29
6. DAFTAR PUSTAKA
Akiyama, H., K. Fujii, O. Yamasaki, T. Oono and K. Iwatsuki. 2001. Antibacterial Action of Several Tannins against Staphylococcus aureus. Journal of Antimicrobial
Chemotherapy. Vol. 48: 487-491.
Andrews, J. M. 2001. Determination of Minimum Inhibitory Concentrations. The British Society for Antimicrobial Chemotherapy.
Atlas, R.M. 1984. Microbiology: Fundamentals and Applications. Macmillan Publishing Company. New York.
Ayoola, G.A., H.A.B. Coker, S.A. Adesegun and B. Adepoju. 2008. Phytochemical Screening and Antioxidant Activities of Some Selected Medicinal Plants Used for Malaria Therapy in Southwestern Nigeria. Tropical Journal of Pharmaceutical
Research. Vol. 7 (3): 1019-1024.
Barbosa-Cánovas, G.V. and H. Vega-Mercado. 1996. Dehydration of Foods. Chapman & Hall. New York.
Bauer, A.W., W.M.M. Kirby, J.C. Sherris and M. Turck. 1966. Antibiotic Sensitivity Testing by A Standardized Single Disk Method. American Journal of Clinical
Pathology. Vol. 45: 493-496.
Cavalieri, S.J., R.J. Harbeck, Y.S. McCarter, J.H. Ortez, I.D. Rankin, R.L. Sautter, S.E. Sharp and C.A. Spiegel. 2005. Manual of Antimicrobial Susceptibility Testing.
American Society for Microbiology. USA.
Davidson, P.M., J.N. Sofos and A.L. Branen (eds.). 2005. Antimicrobials in Food. 3rd
Edition. CRC Press. Boca Raton, Florida.
Dianasari, N. 2009. Uji Aktivitas Antibakteri Ekstrak Etanol Kayu Secang (Caesalpinia Sappan L.) terhadap Staphylococcus aureus dan Shigella dysentriae serta
Bioautografinya. Fakultas Farmasi Universitas Muhammadiyah. Surakarta. (Skripsi)
Eisenman, L. 1998. The Home Winemakers Manual. http://www.winebook.webs.com/ winebook.pdf. 9 Januari 2013.
Fennema, O. R. 1985. Food Chemistry. Marcel Dekker, Inc. Madison, Wisconsin.
Ghafoor, K., F. Al-Juhaimi and Y.H. Choi. 2011. Effects of Grape (Vitis labrusca B.) Peel and Seed Extracts on Phenolics, Antioxidants and Anthocyanins in Grape Juice. Pakistan Journal of Botany. Vol. 43 (3): 1581-1586.
Jayaprakasha, G.K., T. Selvi and K.K. Sakariah. 2002. Antibacterial and Antioxidant Activities of Grape (Vitis vinifera) Seed Extracts. Food Research International. Vol. 36: 117–122.
Kim, S.Y., S.M. Jeong, W.P. Park, K.C. Nam, D.U. Ahn and S.C. Lee. 2005. Effect of Heating Conditions of Grape Seeds on The Antioxidant Activity of Grape Seed Extracts. Food Chemistry. Vol. 97: 472–479.
Larrauri, J.A., P. Rupérez, and F. Saura-Calixto. 1997. Effect of Drying Temperature on The Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels.
Journal of Agriculture Food Chemistry. Vol. 45 (4): 1390-1393
Lathifah, Q.A. 2008. Uji Efektifitas Ekstrak Kasar Senyawa Antibakteri pada Buah
Belimbing Wuluh (Averrhoa bilimbi L.) dengan Variasi Pelarut. Jurusan Kimia
Fakultas Sains Dan Teknologi Universitas Islam Negeri Malang. (Skripsi)
Lee, J., J.A. Kennedy, C. Devlin, M. Redhead, C. Rennaker. 2008. Effect of Early Seed Removal during Fermentation on Proanthocyanidin Extraction in Red Wine: A Commercial Production Example. Food Chemistry. Vol. 107: 1270–1273
Mbata, T.I, C.M. Duru and H.A. Onwumelu. 2009. Antibacterial Activity of Crude Seed Extracts of Buchholzia coriacea E. on Some Pathogenic Bacteria. Journal of
Developmental Biology and Tissue Engineering. Vol. 1 (1): 001-005.
Oetjen, G.W. and P. Haseley. 2008. Freeze Drying. Wiley VGH. Weinheim.
Oqbru, O. (2012). Cefaclor, Raniclor: Drug Class and Mechanism. http://www.medicinenet.com/cefaclor/article.htm. 28 Mei 2013
Potter, N.N. 1987. Food Science. 3rd Edition. CBS Publishers and Distributors. New Delhi.
Rehm, H.J. and G. Reed. 1981. Biotechnology, Vol 1: Microbial Fundamentals. Verlag Chemie GmbH. Germany.
