Hasil zona hambat atau zona bening

Hasil zona hambat atau zona bening yang terbentuk antara Serratia marcescens dan E. coli terdapat perbedaan yang signifikan dari masing-masing ekstrak rempah-rempah. Hal tersebut membuktikan bahwa masing-masing senyawa antibakteri bekerja secara spesifik untuk menghambat pertumbuhan bakteri tertentu. Daya hambat senyawa antimikroba pada rempah-rempah yang digunakan masih tergolong rendah untuk menghambat pertumbuhan E coli, karena E coli merupakan bakteri coliform yang dapat tahan hidup dalam media yang kekurangan nutrisi. Selain itu, E coli merupakan bakteri gram negativ yang memiliki dinding sel berlapis tiga yang terdiri dari lipoprotein, membran luar fosfolipid dan lipopolisakarida,dan kandungan lipid pada dinding sel berkisar antara 11-22% sehingga senyawa antimikroba sulit menembus dinding sel. [4] . Sementara, daya hambat senyawa antimikroba terhadap pertumbuhan Serratia marcescens cukup efektif pada biji pala sedangkan pada rempah-rempah yang lain masih tergolong lemah.

Hasil (Inggris) 1:

The results of drag zone or zones clear Serratia marcescens and established between e. coli there is a significant difference of each spice extracts. It proves that each antibacterial compounds work specifically to inhibit the growth of certain bacteria. Antimicrobial compounds inhibitory power on spices that are used still belongs to low to inhibit the growth of e. coli, since E coli bacteria was coliform which can hold live in the media that a lack of nutrients. In addition, E coli is a bacteria gram negativ that have cell walls composed of three layered lipoproteins, outer membrane phospholipids and lipopolysaccharide, and lipid content on cell walls ranged from 11 to 22% antimicrobial compounds so difficult to penetrate the cell wall [4]. While the antimicrobial compound drag power, against growth of Serratia marcescens is quite effective on the nutmeg seed whereas in other spices that still belongs to the weak.

Hasil (Inggris) 2:

Results of inhibition zone or a clear zone formed between Serratia marcescens and E. coli are no significant differences of each extract of the spice. It is proved that each of antibacterial compounds work specifically to inhibit the growth of certain bacteria. Inhibition of antimicrobial compounds in spices used are low to inhibit the growth of E coli, because E coli are coliform bacteria that can survive in the media that a lack of nutrients. In addition, E coli is a bacteria that have a gram negativ three-layered cell wall composed of lipoprotein, outer membrane phospholipids and lipopolysaccharide and lipid content in the cell wall ranges between 11-22% so that the antimicrobial compound is difficult to penetrate the cell wall. [4]. Meanwhile, inhibition of antimicrobial compounds on the growth of Serratia marcescens is quite effective in nutmeg spice while the other is still relatively weak.