I Gede, Satya Wijaya Putra (2019) DAYA HAMBAT PERASAN UMBI BAWANG MERAH TERHADAP PERTUMBUHAN Staphylococcus aureus SECARA IN VITRO. Diploma thesis, Politeknik Kesehatan Denpasar.
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Abstract
INHIBITION POTENTIAL OF VARIOUS CONCENTRATION OF RED ONION JUICE TOWARD THE GROWTH Staphylococcus aureus IN VITRO ABSTRACT Excessive use of antibiotics will cause bacterial resistance to more than one type of antibi\otic, so natural ingredients that contain antibacterial substances are needed, one of which is red onion bulbs containing flavonoids, saponins and esensial oils. The objectiv this study aims to explain the inhibitory potential of red onion juice with various concentrations on the growth of Staphylococcus aureus bacteria. The type of research used is the true experiment with the design of posttest only control group design, using the Kirby-Bauer disk diffusion method. The treatment group was red onion with five concentrations (40%, 50%, 60%, 70%, and 80%), while the control group was sterile aquadest. The statistical analysis used was One Way Anova test and Least Significant Difference (LSD) test. The results all concentrations of red onion juice had an effect in inhibiting the growth of Staphylococcus aureus. The diameter of the biggest inhibition zone is 25.22 mm at a concentration of 80% which is categorized as very strong inhibitory power. The diameter of the smallest inhibition zone is 19.90 mm at a concentration of 40% which is categorized as a strong inhibitory power. So that it can be said that the juice of red onion juice concentrates 40%, 50%, 60%, 70%, and 80% has inhibition on the growth of Staphylococcus aureus. Keyword : Red onion juice, Staphylococcus aureus, potential inhibition. DAYA HAMBAT PERASAN UMBI BAWANG MERAH TERHADAP PERTUMBUHAN Staphylococcus aureus SECARA IN VITRO ABSTRAK Penggunaan antibiotik yang berlebihan akan menyebabkan resistensi bakteri lebih dari satu jenis antibiotik, maka diperlukan bahan alam yang mengandung zat antibakteri salah satunya adalah umbi bawang merah yang mengandung senyawa flavonoid, saponin dan minyak astsiri. Penelitian ini bertujuan untuk menjelaskan potensi daya hambat dari perasan umbi bawang merah dengan berbagai konsentrasi terhadap pertumbuhan bakteri Staphylococcus aureus. Jenis penelitian yang digunakan adalah true experiment dengan desain posttest only control group design, menggunakan metode difusi cakram Kirby-Bauer. Kelompok perlakuan adalah umbi bawang merah dengan lima konsentrasi (40%, 50%, 60%, 70%, dan 80%), sedangkan kelompok kontrol adalah aquadest steril. Analisis statistik yang digunakan adalah uji One Way Anova dan uji Least Significant Difference (LSD). Hasil yang didapat adalah seluruh konsentrasi perasan umbi bawang merah memiliki pengaruh dalam menghambat pertumbuhan Staphylococcus aureus. Diameter zona hambat terbesar adalah 25,22 mm pada konsentrasi 80% yang dikategorikan daya hambat sangat kuat. Diameter zona hambat terkecil adalah 19,90 mm pada konsentrasi 40% yang di kategorikan daya hambat kuat. Sehingga dapat dikatakan perasan umbi bawang merah konsentrasi 40%, 50%, 60%, 70%, dan 80% memiliki daya hambat terhadap pertumbuhan Staphylococcus aureus. Kata kunci: Umbi bawang merah, Staphylococcus aureus, zona hambat
| Item Type: | Thesis (Diploma) |
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| Additional Information: | Statfilococus |
| Uncontrolled Keywords: | Red onion juice, Staphylococcus aureus, potential inhibition. |
| Subjects: | Q Science > QR Microbiology R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine |
| Divisions: | Jurusan Analis Kesehatan > Prodi D3 |
| Depositing User: | mr Wijaya Putra I Gede Satya |
| Date Deposited: | 29 Jun 2020 04:23 |
| Last Modified: | 29 Jun 2020 04:23 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/2814 |
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