UJI AKTIVITAS ANTIBAKTERI INFUSA DAN SIRUP DAUN RAMBUTAN (NEPHELIUMLAPPACEUM LINN) TERHADAP BAKTERI SALMONELLA TYPHI SECARA IN VITRO

  • Desy Tri Jayanti
  • Ariyanti Ariyanti
  • Eni Masruriati
DOI: https://doi.org/10.32583/farmasetis.v6i2.276

Abstract

ABSTRAK

Daun rambutan memiliki efek antidiare karena mengandung senyawa tanin dan saponin yang digunakan mengatasi diare. Tanin memiliki rasa sepat dan mempunyai sifat adstrigen bekerja dengan jalan menciutkan selaput lendir usus. Saponin diketahui memiliki sifat antibakteri terhadap beberapa jenis bakteri seperti Salmonella typhi, yaitu bakteri yang menyerang gastointestinal, setelah tertelan Salmonella typhi timbul beberapa gejala salah satunya diare hebat dengan beberapa leukosit di dalam feses. Tujuan Penelitian untuk mengetahui efek antibakteri infusa dan sirup daun rambutan, serta untuk mengetahui besar zona serta perbedaan hambat dari infusa dan sirup daun rambutan terhadap bakteri Salmonella typhi secara in vitro. Penelitian eksperimental dengan  rancangan perbandingan kelompok statis (Static Group Comparison) dengan menambahkan kelompok kontrol. Sampel yang digunakan adalah daun rambutan segar sebanyak 10g kemudian di infusa dengan 100ml aquades sampai diperoleh volume infusa 100ml. Kemudian dibuat sediaan sirup lalu diujikan dengan metode cakram kertas dengan 5x replikasi. Ada efek antibakteri infusa daun rambutan (Nepheliumlappaceum L.) terhadap bakteri Salmonella typhi secara in vitro. Rata-rata nilai zona hambat infusa daun rambutan yaitu 4,34 mm, dan kontrol positif kloramfenikol 9,26 mm. Infusa daun rambutan (Nephelium lappaceum L.) mempunyai aktivitas antibakteri terhadap bakteri Salmonella typhi secara in vitro. Ada perbedaan zona hambat antara infusa dan sirup daun rambutan.

 

Kata kunci : Antibakteri, daun rambutan,salmonella typhi

 

THE FORMULATION OF EXTRACT ETHANOL OF

BILIMBI FRUITS (AVERRHOA BILIMBI L) GEL HAND SANITIZER AS ANTIBACTERY TOWARDS STAPHYLOCOCCUS AERUS

 

ABSTRACT

Rambutan leaves have antidiarrheal effects because they contain tannin and saponin compounds used to treat diarrhea. Tanin has a sense of sepat and has adstrigent properties work by shrinking the intestinal mucous membrane. Saponins are known to have antibacterial properties against several types of bacteria such as Salmonella typhi, which is a bacterium that attacks gastointestinal, after swallowing Salmonella typhi arise some of the symptoms one of them terrible diarrhea with some leukocytes in the feces. The purpose of this research is to know the antibacterial effect of infusa and rambutan leaf syrup, and to know the zone and the difference of inhibition of infusa and rambutan leaf syrup against Salmonella typhi bacteria in vitro. Experimental study with static group comparison design (Static Group Comparison) by adding control groups. The sample used is fresh rambutan leaf as much as 10g then in infusa with 100ml aquades until obtained 100ml infusa volume. Then made a syrup and then tested by paper disc method with 5x replication. There is antibacterial effect of rambutan leaf infoto (Nepheliumlappaceum L.) to Salmonella typhi bacteria in vitro. The mean inhibition zone of rambutan leaf zone is 4.34 mm, and a positive control of chloramphenicol 9.26 mm. Rambutan leaf infusa (Nephelium lappaceum L.) has antibacterial activity against Salmonella typhi bacteria in vitro. There is a difference of inhibition zone between infusa and rambutan leaf syrup.

 

Keywords:  Antibacterial, leaves rambutan, salmonella typhi