UJI DAYA HAMBAT PERASAN BUAH JERUK PURUT CITRUS Hytrix TERHADAP BAKTERI Staphylococcus aureus SECARA IN VITRO

Authors

  • Rinaldy Eq Dwi putra

DOI:

https://doi.org/10.35799/pha.6.2017.15021

Abstract

UJI DAYA HAMBAT PERASAN BUAH JERUK PURUT CITRUS Hytrix TERHADAP BAKTERI Staphylococcus aureus SECARA IN VITRO

Rinaldy Eq Dwi putra1), Herriyannis Homenta1), Vonny N.S Wowor1)

1) Program Studi Pendidikan Dokter Gigi Fakultas Kedokteran UNSRAT Manado, 95115

 

 

ABSTRACT

Staphylococcus aureus is a type of normal flora in the mouth that may be pathogenic in certain conditions. These bacteria including Gram positive bacteria and the bacteria that cause abscesses in the oral cavity. These bacteria grow rapidly in the anaerobic environment and very difficult destroyed with standard antibiotic regimen. Kaffir Lime fruit is a fruit that contains essential oils that have inhibitory to bacteria by destroying the cell wall and inhibit the formation of the bacterial cell wall. This research was conducted purely laboratory experimental in vitro with the study design post test only control group design. This study aims to determine the inhibitory Kaffir Lime Fruit juice Citrux Hytrix on the growth of Staphylococcus aureus bacteria testing using Kirby-bauer. The results showed the formation of inhibition zone Kaffir Lime fruit juice on the growth of Staphylococcus aureus amounted to 13.05 mm.  The conclusion of this research is Kaffir Lime Citrus fruit juice hytrix have inhibitory effect on the growth of Staphylococcus aureus bacteria in the oral cavity.

Keywords: Inhibition test, Fruit Kaffir Lime, Staphylococcus aureus.

 

ABSTRAK

Staphylococcus aureus adalah sejenis flora normal dalam mulut yang dapat bersifat patogen pada kondisi tertentu. Bakteri ini termasuk bakteri Gram Positif dan merupakan bakteri penyebab abses di rongga mulut. Bakteri ini tumbuh cepat pada lingkungan yang anaerobik dan sangat sulit dimusnahkan dengan regimen antibiotik standar. Buah Jeruk Purut merupakan sejenis buah yang memiliki kandungan minyak atsiri yang memiliki daya hambat terhadap bakteri dengan cara merusak dinding sel dan menghambat terbentuknya dinding sel bakteri.Penelitian ini merupakan penelitian eksperimental laboratoris murni yang dilakukan secara in vitro dengan rancangan penelitian post test only control group design. Penelitian ini bertujuan untuk mengetahui daya hambat perasan Buah Jeruk Purut Citrux Hytrix terhadap pertumbuhan bakteri Staphylococcus aureus dengan menggunakan metode pengujian Kirby-Bauer. Hasil penelitian menunjukkan terbentuknya zona hambat perasan buah Jeruk Purut terhadap pertumbuhan bakteri Staphylococcus aureus sebesar 13,05 mm.Kesimpulan pada penelitian ini adalah perasan buah Jeruk Purut Citrus hytrix memiliki daya hambat terhadap pertumbuhan bakteri Staphylococcus aureus yang terdapat di rongga mulut.

Kata kunci : Uji daya hambat, Buah Jeruk Purut, Staphylococcus aureus.

 

 

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Published

2017-02-01

How to Cite

Dwi putra, R. E. (2017). UJI DAYA HAMBAT PERASAN BUAH JERUK PURUT CITRUS Hytrix TERHADAP BAKTERI Staphylococcus aureus SECARA IN VITRO. PHARMACON, 6(1). https://doi.org/10.35799/pha.6.2017.15021

Issue

Vol. 6 No. 1 (2017): Pharmacon

Section

Articles

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