COMPARISON OF THE ANTIBACTERIAL ACTIVITY OF COW MILK KEFIR AND GOAT MILK KEFIR AGAINST BACTERIA Bacillus cereus
Abstract
Method: This study used cow milk and goat milk kefir as a starting material, to produce a cow milk kefir and goat milk kefir. Cow milk kefir and goat milk kefir were compared antibacterial activity against Bacillus cereus. Previously each made 3 variations of the concentration of 2%, 4%, and 6% kefir grains were added cow milk and goat milk. Antibacterial activity tested using Kirby Bauer method so that the observation a clear zone formed on the media was the inhibition activity of the bacterium Bacillus cereus. The results were analyzed by ANOVA, Mann Whitney, and Tukey with a significance of 95%.
Result: The results showed that goat milk kefir has better antibacterial activity against Bacillus cereus compared to cow milk kefir. Goat milk kefir with kefir seeds concentration of 6% has the best antibacterial activity with inhibition zone diameter of 6 mm.
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Keywords: kefir, Bacillus cereus, cow milk, goat milk
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PDFDOI: http://dx.doi.org/10.12928/kesmas.v8i2.1030
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Kes Mas: Jurnal Fakultas Kesehatan MasyarakatÂ
ISSN 2620-2999Â (online) |Â 1978-0575Â (print)
Universitas Ahmad Dahlan
Kampus III UAD
Jln. Prof. Soepomo, Janturan
Yogyakarta 55164, Indonesia
Email:Â ph@uad.ac.id or kesmas@journal.uad.ac.id
This work is licensed under a Creative Commons Attribution 4.0 International License