Pineapple (Ananas comosus L. Merr) is one of the favorite fruits of Indonesian society. phenol compounds, flavonoids, saponons, tannins, and bromelin enzymes in pineapple have the potential to be a natural antibacterial in pathogenic bacteria, for example against Streptococcus viridans bacteria that cause dental caries and Escherichia coli that cause diarrhea infections. The aim of this study is to determine the minimum inhibitory (KHM) and the minimum kill rate (KBM) against the growth of Streptococcus viridans and Escherichia coli. This research is an experimental laboratory using the liquid dilution method to assess the MIC and solid dilution to assess the CBC. The concentrations used are 100%, 75%, 50%, and 25%. The results of the study found that in the bacteria Streptococcus viridans pineapple juice is unable to provide antibacterial activity, while the 75% concentration is the best minimum inhibitory concentration to inhibit the growth of Escherichia coli and the 100% concentration is the Minimum Kill concentration to kill Escherichia coli. It can be concluded that pineapple juice can be used as an antibacterial for Gram-negative bacteria such as escherichia coli, but does not show antibacterial properties in grampositive bacteria such as Streptococcus viridans.
Volume 12 | 08-Special Issue
Pages: 325-330
DOI: 10.5373/JARDCS/V12SP8/20202530