PERBEDAAN AKTIVITAS DAYA HAMBAT ANTIBAKTERI EKSTRAK DAUN SIRIH (Piper betle L.) DAN DAUN LEGUNDI (Vitex trifolia L.) DENGAN VARIASI METODE MASERASI

Marjayanthi, Dewa Ayu Dian (2025) PERBEDAAN AKTIVITAS DAYA HAMBAT ANTIBAKTERI EKSTRAK DAUN SIRIH (Piper betle L.) DAN DAUN LEGUNDI (Vitex trifolia L.) DENGAN VARIASI METODE MASERASI. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Teknologi Laboratorium Medis 2025.

	Text (Skripsi 2025) Halaman Depan.pdf Download (1MB)
	Text (Skripsi 2025) BAB I Pendahuluan.pdf Download (278kB)
	Text (Skripsi 2025) BAB II Tinjauan Pustaka.pdf Download (485kB)
	Text (Skripsi 2025) BAB III Kerangka Konsep.pdf Download (273kB)
	Text (Skripsi 2025) BAB IV Metode Penelitian.pdf Download (397kB)
	Text (Skripsi 2025) BAB V Hasil dan Pembahasan.pdf Download (625kB)
	Text (Skripsi 2025) BAB VI Simpulan dan Saran.pdf Download (249kB)
	Text (Skripsi 2025) Daftar Pustaka.pdf Download (206kB)
	Text (Skripsi 2025) Lampiran-lampiran.pdf Download (2MB)

Abstract

DIFFERENCE IN THE ACTIVITY OF ANTIBACTERIALLY STOPPING POWER OF SIRIH (Piper betle L.) AND LEGUNDI (Vitex trifolia L.) LEAVES EXTRACTS BY VARIATION OF MASERATION METHODS ABSTRACT Betel leaves (Piper betle L.) contain flavonoid, tannin, and phenol metabolite compounds. Legundi leaf (Vitex trifolia L.) contains metabolite compounds of flavonoids, tannins, phenols, and quinones. The combination of betel leaf and legundi leaf extracts has antibacterial activity against Staphylococcus aureus bacteria. The combination of two natural ingredients is done to reduce the dose of ingredients so as to shorten the processing time of the ingredients. This study aims to determine the difference in antibacterial inhibition activity of betel leaf and legundi leaf extracts with variations in maceration methods. This study used Posttest-Only Control Design. Maceration was done with simplisia separated and simplisia combined. Antibacterial activity test was conducted by disc diffusion method because it is qualitative with economical use. The results showed inhibition zones of 20% single maceration extract (3.46 mm), 30% single maceration (4.01 mm), 20% combined maceration (2.49 mm), and 30% combined maceration (3.42 mm), which were classified as weak. Weak antibacterial activity is thought to be due to less than optimal metabolite compounds. One-Way Anova test showed a significant difference between single maceration variation and combined maceration (p < 0.05). Keywords: antibacterial; betel leaf; legundi leaf; maceration PERBEDAAN AKTIVITAS DAYA HAMBAT ANTIBAKTERI EKSTRAK DAUN SIRIH (Piper betle L.) DAN DAUN LEGUNDI (Vitex trifolia L.) DENGAN VARIASI METODE MASERASI ABSTRAK Daun sirih (Piper betle L.) mengandung senyawa metabolit flavonoid, tanin, dan fenol. Daun legundi (Vitex trifolia L.) mengandung senyawa metabolit flavonoid, tanin, fenol, dan kuinon. Kombinasi ekstrak daun sirih dan daun legundi memiliki aktivitas antibakeri terhadap bakteri Staphylococcus aureus. Kombinasi dua bahan alam dilakukan untuk mengurangi dosis bahan sehingga mempersingkat waktu pengolahan bahan. Penelitian ini bertujuan untuk mengetahui perbedaan aktivitas daya hambat antibakteri ekstrak daun sirih dan daun legundi dengan variasi metode maserasi. Penelitian ini menggunakan desain Posttest-Only Control Design. Maserasi dilakukan dengan simplisia dipisah dan simplisia digabung. Uji aktivitas antibakteri dilakukan dengan metode difusi cakram karena bersifat kualitatif dengan penggunaan ekonomis. Hasil menunjukkan zona hambat ekstrak maserasi tunggal 20% (3,46 mm), maserasi tunggal 30% (4,01 mm), maserasi gabungan 20% (2,49 mm), dan maserasi gabungan 30% (3,42 mm), yang tergolong lemah. Lemahnya aktivitas antibakteri diduga karena senyawa metabolit kurang maksimal. Uji One-Way Anova menunjukan adanya perbedaan signifikan antara variasi maserasi tunggal dengan maserasi gabungan (p < 0,05). Kata kunci : antibakteri; daun sirih; daun legundi; maserasi

Actions (login required)

View Item