Post on 05-Aug-2019
Lampiran 2. Data Hasil Analisis kondisi dan Potensi Medium Kombucha (Teh, Kopi, Rosela) dalam Menghambat Pertumbuhan Bakteri Vibrio cholerae dan Bacillus cereus
Data 1. Analisis pH Fermentasi Medium Kombucha (Teh, Kopi, Rosela)
Jenis Medium
Lama Fermentasi
Nilai pH Total Rata-rata 1 2 3
Kombucha teh
0 5,9 5,8 5,9 17,6 5,866667 3 3,9 4 4 11,9 3,966667 6 3,9 3,9 3,9 11,7 3,9 9 4 4 4 12 4 12 3,8 3,8 3,8 11,4 3,8
Kombucha Kopi
0 6,7 6,7 6,7 20,1 6,7 3 4,1 4,2 4,2 12,5 4,166667 6 4,3 4,3 4,3 12,9 4,3 9 4,3 4,3 4,3 12,9 4,3 12 3,8 3,8 3,7 11,3 3,766667
Kombucha Rosela
0 3,5 3,4 3,5 10,4 3,466667 3 3,4 3,3 3,3 10 3,333333 6 3,3 3,3 3,3 9,9 3,3 9 3,2 3,2 3,2 9,6 3,2 12 3,2 3,2 3,2 9,6 3,2
Data 2. Analisis Ketebalan Nata Fermentasi Medium Kombucha (Teh, Kopi,
Rosela)
Jenis Medium
Lama Fermentasi
Ketebalan Nata (mm) Total Rata-rata 1 2 3
Kombucha teh
0 0 0 0 0 0 3 1,8 1,9 1,8 5,5 1,833333 6 2,9 2,9 2,7 8,5 2,833333 9 3,3 3,2 3,1 9,6 3,2 12 4,2 4,2 4,1 12,5 4,166667
Kombucha Kopi
0 0 0 0 0 0 3 2 2 2 6 2 6 2,3 2,2 2,2 6,7 2,233333 9 2,5 2,4 2,4 7,3 2,433333 12 4,3 4,1 4,1 12,5 4,166667
Kombucha Rosela
0 0 0 0 0 0 3 0,8 0,8 0,8 2,4 0,8 6 2,5 2,8 3 8,3 2,766667 9 2,9 3,1 3,5 9,5 3,166667 12 3,8 4,2 4,2 12,2 4,066667
Data 3. Analisis Total Asam Fermentasi Medium Kombucha (Teh, Kopi, Rosela)
Jenis Medium
Lama Fermentasi
Total Asam (%) Total Rata-rata 1 2 3
Kombucha teh
0 0,2 0,18 0,2 0,58 0,193333 3 0,2 0,35 0,25 0,8 0,266667 6 0,47 0,58 0,5 1,55 0,516667 9 0,74 0,8 0,79 2,33 0,776667 12 1,04 0,93 1,02 12,17 4,056667
Kombucha Kopi
0 0,2 0,17 0,11 0,48 0,16 3 0,32 0,3 0,22 0,84 0,28 6 0,51 0,57 0,6 1,68 0,56 9 0,92 0,89 0,9 2,71 0,903333 12 0,96 1,01 1,13 3,1 1,033333
Kombucha Rosela
0 0,25 0,17 0,185 0,605 0,201667 3 0,33 0,19 0,196 0,716 0,238667 6 0,5 0,54 0,619 1,659 0,553 9 0,8 0,853 0,958 2,611 0,870333 12 0,9 0,98 1,16 3,04 1,013333
Data 4. Analisis Total Padatan Fermentasi Medium Kombucha (Teh, Kopi,
Rosela)
Jenis Medium
Lama Fermentasi
Total Padatan terlarut (ºBrix)
Total Rata-rata 1 2 3
Kombucha teh
0 13,49 13,48 13,5 40,47 13,49 3 13,49 13,48 13,49 40,46 13,48667 6 13,49 13,47 13,48 40,44 13,48 9 13,48 13,47 13,48 40,43 13,65 12 13,47 13,47 13,48 40,42 13,47333
Kombucha Kopi
0 13,53 13,52 13,52 40,57 13,52333 3 13,53 13,52 13,52 40,57 13,52333 6 13,5 13,49 13,5 40,49 13,49667 9 13,49 13,48 13,48 40,45 13,48333 12 13,49 13,48 13,47 40,44 13,48
Kombucha Rosela
0 13,48 13,48 13,48 40,44 13,48 3 13,48 13,47 13,48 40,43 13,47667 6 13,47 13,47 13,47 40,41 13,47 9 13,47 13,47 13,47 40,41 13,47 12 13,47 13,47 13,48 40,42 13,47333
Data 5. Diameter Zona Hambat Fermentasi Medium Kombucha (Teh, Kopi, Rosela) dalam Menghambat Pertumbuhan Bakteri Vibrio cholerae
Jenis Medium
Lama Fermentasi
Diameter Zona Hambat (mm)
Total Rata-rata 1 2 3
Kombucha teh
0 1 1 1 3 1 3 2 2,5 2,5 7 2,333333 6 4,3 3,9 4,5 12,7 4,233333 9 4 4,4 4 12,4 4,133333 12 10 8 8 26 8,666667
Kombucha Kopi
0 1 1 1 3 1 3 2 2,3 2,2 6,5 2,166667 6 4,2 4 4,7 12,9 4,3 9 6 4,5 4,5 15 5 12 8 4 7 19 6,333333
Kombucha Rosela
0 2 2 1 5 1,666667 3 2,5 1,5 2 6 2 6 4,7 5 4 13,7 4,566667 9 4 5 4,6 13,6 4,533333 12 8 8 7 23 7,666667
Data 6. Diameter Zona Hambat Fermentasi Minuman Kombucha (Teh, Kopi,
Rosela) dalam Menghambat Pertumbuhan Bakteri Bacillus cereus
Jenis Medium
Lama Fermentasi
Diameter Zona Hambat (mm)
Total Rata-rata 1 2 3
Kombucha teh
0 1 1 0,8 2,8 0,933333 3 2 2,5 2,5 7 2,333333 6 2,4 3 3,8 9,2 3,066667 9 3,5 3 3,8 10,3 3,433333 12 4 6 4,5 14,5 4,833333
Kombucha Kopi
0 1 1 1,2 3,2 1,066667 3 2,5 2 1,9 6,4 2,133333 6 3,5 3 3,2 9,7 3,233333 9 4 4,4 3,2 11,6 3,866667 12 5 8 6 19 6,333333
Kombucha Rosela
0 1,5 1,8 2,4 5,7 1,9 3 2,5 2,5 1,5 6,5 2,166667 6 3,7 2,8 3,3 9,8 3,266667 9 4 3,5 4,2 11,7 3,9 12 4,5 8 6 18,5 6,166667
85
