Perbedaan Daya Hambat Ekstrak Daun Sirih Hijau ( Piper betle L. ) dan Daun Sirih Merah ( Piper crocatum Ruiz & Pav ) terhadap Pertumbuhan Escherichia coli

Authors

  • Tristika Aulia Syahrinastiti
  • Aziz Djamal
  • Lili Irawati

DOI:

https://doi.org/10.25077/jka.v4i2.265

Abstract

Abstrak
Sirih hijau (Piper betle L.) dan sirih merah (Piper crocatum Ruiz & Pav) dipercaya memiliki khasiat mencegah penyakit infeksi saluran kemih yang disebabkan oleh Escherichia coli. Tujuan penelitian ini adalah untuk menjelaskan perbedaan daya hambat ekstrak daun sirih hijaudan daun sirih merah terhadap pertumbuhan Escherichia coli. Jenis penelitian ini adalah eksperimental dengan desain post test only control group. Penelitian dilakukan di laboratorium mikrobiologi Fakultas Kedokteran Universitas Andalas. Hasil penelitian adalah: 1. Efek daya hambat ekstrak daun sirih merah pada konsentrasi 2,5%, 5%, 7,5%, dan 10%, yaitu 0,6cm, 1,1cm, 1,2cm, dan 1,2cm; 2. Ekstrak daun sirih hijau tidak memiliki efek daya hambat pada konsentrasi 2,5%, 5%, 7,5%, dan 10%. Kesimpulan eksperimen ini adalah ekstrak daun sirih merah memiliki efek daya hambat lebih baik daripada ekstrak daun sirih hijau.
Kata kunci: ekstrak daun sirih hijau, ekstrak daun sirih merah, escherichia coli, daerah bebas hambat

 

Abstract
Green betel (Piper betle L.) and red betel (Piper crocatum Ruiz & Pav) are trusted of possessing an efficacy of preventing urinary tract infection caused by Eschericia coli. The objective of this study was to explain the difference of inhibition zones between the green betel and the red betel towards the growth of Eschericia coli. The type of this research was experimental study with post test only control group design. This research was carried out in Microbiology Laboratory, Faculty of Medicine Andalas University.The results of this research were: 1.The inhibition zones of red betel extract in concentration of 2.5%, 5%, 7.5%, and 10% were 0.6 cm, 1.1 cm, 1.2 cm, and 1.2 cm; 2. The extract of green betel had none of inhibition zones in concentration of of 2.5%, 5%, 7.5%, and 10%. In conclusion, the red betel extract has better inhibition zones than the green betel extrac.
Keywords: green betel extract, red betel extract, eschericia coli, inhibition zone

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Published

2015-05-01

How to Cite

Syahrinastiti, T. A., Djamal, A., & Irawati, L. (2015). Perbedaan Daya Hambat Ekstrak Daun Sirih Hijau ( Piper betle L. ) dan Daun Sirih Merah ( Piper crocatum Ruiz & Pav ) terhadap Pertumbuhan Escherichia coli. Jurnal Kesehatan Andalas, 4(2). https://doi.org/10.25077/jka.v4i2.265

Issue

Vol. 4 No. 2 (2015)

Section

Research Articles

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