Aktivitas antibakteri ekstrak bawang merah mixture pasta gula pada Staphylococcuc aureus

Tahiruddin Tahiruddin, Diah Indriastuti

Abstract


Pendahuluan:Terdapat berbagai produk alami yang secara empiris telah digunakan sebagai obat tradisional dalam penyembuhan luka. Bawang merah (Allium cepa) dan gula merupakan bahan alami dalam penyembuhan luka. Tujuan: mengetahui daya hambat ekstrak bawang merah mix pasta gula terhadap pertumbuhan bakteri Staphylococcus aureus secara in vitro. Metode: menggunakan desain eksperimental dengan tiga kali pengulangan. Sampel pada penelitian ini adalah bakteri Staphylococcus aureus, bawang merah, icing sugar, dan castor sugar. Hasil:zona hambat lebih besar pada konsentrasi 100% ulangan ke-1, yaitu 22,87 mm. Simpulan:Sebagai antibakteri pada penyembuhan luka, bawang merah efektif  menghambat mikroba dan gula bekerja secara osmotik, sehingga perlu dikembangkan menjadi topikal dalam penyembuhan luka.


Keywords


Antibakteri; bawang merah; ekstrak; mixture; pasta gula; Staphylococcus aureus

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References


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DOI: http://dx.doi.org/10.30659/nurscope.7.1.22-27

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