The ginger plant (Zingiber Officinale Roscoe) has been widely used by the community as a kitchen spice, as alternative medicine, and for the maintenance of body health. One of the bacteria that damage food and can be harmful is Vibrio cholera, which was one of the pathogenic microorganisms that cause harm to humans. The purpose of this study is to analyze the effect of the density of red ginger juice as an antibacterial on the growth of V. cholera bacteria. The research method is a quantitative study, which is a laboratory experiment that consists of 5 treatments and 5 replications that accumulate to a total of 25 experimental units were treatments. The details are; 0% (control reference); 40% squeezed water; 60% squeezed water; 80% squeezed water; 100% squeezed water. The results showed the concentration of red ginger juice at 60% was bacteriostatic (inhibited) the growth of V. cholera, 80% and 100% were bactericidal (deadly) V.cholera.
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