Lampiran 3. Hasil Analisis Statistik pH Medium Kombucha (teh, kopi rosela)
Jenis Medium
Lama Fermentasi
Nilai pH Total Rata-rata 1 2 3
Kombucha teh
0 5,9 5,8 5,9 17,6 5,866667 3 3,9 4 4 11,9 3,966667 6 3,9 3,9 3,9 11,7 3,9 9 4 4 4 12 4 12 3,8 3,8 3,8 11,4 3,8
Kombucha Kopi
0 6,7 6,7 6,7 20,1 6,7 3 4,1 4,2 4,2 12,5 4,166667 6 4,3 4,3 4,3 12,9 4,3 9 4,3 4,3 4,3 12,9 4,3 12 3,8 3,8 3,7 11,3 3,766667
Kombucha Rosela
0 3,5 3,4 3,5 10,4 3,466667 3 3,4 3,3 3,3 10 3,333333 6 3,3 3,3 3,3 9,9 3,3 9 3,2 3,2 3,2 9,6 3,2 12 3,2 3,2 3,2 9,6 3,2
Faktor Koreksi (FK) = Jumlah total Perlakuan x Ulangan
= 45
)8,183( 2
= 750,7209
Jumlah Kuadrat Total = 5,92 +5,82 + 5,92 +………,,3,22 - 750,7209 = 40,47911
Jumlah Kuadrat Ulangan = 15
......2,613,61 22 ++- 750,7209
= 0,000444
Jumlah Perlakuan Kombinasi = 3
...............9,116,17 22 ++ - 750,7209
= 40,43911 Jumlah Kombinasi Galat = JK Total – JK Perlakuan- JK Ulangan = 40,47911- 0,000444-40,43911 = 0,039556 JENIS MEDIUM 0 3 6 9 12 total TEH 17,6 11,9 11,7 12 11,4 64,6 KOPI 20,1 12,5 12,9 12,9 11,3 69,7 ROSELA 10,4 10 9,9 9,6 9,6 49,5 total 48,1 34,4 34,5 34,5 32,3 183,8
86
JK Jenis Minuman = FK15
5,497,694,64 222
−++
= 14,71244
JK Lama Fermentasi = FK9
.............5,344,341,48 222
−+++
= 18,25244 JK JL = JK Perlakuan Kombinasi -JK JM - JK LF = 40,43911 - 14,71244 - 18,25244 = 7,474222
SK db JK KT F Hitung F TAB
0,05 F TAB
0,01 ULANGAN 2 0,000444 0,000222 0,157303 3,34 PERLAKUAN 14 40,43911 2,888508 2044,674 2,06 2,8 JENIS MEDIUM (J) 2 14,71244 7,356222 5207,213 3,34 5,45 LAMA FERMENTASI (L) 4 18,25244 4,563111 3230,067 2,71 4,07 JL 8 7,474222 0,934278 661,3427 2,29 3,23 GALAT 28 0,039556 0,001413 total 44 40,47911
SE = = 3
001413,0 = 0,0217
Perlakuan
pH Medium Notasi Jenis medium Lama Fermentasi Kombucha Rosela 9 3,2 a Kombucha Rosela 12 3,2 a Kombucha Rosela 6 3,3 b Kombucha Rosela 3 3,33 b Kombucha Rosela 0 3,46 c Kombucha Kopi 12 3,76 d Kombucha Teh 12 3,8 d Kombucha Teh 6 3,9 e Kombucha Teh 3 3,96 f Kombucha Teh 9 4 f Kombucha Kopi 3 4,1 g Kombucha Kopi 6 4,3 h Kombucha Kopi 9 4,3 h Kombucha Teh 0 5,86 i Kombucha Kopi 0 6,7 j
n
KTGalat
87
Lampiran 4. Hasil Analisis Statistik Ketebalan Nata Medium Kombucha (teh, kopi rosela)
Jenis Medium
Lama Fermentasi
Ketebalan Nata (mm) Total Rata-rata 1 2 3
Kombucha teh
0 0 0 0 0 0 3 1,8 1,9 1,8 5,5 1,833333 6 2,9 2,9 2,7 8,5 2,833333 9 3,3 3,2 3,1 9,6 3,2 12 4,2 4,2 4,1 12,5 4,166667
Kombucha Kopi
0 0 0 0 0 0 3 2 2 2 6 2 6 2,3 2,2 2,2 6,7 2,233333 9 2,5 2,4 2,4 7,3 2,433333 12 4,3 4,1 4,1 12,5 4,166667
Kombucha Rosela
0 0 0 0 0 0 3 0,8 0,8 0,8 2,4 0,8 6 2,5 2,8 3 8,3 2,766667 9 2,9 3,1 3,5 9,5 3,166667 12 3,8 4,2 4,2 12,2 4,066667
Faktor Koreksi (FK) = Jumlah total Perlakuan x Ulangan
= 45
)101( 2
= 226,6889
Jumlah Kuadrat Total = ....8,1000 2222 +++ …4,22 - 226,6889 = 92,19111
Jumlah Kuadrat Ulangan = 15
......8.333,33 22 ++- 226,6889
= 0,013778
Jumlah Perlakuan Kombinasi = 3
2,12...........5,85,5 222 ++ - 226,6889
= 91,67111 Jumlah Kombinasi Galat = JK Total – JK Perlakuan- JK Ulangan = 92,19111- 91,67111- 0,013778 = 0,506222
JENIS MEDIUM 0 3 6 9 12 total TEH 0 5,5 8,5 9,6 12,5 36,1 KOPI 0 6 6,7 7,3 12,5 32,5 ROSELA 0 2,4 8,3 9,5 12,2 32,4
total 0 13,9 23,5 26,4 37,2 101
88
JK Jenis Minuman = FK15
4,325,321,36 222
−++
= 0,592444
JK Lama Fermentasi = FK9
.............5,239,13 22
−++
= 87,34 JK JL = JK Perlakuan Kombinasi -JK JM - JK LF = 91,67111 - 0,592444 - 87,34 = 3,738667
SK db JK KT F Hitung F TAB
0,05 F TAB
0,01 ULANGAN 2 0,013778 0,006889 0,381036 3,34 5,45 PERLAKUAN 14 91,67111 6,547937 362,17735 2,06 2,8 JENIS MEDIUM (J) 2 0,592444 0,296222 16,384548 3,34 5,45 LAMA FERMENTASI (L) 4 87,34 21,835 1207,7305 2,71 4,07 JL 8 3,738667 0,467333 25,84899 2,29 3,23 GALAT 28 0,506222 0,018079 total 44 92,19111
SE = = 3
018079,0
= 0,07763
