Nura Ustrina Primary Author mixed material bibliography Banda Aceh FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM UNIVERSITAS SYIAH KUALA 2016 id Indonesia

Skripsi

ABSTRAK Telah dilakukan penelitian tentang formulasi gel getah jarak cina (Jatropha multifida L.) yang bertujuan untuk menentukan uji organoleptis dan karakterisasi serta menentukan daya hambat terhadap bakteri Staphylococcus aureus. Getah jarak cina diformulasikan dalam sediaan gel dengan variasi konsentrasi 4, 5, 6, 7, 8 dan 9% menggunakan karbopol sebagai basis gel. Uji karakterisasi dilakukan dengan menentukan homogenitas, viskositas, pH, dan konsistensi. Uji daya hambat ditentukan dengan cara menentukan diameter zona hambat bakteri. Kontrol negatif digunakan gel tanpa penambahan getah jarak cina dan kontrol positif antibiotik gentamisin.Hasil penelitian terhadap uji organoleptis gel menunjukkan bahwa gel getah jarak cina dengan konsentrasi 4-7% memiliki warna gel kuning transparan, namun gel getah jarak cina dengan konsentrasi 8% dan 9% memiliki warna gel kecoklatan agak sedikit keruh dan gel mempunyai bau khas getah jarak cina. Hasil uji pH gel dengan konsentrasi 4-9% menunjukkan pH 5,14-4,66, uji homogenitas, viskositas, konsistensi gel 4-7% menunjukkan bahwa sediaan gel memiliki sifat yang homogen, nilai viskositas 2445,32-3761,92 cps, serta tidak terjadi pemisahan pada uji konsistensi, sedang gel dengan konsentrasi getah jarak cina 8-9% menunjukkan gel tidak homogen, nilai viskositas tidak baik dan terlihat adanya pemisahan. Uji daya hambat gel konsentrasi 4-7% terhadap bakteri Staphylococcus aureus memiliki diameter zona hambat rata-rata 11,30-12,85 mm, klasifikasi dalam respon hambat gel memiliki potensi dengan skala kuat. Kata kunci : Jatropha multifida L., antibakteri, Staphylococcus aureus ABSTRACT The research is the formulation of jarak cina (Jatropha multifida L.) latex gel which aims to determine the characterization and organoleptic test and to determine the inhibition against Staphylococcus aureus. The latex of jarak cina were formulated in the form gel with the concentration variated at 4, 5, 6, 7, 8 and 9% using carbophol as the gel basis. The characterizationwas tested by determining the homogeneity, viscosity, pH, and the consistency. The inhibition is tested by determining the diameter of the bacterial inhibition zone. The gel without the addition of the jarak cina latex was used as negative control and gentamicin antibiotic as positive control. The result of gel organoleptic test showed that the jarak cina latex gel with the concentration range between 4% to 7% were yellow transparent colored, but the gel of jarak cina latex with the concentration range between 8% to 9% was brownish colored, slightly turbid andhad a distinctive smell of the jarak cina latex. The pH test resulted that the gel with the concentration at 4-9% indicated pH 5.14 to 4.66, homogeneity, viscosity, the gel consistency at 4-7% indicated that the gel had the homogeneous properties, the viscosity value from 2445,32 to 3761,92 cps, and no separation on the consistency test, while the gel with jarak cina latex concentration between 8% to 9% indicated no homogeneous gel, the viscosity value was not good and it was separated. The inhibitorytest of gel with the concentration between 4% to 7% against Staphylococcus aureus had the averagediameter of inhibitory zone 11.30-12.85 mm, the classification in gel inhibitionresponse had potential with strong scale. Keywords: Jatropha multifida L., antibacterial, Staphylococcus aureus AVOCADOS SEED OIL 1 ELECTRONIC THESES AND DISSERTATION Universitas Syiah Kuala 20705 2016-03-30 18:54:52 2019-09-13 09:12:01 machine generated