Bioaktivitas Minyak Daun Kari (Murraya koenigii (L.) Spreng Terhadap Bakteri Enterococcus faecalis dan Salmonella Typhimurium
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Abstract
Daun kari (Murraya koenigii (L.) Spreng) adalah salah satu jenis tanaman penghasil minyak atsiri yang telah digunakan secara luas sebagai rempah penyedap masakan, serta di berbagai negara digunakan sebagai obat tradisional dan memiliki sifat antibakteri. Penelitian ini bertujuan untuk menganalisis daya hambat minyak atsiri terhadap pertumbuhan bakteri Enterococcus faecalis dan Salmonella Typhimurium. Daya hambat pertumbuhan bakteri ditentukan dengan metode difusi dengan DMSO sebagai kontrol negatif dan ampicillin sebagai kontrol positif. Perlakuan level konsentrasi minyak atsiri daun kari yang digunakan adalah 5, 10, 15 dan 20%. One-way anova digunakan untuk menganalisa data daya hambat yang diperoleh. Hasil analisis menunjukkan bahwa hambatan pertumbuhan yang ditunjukkan oleh minyak atsiri daun kari pada kedua bakteri di konsentrasi 20% tergolong lemah (0,75 mm dan 1,17 mm).
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References
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