Perlakuan Ketebalan Nata (mm) Notasi Jenis Medium Lama Fermentasi
Kombucha Teh 0 0 a Kombucha Kopi 0 0 a Kombucha Rosela 0 0 a Kombucha Rosela 3 0,8 b Kombucha Teh 3 1,833333 c Kombucha Kopi 3 2 d Kombucha Kopi 6 2,233333 d Kombucha Kopi 9 2,433333 de Kombucha Rosela 6 2,766667 e Kombucha Teh 6 2,833333 f Kombucha Rosela 9 3,166667 f Kombucha Teh 9 3,2 f Kombucha Rosela 12 4,066667 g Kombucha Teh 12 4,166667 h Kombucha Kopi 12 4,166667 i
n
KTGalat
89
Lampiran 5. Hasil Analisis Statistik Total Asam Medium Kombucha (teh, kopi rosela)
Jenis Medium
Lama Fermentasi
Total Asam (%) Total Rata-rata 1 2 3
Kombucha teh
0 0,2 0,18 0,2 0,58 0,193333 3 0,2 0,35 0,25 0,8 0,266667 6 0,47 0,58 0,5 1,55 0,516667 9 0,74 0,8 0,79 2,33 0,776667 12 1,04 0,93 1,02 12,17 4,056667
Kombucha Kopi
0 0,2 0,17 0,11 0,48 0,16 3 0,32 0,3 0,22 0,84 0,28 6 0,51 0,57 0,6 1,68 0,56 9 0,92 0,89 0,9 2,71 0,903333 12 0,96 1,01 1,13 3,1 1,033333
Kombucha Rosela
0 0,25 0,17 0,185 0,605 0,201667 3 0,33 0,19 0,196 0,716 0,238667 6 0,5 0,54 0,619 1,659 0,553 9 0,8 0,853 0,958 2,611 0,870333 12 0,9 0,98 1,16 3,04 1,013333
Faktor Koreksi (FK) = Jumlah total Perlakuan x Ulangan
= 45
)691,25( 2
= 27,02192536
Jumlah Kuadrat Total = ....2,018,02,0 222 +++ 1,162 -27,02192536 = 95,49004964
Jumlah Kuadrat Ulangan = 15
......838,8513.834,8 222 ++- 27,02192536
= 0,008523511
Jumlah Perlakuan Kombinasi = 3
04,3...........8,058,0 222 ++ - 27,02192536
= 4,716150311 Jumlah Kombinasi Galat = JK Total – JK Perlakuan- JK Ulangan = 95,49004964 - 4,716150311 - 0,008523511 = 0,120423822
JENIS MEDIUM 0 3 6 9 12 total TEH 0 0,58 0,8 1,55 2,33 2,99 KOPI 0 0,48 0,84 1,68 2,71 3,1 ROSELA 0 0,605 0,716 1,659 2,611 3,04
total 0 1,665 2,356 4,889 7,651 9,13
90
JK Jenis Minuman = FK15
04,31,399,2 222
−++
= 0,010906711
JK Lama Fermentasi = FK9
.............356,2665,10 222
−+++
= 4,679387422 JK JL = JK Perlakuan Kombinasi -JK JM - JK LF = 4,716150311 - 0,010906711 - 4,679387422 = 0,025856178
SK db JK KT F Hitung F TAB
0,05 F TAB
0,01 ULANGAN 2 0,008524 0,004262 0,99091 3,34 5,45 PERLAKUAN 14 4,71615 0,336868 78,32587 2,06 2,8 JENIS MEDIUM (J) 2 0,010907 0,005453 1,267971 3,34 5,45 LAMA FERMENTASI (L) 4 4,679387 1,169847 272,0036 2,71 4,07 JL 8 0,025856 0,003232 0,751484 2,29 3,23 GALAT 28 0,120424 0,004300 total 44 4,845098
SE = = 3
004300851,0
= 0,037863
Perlakuan Total Asam Medium (%) Notasi Jenis Medium Lama Fermentasi
Kombucha Teh 0 0,19333 a Kombucha Kopi 0 0,16 a Kombucha Rosela 0 0,201667 a Kombucha Rosela 3 0,238667 a Kombucha Teh 3 0,26667 ab Kombucha Kopi 3 0,28 abc Kombucha Teh 6 0,51667 abc Kombucha Rosela 6 0,553 abcd Kombucha Kopi 6 0,56 bcde Kombucha Teh 9 0,77667 cdef Kombucha Rosela 9 0,87033 def Kombucha Kopi 9 0,90333 efg Kombucha Teh 12 0,99667 efg Kombucha Rosela 12 1,01333 fg Kombucha Kopi 12 1,03333 g
n
KTGalat
91
Lampiran 6. Hasil Analisis Statistik Total Padatan Terlarut Medium Kombucha (teh, kopi rosela)
Jenis Medium
Lama Fermentasi
Total Padatan terlarut (ºBrix)
Total Rata-rata 1 2 3
Kombucha teh
0 13,49 13,48 13,5 40,47 13,49 3 13,49 13,48 13,49 40,46 13,48667 6 13,49 13,47 13,48 40,44 13,48 9 13,48 13,47 13,48 40,43 13,65 12 13,47 13,47 13,48 40,42 13,47333
Kombucha Kopi
0 13,53 13,52 13,52 40,57 13,52333 3 13,53 13,52 13,52 40,57 13,52333 6 13,5 13,49 13,5 40,49 13,49667 9 13,49 13,48 13,48 40,45 13,48333 12 13,49 13,48 13,47 40,44 13,48
Kombucha Rosela
0 13,48 13,48 13,48 40,44 13,48 3 13,48 13,47 13,48 40,43 13,47667 6 13,47 13,47 13,47 40,41 13,47 9 13,47 13,47 13,47 40,41 13,47 12 13,47 13,47 13,48 40,42 13,47333
Faktor Koreksi (FK) = Jumlah total Perlakuan x Ulangan
= 45
)85.606( 2
= 8183,709
Jumlah Kuadrat Total = ....48,1349,13 22 ++ 1,162 - 8183,709 = 0,013311
Jumlah Kuadrat Ulangan = 15
......22,20233,202 22 +- 8183,709
= 0,000431
Jumlah Perlakuan Kombinasi =3
