Karya Tulis Ilmiah

UJI DAYA HAMBAT EKSTRAK ETANOL JAMBU TANGKALAK (Bellucia pentamera Naudin) TERHADAP PERTUMBUHAN BAKTERI Salmonella Typhi

Berkas Tersedia

Abstract

Jambu Tengkalak (Bellucia pentamera Naudin) memiliki kandungan metabolit sekunder seperti alkaloid, flavonoid, tanin, terpenoid, dan saponin. Kandungan metabolit sekunder tersebut efektif sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui daya hambat ekstrak jambu tangkalak (Bellucia pentamera Naudin) terhadap bakteri Salmonella thypi dan untuk mengetahui pada konsentrasi berapa ekstrak jambu tangkalak (Bellucia pentamera Naudin) mampu menghambat bakteri Salmonella thypi. Ekstraksi dilakukan dengan cara maserasi menggunakan pelarut etanol 96%. Pengujian aktivitas antibakteri menggunakan metode cakram disk Kirby-Bauer. Ekstrak jambu tangkalak dibuat dalam 3 konsentrasi berbeda yaitu 10%, 20%, dan 30%. kertas cakram yang telah disiapkan direndam dalam masing masing konsentrasi larutan, setelah itu diletakkan diatas media NA yang telah diberi suspensi bakteri didalam cawan petri. Hasil penelitian menunjukkan adanya zona hambat yang terbentuk pada bakteri Salmonella thypi pada konsentrasi10%, 20%, dan 30%, secara berturut-turut yaitu 11,81 mm (kategori kuat), 15,51 mm (kategori kuat), 19,63 mm (kategori kuat), dan kontrol positif Kloramfenikol yaitu 30,48 mm (kategori sangat kuat). Pada penelitian ini disimpulkan bahwa ekstrak etanol Jambu Tangkalak konsentrasi 10%, 20%, dan 30% memiliki daya hambat terhadap pertumbuhan bakteri Salmonella thypi.

Abstract (English)

Jambu Tengkalak (Bellucia pentamera Naudin) contains secondary metabolites such as alkaloids, flavonoids, tannins, terpenoids, and saponins. The content of these secondary metabolites is effective as antibacterial. This study aims to determine the inhibitory power of tangkalak guava extract (Bellucia pentamera Naudin) against Salmonella thypi bacteria and to determine at what concentration tangkalak guava extract (Bellucia pentamera Naudin) is able to inhibit Salmonella thypi bacteria. Extraction was done by maceration using 96% ethanol solvent. Testing antibacterial activity using the Kirby-Bauer disk method. Jambu tangkalak extract was made in 3 different concentrations of 10%, 20%, and 30%. The prepared disc paper was soaked in each concentration of the solution, after which it was placed on NA media that had been given a bacterial suspension in a Petri dish. The results showed that there was an inhibition zone formed on Salmonella thypi bacteria at concentrations of 10%, 20%, and 30%, respectively, namely 11.81 mm (strong category), 15.51 mm (strong category), 19.63 mm (strong category), and positive control Chloramphenicol is 30.48 mm (very strong category). In this study, it was concluded that the ethanol extract of Jambu Tangkalak at concentrations of 10%, 20%, and 30% had inhibition against the growth of Salmonella thypi bacteria.