Karya Tulis Ilmiah
UJI DAYA HAMBAT EKSTRAK ETANOL BUAH JAMBU TANGKALAK ( Bellucia pentamera Naudin ) TERHADAP PERTUMBUHAN BAKTERI Lactobacillus acidophilus
FARIDA KUMALASARI · NIM: 219791 · 2024
| Tipe Karya |
Karya Tulis Ilmiah |
| Kata Kunci |
Bellucia pentamera Naudin
uji daya hambat
Lactobacillus acidophilus
|
| Program Studi |
D3 Farmasi · Akademi Farmasi YARSI Pontianak |
| Penulis |
FARIDA KUMALASARI
— NIM: 219791 |
| Kontributor |
| Nama |
NIDN / NIM |
| Erwan Kurnianto, M.Farm., Apt |
NIDN 1131058702 |
|
| Jumlah Unduhan |
5 kali diunduh |
| Date Deposited |
01 September 2026 05:51 |
| URI |
https://eperpus.akfaryarsiptk.ac.id/repository/153 |
Berkas Tersedia
| Nama Berkas | Ukuran | Akses | Aksi |
|---|
| Abstrak 1,2,3,5 |
449.1 KB |
Publik
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Unduh
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Abstract
Bellucia pentamera Naudin memiliki kandungan senyawa kimia yang terdapat pada ekstrak buah jambu tangkalak yaitu alkaloid, flavonoid, tanin, dan Saponin. Kandungan metabolit
sekunder tersebut efektif sebagai antibakteri. Penelitian ini dilakukan bertujuan untuk mengetahui daya hambat ekstrak buah jambu tangkalak terhadap pertumbuhan bakteri
Lactobacillus acidophilus. Ekstraksi dilakukan dengan cara maserasi menggunakan pelarut etanol 96%. Pengujian ini menggunakan metode difusi cakram disc. Ekstrak buah jambu
tangkalak dibuat dalam 3 konsentrasi berbeda yaitu 10%, 20%, dan 30%. Hasil uji daya hambat dianalisis menggunakan metode tabulasi (tabel) yang dijelaskan secara deskriptif. Hasil dari penilitian ini zona hambat yang terbentuk pada bakteri Lactobacillus acidophilus dengan konsentrasi 10% yaitu 9,81 mm, konsentrasi 20% yaitu 12,22 mm, konsentrasi 30% yaitu 16,13 mm, dan kontrol positif Kloramfenikol yaitu 35,53 mm.
Abstract (English)
Bellucia pentamera Naudin has chemical compounds contained in jambu tangkalak fruit extract, namely alkaloids, flavonoids, tannins, and saponins. The content of secondary
metabolites is effective as an antibacterial. This study was conducted to determine the inhibition of tangkalak guava fruit extract against the growth of Lactobacillus acidophilus
bacteria. Extraction was done by maceration using 96% ethanol solvent. This test uses the disc diffusion method. Jambu tangkalak fruit extract was made in 3 different concentrations of 10%, 20%, and 30%. The results of the inhibition test were analyzed using the tabulation method (table) which was explained descriptively. The results of this study showed that the inhibition zone formed on Lactobacillus acidophilus bacteria with 10% concentration was 9.81 mm, 20% concentration was 12.22 mm, 30% concentration was 16.13 mm, and positive control of Chloramphenicol was 35.53 mm.