42,40....46,4047,40 222 ++- 8183,709
= 0,012111 Jumlah Kombinasi Galat = JK Total – JK Perlakuan- JK Ulangan = 0,013311 - 0,012111 - 0,000431 = 0,120423822
JENIS MEDIUM 0 3 6 9 12 total TEH 40,47 40,46 40,44 40,43 40,42 202,22 KOPI 40,57 40,57 40,49 40,45 40,44 202,52 ROSELA 40,44 40,43 40,41 40,41 40,42 202,11
total 121,48 121,46 121,34 121,29 121,28 606,85
92
JK Jenis Minuman = FK15
42,4040,4042,40 222
−++
= 0,006004
JK Lama Fermentasi = FK9
.............34,12146,12148,121 222
−+++
= 0,003956 JK JL = JK Perlakuan Kombinasi -JK JM - JK LF = 0,012111 - 0,006004 - 0,003956 = 0,002151
SK db JK KT F Hitung F TAB
0,05 F TAB
0,01 ULANGAN 2 0,000431 0,000216 7,849711 3,34 5,45 PERLAKUAN 14 0,012111 0,000865 31,50289 2,06 2,8 JENIS MEDIUM (J) 2 0,006004 0,003002 109,3295 3,34 5,45 LAMA FERMENTASI (L) 4 0,003956 0,000989 36,01156 2,71 4,07 JL 8 0,002151 0,000269 9,791908 2,29 3,23 GALAT 28 0,000769 2,75E-05 total 44 0,013311
SE = = 3
001413,0
= 0,0217
Perlakuan Total Padatan Terlarut Medium (ºBrix) Notasi Jenis Medium Lama Fermentasi
Kombucha Rosela 6 13,47 a Kombucha Rosela 9 13,47 a Kombucha Rosela 12 13,47333 ab Kombucha Teh 12 13,47333 ab Kombucha Teh 9 13,47667 abc Kombucha Rosela 3 13,47667 abc Kombucha Teh 6 13,48 abc Kombucha Kopi 12 13,48 bc Kombucha Rosela 0 13,48 bcd Kombucha Kopi 9 13,48333 bcd Kombucha Teh 3 13,48667 cd Kombucha Teh 0 13,49 cd Kombucha Kopi 6 13,49667 d Kombucha Kopi 0 13,52333 d Kombucha Kopi 3 13,52333 e
n
KTGalat
93
Lampiran 7. Hasil Analisis Statistik Diameter Zona Hambat Medium Kombucha (teh, kopi rosela) dalam Menghambat Pertumbuhan Bakteri Vibrio cholerae
Jenis Medium
Lama Fermentasi
Diameter Zona Hambat (mm)
Total Rata-rata 1 2 3
Kombucha teh
0 1 1 1 3 1 3 2 2,5 2,5 7 2,333333 6 4,3 3,9 4,5 12,7 4,233333 9 4 4,4 4 12,4 4,133333 12 10 8 8 26 8,666667
Kombucha Kopi
0 1 1 1 3 1 3 2 2,3 2,2 6,5 2,166667 6 4,2 4 4,7 12,9 4,3 9 6 4,5 4,5 15 5 12 8 4 7 19 6,333333
Kombucha Rosela
0 2 2 1 5 1,666667 3 2,5 1,5 2 6 2 6 4,7 5 4 13,7 4,566667 9 4 5 4,6 13,6 4,533333 12 8 8 7 23 7,666667
Faktor Koreksi (FK) = Jumlah total Perlakuan x Ulangan
= 45
)8,178( 2
= 710,432
Jumlah Kuadrat Total = ....11 22 ++ 7 2 - 710,432 = 244,488
Jumlah Kuadrat Ulangan = 15
......1,577,63 22 +- 710,432
= 1,708
Jumlah Perlakuan Kombinasi =3
23....73 222 ++- 710,432
= 228,0213 Jumlah Kombinasi Galat = JK Total – JK Perlakuan- JK Ulangan = 244,488 - 228,0213 - 1,708 = 14,7586
JENIS MEDIUM 0 3 6 9 12 total TEH 3 7 12,7 12,4 26 61,1 KOPI 3 6,5 12,9 15 19 56,4 ROSELA 5 6 13,7 13,6 23 61,3
total 11 19,5 39,3 41 68 178,8
94
JK Jenis Minuman = FK15
3,614,561,61 222
−++
= 1,025333
JK Lama Fermentasi = FK9
.............3,395,1911 222
−+++
= 217,428 JK JL = JK Perlakuan Kombinasi -JK JM - JK LF = 228,0213 - 1,025333 - 217,428 = 9,568
SK db JK KT F Hitung F TAB
0,05 F TAB
0,01 ULANGAN 2 1,708 0,854 1,620201 3,34 PERLAKUAN 14 228,0213 16,28724 30,89999 2,06 2,8 JENIS MEDIUM (J) 2 1,025333 0,512667 0,972626 3,34 5,45 LAMA FERMENTASI (L) 4 217,428 54,357 103,1256 2,71 4,07 JL 8 9,568 1,196 2,26904 2,29 3,23 GALAT 28 14,75867 0,527095 total 44 244,488
SE = = 3
527095,0
= 0,419164
Perlakuan Diameter Zona Hambat (mm) (Vibrio cholerae) Notasi Jenis Medium Lama Fermentasi
Kombucha Teh 0 1 a Kombucha Kopi 0 1 a Kombucha Rosela 0 1,666667 a Kombucha Rosela 3 2 a Kombucha Kopi 3 2,166667 ab Kombucha Teh 3 2,333333 ab Kombucha Teh 9 4,133333 bc Kombucha Teh 6 4,233333 c Kombucha Kopi 6 4,3 c Kombucha Rosela 9 4,533333 c Kombucha Rosela 6 4,566667 c Kombucha Kopi 9 5 cd Kombucha Kopi 12 6,333333 de Kombucha Rosela 12 7,666667 ef Kombucha Teh 12 8,666667 f
n
KTGalat
95
Lampiran 8. Hasil Analisis Statistik Diameter Zona Hambat Medium Kombucha (teh, kopi rosela) dalam Menghambat Pertumbuhan Bakteri Bacillus cereus
Jenis Medium
Lama Fermentasi
