EFEKTIVITAS ANTIBAKTERI SEDIAAN SIRUP AIR PERASAN BUAH JERUK NIPIS (CITRUS AURENTIFOLIA) TERHADAP BAKTERI STAPHYLOCOCCUS AEREUS SECARA IN VITRO

Authors

  • Weni Puspita Akademi Farmasi YARSI Pontianak
  • Hairunnisa Hairunnisa Akademi Farmasi YARSI Pontianak
  • Putri Dwi Awaliah Akademi Farmasi YARSI Pontianak

DOI:

https://doi.org/10.52434/jfb.v11i1.681

Abstract

Jeruk nipis (Citrus aurantifolia) mengandung beberapa senyawa aktif yaitu alkaloid, flavonoid, steroid, triterpenoid, saponin, tanin dan fenolik yang dapat menghambat pertumbuhan bakteri. Tujuan penelitian ini adalah untuk mengetahui efektivitas antibakteri air perasan buah jeruk nipis dalam sediaan sirup terhadap pertumbuhan bakteri Staphylococcus aureus secara in vitro. Pengujian efektivitas antibakteri sirup buah jeruk nipis diujikan pada bakteri Staphylococcus aureus dengan 3 konsentrasi yaitu 25%, 50%, dan 75% serta air perasan buah jeruk nipis dengan konsentrasi 100% sebagai pembanding. Hasil penelitian menunjukkan bahwa sirup air perasan buah jeruk nipis (Citrus aurantifolia) dengan konsentrasi 25%, 50%, dan 75% dapat menghambat pertumbuhan Staphylococcus aureus secara in vitro. Air perasan buah jeruk nipis yang diformulasikan menjadi sediaan sirup dapat meningkatkan kemampuan jeruk nipis sebagai antibakteri, dimana semakin tinggi konsentrasi sirup buah jeruk nipis dan semakin lama kontak dengan bakteri Staphylococcus aureus maka daya hambatnya semakin baik. Rata-rata zona hambat konsentrasi sirup buah jeruk nipis yang efektif untuk menghambat bakteri Staphylococcus aureus pada konsentrasi 75% dengan zona hambat 13,5 mm dengan kategori kuat dan menunjukkan perbedaan yang tidak signifikan (p>0,05) dibandingkan air perasan buah jeruk nipis konsentrasi 100% dengan zona hambat 14,167 mm. Kata Kunci : Citrus aurantifolia, Staphylococcus aureus, sirup

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Published

2020-02-03

Issue

Vol. 11 No. 1 (2020): Jurnal Ilmiah Farmako Bahari

Section

Research Article

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