Ikan merupakan bahan pangan yang mudah rusak (perishable food) karena
mengandung protein dan air cukup tinggi, oleh karena itu perlakuan yang benar
setelah ditangkap sangat penting peranannya. Hal ini berperan dalam
meminimalisir adanya kontaminasi mikroba pada ikan tersebut. Penelitian ini
bertujuan untuk mengetahui daya hambat infusa rimpang kunyit (Curcuma longa
Linn) melalui perendaman ikan kerapu lumpur (Epinephelus tauvina) di pasar
Kedonganan, Bali terhadap total Escherichia coli dan Vibrio sp. Perlakuan yang
diberikan adalah infusa rimpang kunyit dengan konsentrasi 0%, 5%, 10%, 15%
dan 20% yang diujikan secara in vitro dan in vivo terhadap pertumbuhan bakteri
E. coli dan Vibrio sp. Pengamatan daya hambat infusa rimpang kunyit ditentukan
melalui metode pengenceran sampel (Plating Method). Hasil penelitian
menunjukkan bahwa infusa rimpang kunyit secara signifikan (P<0,05) mampu
menghambat pertumbuhan E. coli dan Vibrio sp. baik secara in vitro maupun in
vivo. Daya hambat infusa rimpang kunyit sudah terjadi pada perlakuan
konsentrasi 5% hingga 20%, yakni pengujian dengan E. coli 4,61x102 dan Vibrio
sp. 4,72x102. Sedangkan uji in vivo konsentrasi 5% pengujian mengunakan E. coli
4,11x103 dan Vibrio sp. yakni 4,15x103. Konsentrasi 20% yakni pada pengujian
dengan E. coli diperoleh 3,87x102 dan Vibrio sp. 4,29x102. Sedangkan uji in vivo
konsentrasi 20% pengujian menggunakan E. coli 3,70x103 dan Vibrio sp.
3,85x103.
Kata Kunci : ikan kerapu lumpur (Epinephelus tauvina), kunyit (Curcuma longa
Linn), E. coli dan Vibrio sp.
ABSTRACT
Fish is perishable food because it contains high enough protein and water,
therefore the right treatment of fish after capture is very important thing. The
objective of this research is find to the power of inhibition of turmeric infusa
rhizome (Curcuma longa Linn) through immersion of mudfish grouper
(Epinephelus tauvina) sampled from Kedonganan Market, Bali turmeric infusa
rhizome against Escherichia coli and Vibrio sp. The treatment given to mudfish
grouper was turmeric rhizome infusion with concentration of 0%, 5%, 10%, 15%
and 20% tested in vitro and in vivo on the growth of E. coli and Vibrio sp.
Observation of inhibitory power of rhizomes of turmeric was determined by the
method of dilution sampling (Plating Method). The results showed that turmeric
rhizome infusion was able significantly (P<0,05) inhibition to the growth of E.
coli and Vibrio sp. both in vitro and in vivo. Inhibition capability of turmeric
rhizome infusion has occurred in the treatment of 5% to 20% tested with E. coli
4,61x102 and Vibrio sp. 4,72x102. While in vivo test with the concentration of 5%
tested using E. coli 4,11x103 and Vibrio sp. 4.15x103. With 20% concentration at
in vitro test obtained E. coli was 3,87x102 and Vibrio sp. 4,29x102. Meanwhile
used in vivo test with the concentration of 20% obtained E. coli 3,70x103 and
Vibrio sp. 3,85x103.
Keywords: mudfish grouper (Epinephelus tauvina), turmeric (Curcuma longa
Linn), E. coli and Vibrio sp.
DAFTAR ISI
Halaman
HALAMAN JUDUL
HALAMAN PENGESAHAN
KATA PENGANTAR ............................................................................. i
ABSTRAK ............................................................................................... ii
ABSTRACT ............................................................................................. iii
DAFTAR ISI ............................................................................................ iv
DAFTAR TABEL .................................................................................... vi
DAFTAR GAMBAR ............................................................................... vii
DAFTAR LAMPIRAN ............................................................................ viii
I. PENDAHULUAN ............................................................................ 1
1.1 Latar Belakang ...................................................................... 1
1.2 Rumusan Masalah .................................................................. 3
1.3 Tujuan .................................................................................... 4
1.4 Manfaat .................................................................................. 4
II. TINJAUAN PUSTAKA ................................................................... 5
2.1 Ikan Kerapu Lumpur .............................................................. 5
2.2 Kunyit ..................................................................................... 7
2.3 Bakteri Escherichia coli. ......................................................... 9
2.3 Bakteri Vibrio sp. .................................................................... 12
III. METODE PENELITIAN................................................................... 15
3.1 Tempat dan Waktu Penelitian ............................................... 15
3.2 Penyiapan Infusa Rimpang Kunyit ....................................... 15
3.3 Pembuatan Suspensi Bakteri Uji (E. coli dan Vibrio sp.) ..... 15
3.4 Uji Daya Hambat Infusa Rimpang Kunyit Terhadap E. coli
dan Vibrio sp. Secara in Vitro .............................................. 16
3.5 Uji in Vivo Daya Hambat Infusa Rimpang Kunyit Terhadap
E. coli dan Vibrio sp. Pada Ikan Kerapu Lumpur ................. 16
3.5.1 Teknik Pengambilan Sampel ....................................... 16
3.5.2 Uji Daya Hambat Infusa Rimpang Kunyit Terhadap
E. coli dan Vibrio sp. Pada Ikan Kerapu Lumpur ...... 17
3.5.3 Penentuan Jumlah E. coli dan Vibrio sp. Pada
Perlakuan ...................................................................... 17
3.6 Variabel Penelitian ................................................................ 18
3.7 Rancangan Penelitian ............................................................ 18
3.8. Analisis Data ........................................................................ 19
IV. HASIL DAN PEMBAHASAN ......................................................... 20
4.1 Hasil ....................................................................................... 20
4.2 Pembahasan ............................................................................ 25
V. KESIMPULAN DAN SARAN ......................................................... 31
1.1 Kesimpulan............................................................................. 31
1.2 Saran ...................................................................................... 31
DAFTAR PUSTAKA ............................................................................. 32
LAMPIRAN ............................................................................................ 37
I. PENDAHULUAN