CINDY MONICA AMBARITA, - (2020) AKTIVITAS ANTIBAKTERI KOMBINASI EKSTRAK ETANOL BUAH MURBEI HITAM DAN KULIT KAYU MANIS TERHADAP BAKTERI Streptococcus mutans. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Buah murbei hitam (Morus nigra L.) dan kulit kayu manis (Cinnamomum burmanni Bl.) merupakan tanaman yang memiliki aktivitas sebagai antibakteri. Penggunaan kombinasi merupakan salah satu cara untuk meningkatkan efektivitas antibakteri. Tujuan dilakukannya penelitian ini adalah untuk mengetahui pengaruh kombinasi ekstrak buah murbei hitam dan kulit kayu manis dalam menghambat pertumbuhan Streptococcus mutans. Ekstraksi buah murbei hitam dilakukan dengan metode maserasi dengan pelarut etanol, sedangkan kulit kayu manis dilakukan dengan metode refluks. Penentuan kadar total fenol dan flavonoid dilakukan menggunakan spektrofotometri UV-Vis. Penentuan nilai KHM (Kadar Hambat Minimum) kombinasi keduanya dilakukan dengan metode checkerboard. Hasil rendemen ekstrak murbei 25,34% dan kulit kayu manis sebesar 12,27%. Kadar total fenol dan flavonoid ekstrak murbei sebesar 1,880 gGAE/100g dan 0,830 QE/100g, sedangkan ekstrak kulit kayu manis sebesar 19,753 gGAE/100g dan 0,972 QE/100g. Hasil KHM kombinasi buah murbei dan kulit kayu manis sebesar 4% dan 2% dengan diameter hambat sebesar 8,65 mm. Hasil ini menunjukkan bahwa dalam bentuk kombinasi efektivitas ekstrak tidak lebih besar daripada penggunaannya secara tunggal. --- Black mulberry fruit (Morus nigra L.) and cinnamon bark (Cinnamomum burmanni Bl.) Are plants that have antibacterial activity. Combination use is one way to increase antibacterial effectiveness. The purpose of this study was to determine the effect of the combination of black mulberry fruit extract and cinnamon bark in inhibiting the growth of Streptococcus mutans. The extraction of black mulberry fruit was carried out by the maceration method with ethanol solvent, while cinnamon bark was carried out by the reflux method. The determination of total phenol and flavonoid levels was carried out using UV-Vis spectrophotometry. The determination of the value of MIC (Minimum Inhibitory Level) of the combination of the two is done by the checkerboard method. The yield of mulberry extract was 25.34% and cinnamon bark was 12.27%. The total phenol and flavonoid levels of mulberry extract were 1.880 gGAE / 100g and 0.830 QE / 100g, while the cinnamon bark extract was 19.753 gGAE / 100g and 0.972 QE / 100g. The MIC results of the combination of mulberry fruit and cinnamon bark were 4% and 2% with an inhibitory diameter of 8.65 mm. These results indicate that in the form of a combination the effectiveness of the extract is not greater than its use alone.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Antibakteri, Checkerboard, buah murbei hitam, kayu manis, Streptococcus mutans. --- Antibacterial, checkerboard, black mulberry fruit, cinnamon bark, Streptococcus mutans. |
| Subjects: | Q Science > Q Science (General) R Medicine > R Medicine (General) |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 02 Oct 2024 02:18 |
| Last Modified: | 02 Oct 2024 02:18 |
| URI: | http://repository.stfi.ac.id/id/eprint/1272 |
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