DAYA HAMBAT EKSTRAK ETANOL SABUT PINANG(Areca catechu L.) TERHADAP PERTUMBUHAN BAKTERI Pseudomonas aeruginosa

SULASTHIA, G1C216011 (2017) DAYA HAMBAT EKSTRAK ETANOL SABUT PINANG(Areca catechu L.) TERHADAP PERTUMBUHAN BAKTERI Pseudomonas aeruginosa. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

Sabut pinang mengandung senyawa pektin, pektin oksalat, dan flavonoid yang dapat berfungsi sebagai antibakteri. Kandungan senyawa sabut pinang dapat menghambat pertumbuhan bakteri P. aeruginosa penyebab infeksi luka dan luka bakar. Tujuan penelitian untuk mengukur dan menganalisis perbedaan ekstrak etanol sabut pinang konsentrasi 2% b/v, 3% b/v, 4% b/v, 5% b/v, dan 6% b/v dalam menghambat pertumbuhan bakteri P. aeruginosa. Tahapan penelitian diawali dengan kultifikasi bakteri P. aeruginosa, pembuatan ekstrak sabut pinang dengan metode maserasi selama (2x24 jam) menggunakan etanol 96%, selanjutnya metode pengujian menggunakan difusi sumuran. Hasil menunjukkan ekstrak etanol sabut pinang konsentrasi 2% b/v, 3% b/v, 4% b/v, 5% b/v, dan 6% b/v dapat menghambat bakteri P. aeruginosa dengan rata-rata zona hambat berturut-turut 15.2 mm, 16.6 mm, 17.4 mm, 18.4, dan 19.2 mm. Hasil uji Kruskall-wallis dengan nilai signifikan p=0,247, menunjukkan tidak terdapat perbedaan yang bermakna antara konsentrasi ekstrak etanol sabut pinang terhadap pertumbuhan bakteri P. aeruginosa. Kata Kunci : Daya hambat, Ekstrak etanol sabut pinang, Pseudomonas aeruginosa Areca nut fiber contains pectin, pectin oksalat, and flavonoids that can act as antibacterial. The content of coir nut compound can inhibit the growth of P. aeruginosa bacteria causing wound infection and burns. The objectives of the study were to measure and analyze ethanol extract concentration of 2% b/v, 3% b/v, 4% b/v, 5% b/v, and 6% b/v concentration in inhibiting the growth of P. aeruginosa bacteria. The research stages started with P. aeruginosa bacteria certification, making nutmeg extract with maseration method for 48 hours (2x24 hours) using 96% ethanol, then testing method using diffusion well. The results showed that 2% b/v, 3% b/v, 4% b/v, 5% b/v, and 6% b/v ethanol extract concentrations were able to inhibit P. aeruginosa bacteria with consecutive inhibit zones 15.2 mm, 16.6 mm, 17.4 mm, 18.4, and 19.2 mm, respectively. Result of Kruskall-wallis test with significant value p = 0,247, showed no significant difference between ethanol extract concentration of areca nut to P. aeruginosa bacteria growth. Keywords: Ethanol extract of areca nut, Pseudomonas aeruginosa, Inhibitory power

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