Writer / NIM
SRI MARYANTI SABIHI / 821309040
Study Program
D3 - FARMASI
Advisor 1 / NIDN
MOHAMMAD ADAM MUSTAPA, S.Si., M.Sc / 0022047702
Advisor 2 / NIDN
/ 0018058303
Abstract
ABSTRAK
Sri Maryanti Sabihi. 2012. “Uji Daya Hambat Sari Lempuyang Wangi (Zingiber aromaticum Val.) Terhadap Bakteri Staphylococcus aureus”. Karya Tulis Ilmiah, Program Studi DIII Farmasi, Jurusan Farmasi, Fakultas Ilmu-Ilmu Kesehatan Dan Keolahragaan, Universitas Negeri Gorontalo.
Lempuyang wangi merupakan salah satu bahan alam yang dikembangkan menjadi tanaman tradisional karena memiliki khasiat diantaranya sebagai antibakteri. Penelitian ini dilakukan untuk menguji daya hambat sari lempuyang wangi terhadap bakteri Staphylococcus aureus. Lempuyang wangi diolah untuk diambil sarinya. Sari yang telah diperoleh dibagi menjadi lima konsentrasi (5%,15%, 25%, 35%, dan 45%) dan diencerkan dengan menggunakan alkohol sampai 1 ml. Hasil pengukuran zona hambat menunjukkan bahwa sari lempuyang wangi pada perlakuan pertama, kedua dan ketiga pada konsentrasi 5% 15%, 25%, dan 35% tidak memiliki respon penghambatan terhadap pertumbuhan bakteri Staphylococcus aureus karena hanya memiliki ukuran zona hambat masing-masing 4 mm, 6 mm, 7 mm dan 9 mm, sedangkan pada konsentrasi 45% menunjukkan respon yang lemah terhadap penghambatan bakteri Staphylococcus aureus dengan ukuran zona bening 14 mm.
Kata Kunci : Daya Hambat, Lempuyang Wangi (Zingiber aromaticum Val.), Staphylococcus aureus
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ABSTRACK
Sri Maryanti Sabihi. 2012. “The inhibition test of Lempuyang juice towards Staphylococcus aureus bacteria.” Scientific Writing, D-III program of Pharmacy, Faculty of Health Science and Sport, Gorontalo State University.
Lempuyang is a natural source that developed to be a traditional plant which has an advantage as anti-bacteria. This research was conducted to test the inhibition of Lempuyang towards Staphylococcus aureus bacteria. The processing of Lempuyang is done to take its juice. The juice was taken from Lempuyang divided into five concentrations (5%, 15%, 25%, 35%, and 45%) and it was diluted using alcohol until 1 ml. The measurement result of inhibition zone shows that the first, second and third experiment of Lempuyang juice in the 5%, 15%, 25%, and 35% concentration have no inhibition response towards the growth of Staphylococcus aureus bacteria. It happened because the results of inhibition only have 4 mm, 6 mm, 7 mm, and 9 mm of each zone. Whereas in the 45% concentration shows the weak response towards the inhibition of Staphylococcus aureus bacteria with 14 mm clear zone size.
Key word : The inhibition, Lempuyang (Zingiber aromaticum Val.), Staphylococcus aureus.
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