Electronic Theses and Dissertation

Cuka aren merupakan produk fermentasi nira aren (Arenga pinnata Merr.) yang melibatkan aktivitas mikroorganisme, salah satunya Acetobacter aceti yang berperan dalam pembentukan asam asetat. Selain berperan dalam pembentukan asam asetat selama proses fermentasi, respons Acetobacter aceti terhadap antibiotik perlu dikaji karena informasi mengenai sensitivitas antibiotik bakteri tersebut masih terbatas. Penelitian ini bertujuan untuk mengetahui sensitivitas Acetobacter aceti isolat cuka aren terhadap antibiotik ampicillin, chloramphenicol, ciprofloxacin, dan erythromycin. Penelitian ini menggunakan metode difusi cakram (Kirby–Bauer) pada media Mueller Hinton Agar (MHA) dengan antibiotik ampicillin, chloramphenicol, ciprofloxacin, dan erythromycin. Hasil penelitian menunjukkan bahwa rata-rata diameter zona hambat antibiotik ampicillin sebesar 17,00 mm (sensitif), erythromycin 18,70 mm (sensitif), chloramphenicol 18,53 mm (sensitif), dan ciprofloxacin 20,23 mm (intermediet) berdasarkan standar CLSI. Berdasarkan hasil penelitian, dapat disimpulkan bahwa Acetobacter aceti isolat cuka aren sensitif terhadap antibiotik ampicillin, erythromycin, dan chloramphenicol, serta menunjukkan respons intermediet terhadap ciprofloxacin.

Kata kunci: Acetobacter aceti, antibiotik, cuka aren, sensitivitas.

Palm vinegar is a fermented product of palm sap (Arenga pinnata Merr.) involving the activity of microorganisms, one of which is Acetobacter aceti, which plays an important role in acetic acid production. In addition to its role in acetic acid formation during the fermentation process, the antibiotic susceptibility of Acetobacter aceti needs to be investigated because information regarding its susceptibility profile remains limited. This study aimed to determine the antibiotic susceptibility of Acetobacter aceti isolated from palm vinegar to ampicillin, chloramphenicol, ciprofloxacin, and erythromycin. The study employed the disk diffusion (Kirby–Bauer) method on Mueller Hinton Agar (MHA) using ampicillin, chloramphenicol, ciprofloxacin, and erythromycin. The results showed that the mean inhibition zone diameters were 17.00 mm for ampicillin (susceptible), 18.70 mm for erythromycin (susceptible), 18.53 mm for chloramphenicol (susceptible), and 20.23 mm for ciprofloxacin (intermediate), according to the CLSI standards. Based on the findings of this study, it can be concluded that Acetobacter aceti isolated from palm vinegar was susceptible to ampicillin, erythromycin, and chloramphenicol, while exhibiting an intermediate response to ciprofloxacin. Keywords: Acetobacter aceti, antibiotics, palm vinegar, sensitivity.