstract

This study is an experimental study using a factorial design with variable influence (independent) is the concentration of 100%, 80%, 60%, 40%, 20%, and the type of spice Powder, turmeric, ginger, turmeric, onion while its impact variable (dependent) is the inhibition of the bacteria Streptococcus pyrogenes marked by a blank zone area.The data was analysis of variance (ANOVA) The concentration of the herb affects the inhibition of the growth of bacterium Streptococcus pyogenes. Inhibition of the greatest concentrations of 100%, and the inhibition of the smallest on the concentration of 20%. Powder is a spice that has the greatest inhibition of the clear zone is measured as 5.53 mm.
Co-Authors Soesanto Soesanto Teguh Budiharjo