Diameter Zona Hambat (mm)
Total Rata-rata 1 2 3
Kombucha teh
0 1 1 0,8 2,8 0,933333 3 2 2,5 2,5 7 2,333333 6 2,4 3 3,8 9,2 3,066667 9 3,5 3 3,8 10,3 3,433333 12 4 6 4,5 14,5 4,833333
Kombucha Kopi
0 1 1 1,2 3,2 1,066667 3 2,5 2 1,9 6,4 2,133333 6 3,5 3 3,2 9,7 3,233333 9 4 4,4 3,2 11,6 3,866667 12 5 8 6 19 6,333333
Kombucha Rosela
0 1,5 1,8 2,4 5,7 1,9 3 2,5 2,5 1,5 6,5 2,166667 6 3,7 2,8 3,3 9,8 3,266667 9 4 3,5 4,2 11,7 3,9 12 4,5 8 6 18,5 6,166667
Faktor Koreksi (FK) = Jumlah total Perlakuan x Ulangan
= 45
)9.145( 2
= 473,0402
Jumlah Kuadrat Total = ....11 22 ++ 6 2 - 473,0402 = 127,1898
Jumlah Kuadrat Ulangan = 15
......5.521.45 22 +- 473,0402
= 1,836444
Jumlah Perlakuan Kombinasi =3
6....78.2 222 ++- 473,0402
= 109,8231 Jumlah Kombinasi Galat = JK Total – JK Perlakuan- JK Ulangan = 127,1898 - 109,8231 - 1,836444 = 15,53022
JENIS MEDIUM 0 3 6 9 12 total TEH 2,8 7 9,2 10,3 14,5 43,8 KOPI 3,2 6,4 9,7 11,6 19 49,9 ROSELA 5,7 6,5 9,8 11,7 18,5 52,2
total 11,7 19,9 28,7 33,6 52 145,9
96
JK Jenis Minuman = FK15
2.529.498.43 222
−++
= 2,512444
JK Lama Fermentasi = FK9
.............7.285,197.11 222
−+++
= 103,5764 JK JL = JK Perlakuan Kombinasi -JK JM - JK LF = 109,8231 - 2,512444 - 103,5764 = 3,734222
SK db JK KT F Hitung F TAB
0,05 F TAB
0,01 ULANGAN 2 1,836444 0,918222 1,655496 3,34 PERLAKUAN 14 109,8231 7,844508 14,14315 2,06 2,8 JENIS MEDIUM (J) 2 2,512444 1,256222 2,264889 3,34 5,45 LAMA FERMENTASI (L) 4 103,5764 25,89411 46,68543 2,71 4,07 JL 8 3,734222 0,466778 0,841571 2,29 3,23 GALAT 28 15,53022 0,554651 total 44 127,1898
SE = = 3
554651,0
= 0,429981
Perlakuan Diameter Zona Hambat (mm) (Bacillus cereus) Notasi Jenis Medium Lama Fermentasi
Kombucha Teh 0 0,933333 a Kombucha Kopi 0 1,066667 a Kombucha Rosela 0 1,9 ab Kombucha Kopi 3 2,133333 ab Kombucha Rosela 3 2,166667 ab Kombucha Teh 3 2,333333 abc Kombucha Teh 6 3,066667 bce Kombucha Kopi 6 3,233333 bce Kombucha Rosela 6 3,266667 bce Kombucha Teh 9 3,433333 bce Kombucha Kopi 9 3,866667 cd Kombucha Rosela 9 3,9 cd Kombucha Teh 12 4,83333 d Kombucha Rosela 12 6,166667 e Kombucha Kopi 12 6,333333 e
n
KTGalat
Lampiran 9. Hasil Analisis Statistik dengan SPSS Tentang Kondisi dan Potensi Medium kombucha (Teh, Kopi, Rosela) Dalam Menghambat Pertumbuhan Bakteri Patogen (Vibrio cholerae dan Bacillus cereus)
1. Analisis pH Fermentasi Medium Kombucha (Teh, Kopi, Rosela)
Univariate Analysis of Variance Between-Subjects Factors
15
15
15
9
9
9
9
9
KOPI
ROSELA
TEH
Jenis_medium
0
3
6
9
12
Lama_fermentasi
N
Tests of Between-Subjects Effects
Dependent Variable: Data
40.439a 14 2.889 2166.381 .000
750.721 1 750.721 563040.7 .000
14.712 2 7.356 5517.167 .000
18.252 4 4.563 3422.333 .000
7.474 8 .934 700.708 .000
.040 30 .001
791.200 45
40.479 44
SourceCorrected Model
Intercept
Jenis_medium
Lama_fermentasi
Jenis_medium *Lama_fermentasi
Error
Total
Corrected Total
Type III Sumof Squares df Mean Square F Sig.
R Squared = .999 (Adjusted R Squared = .999)a.
Post Hoc Tests Jenis_medium Homogeneous Subsets
Data
Duncan a,b
15 3.3000
15 4.3067
15 4.6467
1.000 1.000 1.000
Jenis_mediumROSELA
TEH
KOPI
Sig.
N 1 2 3
Subset
Means for groups in homogeneous subsets are displayed.Based on Type III Sum of SquaresThe error term is Mean Square(Error) = .001.
Uses Harmonic Mean Sample Size = 15.000.a.
Alpha = .05.b.
Lama_fermentasi Homogeneous Subsets
Data
Duncana,b
9 3.5889
9 3.8222
9 3.8333
9 3.8333
9 5.3444
1.000 .549 1.000
Lama_fermentasi12
3
6
9
0
Sig.
N 1 2 3
Subset
Means for groups in homogeneous subsets are displayed.Based on Type III Sum of SquaresThe error term is Mean Square(Error) = .001.
Uses Harmonic Mean Sample Size = 9.000.a.
Alpha = .05.b.
Oneway
ANOVA
Data
40.439 14 2.889 2166.381 .000
.040 30 .001
40.479 44
Between Groups
Within Groups
Total
Sum ofSquares df Mean Square F Sig.
