Uji sensitivitas sari bonggol buah nanas (Ananas Comosus (L) Merr Var. Queen) terhadap
Escherichia coli
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Institusion
Universitas Wijaya Kusuma Surabaya
Author
Muhammad Ghozi, Alfath
Subject
RT Nursing
Datestamp
2020-09-08 04:53:41
Abstract :
PINEAPPLE Hump EXTRACT (Ananas Comosus (L) Merr Var. Queen) SENSITIVITY TEST OF Escherichia coli Muhammad Ghozi Alfath ABSTRACT This research was conducted to study the sensitivity of pineapple fruit humps (Ananas Comosus (L) Merr Var. Queen) as a natural antibacterial in Escherichia coli in terms of phytochemical screening and inhibition zones. This study used 5 treatment with 5 replications, in P0 as a negative control using Aquades, P0 group as a positive control with Ciprofloxacin treatment, P1 (50% pineapple fruit hump extract), P2 (75% pineapple hump extract), and P3 (100% pineapple fruit hump extract). Phytochemical screening results showed that pineapple fruit hump extract was an antibacterial compound of alkaloids (3.23), phenols (1.02), flavonoids (1.12), saponins (0.58), tannins (0.39). Test results show pineapple hump extracts were not be able to fight Escherichia coli because there were not inhibitory in P1, P2, P3 are not included as inhibitory zones. Data obtained from analysis using ANOVA showed a very significant difference (P <0.05) between Ciprofloxacin and pineapple hump extract. Keywords : Aquades , Ciprofloxacin, Escherichia coli, pineapple hump extract.
PINEAPPLE Hump EXTRACT (Ananas Comosus (L) Merr Var. Queen) SENSITIVITY TEST OF Escherichia coli Muhammad Ghozi Alfath ABSTRACT This research was conducted to study the sensitivity of pineapple fruit humps (Ananas Comosus (L) Merr Var. Queen) as a natural antibacterial in Escherichia coli in terms of phytochemical screening and inhibition zones. This study used 5 treatment with 5 replications, in P0 as a negative control using Aquades, P0 group as a positive control with Ciprofloxacin treatment, P1 (50% pineapple fruit hump extract), P2 (75% pineapple hump extract), and P3 (100% pineapple fruit hump extract). Phytochemical screening results showed that pineapple fruit hump extract was an antibacterial compound of alkaloids (3.23), phenols (1.02), flavonoids (1.12), saponins (0.58), tannins (0.39). Test results show pineapple hump extracts were not be able to fight Escherichia coli because there were not inhibitory in P1, P2, P3 are not included as inhibitory zones. Data obtained from analysis using ANOVA showed a very significant difference (P <0.05) between Ciprofloxacin and pineapple hump extract. Keywords : Aquades , Ciprofloxacin, Escherichia coli, pineapple hump extract.
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