Pramesti, Ida Ayu Tri (2025) HUBUNGAN VARIASI BAHAN ORGANIK DALAM PEMBUATAN ECO-ENZYME DENGAN DAYA HAMBAT Staphylococcus aureus. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Kesehatan Lingkungan 2025.
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Abstract
THE RELATIONSHIP BETWEEN ORGANIC MATERIAL VARIATIONS IN ECO-ENZYME PRODUCTION AND THE INHIBITION OF Staphylococcus aureus ABSTRACT Staphylococcus aureus is a pathogenic bacterium that can cause infections and exhibits resistance to antibiotics. Eco-enzyme, a fermentation product of organic waste, has potential as a natural antibacterial agent. This study aimed to examine the relationship between variations of organic materials in eco-enzyme production and their inhibitory effect on Staphylococcus aureus. This true experimental study used three types of eco-enzyme: fruit waste (orange and pineapple peels), vegetable waste (mustard greens and cabbage), and a mixture of both, fermented for 90 days. The antibacterial activity was tested using the well diffusion method on Nutrient Agar with pure cultures of S. aureus. The results showed that eco-enzyme from fruit waste produced the largest inhibition zone (6.45 mm), followed by vegetable waste (3.88 mm) and the mixture (3.21 mm). One-Way ANOVA indicated significant differences among the variations, and LSD post-hoc analysis confirmed that fruit-based eco-enzyme differed significantly from the other two. It is concluded that the type of organic material influences the antibacterial activity of eco-enzyme, with fruit waste being the most effective. Further studies are recommended to analyze bioactive compounds, expand testing to other bacterial species, monitor pH during fermentation, and develop eco-enzyme-based products such as soaps or natural antiseptics. Keywords: eco-enzyme, organic materials, Staphylococcus aureus, inhibition zone, fermentation HUBUNGAN VARIASI BAHAN ORGANIK DALAM PEMBUATAN ECO-ENZYME DENGAN DAYA HAMBAT Staphylococcus aureus ABSTRAK Staphylococcus aureus adalah bakteri patogen yang dapat menyebabkan infeksi dan menunjukkan resistensi terhadap antibiotik. Eco-enzyme merupakan hasil fermentasi limbah organik yang berpotensi sebagai agen antibakteri alami. Penelitian ini bertujuan untuk mengetahui hubungan variasi bahan organik dalam pembuatan eco-enzyme dengan daya hambat Staphylococcus aureus. Jenis penelitian ini adalah true experimental. Tiga variasi eco-enzyme yang digunakan adalah sisa buah (kulit jeruk dan nanas), sisa sayur (sawi dan kubis), serta campuran buah dan sayur, yang difermentasi selama 90 hari. Uji daya hambat dilakukan menggunakan metode difusi sumuran pada media Nutrient Agar dengan biakan murni Staphylococcus aureus. Hasil penelitian menunjukkan bahwa eco-enzyme dari sisa buah menghasilkan diameter zona hambat terbesar (6,45 mm), diikuti oleh sisa sayur (3,88 mm), dan campuran (3,21 mm). Analisis One-Way ANOVA menunjukkan perbedaan yang signifikan antar variasi, dan uji lanjutan LSD menunjukkan terdapat perbedaan yang signifikan antara eco-enzyme sisa buah dengan eco-enzyme sisa sayur dan eco-enzyme campuran. Disimpulkan bahwa jenis bahan organik memengaruhi kemampuan antibakteri eco-enzyme, di mana eco-enzyme sisa buah merupakan variasi yang paling efektif. Disarankan untuk melakukan analisis terhadap senyawa bioaktif, memperluas uji terhadap jenis bakteri lain, memantau pH selama proses fermentasi, serta mengembangkan produk berbasis eco-enzyme seperti sabun atau antiseptik alami. Kata kunci: eco-enzyme, bahan organik, Staphylococcus aureus, zona hambat, fermentasi
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | eco-enzyme, organic materials, Staphylococcus aureus, inhibition zone, fermentation eco-enzyme, bahan organik, Staphylococcus aureus, zona hambat, fermentasi |
| Subjects: | Q Science > QR Microbiology R Medicine > RZ Other systems of medicine |
| Divisions: | Jurusan Kesehatan Lingkungan > Prodi D4 |
| Depositing User: | Endy Widiarthawan |
| Date Deposited: | 25 Sep 2025 07:18 |
| Last Modified: | 25 Sep 2025 07:18 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/16312 |
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