Electronic Theses and Dissertation

Jengkol (Pithecellobium jiringa) merupakan tumbuhan yang hidup di Asia Tenggara termasuk Indonesia. Buah jengkol dimanfaatkan sebagai bahan makanan, sedangkan daun dan kulit buah jengkol digunakan sebagai obat tradisional. Kulit buah jengkol memiliki kandungan senyawa alami seperti alkaloid, flavonoid, saponin, steroid, tanin, dan terpenoid yang dapat menghambat perkembangan bakteri. Penelitian bertujuan untuk mengetahui daya hambat ekstrak n-neksan kulit buah jengkol (Pithecellobium jiringa) terhadap pertumbuhan bakteri Shigella sp. Penelitian ini merupakan observasi dan eksperimental laboratorium (Experimental Research Laboratory) dengan metode difusi lempeng agar (Kirby-Bauer). Ekstrak kulit buah jengkol dibuat menggunakan metode ekstraksi maserasi menggunakan pelarut n-heksan. Perlakuan terdiri dari konsentrasi ekstrak n-heksan kulit buah jengkol yaitu 15%, 30%, 45%, 60%, dan 75%, gentamycin sebagai kontrol positif dan CMC 1% sebagai kontrol negatif. Selanjutnya diukur zona hambat yang ditandai dengan adanya bagian bening disekitar cakram disk menggunakan jangka sorong. Hasil penelitian didapatkan rata-rata ukuran zona hambat konsentrasi 15%, 30%, 45%, 60%, dan 75% yaitu 6,58 mm, 6,66 mm, 6,76 mm, 7,21 mm, dan 7,56 mm. Berdasarkan penelitian dapat disimpulkan ekstrak n-heksan kulit buah jengkol (Pithecellobium jiringa) dapat menghambat pertumbuhan bakteri Shigella sp. dengan kategori lemah.

Jengkol (Pithecellobium jiringa) is a plant that lives in Southeast Asia including Indonesia. Jengkol fruit is used as a food ingredient, while the leaves and skin of jengkol fruit are used as traditional medicine. Jengkol skin contains natural compounds such as alkaloids, flavonoids, saponins, steroids, tannins, and terpenoids that can inhibit the development of bacteria. This study aims to determine the inhibition of n-nexane extract of jengkol fruit peel (Pithecellobium jiringa) against the growth of Shigella sp. This research is an observation and experimental research laboratory with agar plate diffusion method (Kirby-Bauer). Jengkol fruit peel extract was prepared using maceration extraction method using n-hexane solvent. The treatments consisted of 15%, 30%, 45%, 60% and 75% concentration of n-hexane extract of jengkol fruit peel, gentamycin as positive control and 1% CMC as negative control. Furthermore, the inhibition zone was measured, which was marked by the presence of a clear area around the disc using a caliper. The results showed that the average size of the inhibition zone at concentrations of 15%, 30%, 45%, 60%, and 75% were 6.58 mm, 6.66 mm, 6.76 mm, 7.21 mm, and 7.56 mm. Based on the research, it can be concluded that n-hexane extract of jengkol fruit peel (Pithecellobium jiringa) can inhibit the growth of Shigella sp. bacteria with a weak category.