Uji aktivitas antijamur ekstrak black garlic terhadap pertumbuhan jamur Candida albicans

Bioma jurnal ilmiah biologi

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Title Uji aktivitas antijamur ekstrak black garlic terhadap pertumbuhan jamur Candida albicans
 
Creator Agustina, Eva
Andiarna, Funsu
Hidayati, Irul
Kartika, Vindi Fristy
 
Description Salah satu tanaman yang berfungsi sebagai  antijamur  adalah bawang  putih yang diinovasikan menjadi produk bawang yang berwarna hitam atau black garlic. Penelitian ini bertujuan untuk mengetahui aktivitas antijamur ekstrak black barlic terhadap pertumbuhan jamur Candida albicans. Metoda dalam penelitian ini adalah bawang putih dipanaskan selama 35 hari pada suhu 65°C untuk mendapatkan black garlic. Black garlic diekstraksi dengan metode maserasi menggunakan pelarut methanol. Uji aktivitas antibakteri berdasarkan uji zona hambat, konsentrasi hambat minimal (KHM) dan konsentrasi bunuh minimal (KBM). Uji zona hambat dengan variasi konsentrasi ekstrak 100%, 90% dan 80%. Konsentrasi dengan nilai zona hambat yang baik akan dilanjutkan ke uji KHM dan KBM dengan pengenceran ke 1 sampai 5. Hasil penelitian menunjukkan bahwa zona hambat ekstrak Black Garlic dengan konsentrasi 100% memiliki zona hambat paling bagus yaitu 3,15 mm. Uji KHM optimum diperoleh pada pengenceran ke-5 dengan nilai OD terendah 0,460. Uji KBM dari ekstrak black garlic pada pengenceran ke-5 menunjukkan koloni jamur C. albicans masih tumbuh, sehingga dapat dikatakan bahwa ekstrak black garlic hanya mampu menghambat pertumbuhan jamur namun tidak bisa membunuh jamur C. albicans. Kata kunci: antijamur; black garlic; maserasi  ABSTRACTActivity test of black garlic extract against the growth of the fungi Candida albicans. One plant that functions as an antifungal is garlic which is innovated into black garlic. The aim of this study is to indentify black garlic extract antifungal activity against of the Candida albicans. The method in this research was heated garlic for 35 days at temperature of 65°C. Black garlic was extracted by maceration method using methanol solvent. Antibacterial activity test based on inhibition zone test, minimal inhibitory concentration (MIC) and minimal kill concentration (MBC). Inhibition zone test with various extract concentrations of 100%, 90% and 80%. Concentrations with good inhibition zone values will be continued to the MIC and MBC tests with dilutions 1 to 5. The results showed that the inhibition zone of black garlic extract with a concentration of 100%, 3.15 mm. The optimum MIC test was obtained at the 5 dilution with the lowest OD value of absorbance 0.460. The MBC test of the black garlic extract at the 5 dilution showed C. albicans fungal colonies were still growing, so it can be said that the black garlic extract was only able to inhibit fungal growth but could not kill C. albicans fungi. Keywords: antifungal; black garlic; maceration
 
Publisher Universitas PGRI Semarang
 
Contributor
 
Date 2021-10-11
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://journal.upgris.ac.id/index.php/bioma/article/view/6371
10.26877/bioma.v10i2.6371
 
Source Bioma : Jurnal Ilmiah Biologi; Vol. 10 No. 2, Oktober 2021; 143-157
2549-9890
2086-5481
 
Language eng
 
Relation http://journal.upgris.ac.id/index.php/bioma/article/view/6371/4603
 
Rights Copyright (c) 2021 Bioma : Jurnal Ilmiah Biologi
 

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