@article{MAKHILLIJTM20149119890,
    title = {The Influence of Sweet Soy Sauce or Honey Addition Toward Antibacterial 
  Activity of Lime (<I>Citrus aurantifolia</I> Swingle) Juice},
    journal = {International Journal of Tropical Medicine},
    volume = {9},
    number = {1},
    pages = {15-20},
    year = {2014},
    issn = {1816-3319},
    doi = {ijtmed.2014.15.20},
    url = {https://makhillpublications.co/view-article.php?issn=1816-3319&doi=ijtmed.2014.15.20},
    author = {Hardoko and},
    keywords = {: Antibacterial activity,honey,sweet soy sauce,wall},
    abstract = {In Indonesia, lime (<I>Citrus aurantifolia</I> Swingle) juice 
  is frequently used as a medicine for acute respiratory tract infection by mixing 
  it with sweet soy sauce or honey. Therefore, a study aiming to know the influence 
  of sweet soy sauce or honey addition toward antibacterial activity of lime juice 
  at <I>Salmonella aureus</I> and <I>S. pyogenes</I> bacteria is conducted. At 
  the beginning, lime juice is measured at its resistivity toward <I>S. aureus</I> 
  and <I>S. pyogenes</I> bacteria. Then, the chosen concentration is mixed with 
  sweet soy sauce or honey in different concentration. The result shows that lime 
  juice concentration of 50% has a strong antibacterial activity with each value 
  of MIC and MBC for <I>S. aureus</I> is 0.48 and 1.93% and for <I>S. pyogenes</I> 
  is 0.59 and 2.97%. Sweet soy sauce or honey addition does not affect the antibacterial 
  activity while the optimum concentration which can be added is 50%. Antibacterial 
  activity of lime juice is indicated by cell wall damage which gives effect on 
  lysis and morphological changes on bacterial cell.}
    }