Post Hoc Tests Homogeneous Subsets
Data
Duncana
3 3.2000
3 3.2000
3 3.3000
3 3.3333
3 3.4667
3 3.7667
3 3.8000
3 3.9000
3 3.9667
3 4.0000
3 4.1667
3 4.3000
3 4.3000
3 5.8667
3 6.7000
1.000 .272 1.000 .272 1.000 .272 1.000 1.000 1.000 1.000
interaksiJ3L4
J3L5
J3L3
J3L2
J3L1
J2L5
J1L5
J1L3
J1L2
J1L4
J2L2
J2L3
J2L4
J1L1
J2L1
Sig.
N 1 2 3 4 5 6 7 8 9 10
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3.000.a.
2. Analisis Ketebalan Nata Fermentasi Medium Kombucha (Teh, Kopi, Rosela)
Univariate Analysis of Variance
Between-Subjects Factors
15
15
15
9
9
9
9
9
KOPI
ROSELA
TEH
Jenis_medium
0
3
6
9
12
Lama_fermentasi
N
Tests of Between-Subjects Effects
Dependent Variable: Data
188.635a 14 13.474 244.486 .000
406.802 1 406.802 7381.488 .000
16.145 2 8.073 146.480 .000
163.930 4 40.983 743.635 .000
8.559 8 1.070 19.413 .000
1.653 30 .055
597.090 45
190.288 44
SourceCorrected Model
Intercept
Jenis_medium
Lama_fermentasi
Jenis_medium *Lama_fermentasi
Error
Total
Corrected Total
Type III Sumof Squares df Mean Square F Sig.
R Squared = .991 (Adjusted R Squared = .987)a.
Post Hoc Tests Jenis_medium Homogeneous Subsets
Data
Duncana,b
15 2.1600
15 3.4067
15 3.4533
1.000 .590
Jenis_mediumROSELA
TEH
KOPI
Sig.
N 1 2
Subset
Means for groups in homogeneous subsets are displayed.Based on Type III Sum of SquaresThe error term is Mean Square(Error) = .055.
Uses Harmonic Mean Sample Size = 15.000.a.
Alpha = .05.b.
Lama_fermentasi Homogeneous Subsets
Data
Duncana,b
9 .0000
9 1.9889
9 3.3000
9 4.1333
9 5.6111
1.000 1.000 1.000 1.000 1.000
Lama_fermentasi0
3
6
9
12
Sig.
N 1 2 3 4 5
Subset
Means for groups in homogeneous subsets are displayed.Based on Type III Sum of SquaresThe error term is Mean Square(Error) = .055.
Uses Harmonic Mean Sample Size = 9.000.a.
Alpha = .05.b.
Oneway
ANOVA
Data
188.635 14 13.474 244.486 .000
1.653 30 .055
190.288 44
Between Groups
Within Groups
Total
Sum ofSquares df Mean Square F Sig.
Post Hoc Tests Homogeneous Subsets
Data
Duncana
3 .0000
3 .0000
3 .0000
3 .8000
3 2.3333
3 2.7667
3 2.8333
3 3.1667 3.1667
3 3.3000
3 3.8333
3 4.0667
3 4.2000
3 5.0333
3 6.1667
3 6.6000
1.000 1.000 1.000 .056 .492 .079 1.000 1.000 1.000
interaksiJ1L1
J2L1
J3L1
J3L2
J2L2
J3L3
J1L2
J3L4
J2L3
J1L3
J3L5
J1L4
J2L4
J1L5
J2L5
Sig.
N 1 2 3 4 5 6 7 8 9
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3.000.a.
3. Analisis Total Asam Fermentasi Medium Kombucha (Teh, Kopi, Rosela)
Univariate Analysis of Variance
Between-Subjects Factors
15
15
15
9
9
9
9
9
KOPI
ROSELA
TEH
Jenis_medium
0
3
6
9
12
Lama_fermentasi
N
Tests of Between-Subjects Effects
Dependent Variable: Data
2.987a 14 .213 10.173 .000
10.502 1 10.502 500.772 .000
.120 2 .060 2.869 .072
2.785 4 .696 33.199 .000
.082 8 .010 .487 .856
.629 30 .021
14.118 45
3.616 44
SourceCorrected Model
Intercept
Jenis_medium
Lama_fermentasi
Jenis_medium *Lama_fermentasi
Error
Total
Corrected Total
Type III Sumof Squares df Mean Square F Sig.
R Squared = .826 (Adjusted R Squared = .745)a.
Post Hoc Tests Jenis_medium Homogeneous Subsets
Data
Duncan a,b
15 .4287
15 .4680 .4680
15 .5526
.463 .120
Jenis_mediumROSELA
TEH
KOPI
Sig.
N 1 2
Subset
Means for groups in homogeneous subsets are displayed.Based on Type III Sum of SquaresThe error term is Mean Square(Error) = .021.
Uses Harmonic Mean Sample Size = 15.000.a.
Alpha = .05.b.
Lama_fermentasi Homogeneous Subsets
Data
Duncana,b
9 .1622
9 .2899
9 .4411
9 .6811
9 .8411
.071 1.000 1.000 1.000
Lama_fermentasi0
3
6
9
12
Sig.
N 1 2 3 4
Subset
Means for groups in homogeneous subsets are displayed.Based on Type III Sum of SquaresThe error term is Mean Square(Error) = .021.
Uses Harmonic Mean Sample Size = 9.000.a.
Alpha = .05.b.
Oneway
ANOVA
Data
2.987 14 .213 10.173 .000
.629 30 .021
3.616 44
Between Groups
Within Groups
Total
Sum ofSquares df Mean Square F Sig.
Post Hoc Tests Homogeneous Subsets
Data
Duncana
3 .1600
3 .1600
3 .1667
3 .2433
3 .2967 .2967
3 .3297 .3297 .3297
3 .3500 .3500 .3500
3 .4333 .4333 .4333 .4333
3 .5400 .5400 .5400 .5400
3 .5967 .5967 .5967 .5967
3 .6667 .6667 .6667
3 .7167 .7167 .7167
3 .7800 .7800 .7800
3 .8533 .8533
3 .9533
.054 .074 .050 .080 .078 .060 .076
interaksiJ1L1
J2L1
J3L1
J3L2
J1L2
J2L2
J3L3
J1L3
J2L3
J1L4
J3L4
J3L5
J2L4
J1L5
J2L5
Sig.
N 1 2 3 4 5 6 7
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3.000.a.
