Uji Efektifitas Perasan Jahe (Zingiber officinale) Terhadap Pertumbuhan Jamur Candida albicans

THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Pub Date : 2021-12-04 DOI:10.30651/jmlt.v4i2.11282

Fitrotin Azizah, Dita Artanti

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Abstract

Candidiasis is one of the most common infectious diseases caused by Candida sp. In 2017 the Mycology Division of Dr. Soetomo said there were 67 patients diagnosed with candidiasis. The use of natural ingredients as an alternative to traditional medicine is increasing because it is safe for consumption and does not cause side effects. One of the natural ingredients is Ginger (Zingiber officinale). The choice of using ginger juice (Zingiber officinale) is because the ingredients are easy to obtain and easy to apply by the community. This study aims to determine the antifungal effectiveness of ginger (Zingiber officinale) juice against the growth of Candida albicans. This research is experimental by doing the treatment which was repeated 4 times, namely the concentration of ginger juice 20%, 40%, 60%, 80%, 100%, negative control (aquadest) and positive control (ketoconazole). The inhibition zone examination method used the Kirby Bauer diffusion method which was characterized by the formation of a clear zone around the paper disc on MHA (Muller Hinton Agar) media. The inhibition zone formed was measured using a caliper, then the data obtained were analyzed using the Mann-Whitney test. From laboratory examination, it was found that the average diameter of inhibition formed with concentrations of 20%, 40%, 60%, 80%, and 100% was 0 mm, and the negative control (aquadest) was 0 mm. The results of statistical analysis showed that 0.05 obtained a significant value between the administration of juice concentrations of 20%, 40%, 60%, 80%, 100% and not given (negative control-aquadest) = 1,000. From these results, it was concluded that there was no significant difference between the concentrated juice of 20%, 40%, 60%, 80%, 100% and not given (negative control - distilled water)Keywords : Ginger (Zingiber officinale), Candida albicans

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对菌根真菌(Zingiber officinale)生长的影响测试

念珠菌病是念珠菌引起的最常见的传染病之一。2017年，Soetomo博士的真菌学部门表示，有67名患者被诊断患有念珠菌病。越来越多地使用天然成分作为传统药物的替代品，因为它可以安全食用，而且不会产生副作用。其中一种天然成分是姜(生姜)。选择使用姜汁(Zingiber officinale)是因为其成分容易获得并且易于社区使用。本研究旨在确定生姜汁对白色念珠菌生长的抗真菌效果。本研究为实验性研究，将姜汁浓度分别为20%、40%、60%、80%、100%、阴性对照(aquadest)和阳性对照(酮康唑)进行4次重复处理。抑制区检测方法采用Kirby Bauer扩散法，其特点是在MHA (Muller Hinton Agar)培养基上的纸盘周围形成一个清晰的区域。用卡尺测量形成的抑制带，然后用曼-惠特尼检验分析所得数据。实验室检测发现，浓度为20%、40%、60%、80%和100%时形成的平均抑制直径为0 mm，阴性对照(aquadest)为0 mm。统计分析结果显示，给药浓度为20%、40%、60%、80%、100%的果汁与不给药(阴性对照-aquadest) = 1000之间的差异有统计学意义(0.05)。结果表明，20%、40%、60%、80%、100%的浓缩汁与未给予(阴性对照——蒸馏水)的浓缩汁对白念珠菌的抑制作用无显著差异

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST

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