DAYA ANTIMIKROBA VARIASI KADARJUS KISMIS SULTANA TERHADAP PERTUMBUHAN BAKTERI STREPTOCOCCUSMUTANS (INVITRO)

NOVA, HELTY EKA and D. Y. Riyanto, D. Y. Riyanto and Yuwono, Yuwono (2010) DAYA ANTIMIKROBA VARIASI KADARJUS KISMIS SULTANA TERHADAP PERTUMBUHAN BAKTERI STREPTOCOCCUSMUTANS (INVITRO). Undergraduate thesis, Sriwijaya University.

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Abstract

Kismis merupakan anggur yang dikeringkan. Kismis mengandung tannin, oleanolic acid flavonoid. Oleanolic acid mempunyai daya antimikroba terhadap Streptococcus mutans. Penelitian ini bertujuan untuk mengetahui efek zat antimikroba dari jus kismis dalam menghambat pertumbuhan Slreptococcus mutans. Penelitian bersifat eksperimental laboratoris dengan rancangan post test only control group design. Sampel penelitian menggunakan isolat Streptococcus mutans dan dilakukan di Laboratorium Mikrobiologi Fakultas Kedokteran Universitas Sriwijaya. Aktifitas antibakteri diukur dari diameter zona hambat yang terbentuk. Data dianalisa menggunakan program SPSS versi 16 dengan uji ANOVA satu arah dilanjutkan dengan tes LSD dengan batas signifikan 0, 05. Hasil penelitian menunjukkan jus kismis dengan konsentrasi 60% memiliki daya antimiroba terhadap Streptococcus mutans. Kata kunci: Jus kismis, oleanolic acid, antimikroba, Streptococcus mutans.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Jus kismis, oleanolic acid, antimikroba, Streptococcus mutans.
Subjects:	R Medicine > RK Dentistry > RK60.7-60.8 Preventive dentistry
Divisions:	04-Faculty of Medicine > 12201-Dentistry (S1)
Depositing User:	Mrs. Elly Suryani
Date Deposited:	03 Aug 2022 21:29
Last Modified:	03 Aug 2022 21:29
URI:	http://repository.unsri.ac.id/id/eprint/75443

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