Uji Efektivitas Madu Klanceng Terhadap Bakteri Escherichia Coli

Rejeki, Dewi Nur (2018) Uji Efektivitas Madu Klanceng Terhadap Bakteri Escherichia Coli. S1 thesis, Universitas Kristen Indonesia.

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Abstract

Madu klanceng adalah madu yang memiliki manfaat dalam kesehatan, salah satunya sebagai antibakteri. Madu klanceng mengandung senyawa hidrogen peroksida (H2O2) yang dapat memiliki efek antimikroba. Tujuan penelitian ini adalah untuk mengetahui efektivitas madu klanceng terhadap bakteri Escherichia coli, yaitu dengan cara mengukur zona hambat menggunakan metode difusi Kriby Beuer dengan konsentrasi madu klanceng 20%, 40%, 60%, 80% dan 100%. Hasil penelititan menunjukkan madu klanceng dengan konsentrasi 100% memiliki daya hambat terbesar yaitu rata-rata diameter zona hambat sebesar 11.9 mm dan rata-rata diameter zona hambat terkecil yaitu pada konsentrasi 40% sebesar 5,9 mm. Sedangkan rata-rata diameter zona hambat antibiotik sebagai kontrol (+) lebih besar dari konsentrasi madu klanceng 100%. Berdasarkan data tersebut dapat disimpulkan semakin besar konsentrasi madu klanceng maka semakin besar diameter zona hambat bakteri Escherichia coli dan antibiotik yang digunakan masih lebih efektif daripada madu klanceng murni dalam menghambat pertumbuhan Escherichia coli. Klanceng honey is honey that has health benefits, one of which is antibacterial. Klanceng honey contains a compound of hydrogen peroxide (H2O2) which can have antimicrobial effects. The purpose of this study was to determine the effectiveness of klanceng honey on Escherichia coli bacteria, by measuring the inhibitory zone using the Kriby Beuer diffusion method with the concentration of Klanceng honey 20%, 40%, 60%, 80% and 100%. The results of the research showed that klanceng honey with a concentration of 100% had the greatest inhibition, namely the average diameter of the inhibition zone of 11.9 mm and the average diameter of the smallest inhibition zone at a concentration of 40% at 5.9 mm. While the average diameter of the antibiotic inhibition zone as a control (+) is greater than the concentration of 100% klanceng honey. Based on these data, it can be concluded that the greater the concentration of klanceng honey, the greater the inhibition zone diameter of Escherichia coli bacteria and antibiotics used are still more effective than pure Klanceng honey in inhibiting the growth of Escherichia coli.

Item Type: Thesis (S1)
Subjects: SCIENCE > Microbiology > Bacteria
Divisions: FAKULTAS KEDOKTERAN > Pendidikan Dokter
Depositing User: Ms Sari Mentari Simanjuntak
Date Deposited: 21 Apr 2020 04:08
Last Modified: 21 Apr 2020 04:08
URI: http://repository.uki.ac.id/id/eprint/1572

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