Electronic Theses and Dissertation

Jengkol (Pithecellobium jiringa) adalah salah satu tanaman asli dari Asia Tenggara termasuk Indonesia, biasa disebut jering yang mudah ditemui pada hutan-hutan di Indonesia. Jengkol digolongkan dalam keluarga polong-polongan (Fabaccea). Kulit jengkol sebagai salah satu bagian dari buah jengkol, telah terbukti memiliki beberapa manfaat salah satunya ialah sebagai antibakteri karena mengandung senyawa kimia diantaranya saponin, flavonoid, alkaloid, steroid/triterpenoid, dan tanin. Penelitian ini bertujuan mengetahui daya hambat ekstrak etanol kulit buah jengkol (Pithecellobium jiringa) terhadap pertumbuhan bakteri Staphylococcus aureus. Metode yang digunakan yaitu metode difusi agar (Kirby-Bauer) dengan 7 perlakuan dan 3 ulangan. Perlakuan tersebut terdiri atas konsentrasi 20% (P1), 30% (P2), 40% (P3), 50% (P4), 60% (P5), penisilin (C1) sebagai kontrol positif, dan aquades (C0) sebagai kontrol negatif. Hasil penelitian menunjukkan bahwa ekstrak etanol kulit buah jengkol (Pithecellobium jiringa) mampu menghambat pertumbuhan bakteri Staphylococcus aureus, dimana rata-rata diameter zona hambat yang terbentuk pada masing-masing konsentrasi adalah 20% (7,48 ± 0,58 mm), 30% (8,25 ± 0,72 mm), 40% (8,75 ± 0,60 mm), 50% (9,67 ± 1,02 mm), dan 60% (10,53 ± 1,54 mm). Dapat disimpulkan bahwa semua konsentrasi ekstrak etanol kulit buah jengkol memiliki aktivitas daya hambat terhadap pertumbuhan bakteri bakteri Staphylococcus aureus dalam kategori lemah karena zona hambat yang terbentuk ≤14 mm.

Jengkol (Pithecellobium jiringa) is one of the native plants of Southeast Asia including Indonesia, commonly called jering which is easily found in forests in Indonesia. Jengkol is classified in the legume family (Fabaccea). Jengkol skin as one part of the jengkol fruit, has been proven to have several benefits, one of which is as an antibacterial because it contains chemical compounds including saponins, flavonoids, alkaloids, steroids / triterpenoids, and tannins. This study aims to determine the inhibition of ethanol extract of jengkol fruit peel (Pithecellobium jiringa) against the growth of Staphylococcus aureus bacteria. The method used was the agar diffusion method (Kirby-Bauer) with 7 treatments and 3 replicates. The treatment consisted of concentrations of 20% (P1), 30% (P2), 40% (P3), 50% (P4), 60% (P5), penicillin (C1) as positive control, and distilled water (C0) as negative control. The results showed that ethanol extract of jengkol fruit peel (Pithecellobium jiringa) was able to inhibit the growth of Staphylococcus aureus bacteria, where the average diameter of the inhibition zone formed at each concentration was 20% (7.48 ± 0.58 mm), 30% (8.25 ± 0.72 mm), 40% (8.75 ± 0.60 mm), 50% (9.67 ± 1.02 mm), and 60% (10.53 ± 1.54 mm). It can be concluded that all concentrations of ethanol extract of jengkol fruit peel have inhibitory activity against bacterial growth of Staphylococcus aureus bacteria in the weak category because the inhibition zone formed is ≤14 mm.