UJI AKTIVITAS ANTIBAKTERI NATA DE BANANA DARI KULIT PISANG AMBON (Musa paradisiaca var. Sapientum (L.) Kunt) KUNING

BELLA SITI FAUZIAH, - (2020) UJI AKTIVITAS ANTIBAKTERI NATA DE BANANA DARI KULIT PISANG AMBON (Musa paradisiaca var. Sapientum (L.) Kunt) KUNING. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Telah dilakukan penelitian uji aktivitas antibakteri nata dari kulit pisang ambon (Musa paradisiaca var. Sapientum (L.) Kunt) kuning . Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri Staphylococus aureus dan Escherichia coli dalam sediaan nata dengan kulit pisang ambon kuning untuk penyembuh luka. Metode difusi agar digunakan untuk mengetahui aktivitas antibakteri sediaan nata. Kulit buah pisang ambon diblender lalu didapatkan sari kulit pisang ambon kuning kemudian dibuat menjadi nata dengan menggunakan bakteri Acetobacter xylinum. Disamping itu sediaan tanpa memakai bakteri untuk kontrol negatif dan sediaan tanpa nata untuk kontrol postif. Hasil penelitian menunjukkan bahwa sediaan nata mampu menghambat Staphylococcus aureus dengan diameter zona bening 7,65 mm. Dengan demikian disimpulkan bahwa sediaan nata stabil dalam penyimpanan dan terdapat zona bening terhadap bakteri Staphylococcus aureus sedangkan untuk Escherichia coli tidak terdapat zona bening yang mengakibatkan tidak bisa menghambat pertumbuhan bakteri. Untuk kandungan nata de banana terdapat kandungan alkaloid dan flavonoid yang dapat menghambat pertumbuhan bakteri. --- Research on the antibacterial activity of nata from banana peel of Ambon (Musa paradisiaca var. Sapientum (L.) Kunt) has been carried out. This study aims to determine the antibacterial activity of Staphylococus aureus and Escherichia coli in nata preparations with yellow Ambon banana peel for wound healing. The agar diffusion method was used to determine the antibacterial activity of nata preparations. Ambon banana peel is blended and extracted yellow yellow banana peel juice is then made into nata using the Acetobacter xylinum bacteria. In addition, preparations without using bacteria for negative control and preparations without using nata for positive control. The results showed that the nata preparation was able to inhibit Staphylococcus aureus with a clear zone diameter of 7.65 mm. Thus it is concluded that the nata preparation is stable in storage and there is a clear zone against Staphylococcus aureus bacteria, while for Escherichia coli there is no clear zone which results in not being able to inhibit bacterial growth. For the content of nata de banana, there are alkaloids and flavonoids that can inhibit bacterial growth.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Pisang Ambon, Staphylococus aureus dan Escherichia coli, Sediaan Nata --- Ambon Banana, Staphylococus aureus and Escherichia coli, Nata Preparations
Subjects:	Q Science > Q Science (General) R Medicine > R Medicine (General)
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	02 Oct 2024 02:17
Last Modified:	02 Oct 2024 02:17
URI:	http://repository.stfi.ac.id/id/eprint/1271

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