UJI DAYA HAMBAT EKSTRAK DAUN SAWO (Achras zapota L.) TERHADAP BAKTERI Staphylococcus aureus SECARA IN VITRO

Adnyani, Ni Wayan Yeni (2019) UJI DAYA HAMBAT EKSTRAK DAUN SAWO (Achras zapota L.) TERHADAP BAKTERI Staphylococcus aureus SECARA IN VITRO. Diploma thesis, Poltekkes Denpasar.

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Abstract

INHIBITION POTENTIAL OF SAWO LEAF EXTRACT (Achras Zapota L.) AGAINST Staphylococcus aureus BY IN VITRO ABSTRACT Staphylococcus aureus is a Gram positive bacterium which is a normal flora in the human body, especially the skin, nose, mouth. As a normal flora, these bacteria are generally not pathogenic, but can become pathogens causing infection. The development of antimicrobial substances from natural ingredients is needed as a way to reduce the use of antibiotics, especially for Staphylococcus aureus infections. Sawo leaf is one of useful leaf which contains flavonoids, saponins and tannins. This study aims to determine the inhibition zone of growth of Staphylococcus aureus in sawo leaf extract. The type of this examination was a pure experiment with posttes only control group design using the Kirby-Bauer disk diffusion method with five concentrations (60%, 70%, 80%, 90% and 100%), work control (chloramphenicol 30µg), negative controls ( 96% ethanol). The mean diameter of inhibitory zone of sawo leaf extract at a concentration of 60%: 18.2 mm, concentration of 70%: 19,8 mm, concentration of 80%: 20.4 mm, concentration of 90%: 22, 7 mm and concentration of 100%: 24, 1 mm. These five concentrations are categorized as having strong to very strong inhibitory power. Statistical analysis both with One Way Anova and LSD tests showed p <α (0.05). This examination showed that there was a difference in the diameter of the inhibition zone of Staphylococcus aureus growth at various concentrations of sawo leaf extract. Keywords : extract, sawo leaf, inhibition potential, staphylococcus aureus UJI DAYA HAMBAT EKSTRAK DAUN SAWO (Achars Zapota L.) TERHADAP BAKTERI Staphylococcus aureus SECARA IN VITRO ABSTRAK Staphylococcus aureus adalah bakteri Gram positif yang merupakan flora normal pada tubuh manusia terutama kulit, hidung, mulut. Sebagai flora normal, bakteri ini umumnya tidak patogen, namun dapat menjadi patogen sehingga menimbulkan infeksi. Pengembangan zat antimikroba dari bahan alam diperlukan sebagai salah satu cara untuk mengurangi penggunaaan antibiotik khususnya untuk infeksi Staphylococcus aureus. Salah satunya adalah tanaman sawo memiliki kandungan flavonoid, saponin dan tanin. Penelitian ini bertujuan untuk mengetahui zona hambat pertumbuhan Staphylococcus aureus pada ekstrak daun sawo. Penelitian yang digunakan adalah eksperimen murni dengan rancangan posttes only control group design menggunakan metode difusi cakram Kirby-Bauer dengan lima konsentrasi (60%, 70%, 80%, 90% dan 100%), kontrol kerja (kloramfenikol 30µg), kontrol negatif (etanol 96%). Rerata diameter zona hambat ekstrak daun sawo pada konsentrasi 60% : 18,2 mm, konsentrasi 70% : 19,8 mm, konsentrasi 80% : 20,4 mm, konsentrasi 90% : 22, 7 mm dan konsentrasi 100% : 24,1 mm. Kelima konsentrasi ini dikategorikan memiliki daya hambat yang kuat hingga sangat kuat. Analisis statistik baik dengan uji One Way Anova maupun LSD menunjukkan nilai p<α(0,05) hal ini menandakan ada perbedaan diameter zona hambat pertumbuhan Staphylococcus aureus pada berbagai konsentrasi ekstrak daun sawo. Kata Kunci : ekstrak, daun sawo, daya hambat, staphylococcus aureus.

Item Type: Thesis (Diploma)
Additional Information: staphylococcus aureus
Uncontrolled Keywords: extract, sawo leaf, inhibition potential,
Subjects: Q Science > QR Microbiology
Divisions: Jurusan Analis Kesehatan > Prodi D3
Depositing User: mrs Yeni Adnyani Ni Wayan
Date Deposited: 28 May 2020 05:28
Last Modified: 28 May 2020 05:28
URI: http://repository.poltekkes-denpasar.ac.id/id/eprint/2967

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