Perpustakaan Digital ITB

The study assessed the antimicrobial activity extracted from fresh and fermented pineapple fruit juice (Ananas comosus.L) on microorganism. The fermented pineapple juice bacteria isolated on MRS agar, characterization test of gram staining, catalase test and microscopic determination carried out. The result of gram staining showed 2 colonies on the MRS were gram positive bacteria. The changes of pH measured from day 1 to day 10 showed the pH of pineapple juice was increased from day 1 to day 5 , while decreased from day 6 to day 10 . Day 10 gave the lowest pH which was 3.545. Pineapple juice showed positive antimicrobial activities toward bacteria but negative activities toward fungal. This experiment to determine the antimicrobial activities of fresh pineapple juice and fermented pineapple juice toward the gastrointestinal infection bacteria which were Pseudomonas aeruginosa ATTC 9027, Staphylococcus aureus ATTC 6538 and Escherichia coli ATTC 8939, and fungi Candida albicans ATCC 10231. The pineapple juice was prepared and tested for antimicrobial activity for fresh pineapple juice and fermented juice. The antimicrobial activity tested by Kirby-Bauer test on bacteria Pseudomonas aeruginosa, Staphylococcus aureus and Escherichia coli, and fungi Candida albicans observation after 24 hours incubation. The positive control for bacteria was tetracycline and fungi was ketoconazole, while sugar solution used as negative control. The result of the test showed positive antimicrobial activity toward the bacteria was increased by day and 10th days had the highest inhibition which Staphylococcus aureus 11.93mm, Pseudomonas aeruginosa 8.32mm and Escherichia coli 7.90mm. The pineapple juice showed larger inhibition zone in Staphylococcus aureus. There had no antimicrobial activity toward fungi, Candida albicans.