UJI AKTIVITAS ANTIMIKROBA PERASAN RIMPANG KENCUR (Kaempferia galanga L) DAN PERASAN RIMPANG KUNYIT PUTIH (Curcuma mangga) DENGAN VARIASI KONSENTRASI TERHADAP PERTUMBUHAN BAKTERI Escherichia coli
Abstrak
Escherichia coli bacteria are bacteria that grow as normal flora in the human intestine. But it can be a pathogen if the amount in the intestine increases or is outside the human intestine. Kencur and kunyit putih are potential herbs to inhibit the growth of Escherechia coli bacteria. Kencur rhizome contains chemical compounds namely flavonoids, saponins, essential oils and polyphenols. Kunyit putih rhizomes contain chemical compounds namely curcumin, flavonoids, essential oils and polyphenols. The purpose of this study was to determine the effectiveness of kencur rhizome squeezeand kunyit putih squeezein inhibiting the growth of Escherichia coli bacteria. This research is an experimental research using disc diffusion technique. Variations in the concentration of squeeze used were 30%, 45%, 60% and 75%. The results showed that the of the squeeze kencur rhizome of the kunyit putih rhizome can inhibit the growth of Escherichia coli bacteria. The biggest inhibitory zone is at 75% concentration of kencur rhizome squeeze on Escherichia coli bacteria with an average inhibition zone of 34 mm and a concentration of 75% of the extract of kunyit putih rhizome against Escherichia coli with an average inhibition zone of 31 mm.The data obtained were analyzed statistically using SPSS software Kruskal wallis and post hoc, Games Howell tests with the results of α <0.05 which means that H1 is accepted. This proves that there is an effect of giving kencur rhizome squeeze and kunyit putih rhizome squeeze, and from the data it can be known more effectively the squeeze of kencur rhizome than the squeeze of kunyit putih rhizome in inhibiting the growth of Escherichia coli bacteria.                                                                                                                 Keywords: Escherichia coli bacteria, kencur rhizome, kunyit putih rhizome.Referensi
Adila R, Nurmiati, Agustien A. 2013. Uji Antimikroba Curcuma spp. Terhadap Pertumbuhan Candida albicans, Staphylococcus aureus dan Escherichia coli. Jurnal biologi Universitas Andalas. Hal 1-7. ISSN : 2303-2162.
Fajeriyati N, Andika. 2017. Uji Aktifitas Antibakteri Ekstrak Etanol Rimpang Kencur (Kaempferia galanga L) Pada Bakteri Bacillus subtilis dan Escherechia coli. Vol 1. No 1. Hal 36-41. ISSN 2598-2095.
Radji M. 2016. Mikrobiologi Panduan Mahasiswa Farmasi Dan Kedokteran.
Rukmana R. 1994. Kencur.Yogyakarta. Kanisius.
Samsundari S. 2006. Pengujian Ekstrak Temulawak Dan Kunyit Terhadap Resistensi Bakteri Aeromonas hydrophilla Yang Menyerang Ikan Mas (Cyprinus Carpio). Gamma. Vol II. No 1.
Sari SP dan Wicaksono IA.2017. Uji Aktivitas Antibakteri Ekstrak Fraksi Dan Isolat Rimpang Curcuma sp. Terhadap Beberapa Bakteri Patogen.Farmaka. Suplemen volume 14. No 1. Hal 175-183.
Shofiyani A dan Purwanto AM. 2010. Pengaruh Kombinasi 2,4-D Dan Benzyl Amino Purin (BAP) Terhadap Pembentukan Kalus Pada Eksplan Daun Kencur (Kaempferia galanga L) Secara In Vitro.Agri tech. Vol XII. No 2. Hal 114-128.
Utami R, Nurhartadi E, Putra AYT. 2013. Pengaruh Penambahan Minyak Atsiri Kunyit Putih (Kaempferia rotunda) Pada Edibe Film Pati Tapioka Terhadap Aktivitas Antimikroba Dan Sensoris. Teknosains pangan.Vol 2. No 2.
Zeniusa P dan Ramadhian MR. 2017.Efektifitas Eekstrak Etanol Teh Hijau Dalam Menghambat Escherechia coli.Majority.Vol 7. No 1. Hal 26-30.
