Electronic Theses and Dissertation

Salmonella enteritidis merupakan bakteri Gram negatif, berbentuk batang, tidak berspora, anaerob fakultatif, motil, memiliki flagella, serta salah satu patogen utama penyebab penayakit infeksi seperti salmonellosis yang bersifat zoonosis. Jintan hitam merupakan tanaman herbal tradisional yang memiliki efek antibiotik terhadap bakteri Gram positif maupun Gram negatif. Kandungan senyawa timokuinon, timohidrokuinon, ditimokuinon, timol, serta kandungan metabolit sekunder yaitu tanin, terpenoid, steroid, saponin, alkaloid, senyawa fenolik dan flavonoid diketahui efektif sebagai antibakteri. Penelitian ini dimaksudkan untuk mengetahui dan menentukan efektifitas ekstrak jintan hitam sebagai antibakteri dengan metode difusi cakram. Zona hambat yang terbentuk menjadi parameter metode difusi cakram. Sampel yang digunakan yaitu bakteri Salmonella enteritidis isolat lapang. Perlakuan yang diberikan adalah esktrak biji jintan hitam dengan konsentrasi 50%, 70%, dan 90%. Kontrol positif menggunakan kloramfenikol, kontrol negatif menggunakan akuades. Media agar diinkubasi selama 24 jam lalu diukur zona hambat yang terbentuk. Hasil penelitian menunjukkan bahwa ekstrak biji jintan hitam dengan konsentrasi 50% dan 70% keduanya tidak mengghasilkan zona hambat, sedangkan konsenstrasi 90% menghasilkan rata-rata diameter zona hambat 6,47 ± 0,4. Kemudian rerata diameter kloramfenikol yaitu 26,16 ± 0,14; dan media akuades tidak membentuk zona hambat. Hal ini disebabkan oleh beberapa faktor seperti kandungan jintan hitam, lingkungan, jenis bakteri, metode yang diterapkan, dan lain-lain. Disimpulkan bahwa ekstrak biji jintan hitam dengan konsentrasi 90% dapat menghambat pertumbuhan bakteri Salmonella enteritidis dengan daya hambat rendah secara in vitro.

Salmonella enteritidis is a Gram negative bacterium, rod-shaped, non-sporing, facultative anaerobic, motile, has flagella, and is one of the main pathogens causing infectious diseases such as zoonotic salmonellosis. Black cumin is a traditional herbal plant that has an antibiotic effect against both Gram positive and Gram negative bacteria. The content of thymoquinone, thymohydroquinone, dithymoquinone, thymol compounds, as well as secondary metabolites, namely tannins, terpenoids, steroids, saponins, alkaloids, phenolic compounds and flavonoids are known to be effective as antibacterials. This study was to learn and determine the effectiveness of black cumin extract as an antibacterial by disc diffusion method. The inhibition zone formed becomes the parameter of the disc diffusion method. The samples used were field isolates of Salmonella enteritidis bacteria. The treatment given was black cumin seed extract with concentrations of 50%, 70%, and 90%. Positive control using chloramphenicol, negative control using aquadest. The agar medium was incubated for 24 hours and then the zone of inhibition formed was measured. The results showed that black cumin seed extract with a concentration of 50% and 70% both did not produce an inhibition zone, while the 90% concentration produced an average inhibition zone diameter of 6.47 ± 0.4. Then the average diameter of chloramphenicol is 26.16 ± 0.14; and aquadest media did not form an inhibition zone. This is caused by factors such as the content of black cumin, the environment, the type of bacteria, the method applied, etc. It was concluded that black cumin seed extract with a concentration of 90% could inhibit the growth of Salmonella enteritidis bacteria by in vitro inhibition.