POTENSI AKTIVITAS ANTIMIKROBA MADU DAN HABBATUSSAUDA TERHADAP BAKTERI ESCHERICHIA COLI SECARA IN VITRO

Authors

  • Alifia Ayu Delima UIN Alauddin Makassar, Indonesia
  • Utami Murti Pratiwi UIN Alauddin Makassar, Indonesia
  • Asriani UIN Alauddin Makassar, Indonesia

DOI:

https://doi.org/10.54773/ijcnp.v2i1.87

Abstract

Madu dan habbatussauda memiliki aktivitas antibakteri. Komponen yang terdapat di dalam madu antara lain keasaman, tekanan osmotik, dan hidrogen peroksida, asam aromatik serta omponen fenol juga berperan dalam aktivitas antibakteri. Sedangkan habbatussauda sendiri tannin, tymoquinon, thymol, a-pinene, p-cymene dengan cara menghambat pembentukan asam nukleat (RNA) dan sintesis protein yang berperan sebagai antibakteri dan antioksidan pada proses infeksi. Tujuan dari penelitian ini untuk mengetahui potensi antibakteri madu dan Habbatussauda terhadap bakteri Escherichia coli. Jenis penelitian ini adalah eksperimental dengan metode Post Test Only Control Group Design yang dilakukan secara in vitro. Hasil dari penelitian in vitro menunjukan bahwa terdapat pengaruh pemberian perlakuan madu, habbatussaudah dan kombinasi terhadap daya hambat pertumbuhan e-coli (<0.05).

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Published

2019-08-31

How to Cite

Alifia Ayu Delima, Utami Murti Pratiwi, & Asriani. (2019). POTENSI AKTIVITAS ANTIMIKROBA MADU DAN HABBATUSSAUDA TERHADAP BAKTERI ESCHERICHIA COLI SECARA IN VITRO. IJCNP (INDONESIAN JOURNAL OF CLINICAL NUTRITION PHYSICIAN), 2(1), 11–19. https://doi.org/10.54773/ijcnp.v2i1.87

Issue

Vol. 2 No. 1 (2019): IJCNP (INDONESIAN JOURNAL OF CLINICAL NUTRITION PHYSICIAN)

Section

Research Articles

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