MANDHAKI, NOVIANA (2020) UJI AKTIVITAS ANTIBAKTERI FRAKSI DAUN KAKAO (Theobroma cacao L.) TERHADAP BAKTERI STAPHYLOCOCCUS AUREUS ATCC 25923 SECARA IN VITRO. Undergraduate thesis, Stikes Karya Putra Bangsa Tulungagung.
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Abstract
Indonesia has a diversity of flora that can be utilized by people in various fields. Approximately 300 species have been utilized by the traditional medicine industry in Indonesia as a traditional medicinal raw material. One of the herbs that can be utilized as traditional medicine is cacao (Theobroma cacao L.). Cacao compounds contain secondary metabolites that can be utilized as an antibacterial against Staphylococcus aureus bacteria. S. Aureus is a Gram-positive bacteria found as normal flora on the skin of the human nasal cavity. S. Aureus is one of the bacteria that often cause human infections. S. Aureus infection can occur when the immune system is weakened. S. Aureus can be acne, meningitis, pneumonia, and mastitis. The purpose of this research is to determine the activity of ethanol fraction, dichloromeana and n-hexane of cacao leaf extract as an antibacterial against S. Aureus ATCC 25923, dichlorometana and n-hexane of cacao leaf extract as an antibacterial against S. Aureus ATCC 25923, knowing the fraction of which has the most widespread barrier zone as an antibacterial against S. Aureus ATCC 25923, and know the optimum concentration of the active fraction of cocoa leaf as an antibacterial against S. Aureus ATCC 25923. Cacao leaf powder is extracted using the maceration method with 96% ethanol solvent and is fractionated using ethanol solvent, dichloromethane, and n-hexane. Test the antibacterial activity of cacao leaf fraction using a method of diffusion discs with a series of concentrations of 10%, 20%, and 30%. Statistical analysis uses the Kruskal-Wallis to determine whether there is a variation of the concentration of cacao leaf fraction of the growth of S. Aureus ATCC 25923. The results showed that the ethanol and dichloromethane fractions had antibacterial activity. The ethanol fraction is the most active in inhibiting the activity of S. Aureus ATCC 25923 bacteria due to the flavonoid compounds, saponins, and tannins. The optimum concentration of the active fraction in inhibiting the growth of S. Aureus bacteria is a 10% concentration with an average inhibitory zone of 12.67 mm ± 0,577. Keywords: Cacao leaf, Staphylococcus aureus ATCC 25923, fractionation, diffusion.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Uncontrolled Keywords: | daun kakao, Staphylococcus aureus ATCC 25923, fraksinasi, difusi |
| Subjects: | Q Science > Q Science (General) Q Science > QK Botany |
| Divisions: | Program Studi > S1 Farmasi |
| Depositing User: | Surya Hadi Prasetyo |
| Date Deposited: | 25 May 2022 04:12 |
| Last Modified: | 25 May 2022 04:12 |
| URI: | http://repository.stikes-kartrasa.ac.id/id/eprint/78 |
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