Antimicrobial Activity of Natural Disinfectant from Traditional Palm Wine

Annytha Detha1, Frans U. Datta2, Yunita Mila2, Yohanes Laka1, and Helda Gadja2

1Department of Public Health Veterinary, Faculty of Veterinary Medicine, 2Department of Biochemistry, Faculty of Veterinary Medicine, Nusa Cendana University, East Nusa Tenggara, Indonesia

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The aim of this study focuses on the antimicrobial activity of traditional wine, named Sopi and Moke, as natural antimicrobials. Evaluation of the decrease of bacterial contamination was done on poultry, cattle farms, and include farms. In this study, 108 swab samples were expected from twelve farms of Kupang city according to purposive random sampling design. Swab samples were analyzed for total aerobic plate count (TPC). The research proves that there is a decrease in the number of microbial decay contamination before and after a forester, Sopi and Moke conducted at four poultry, four cattle farms, and four include a screened farms compared with a commercial disinfectant (Formaldes®). The antimicrobial ability of Sopi and Moke can reduce the number of bacteria that contaminate the environment around the cage. The results of this research could be an indicator of Sopi and Moke for use as natural alternative disinfectants.

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