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    Effectiveness Test of Neem Gum (Azadirachta Indica) Solution Against the Viabilitay of Escherichia Coli and Salmonella Typhymurium (In Vitro)

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    FKG_JURNAL_Effectiveness Test of Neem Gum (Azadirachta Indica) Solution Against the Viabilitay of Escherichia Coli and Salmonella Typhymurium (In Vitro).pdf (523.0Kb)
    Date
    2022-01-31
    Author
    SUNTARI, Debi
    SISWADI, Dominica Diana
    HAMZAH, Zahreni
    HANDAYANI, Ari Tri Wanodyo
    SETYOWATI, Dyah Indartin
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    Abstract
    Neem gum is an exudate from hardened neem plant (Azadirachta indica). Neem gum contains many active compounds especially heteropolysaccharides. It composes monosaccharides namely L-arabinose, L-fucose, D-galactose, D-glucuronic acid, D-xylose, glucose, and mannose. In addition, there are other compounds of neem gum such as NaCl, KCl, salvadora, salvadorin, saponin, phenol, and tannin have the potential to reduce the viability of pathogens. Heteropolysaccharides are water soluble non-starch carbohydrates. Heteropolysaccharides are known unable to be degraded by digestive enzymes but have potential as substrates for commensal bacteria that can benefit the host. One of the requirements for functional food ingredient is also to reduce the viability of pathogenic bacteria such as Escherecia coli and Salmonella Typhimurium. The MTT test method was used to calculate bacterial viability. The viability of two bacteria exposed to neem gum solution decreased as the concentration increased, according to the results of this study.
    URI
    https://repository.unej.ac.id/xmlui/handle/123456789/113853
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    • LSP-Jurnal Ilmiah Dosen [7410]

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    Indonesia DSpace Group :

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