THE ROLE OF HYDROGEN PEROXIDE (H2O2) IN YOGURT (Lactobacillus bulgaricus and Streptococcus thermophilus) ON THE GROWTH OF Staphylococcus aureus ATCC 29213

Abstrak

ABSTRACT

Yogurt is a fermented milk product with the help of lactic acid bacteria (LAB). LAB is a bacterium that can produce metabolites of lactic acid, bacteriocin, and hydrogen peroxide. Several studies have shown that LAB in yogurt can inhibit the growth of pathogenic bacteria. S. aureus ATCC 29213 is a Gram-positive, coccus arranged in irregular clusters like grapes. S. aureus ATCC29213 is the main human pathogen. This study aims to determine the role of hydrogen peroxide in yogurt (L. bulgaricus and S.thermophilus) on the growth of S. aureus ATCC 29213. This research is an experimental study with the post-test only with control group design. The number of samples used were 60 samples with two repetitions and divided into 10 concentration groups (0%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%) with 0 % as negative control. The analysis of this study used Kruskal Wallis (p=0.003). The result showed that there were significant differences between groups. Then continued the Mann-Whitney test to find out the comparison of each group. This study can be concluded there was inhibition of the growth of S. aureus ATCC 29213 by yogurt with a concentration of 5%, hydrogen peroxide content of 0.17 mmol/L, pH 5.7 as the lowest concentration of yogurt.

Keywords: Hydrogen Peroxide, Staphylococcus aureus, Yogurt