Electronic Theses and Dissertation

Madu linot adalah madu kelulut khas Aceh yang mempunyai aroma khusus, campuran rasa manis dan asam seperti lemon. Madu linot memiliki berbagai komponen yang berperan dalam mekanisme antimikroba, yaitu tekanan osmosis madu, sifat keasaman, senyawa inhibine, seperti hidrogen peroksida, dan bakteri asam laktat (BAL). Penelitian eksperimental laboratorik secara in vitro dengan Rancangan Acak Lengkap (RAL) ini bertujuan untuk mengetahui aktivitas antibakteri madu linot terhadap bakteri Carbapenem-Resistant Klebsiella pneumoniae (CRKP). Metode penelitian ini adalah post-test only with control group design. Uji aktivitas antibakteri menggunakan metode difusi cakram Kierby Bauer. Konsentrasi madu linot yang digunakan adalah 25%, 50%, 75%, dan 100%. Aktivitas antibakteri madu linot teridentifikasi pada konsentrasi 25% (zona hambat 0 mm) tidak memiliki daya hambat, konsentrasi 50% (zona hambat 6,98 mm) daya hambat sedang, konsentrasi 75% (zona hambat 10,715 mm) daya hambat kuat, dan konsentrasi 100% (zona hambat 14,11) daya hambat kuat. Uji statistik menunjukkan pada konsentrasi 100% memiliki zona daya hambat tertinggi dari semua konsentrasi. Semakin tinggi konsentrasi madu linot, semakin besar daya hambat madu linot terhadap pertumbuhan Carbapenem-Resistant Klebsiella pneumoniae (CRKP).

Kata Kunci: Madu Linot, Antibakteri, CRKP

Linot honey is an Acehnese kelulut honey which has a special aroma, a mixture of sweet and sour flavors like lemon. Linot honey has various components that play a role in the antimicrobial mechanism, such as honey osmotic pressure, acidity properties, inhibine compounds, such as hydrogen peroxide, and lactic acid bacteria (LAB). This laboratory experimental study in vitro with Complete Randomized Design (RAL) aims to determine the antibacterial activity of linot honey against Carbapenem-Resistant Klebsiella pneumoniae (CRKP) bacteria. This research method is post-test only with a control group design. Antibacterial activity test used Kierby Bauer method. The concentrations of linot honey used were 25%, 50%, 75% and 100%. The antibacterial activity of Linot honey was identified at a concentration of 25% (inhibition zone of 0 mm) with no inhibition, 50% concentration (inhibition zone of 6.98 mm) moderate inhibition, 75% concentration (inhibition zone 10.715 mm) strong inhibition, and concentration 100% (inhibition zone 14.11) strong inhibition. Statistical tests show that 100% concentration has the highest zone of inhibition of all concentrations. The higher the concentration of linot honey, the greater the inhibitory power of linot honey on the growth of Carbapenem-Resistant Klebsiella pneumoniae (CRKP). Keywords: Linot Honey, Antibacterial, CRKP