ABSTRAK


Latar belakang : Staphylococcus aureus adalah bakteri gram positif yang merupakan bakteri yang bersifat patogen. Bakteri ini dapat menyebabkan infeksi saluran pernafasan, dermatitis, infeksi jaringan lunak, bakterimia, infeksi saluran pencernaan, dan macam-macam infeksi sistemik, terutama pada luka,dan luka terbuka seperti ulkus, luka bakar, dan luka bekas operasi. Rimpang Temulawak (Curcuma Xanthorrhiza Roxb) mempunyai senyawa aktif yang diduga memiliki efek antibakteri.
Metode: Desain penelitian adalah eksperimental laboratorium posttest only control group dengan pengujian aktivitas antibakteri menggunakan metode difusi agar. Konsentrasi ekstrak rimpang temulawak yang diuji adalah 100%,80%,60%, dan 40% dengan cefotaxime sebagai kontrol positif dan akuades kontrol negatif . Masing-masing perlakuan direplikasi sebanyak empat kali.
Hasil: Hasil penelitian menunjukkan bahwa ekstrak rimpang temulawak (Curcuma Xanthorrhiza Roxb) dapat menghambat pertumbuhan bakteri Staphylococcus aureus pada konsentrasi 100%, 80%, 60%, dan 40%. Dari hasil ini diperoleh nilai kadar hambat minimal (KHM) adalah 40%. Hasil uji statistik menggunakan one-way ANOVA didapatkan nilai signifikansi p < 0,05 yang berarti terdapat perbedaan signifikan pengaruh ekstrak rimpang temulawak yang diberikan terhadap pertumbuhan Staphylococcus aureus.
Kesimpulan: Ekstrak rimpang temulawak (Curcuma Xhantorrhiza Roxb) memiliki efek antibakteri terhadap bakteri Staphylococcus aureus dengan nilai kadar hambat minimal adalah pada konsentrasi 40%.


Kata kunci: Staphylococcus aureus, Curcuma Xhantorrhiza Roxb, antibakteri, kadar hambat minimal











ABSTRACT



Background: Staphylococcus aureus is a gram-positive bacteria which are pathogenic. This bacteria can cause respiratory infections, dermatitis, soft tissue infections, bacteremia, gastrointestinal infections and a variety of systemic infections, especially in the wound, and open wounds such as ulcers, burns, and incision. Rhizome of Curcuma (Curcuma Xanthorrhiza Roxb) has active compound that allegedly have an antibacterial effects.
Methods: The study design was an experimental laboratory posttest only control group to test the antibacterial activity using agar diffusion method.Concentraton of ginger rhizom extract tasted 100%, 80%, 60% and 40% was with cefotaxime as a positive control and distilled water as a negative control. Each intervention replicated four times.
Results: The results of this research showed that the rhizom of curcuma extract (Curcuma Xhantorhhiza Roxb) can inhibit the growth of Staphylococcus aureus at concentration 100%, 80%, 60%, and 40%. The results obtained the minimal inhibitory concentration (MIC) value was 40%. The results of statistical tests using one-way ANOVA obtained significance value p < 0,05, which means there are significant differences in the effect of rhizome of curcuma extract given to the growth of Staphylococcus aureus.
Conclusion: The extract of ginger rhizome (Curcuma Xhantorhizza Roxb) has an antibacterial effect against Staphylococcus aureus bacteria with minimal inhibitory concentration value is 40%.


Keywords: Staphylococcus aureus, Curcuma Xanthorrhiza Roxb, antibacterial, minimal inhibitory concentration