Dari praktikum kali ini dapat di si

Dari praktikum kali ini dapat di simpulkan bahwa, setiap rempah-rempah mempunyai antibakteri sendiri agar dapat bertahan dari bakteri. Seperti kunyit mempunyai antibakteri yang bernama kurkumin, bawang putih yang mempunyai antibakteri yang bernama Alisin, cabe rawit yang mempunyai antibakteri yang bernama Alisin, biji pala yang mempunyai antibakteri yang bernama kapsaisin, jahe mempunyai antibakteri yang bernama minyak atsiri dan lengkuas mempunyai antibakteri yang bernama senyawa flavonoid, ini Terpenoids dan fenol. dari perhitungan zona bening yang di dapat Escherichia coli yang paling tinggi dari kunyit adalah dari kelompok 5 yaitu 1,3 mm dan serratia marcescens dari kunyit yang paling besar zona beningnya adalah dari kelompok 1 dengan besar 3,2 mm. kemudian jahe yang di beri Escherichia coli yang paling besar adalah dari kelompok 5 yaitu dengan besar 4,9 mm dan serratia marcescens pada jahe yang paling besar ada di kelompok 1 yaitu dengan besar 2,4 mm. zona bening pada bawang putih yang diberi Escherichia coli yang paling besar ada di kelompok 3 yaitu dengan besar 3,3 mm dan bawang putih yang di beri bakteri serratia marcescens yang paling besar ada di kelompok 5 yaitu dengan besar 3,6 mm. zona bening pada lengkuas yang di beri bakteri Escherichia coli yang paling besar adalah dari kelompok 2 yaitu dengan besar 1,6 mm dan zona bening pada lengkuas yang di beri bakteri serratia marcescens yang paling besar ada di kelompok 4 yaitu dengan besar 6,6 mm. zona bening pada biji pala yang di beri bakteri escerichia coli paling besar ada di kelompok 4 dengan besar 5,5 mm dan zona bening yang ada di biji pala yang di beri bakteri serratia marcescens yang paling besar ada di kelompok 3 dengan besar 4,2 mm dan yang terakhir zona bening pada cabe rawit yang di beri bakteri Escherichia coli yang paling besar ada di kelompok 2,2 mm dan zona bening pada cabe rawit yang di beri bakteri serratia marcescens yang paling besar ada di kelompok 4 yaitu dengan besar 3,2 mm.

Hasil (Inggris) 1:

Of practical work, this time can be conclude that, each of the spices have antibacterial itself so that it can withstand the bacteria. Turmeric has antibacterial called curcumin, the garlic has antibacterial named Alisin, cayenne pepper which has antibacterial named Alisin, nutmeg seed which has antibacterial, named ginger, capsaicin has antibacterial essential oils and named galangal has antibacterial compounds called flavonoids, Terpenoids, and phenolics in this. from the clear zone calculation in May the most high Escherichia coli from turmeric is from Group 5 i.e. 1.3 mm and serratia marcescens from saffron the most beningnya zones is from Group 1 with a big 3.2 mm. then the ginger give Escherichia coli the most was from a group of 5 with large 4.9 mm and serratia marcescens on ginger the great there is in Group 1 with large 2.4 mm. clear zone on garlic given the great Escherichia coli exists in groups of 3 i.e. 3.3 mm and with a large white onions in serratia marcescens bacteria give the greatest there are in a group with 5 large 3.6 mm. clear zones at a galangal in give the bacteria Escherichia coli the most is from Group 1 with a large clear zone 1.6 mm and at a galangal in serratia marcescens bacteria give the greatest there are in the Group of 4 with great 6.6 mm. clear zones on the nutmeg seed in escerichia coli bacteria give most exist in Group 4 with large 5.5 mm and clear zones is on the nutmeg seed in serratia marcescens bacteria give the greatest there are in the Group 3 with big 4.2 mm and the latter a clear zone in the Cayenne which give the bacteria Escherichia coli the most is on the Group of 2.2 mm and clear zones on the Cayenne Pepper give bacteria serratia marcescens which most exist in Group 4 with great 3.2 mm.

Hasil (Inggris) 2:

From this practicum can be concluded that, every spices have antibacterial itself in order to survive the bacteria. As turmeric has antibacterial called curcumin, garlic has antibacterial named Alisin, cayenne pepper which has antibacterial named Alisin, nutmeg which has antibacterial called capsaicin, ginger has antibacterial named volatile oil and ginger has antibacterial called flavonoids , these terpenoids and phenols. from the calculation of the clear zone in Escherichia coli can be the higher of turmeric is of a group of 5 is 1.3 mm and Serratia marcescens from turmeric greatest is the clear zone of a large group of 1 to 3.2 mm. then ginger in the given Escherichia coli is greatest of the great group of 5 is 4.9 mm and Serratia marcescens in the ginger most of them are in group 1, namely with a large 2.4 mm. clear zone on garlic by Escherichia coli which is greatest in large groups of 3, namely with 3.3 mm and garlic in the given bacterium Serratia marcescens most of them are in a group of 5 that with a large 3.6 mm. galangal clear zone at the given bacterium Escherichia coli is greatest of which is with a large group 2 of 1.6 mm and a clear zone at galangal in the given bacterium Serratia marcescens most of them are in groups of four, namely with a large 6.6 mm. clear zone on nutmeg in the given escerichia coli bacteria is greatest at large groups of 4 to 5.5 mm and a clear zone in the nutmeg seed in the given bacterium Serratia marcescens which is greatest in large groups of 3 to 4.2 mm and the last clear zone on the cayenne pepper in the given bacterium Escherichia coli which is greatest in the group of 2.2 mm and a clear zone on the cayenne pepper in the given bacterium Serratia marcescens most of them are in groups of four, namely with a huge 3.2 mm ,