Skripsi

EFEKTIVITAS ANTIBAKTERI EKSTRAK ETANOL 70% JAHE MERAH (ZINGIBER Officinale VAR. RUBRUM) TERHADAP BAKTERI STAPHYLOCOCCUS AUREUS

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Penilaian

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Latar belakang: Bakteri Staphylococcus aureus adalah penyebab dari berbagai infeksi di tubuh manusia, salah satunya pada rongga mulut. Jahe merah (Zingiber officinale var. rubrum) memiliki beberapa kandungan senyawa antibakteri seperti flavonoid, alkaloid, saponin, tanin, dan fenol. Tujuan: Untuk mengetahui efektivitas antibakteri ekstrak jahe merah (Zingiber officinale var. rubrum) terhadap Staphyloccus aureus. Metode: Penelitian eksperimental laboratoris secara in vitro untuk menguji KHM, KBM, dan zona hambat ekstrak jahe merah (Zingiber officinale var. rubrum) konsentrasi 20%, 60%, 100%, kontrol positif berupa klorheksidin dan kontrol negatif berupa akuades dengan pengulangan sebanyak 5 kali. Penentuan nilai KHM dilakukan dengan menggunakan metode dilusi cair, nilai KBM ditentukan dengan metode dilusi padat, dan nilai zona hambat dilakukan dengan metode difusi cakram. Data nilai zona hambat dianalisis menggunakan uji One-Way ANOVA dan uji Post Hoc Tukey. Hasil: Nilai KHM ekstrak jahe merah yaitu pada konsentrasi 60%, nilai KBM ekstrak jahe merah yaitu pada konsentrasi 60%, dan diameter zona hambat jahe merah terlihat mulai dari konsentrasi 20%. Kesimpulan: Ekstrak jahe merah (Zingiber officinale var. rubrum) memiliki daya antibakteri terhadap pertumbuhan Staphylococcus aureus. Kata kunci: antibakteri, jahe merah, Staphylococcus aureus. Background: Staphylococcus aureus bacteria are the cause of various infections in the human body, one of which is in the oral cavity. Red ginger (Zingiber officinale var. rubrum) contains some antibacterial compounds such as flavonoids, alkaloids, saponins, tannins, and phenols. Objective: To determine the antibacterial effectiveness of red ginger (Zingiber officinale var. rubrum) extract in inhibiting the growth of Staphylococcus aureus bacteria. Methods: In vitro laboratory experimental study to test MIC, MBC, and inhibition zone of red ginger extract (Zingiber officinale var. rubrum) at concentrations of 20%, 60%, 100%, positive control of using chlorhexidine and negative control of using of aquadest with 5 repetitions. Determination of MIC value was carried out using the liquid dilution method, MBC value was determined by the solid dilution method, and inhibition zone value was carried out by the disc diffusion method. Inhibition zone value data were analyzed using the One-Way ANOVA and Post Hoc Tukey. Results: The MIC value of red ginger extract was at a concentration of 60%, the MBC value of red ginger extract was at a concentration of 60%, and the diameter of the red ginger inhibition zone is visible starting from a concentration of 20%. Conclusion: Red ginger extract (Zingiber officinale var. rubrum) has antibacterial power against the growth of Staphylococcus aureus. Keywords: antibacterial, red ginger,

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002905	T92845	T928452025	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T928452025

Publisher

Indralaya : Prodi Kedokteran Gigi dan Mulut, Fakultas Kedokteran Universitas Sriwijaya., 2025

Collation

xvi, 44 hlm.; ill.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

611.607

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Gigi dan Mulut

Specific Detail Info

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Statement of Responsibility

TUTI

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