This research purpose to determine the effectiveness of the liquid smoke of the Hevea braziliensis Â fruit shellÂ against the activity of Escherichia coli bacteria. The preparation and purification of liquid smoke is carried out by 4 stages: pyrolysis , sedimentation, stage 1 and stage Â 2 Â distillation. This research was started with total acidity test, phenol level, pH and density with result of measurement 4,725% total acid content, 0,84% phenol content, 2,548 pH and 1,004 in density . An antibacterial testÂ using disc diffusion method by looking at the diameter of the clear zone. There are six concentrations of liquid smoke of Â H.braziliensisÂ rubber shell used, negative control using aquades and positive control using ciprofloxacin . An Â effective concentration was found in inhibiting E.coli is 100% concentration with a clear zone diameter of 11.3 mm. The result of analysis using One Way ANOVA showed F count (4.42)> F table (3,23), then H0 rejected, meaning there is a significant difference of influence of concentration to the diameter of clear zone produced.
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