4. Analisis Total Padatan Terlarut Fermentasi Medium Kombucha (Teh, Kopi, Rosela)
Univariate Analysis of Variance
Between-Subjects Factors
15
15
15
9
9
9
9
9
KOPI
ROSELA
TEH
Jenis_medium
0
3
6
9
12
Lama_fermentasi
N
Tests of Between-Subjects Effects
Dependent Variable: Data
.010a 14 .001 12.312 .000
8187.890 1 8187.890 1E+008 .000
.004 2 .002 30.961 .000
.005 4 .001 21.417 .000
.001 8 .000 3.097 .011
.002 30 5.72E-005
8187.902 45
.012 44
SourceCorrected Model
Intercept
Jenis_medium
Lama_fermentasi
Jenis_medium *Lama_fermentasi
Error
Total
Corrected Total
Type III Sumof Squares df Mean Square F Sig.
R Squared = .852 (Adjusted R Squared = .783)a.
Post Hoc Tests Jenis_medium Homogeneous Subsets
Data
Duncan a,b
15 13.4777
15 13.4900
15 13.4993
1.000 1.000 1.000
Jenis_mediumROSELA
TEH
KOPI
Sig.
N 1 2 3
Subset
Means for groups in homogeneous subsets are displayed.Based on Type III Sum of SquaresThe error term is Mean Square(Error) = 5.72E-005.
Uses Harmonic Mean Sample Size = 15.000.a.
Alpha = .05.b.
Lama_fermentasi Homogeneous Subsets
Data
Duncana,b
9 13.4744
9 13.4822
9 13.4867
9 13.5000
9 13.5017
1.000 .222 .644
Lama_fermentasi12
9
6
3
0
Sig.
N 1 2 3
Subset
Means for groups in homogeneous subsets are displayed.Based on Type III Sum of SquaresThe error term is Mean Square(Error) = 5.72E-005.
Uses Harmonic Mean Sample Size = 9.000.a.
Alpha = .05.b.
Oneway
ANOVA
Data
.010 14 .001 12.312 .000
.002 30 .000
.012 44
Between Groups
Within Groups
Total
Sum ofSquares df Mean Square F Sig.
Post Hoc Tests Homogeneous Subsets
Data
Duncan a
3 13.4700
3 13.4733 13.4733
3 13.4733 13.4733
3 13.4800 13.4800 13.4800
3 13.4800 13.4800 13.4800
3 13.4800 13.4800 13.4800
3 13.4850 13.4850
3 13.4867 13.4867 13.4867
3 13.4867 13.4867 13.4867
3 13.4900 13.4900
3 13.4900 13.4900
3 13.5000
3 13.5000
3 13.5200
3 13.5200
.165 .071 .173 .065 1.000
interaksiJ3L5
J1L5
J3L4
J2L5
J3L2
J3L3
J3L1
J1L4
J2L4
J1L3
J2L3
J1L1
J1L2
J2L1
J2L2
Sig.
N 1 2 3 4 5
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3.000.a.
5. Analisis Diameter Zona Hambat Fermentasi Medium Kombucha (Teh, Kopi, Rosela) Terhadap Bakteri Vibrio cholerae
Univariate Analysis of Variance
Between-Subjects Factors
15
15
15
9
9
9
9
9
KOPI
ROSELA
TEH
Jenis_medium
0
3
6
9
12
Lama_fermentasi
N
Tests of Between-Subjects Effects
Dependent Variable: Data
231.386a 14 16.528 18.729 .000
679.001 1 679.001 769.455 .000
.830 2 .415 .470 .629
219.437 4 54.859 62.167 .000
11.119 8 1.390 1.575 .174
26.473 30 .882
936.860 45
257.859 44
SourceCorrected Model
Intercept
Jenis_medium
Lama_fermentasi
Jenis_medium *Lama_fermentasi
Error
Total
Corrected Total
Type III Sumof Squares df Mean Square F Sig.
R Squared = .897 (Adjusted R Squared = .849)a.
Post Hoc Tests Jenis_medium Homogeneous Subsets
Data
Duncana,b
15 3.7600
15 3.8200
15 4.0733
.397
Jenis_mediumKOPI
ROSELA
TEH
Sig.
N 1
Subset
Means for groups in homogeneous subsets are displayed.Based on Type III Sum of SquaresThe error term is Mean Square(Error) = .882.
Uses Harmonic Mean Sample Size = 15.000.a.
Alpha = .05.b.
Lama_fermentasi Homogeneous Subsets
Data
Duncana,b
9 1.2222
9 2.0556
9 4.0333
9 4.5556
9 7.5556
.070 .248 1.000
Lama_fermentasi0
3
6
9
12
Sig.
N 1 2 3
Subset
Means for groups in homogeneous subsets are displayed.Based on Type III Sum of SquaresThe error term is Mean Square(Error) = .882.
Uses Harmonic Mean Sample Size = 9.000.a.
Alpha = .05.b.
Oneway
ANOVA
Data
231.386 14 16.528 18.729 .000
26.473 30 .882
257.859 44
Between Groups
Within Groups
Total
Sum ofSquares df Mean Square F Sig.
Post Hoc Tests Homogeneous Subsets
Data
Duncana
3 1.0000
3 1.0000
3 1.6667
3 1.6667
3 2.1667 2.1667
3 2.3333 2.3333
3 3.5667 3.5667
3 4.1333
3 4.2333
3 4.3000
3 4.5333
3 5.0000 5.0000
3 6.3333 6.3333
3 7.6667 7.6667
3 8.6667
.136 .094 .109 .092 .092 .202
interaksiJ1L1
J2L1
J3L1
J3L2
J2L2
J1L2
J3L3
J1L4
J1L3
J2L3
J3L4
J2L4
J2L5
J3L5
J1L5
Sig.
N 1 2 3 4 5 6
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3.000.a.
6. Analisis Diameter Zona Hambat Fermentasi Medium Kombucha (Teh, Kopi, Rosela) Terhadap Bakteri Bacillus cereus
Univariate Analysis of Variance
Between-Subjects Factors
15
15
15
9
9
9
9
9
KOPI
ROSELA
TEH
Jenis_medium
0
3
6
9
12
Lama_fermentasi
N
Tests of Between-Subjects Effects
Dependent Variable: Data
104.830a 14 7.488 11.449 .000
461.440 1 461.440 705.566 .000
3.548 2 1.774 2.713 .083
95.194 4 23.799 36.389 .000
6.087 8 .761 1.163 .353
19.620 30 .654
585.890 45
124.450 44
SourceCorrected Model
Intercept
Jenis_medium
Lama_fermentasi
Jenis_medium *Lama_fermentasi
Error
Total
Corrected Total
Type III Sumof Squares df Mean Square F Sig.
