Uji Efektivitas Ekstrak Biji Kakao (Theobroma Cacao L.) Sebagai Antibakteri Dalam Berbagai Konsentrasi pada Streptococcus Pyogenes

Majalah Kedokteran UKI Pub Date : 2021-05-27 DOI:10.33541/mk.v36i1.2986

Dameria Pohan, Angela P Kakerissa, Evy S. Arodes

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Abstract

ABSTRAK Biji kakao adalah buah yang dikenal sejak dahulu sebagai buah yang memiliki peran penting dalam bidang kesehatan, salah satunya sebagai antibakteri. Biji kakao mengandung senyawa flavonoid, tanin, dan alkaloid yang memiliki efek antimikroba. Tujuan penelitian ini untuk mengetahui efektivitas ekstrak biji kakao terhadap bakteri Streptococcus pyogenes, yaitu dengan cara mengukur zona hambat menggunakan metode difusi Kirby-Beuer dengan konsentrasi ekstrak biji kakao 20%, 40%, 60%, 80% dan 100%. Hasil penelitian menunjukan ekstrak biji kakao dapat efektif memberikan efek antibakteri mulai dari konsentrasi terkecil 20% dengan rata-rata diameter zona hambat 8.07 mm sampai konsentrasi terbesar 100% dengan rata-rata diameter zona hambat 10.98 mm. Sedangkan rata-rata diameter zona hambat antibiotik Ampisilin sebagai kontrol (+) lebih besar dari konsentrasi ekstrak biji kakao. Berdasarkan data tersebut dapat disimpulkan ekstrak biji kakao dapat efektif menghambat pertumbuhan bakteri Streptococcus pyogenes Kata kunci: Kirby-Bauer, Zona Hambat, Antimikroba ABSTRACT Cocoa Seed is a fruit that has been known for a long time as a fruit that has an important role in health, which is as an antibacterial. Cocoa seeds contain a high composition of flavonoids, tannins, and alkaloids which have antimicrobial effects. The aim of this research was to study the effect of cocoa seed extracts against Streptococcus pyogenes, by measuring the inhibition zone using the Kirby-Bauer diffusion method using concentrations of cocoa seed extract 20%, 40%, 60%, 80% and 100%. The results showed that chocolate seed extract could effectively provide an antibacterial effect ranging from a concentration of 20% with an average diameter of inhibition zone of 8.07 mm to the largest concentration of 100% with an average zone diameter of inhibition of 10.98 mm. While the average diameter of the inhibitory zone of antibiotic ampicillin as a control (+) is greater than the concentration of cocoa seed extract. Based on these data, it can be concluded that cocoa seed extract can effectively inhibit the growth of Streptococcus pyogenes. Keywords: Kirby-Bauer, Inhibitory zone, Antimicrobial

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测试可可豆提取物的效力(可可可可籽)作为治疗链球菌的不同浓度的抗菌

可可豆是一种长期以来被称为健康水果的水果，其中一种是抗菌的。可可豆含有一种具有抗菌素特性的类黄酮、单宁和生物碱。本研究的目的是确定可可豆提取物对pyo吉尼斯链球菌的作用，即用kirbyberuer方法测量抑制区，其可可可豆提取物浓度为20%、40%、60%、80%和100%。研究表明，可可豆萃取物可以有效地从平均直径8.07毫米的最低浓度到平均直径10.98毫米的100%浓度。而氨比西林抗生素的平均直径，比可可豆提取物的浓度还要大。根据这些数据可以推断出可可豆提取物可以有效抑制细菌的生长链球菌、pyogenes关键词:抗菌素Kirby-Bauer区等等,抽象可可种子是一种水果,那已经知道for a long time)有一个重要角色的美国水果antibacterial的健康,这是美国。可可果果是一种高对苯酚、鞣质和生物碱的抗菌素。这项研究的目标是研究利用Kirby-Bauer衍生物方法利用cocoa seed extract pyogenes区的影响。结果表明，巧克力种子出口技术可以有效地提供一种抑制抑制效果的药物，这种影响可以从0.20%的平均直径为8.07毫米的感染区域达到100%与10.98毫米抑制剂的平均浓度。虽然抗生物感染区的平均直径比可可豆曝光的集中程度大。根据这些数据，它可以确定其中的可行性可能会影响链球菌的生长。柯本鲍尔，抑制区，抗微生物药

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Majalah Kedokteran UKI

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