UJI EKSTRAK DAUN PANDAN SEBAGAI ANTIBAKTERI Salmonella typhi PADA MAKANAN JAPANES (SUSHI)

Objective: To identify the presence of Salmonella typhi in sushi and evaluate the effectiveness of pandan leaf extract (Pandanus amaryllifolius Roxb) as an antibacterial against the bacteria. Method: The research method involved bacterial identification through Salmonella-Shigella Agar (SSA) media, Gram staining, and TSIA biochemical test. Antibacterial tests were carried out using the disc diffusion method using pandan leaf extract at concentrations of 10%, 20%, and 30%. Results: The results showed that of the three sushi samples, one sample was identified as positive for Salmonella typhi. Pandan leaf extract showed antibacterial activity with the highest inhibition zone diameter at a concentration of 30%, which significantly inhibited the growth of Salmonella typhi.