Rosyadi, AlfanChilmi (2013) Uji Potensi Antimikroba Ekstrak Kulit Biji (Pericarp) Jambu Mete (Anacardium Occidentale) Dengan Pelarut Etanol Terhadap Bakteri Salmonella Enteritidis Sp-1-Pkh Secara In Vitro. Sarjana thesis, Universitas Brawijaya.
Abstract
Salmonella enteritidis merupakan bakteri penyebab food borne disease yang kini diduga mengalami resistensi terhadap antibiotika. Kulit biji (pericarp) Jambu mete diduga memiki potensi antimikroba karena mengandung asam anakardat, kardol, dan kardanol. Tujuan penelitian ini adalah untuk mengetahui potensi ekstrak pericarp Jambu mete sebagai bahan antimikroba terhadap Salmonela enteritidis SP-1-PKH. Rancangan penelitian adalah Rancangan Acak Lengkap (RAL) dengan lima macam perlakuan konsentrasi ekstrak (10%, 15%, 20%, 25%, 30%). Metode yang dipakai adalah Uji dilusi Tabung untuk mengamati Kadar Hambat Minimal (KHM) dan Kadar Bunuh Minimal (KBM). Hasil selanjutnya dianalisis menggunakan uji non parametrik Kruskal wallis, uji post hoc, serta uji korelasi dan regresi linier dengan α = 5% . Hasil penelitian menunjukan KHM tidak dapat diamati karena warna ekstrak yang keruh sedangkan KBM adalah konsentrasi ekstrak 25%. Hasil Penelitian ini menunjukkan Jumlah koloni Salmonella enteritidis yang tumbuh menurun seiring dengan meningkatnya konsentrasi ekstrak pericarp Jambu mete, Hal ini membuktikan bahwa ekstrak pericarp Jambu mete dengan pelarut etanol memiliki efek antimikroba terhadap Salmonella enteritidis SP-1-PKH secara in vitro
English Abstract
Salmonella enteritidis is one of microorganism that caused foodborne disease and recently were showed resistant to several antibiotics. The shell (pericarp) of cashew nut has a potency as antimicrobial because the compounds such as anacardic acids, cardols, cardanols. The aim of this research was to determine the potential of cashew nut shell as antimicrobial against Salmonella enteritidis SP-1-PKH. This research was conducted in the June-September 2012 at Pharmacology Laboratory of FKUB and Microbiology Laboratory of PKH UB. The experimental design that used in this research was Completely Randomized Design (CRD) with five different concentrations of extract (10%, 15%, 20%, 25%, 30%). The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were assessed by tube dilution test method. Result analyzed by non parametric test Kruskal Wallis, post hoc test, and correlation and regression test. The MIC was not identified because of the color of the extract was turbid, whereas MBC was in the 25% concentration.the result show that the number of colony of bacteria decreased along with increasing of extract concentration. In conclusion, the extract of cashew nut shell has antimicrobial effect against Salmonella enteritidis SP-1-PKH in vitro.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FKH/2013/5/051307304 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry > 636.08 Specific topics in animal husbandry > 636.089 Veterinary medicine |
| Divisions: | Fakultas Kedokteran Hewan > Kedokteran Hewan |
| Depositing User: | Hasbi |
| Date Deposited: | 21 Aug 2013 09:11 |
| Last Modified: | 19 Oct 2021 06:16 |
| URI: | http://repository.ub.ac.id/id/eprint/126889 |
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