Various Types Of Spices Concentration with Inhibition Of The Bacterium Streptococcus Pyogenes
This study is an experimental study using a factorial design with variable influence (independent) is the concentration of 100%, 80%, 60%, 40%, 20%, and the type of spice Powder, turmeric, ginger, turmeric, onion while its impact variable (dependent) is the inhibition of the bacteria Streptococcus p...
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| Main Authors: | , , |
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| Format: | Book |
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UPPM, Poltekkes Kemenkes Semarang,
2015-08-01T00:00:00Z.
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| Summary: | This study is an experimental study using a factorial design with variable influence (independent) is the concentration of 100%, 80%, 60%, 40%, 20%, and the type of spice Powder, turmeric, ginger, turmeric, onion while its impact variable (dependent) is the inhibition of the bacteria Streptococcus pyrogenes marked by a blank zone area.<br />The data was analysis of variance (ANOVA) The concentration of the herb affects the inhibition of the growth of bacterium Streptococcus pyogenes. Inhibition of the greatest concentrations of 100%, and the inhibition of the smallest on the concentration of 20%. Powder is a spice that has the greatest inhibition of the clear zone is measured as 5.53 mm. |
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| Item Description: | 2252-5068 2461-1026 10.31983/jrk.v2i1.159 |