Rostinawati, T. 2009. Aktivitas Antibakteri Ekstrak Etanol Bunga Rosella (Hibiscus Sabdariffa L.) terhadap Escherichia coli, Salmonella typhi dan Staphylococcus
aureus dengan Metode Difusi Agar. Universitas Padjadjaran. Jatinangor. (Skripsi)
Sace, J. 2011. Cell Walls in Gram-Positive and Negative Bacteria: Similarities and
Differences. http://www.brighthub.com/science/medical/articles/20274.aspx. 20
Maret 2013.
Schlegel, H.G. and K. Schmidt. 1994. General Microbiology. 6th Edition. (Mikrobiologi
Umum. Edisi Keenam, diterjemahkan oleh R.M. Tedjo Baskoro). Gajah Mada
University Press. Yogyakarta.
Shahidi, F. and M. Naczk. 1995. Food Phenolics: Sources, Chemistry, Effects and
Applications. Technomic Publishing Company, Inc. USA.
Sumbali, G. and R.S. Mehrotra. 2009. Principles of Microbiology. 1st Edition. Tata McGraw Hill. New Delhi.
Volk, W.A. and M.F. Wheeler. 1993. Basic Microbiology. 5th Edition. (Mikrobiologi
Dasar. Edisi Kelima, diterjemahkan oleh Soenartono Adisoemarto). Erlangga.
Jakarta.
Walpole, R.E., R.H. Myers and S.L. Myers. 1998. Probability and Statistics for Engineers and Scientist. Prentice Hall Int, Inc. New Jersey.
32
7. LAMPIRAN
Lampiran 1. Hasil SPSS uji normalitas aktivitas antibakteri biji anggur segar dan fermentasi dengan pengeringan cabinet dryer dan freeze dryer
Tests of Normality
.317 6 .061 .763 6 .027 .310 6 .073 .741 6 .016 .252 6 .200* .841 6 .133 .303 6 .091 .750 6 .020 Fermentasi
Segar Fermentasi Segar Fermentasi Zona_bening_coli
Zona_bening_aureus
Statistic df Sig. Statistic df Sig. Kolmogorov-Smirnova Shapiro-Wilk
This is a lower bound of the true significance. *.
Lilliefors Significance Correction a.
Tests of Normality
.319 6 .056 .702 6 .007
.281 6 .151 .864 6 .202
.311 6 .072 .752 6 .021
.288 6 .131 .841 6 .133
Pengeringan Cabinet Dryer Freeze Dryer Cabinet Dryer Freeze Dryer Zona_bening_coli
Zona_bening_aureus
Statistic df Sig. Statistic df Sig.
Kolmogorov-Smirnova Shapiro-Wilk
Lampiran 2. Hasil SPSS uji anova aktivitas antibakteri biji anggur segar dan fermentasi dengan pengeringan cabinet dryer dan freeze dryer
ANOVA
1082.917 3 360.972 866.333 .000 3.333 8 .417
1086.250 11
1297.667 3 432.556 432.556 .000 8.000 8 1.000
1305.667 11
Squares df Mean Square F Sig.
Zona_bening_coli
1.000 .094 1.000
Perlakuan
Fermentasi, Cabinet Dryer
Fermentasi, Freeze Dryer Segar, Cabinet Dryer Segar, Freeze Dryer Sig.
N 1 2 3
Subset for alpha = .05
Means for groups in homogeneous subsets are displayed. Uses Harmonic Mean Sample Size = 3.000. a.
1.000 .438 1.000
Perlakuan
Fermentasi, Cabinet Dryer
Fermentasi, Freeze Dryer Segar, Cabinet Dryer Segar, Freeze Dryer Sig.
N 1 2 3
Subset for alpha = .05
Group Statistics
6 26.1667 2.40139 .98036
6 13.3333 10.61446 4.33333
6 36.1667 3.18852 1.30171
6 22.1667 11.54845 4.71463
Fermentasi
N Mean Std. Deviation
Std. Error Mean
Independent Samples Test
506.250 .000 2.889 10 .016 12.83333 4.44285 2.93405 22.73261
2.889 5.510 .031 12.83333 4.44285 1.72364 23.94302
220.417 .000 2.862 10 .017 14.00000 4.89103 3.10210 24.89790
2.862 5.758 .030 14.00000 4.89103 1.90903 26.09097 Equal variances
Levene's Test for Equality of Variances
t df Sig. (2-tailed) Mean Difference
Std. Error
Difference Lower Upper 95% Confidence
Interval of the Difference t-test for Equality of Means
Group Statistics
6 13.8333 11.14301 4.54911 6 25.6667 3.01109 1.22927 6 22.5000 11.91218 4.86313 6 35.8333 3.54495 1.44722 Pengeringan
N Mean Std. Deviation
Std. Error Mean
Independent Samples Test
506.250 .000 -2.511 10 .031 -11.83333 4.71228 -22.33294 -1.33373
-2.511 5.726 .048 -11.83333 4.71228 -23.49877 -.16790
220.417 .000 -2.628 10 .025 -13.33333 5.07390 -24.63868 -2.02798
-2.628 5.879 .040 -13.33333 5.07390 -25.81107 -.85559 Equal variances
Levene's Test for Equality of Variances
t df Sig. (2-tailed) Mean Difference
Std. Error
Difference Lower Upper 95% Confidence
Interval of the Difference t-test for Equality of Means