SENSITIVITAS Streptococcus pneumoniae, Staphylococcus aureus dan Staphylococcus epidermidis terhadap BUAH ASAM JAWA (Tamarindus indica L)

Sesilia Rante Pakadang; Hiany Salim Salim

doi:10.32382/mf.v16i1.1407

SENSITIVITAS Streptococcus pneumoniae, Staphylococcus aureus dan Staphylococcus epidermidis terhadap BUAH ASAM JAWA (Tamarindus indica L)

Sesilia Rante Pakadang, Hiany Salim Salim

Abstract

Sputum cough is a common manifestation of URI (Upper Respiratory Tract Infection). Streptococcus pneumoniae, Staphylococcus aureus, and Staphylococcus epidermidis are common bacteria isolated from the phlegm of patients with URI. This determines the potential of the tamarind juice extract on Streptococcus pneumoniae, Staphylococcus aureus, and Staphylococcus epidermidis. Also, the study focuses on the bacteria that are sensitive to the Javanese tamarind fruit. Testing is carried out in vitro using the diffusion method with MHA media. Measurement of bacterial growth inhibition is carried out after 1x24 hours of incubation. The results were determined based on the mean of inhibition (mm) of bacterial growth in a row for SPBAJ test material concentrations of 10%, 20%, 40%, amoxicillin 50 ppm, and aqua pro injection. Streptococcus pneumoniae had 12.3; 13.7; 16.7; and 9; 0, Staphylococcus aureus 10.7; 13; 15; and 11; 0, and Staphylococcus epidermidis 11.3; 13.7; 14.3, and 14.3; 0. The results show that Java Tamarind Juice has the potential to inhibit the growth of Streptococcus pneumoniae bacteria. Also, Staphylococcus aureus, Staphylococcus epidermidis, and Streptococcus pneumoniae are sensitive to the Java tamarind fruit.

Keywords: Java tamarind fruit, Streptococcus pneumoniae, Staphylococcus aureus, Staphylococcus epidermidis

Batuk berdahak merupakan manifestasi umum dari penyakit ISPA. Streptococcus pneumoniae, Staphylococcus aureus dan Staphylococcus epidermidis adalah beberapa bakteri yang berhasil diisolasi dari lendir dahak penderita ISPA. Tujuan penelitian ini adalah menentukan potensi dari sari perasan buah asam jawa (Tamarindus indica L) terhadap Streptococcus pneumoniae, Staphylococcus aureus dan Staphylococcus epidermidis dan menentukan bakteri yang palling sensitivitas terhadap buah asam jawa. Metode penelitian: bahan uji sari perasan buah asam jawa (SPBAJ) disiapkan dengan konsentrasi 10, 20 dan 40%,control amoksisilin 50 ppm dan aqua pro injeksi. Pengujian dilakukan secara in vitro dengan metode difusi agar menggunakan media MHA. Pengukuran daya hambat pertumbuhan bakteri dilakukan setelah inkubasi 1x24 jam. Hasil penelitian menunjukkan bahwa rerata daya hambat (mm) pertumbuhan bakteri berturut-turut untuk bahan uji SPBAJ konsentrasi 10%, 20%, 40%, amoksisilin 50 ppm dan aqua pro injeksi: untuk Streptococcus pneumoniae adalah 12,3; 13,7; 16,7; 9; 0. Untuk Staphylococcus aureus adalah 10,7; 13; 15; 11; 0. Untuk Staphylococcus epidermidis adalah 11,3; 13,7; 14,3; 14,3; 0. Kesimpulan; Sari perasan buah asam jawa (Tamarindus indica L) berpotensi menghambat pertumbuhan bakteri Streptococcus pneumoniae, Staphylococcus aureus dan Staphylococcus epidermidis (hasil isolat dahak penderita ISPA) dan Streptococcus pneumoniae adalah bakteri yang palling sensitivitas terhadap buah asam jawa.

Kata kunci : buah asam jawa, Streptococcus pneumoniae, Staphylococcus aureus, Staphylococcus epidermidis

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DOI: https://doi.org/10.32382/mf.v16i1.1407