DAYA HAMBAT INFUSA BUAH KAWISTA (Limonia acidissima L.)TERHADAP PERTUMBUHAN Aspergilus flavus

Pratama, Rudiansyah, G1C013045 (2017) DAYA HAMBAT INFUSA BUAH KAWISTA (Limonia acidissima L.)TERHADAP PERTUMBUHAN Aspergilus flavus. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

Aspergillus Flavus merupakan salah satu spesies yang patogen yang dapat menyebabkan infeksi pada manusia salah satunya dapat menurunkan respons imun dan meningkatkan efek infeksi virus hepatitis pada manusia. Kandungan zat kimia yang terdapat di dalam Buah kawista yaitu Flavonoid, saponin, alkoloid, dan tanin yang bisa digunakan sebagai antimikroba. Tujuan dari penelitian ini untuk mengetahui daya hambat infusa Buah kawista terhadap pertumbuhan A. flavus berdasarkan variasi konsentrasi 5%, 10%, 15%, 20%, dan 25%, dengan volume 50 µl dan 100 µl serta menganalisis perbedaan daya hambat infusa Buah kawista dari berbagai variasi kosentrasi. Pengujian aktivitas antijamur dilakukan menggunakan metode sumuran. Hasil penelitian menunjukan bahwa infusa buah kawista dapat menghambat pertumbuhan A. Flavus pada kosentrasi 25% volume 50 µl dengan rata – rata diameter zona hambat 22.3 mm dan volume 100 µl rata – rata diameter zona hambatan 27.6 mm, sedangkan infusa buah kawista pada kosentrasi 5%, 10%, 15%, dan 20%, dengan volume 50 µl dan 100 µl tidak dapat menghambat pertumbuhan A. Flavus dengan rata – rata diameter zona hambatan 0. Hasil uji analisis statistik man whitney u test menunjukan adanya perbedaan yang signifikan daya hambat infusa buah kawista antara kosentrasi 25% dengan vasiasi kosentrasi 5%, 10%, 15%, dan 20% volume 50 µl dan 100 µl. Kata kunci : Aspergillus flavus, Buah kawista, Daya hambat, infusa, Aspergillus Flavus is one of the pathogenic species that can cause infection in humans one of which can decrease the immune response and increase the effect of human hepatitis virus infection. The chemical content contained in the fruit kawista namely Flavonoid, saponin, alkoloid, and tannins that can be used as antimicrobial. The purpose of this research is to know the power of Inhibitor of Kawista Fruit on growth of A. flavus based on variation of concentration 5%, 10%, 15%, 20%, and 25%, with volume 50 μl and 100 μl and analyzing the difference of infuse inhibition power Kawista of various concentrations of concentration. The results showed that the kawista fruit infusion could inhibit the growth of A. flavus at 25% concentration of 50 μl volume with mean of 22.3 mm inhibition zone diameter and 100 μl volume of mean diameter of resistance zone 27.6 mm, whereas kawista fruit infusion at concentrations of 5%, 10%, 15%, and 20%, with volumes of 50 μl and 100 μl can not inhibit A. flavus growth with mean diameter zones 0. This is due to low concentrations containing only a few antifungal substances so that when extracted with infuse methods required substances are not optimally absorbed or become damaged by heat. The results of statistical analysis of man whitney u test showed significant differences in inhibitory power of kawista fruit between 25% concentration with 5%, 10%, 15%, and 20% volumes of 50 μl and 100 μl concentration. Keywords : Aspergillus flavus, Infuse, Inhibitory power, Kawista,

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