Aktivitas antibakteri hard candy daun jambu biji (psidium guajava linn.) terhadap staphylococcus aureus dan pseudomonas aeruginosa = Antibacterial activity of guava leaves (psidium guajava linn.) hard candy against staphyloccous aureus and pseudomonas aeruginosa

Kurniawan, Dita (2020) Aktivitas antibakteri hard candy daun jambu biji (psidium guajava linn.) terhadap staphylococcus aureus dan pseudomonas aeruginosa = Antibacterial activity of guava leaves (psidium guajava linn.) hard candy against staphyloccous aureus and pseudomonas aeruginosa. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Daun jambu biji dapat digunakan untuk mengobati berbagai penyakit, diantaranya infeksi saluran pernapasan akut. Penelitian ini bertujuan untuk menentukan pengaruh dekok daun jambu biji terhadap pertumbuhan Staphylococcus aureus dan Pseudomonas aeruginosa, serta mengaplikasikan dekok daun jambu biji pada hard candy. Pada penelitian ini, daun jambu biji diekstrak dengan metode dekoksi untuk didapatkan dekok dengan konsentrasi 20%, 40%, 60%, 80%, dan 100%. Kemudian, dekok daun jambu biji diaplikasikan pada proses pembuatan permen keras dengan konsentrasi 20%, 40%, 60%, 80%, dan 100%. Dekok daun jambu biji dan hard candy yang dihasilkan akan diuji aktivitas antibakterinya terhadap S. aureus dan P. aeruginosa. Parameter yang diamati adalah aktivitas antibakteri permen keras dekok daun jambu biji dan uji organoleptik. Hasil uji menunjukkan dekok daun jambu biji memiliki aktivitas antibakteri terhadap S. aureus dan P. aeruginosa. Diameter hambat yang terbentuk dari dekok daun jambu biji adalah diameter hambat total dan diameter hambat parsial. Diameter hambat parsial dari dekok daun jambu biji terhadap S. aureus pada konsentrasi 20%, 40%, 60%, 80%, dan 100% adalah sebesar 13,28 mm, 15,54 mm, 17,42 mm, 19,28 mm, dan 21,26 mm, sedangkan terhadap P. aeruginosa adalah sebesar 12,40 mm, 13,54 mm, 15,37 mm, 17,32 mm, dan 18,71 mm. Diameter hambat total dari dekok daun jambu biji terhadap S. aureus pada konsentrasi 20%, 40%, 60%, 80%, dan 100% adalah sebesar 10,59 mm, 11,95 mm, 12,81 mm, 13,73 mm, dan 14,77 mm, sedangkan terhadap P. aeruginosa adalah sebesar 10,48 mm, 11,72 mm, 12,52 mm, 13,43 mm, dan 14,07 mm. Nilai MIC dan MBC untuk diameter hambat parsial adalah 1,96% dan 7,85% untuk S. aureus dan 1.71% dan 6,82% untuk P. aeruginosa. Nilai MIC and MBC untuk diameter hambat total terhadap S. aureus adalah 1,96% dan 7,85%, sedangkan 0,72% dan 2,86% terhadap P. aeruginosa. Konsentrasi dekok daun jambu biji yang digunakan dalam formulasi permen keras yang diterima oleh panelis adalah 80% dengan diameter hambat terhadap S. aureus sebesar 15,53±0,22 mm dan P. aeruginosa sebesar 15,41±0,42 mm./Guava leaves can be used to treat various disease, such as acute respiratory tract infection. In this study, guava leaves were extracted by the decoction method. This study aims to determine the effect of guava leaf decoction in inhibiting the growth of Staphylococcus aureus and Pseudomonas aeruginosa and apply the decoction of guava leaves on hard candy. Guava leaf were extracted by decoction method to obtain decoction with a concentration of 20%, 40%, 60%, 80%, and 100%. The guava leaves decoction were used in making hard candy with a concentration of 20%, 40%, 60%, 80%, and 100%. The decoction of guava leaves and hard candy will be tested for antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa. The parameters observed were the antibacterial activity of guava leaves hard candy and organoleptic test. The inhibition zonez that formed from guava leaves decoction are total inhibition zone and partial inhibition zone. Partial inhibition zone of guava leaves decoction against Staphylococcus aureus at concentration 20, 40, 60, 80, and 100% were 13,28 mm, 15,54 mm, 17,42 mm, 19,28 mm, and 21,26 mm, while against Pseudomonas aeruginosa were 12,40 mm, 13,54 mm, 15,37 mm, 17,32 mm , and 18,71 mm. Total inhibition zone of guava leaves decoction against Staphylococcus aureus at concentration 20, 40, 60, 80, and 100% were 10,59 mm, 11,95 mm, 12,81 mm, 13,73 mm, and 14,77 mm, while against P. aeruginosa were 10,48 mm, 11,72 mm, 12,52 mm, 13,43 mm, and 14,07 mm. The MIC and MBC values for partial inhibition zone were 1,96% and 7,85% for Staphylococcus aureus and 1,71% and 6,82% for Pseudomonas aeruginosa. MIC and MBC values for total inhibition zone against S. aureus were 1,96% and 7,85% and 0,72% and 2,86% for P. aeruginosa. The concentration of guava leaves decoction used in hard candy formulations received by panelists is 80% with zone of inhibition against Staphylococcus aureus and Pseudomonas aeruginosa is 15,53±0,22 mm and 15,41±0,42 mm, respectively.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Kurniawan, DitaNIM00000019459dita.kurniawann@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHardoko, HardokoNIDN9903005173hardoko.fti@uph.edu
Thesis advisorSinaga, Wenny Silvia LorenNIDN0314108701wenny.sinaga@uph.edu
Uncontrolled Keywords: aktivitas antibakteri; daun jambu biji; dekoksi; staphylococcus aureus; pseudomonas aeruginosa
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Dita Kurniawan
Date Deposited: 01 Sep 2020 02:53
Last Modified: 01 Sep 2020 02:53
URI: http://repository.uph.edu/id/eprint/10746

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