R Squared = .842 (Adjusted R Squared = .769)a.
Post Hoc Tests Jenis_medium Homogeneous Subsets
Data
Duncan a,b
15 2.8200
15 3.3000 3.3000
15 3.4867
.115 .532
Jenis_mediumTEH
KOPI
ROSELA
Sig.
N 1 2
Subset
Means for groups in homogeneous subsets are displayed.Based on Type III Sum of SquaresThe error term is Mean Square(Error) = .654.
Uses Harmonic Mean Sample Size = 15.000.a.
Alpha = .05.b.
Lama_fermentasi Homogeneous Subsets
Data
Duncan a,b
9 1.3111
9 2.2111
9 3.2111
9 3.6667
9 5.6111
1.000 1.000 .241 1.000
Lama_fermentasi0
3
6
9
12
Sig.
N 1 2 3 4
Subset
Means for groups in homogeneous subsets are displayed.Based on Type III Sum of SquaresThe error term is Mean Square(Error) = .654.
Uses Harmonic Mean Sample Size = 9.000.a.
Alpha = .05.b.
Oneway
ANOVA
Data
104.830 14 7.488 11.449 .000
19.620 30 .654
124.450 44
Between Groups
Within Groups
Total
Sum ofSquares df Mean Square F Sig.
Data
Duncan a
3 .93333 1.06673 1.9333 1.93333 2.1333 2.13333 2.1667 2.16673 2.3333 2.3333 2.33333 3.1000 3.1000 3.10003 3.2333 3.2333 3.23333 3.3000 3.3000 3.30003 3.4000 3.4000 3.40003 3.7333 3.73333 3.8667 3.86673 4.33333 6.16673 6.3333
.070 .063 .050 .114 .802
interaksiJ1L1J2L1J3L1J2L2J3L2J1L2J1L3J2L3J3L3J1L4J2L4J3L4J1L5J3L5J2L5Sig.
N 1 2 3 4 5Subset for alpha = .05
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3.000.a.
Lampiran 10. Alat dan Bahan Penelitian
Timbangan Analitik Autoklaf
Hot plate Centrifuge
Alat-Alat pembuatan Bahan dan uji antimikroba
Kultur Kombucha Kombucha Teh
Kombucha Kopi Kombucha Rosela
Lampiran 11. Gambar Hasil Uji Analisis Potensi Daya Hambat Medium Kombucha (Teh, Kopi, Rosela) Dalam Menghambat Pertumbuhan Bakteri Vibrio cholerae dan Bacillus cereus
Kombucha Teh terhadap
Bacillus cereus
Kombucha Teh terhadap
Vibrio cholerae
Kombucha Kopi terhadap
Bacillus cereus
Kombucha Kopi terhadap
Vibrio cholerae
Kombucha Rosela terhadap
Bacillus cereus
Kombucha Rosela terhadap
Vibrio cholerae
DEPARTEMEN AGAMA UNIVERSITAS ISLAM NEGERI (UIN)
MAULANA MALIK IBRAHIM MALANG FAKULTAS SAINS DAN TEKNOLOGI
Jalan Gajayana 50 Malang 65144 Telp./Faks. (0341) 558933
BUKTI KONSULTASI
Nama Mahasiswa : Nurul Afifah NIM/Jurusan : 05520045 / Biologi Pembimbing : Ir. Liliek Harianie, M.P Judul : Analisis Kondisi dan Potensi Lama Fermentasi Medium
Kombucha (teh, kopi, rosela) dalam Menghambat Pertumbuhan Bakteri Patogen (Vibrio cholerae dan Bacillus cereus)
No Tanggal Hal yang Dikonsultasikan Tanda Tangan 1 23 Juli 2009 Pengajuan judul 1 2 2 Agustus 2009 Acc judul 2 3 21 Agustus 2009 Pengajuan Bab I 3 4 8 September 2009 Acc Bab I 4 5 19 September 2009 Pengajuan Bab II dan III 5 6 22 September 2009 Acc Bab II dan III 6 7 29 September 2009 Pengajuan I, II, III 7 8 29 September 2009 Acc Bab I, II, III 8 9 20 Oktober 2009 Seminar Proposal 9 10 12 Januari 2010 Data hasil penelitian 10 11 19 Januari 2010 Pengajuan Bab IV dan V 11 12 22 Januari 2010 Revisi Bab IV dan V 12 13 24 Januari 2010 Acc Bab IV dan V 13 14 26 Januari 2010 Abstrak 14 15 2 Februari 2010 Revisi Bab I, II, III, IV, dan V 15 16 4 Februari 2010 Acc Keseluruhan 16
Mengetahui :
Ketua Jurusan Biologi
Dr. Eko Budi Minarno, M.Pd NIP. 19630114199903 1 003
DEPARTEMEN AGAMA UNIVERSITAS ISLAM NEGERI (UIN)
MAULANA MALIK IBRAHIM MALANG FAKULTAS SAINS DAN TEKNOLOGI
Jalan Gajayana 50 Malang 65144 Telp./Faks. (0341) 558933
BUKTI KONSULTASI KEAGAMAAN
Nama Mahasiswa : Nurul Afifah NIM/Jurusan : 05520045/Biologi Pembimbing : Ahmad Nashichuddin, M.A Judul : Analisis Kondisi dan Potensi Lama Fermentasi Medium
Kombucha (teh, kopi, rosela) dalam Menghambat Pertumbuhan Bakteri Patogen (Vibrio cholerae dan Bacillus cereus)
No. Tanggal Hal yang Dikonsultasikan Tanda Tangan 1 9 Januari 2010 Pengajuan Bab I dan II 1 2 10 Januari 2010 Revisi Bab I dan II 2 3 12 Januari 2010 Acc Bab I dan II 3 4 25 Januari 2010 Pengajuan Bab IV 4 5 27 Januari 2010 Revisi Bab IV 5 6 2 Februari 2010 Acc Bab I, II dan IV 6
Mengetahui :
Ketua Jurusan Biologi
Dr. Eko Budi Minarno, M.Pd NIP. 19630114199903 1 003