AbstrakJeruk Nipis (Citrus aurantifolia S.) merupakan salah satu tanaman obat keluarga yang banyak terdapat ditengah masyarkat dan banyak digunakan sebagai ramuan tradisional. Bagian yang sering digunakan adalah air perasannya, dengan salah satu manfaat dapat digunakan untuk menghilangkan jerawat serta penyembuhan luka agar tidak terjadi abses. Jerawat dan abses pada luka merupakan salah satu infeksi yang disebabkan oleh bakteri Staphylococcus aureus.Tujuan Penelitian ini adalah untuk mengetahui daya hambat air perasan buah jeruk nipis (Citrus aurantifolia S.) terhadap pertumbuhan bakteri Staphylococcus aureus secara invitro. Penelitian dilakukan dengan metoda eksperimental laboratorium dengan desain postest only control group design yang dilakukan di Laboratorium Mikrobiologi Fakultas Kedokteran Universitas Andalas.Hasil penelitian menunjukan bahwa air perasan buah jeruk nipis memiliki daya hambat terhadap pertumbuhan bakteri Staphylococcus aureus dengan berbagai konsentrasi yaitu 25%, 50%, 75%, dan 100% dan terdapat pengaruh lama kontak terhadap pertumbuhan bakteri dimana bakteri tidak tumbuh seteleh kontak 5 menit pertama dan diikuti menit-menit berikutnya dengan air perasan buah jeruk nipis konsentrasi 100%. Jadi, semakin tinggi konsentrasi air perasan buah jeruk nipis dan semakin lama kontak dengan bakteri Staphylococcus aureus maka daya hambatnya semakin baik.Kata kunci: Uji Daya Hambat, Air Perasan Buah Jeruk Nipis, Staphylococcus aureus.Abstract Lime (Citrus aurantifolia S.) is kind of family’s herbal medicine, most using in the community is widely used as a traditional herb. The most common used part is the lime fruit squeeze with one of the function is used for removing acne and wound healing to prevent the form of abscess. Pimples and abscesses of the wound is one of the infections caused by the bacterium Staphylococcus aureus.The purpose of this study was to determine the inhibition of lime fruit (Citrus aurantifolia S.) squeeze towards the growth of the bacteria Staphylococcus aureus in vitro condition. The study was conducted with laboratory experimental methods to the design of control group design postest only performed at the Laboratory of Microbiology Faculty of Medicine, University of Andalas.The results showed that the lime fruit (Citrus aurantifolia S.) squeeze has the ability to inhibite the bacterial growth of Staphylococcus aureus with various concentrations of 25%, 50%, 75%, and 100% and there is the effect of contact time on the growth of bacteria which the bacteria do not grow after contact the first 5 minutes and the next minute followed by lime fruit squeeze with 100% concentration lime fruit squeeze. Thus, the higher the concentration of lime fruit squeeze and the longer the contact with the bacteria Staphylococcus aureus is the better towards.Keywords:Inhibition test, The Lime Fruit Squeeze, Staphylococcus Aureus.
AbstrakSirih hijau (Piper betle L.) dan sirih merah (Piper crocatum Ruiz & Pav) dipercaya memiliki khasiat mencegah penyakit infeksi saluran kemih yang disebabkan oleh Escherichia coli. Tujuan penelitian ini adalah untuk menjelaskan perbedaan daya hambat ekstrak daun sirih hijaudan daun sirih merah terhadap pertumbuhan Escherichia coli. Jenis penelitian ini adalah eksperimental dengan desain post test only control group. Penelitian dilakukan di laboratorium mikrobiologi Fakultas Kedokteran Universitas Andalas. Hasil penelitian adalah: 1. Efek daya hambat ekstrak daun sirih merah pada konsentrasi 2,5%, 5%, 7,5%, dan 10%, yaitu 0,6cm, 1,1cm, 1,2cm, dan 1,2cm; 2. Ekstrak daun sirih hijau tidak memiliki efek daya hambat pada konsentrasi 2,5%, 5%, 7,5%, dan 10%. Kesimpulan eksperimen ini adalah ekstrak daun sirih merah memiliki efek daya hambat lebih baik daripada ekstrak daun sirih hijau. Kata kunci: ekstrak daun sirih hijau, ekstrak daun sirih merah, escherichia coli, daerah bebas hambat Abstract Green betel (Piper betle L.) and red betel (Piper crocatum Ruiz & Pav) are trusted of possessing an efficacy of preventing urinary tract infection caused by Eschericia coli. The objective of this study was to explain the difference of inhibition zones between the green betel and the red betel towards the growth of Eschericia coli. The type of this research was experimental study with post test only control group design. This research was carried out in Microbiology Laboratory, Faculty of Medicine Andalas University.The results of this research were: 1.The inhibitionzones of red betel extract in concentration of 2.5%, 5%, 7.5%, and 10% were 0.6 cm, 1.1 cm, 1.2 cm, and 1.2 cm; 2.The extract of green betel had none of inhibition zones in concentration of of 2.5%, 5%, 7.5%, and 10%. In conclusion, the red betel extract has better inhibition zones than the green betel extrac.
Abstractobjectives To determine the prevalence, antimicrobial susceptibility profiles and clonal distribution of either methicillin-resistant Staphylococcus aureus (MRSA) or Panton-Valentine leukocidin (PVL)-positive S. aureus obtained from clinical cultures in Indonesian hospitals.methods S. aureus isolates from clinical cultures of patients in four tertiary care hospitals in Denpasar, Malang, Padang and Semarang were included. We assessed the antimicrobial susceptibility profiles using the Vitek2 â system, determined the presence of the mecA gene and genes encoding PVL using PCR and analysed the clonal relatedness with Raman spectroscopy. SCCmec typing was performed for all MRSA isolates. Multilocus sequence typing (MLST) was performed for a subset of isolates.results In total, 259 S. aureus strains were collected. Of these, 17/259 (6.6%) and 48/259 (18.5%) were MRSA and PVL-positive methicillin-susceptible S. aureus (MSSA), respectively. The prevalence of MRSA and PVL-positive MSSA ranged between 2.5-8.9% and 9.5-29.1%, respectively and depended on geographic origin. PVL-positive MRSA were not detected. Raman spectroscopy of the strains revealed multiple Raman types with two predominant clusters. We also showed possible transmission of a ST239-MRSA-SCCmec type III strain and a ST121 PVL-positive MSSA in one of the hospitals.conclusions We showed that MRSA and PVL-positive MSSA are of clinical importance in Indonesian hospitals. A national surveillance system should be set-up to further monitor this. To reduce the prevalence of MRSA in Indonesian hospitals, a bundle of intervention measures is highly recommended.
AbstrakPendahuluan: Madu digunakan sebagai agen makanan dan obat tradisional, mengandung nektar atau gulaeksudat dari tanaman yang dikumpulkan oleh lebah madu serta merupakan salah satu obat tradisional yangdigunakan oleh masyarakat. Madu diketahui memiliki kemampuan sebagai efek antibakteri, seperti Escherichia colidan Stahpylococcus aureus. Kedua bakteri ini memiliki sifat yang berbeda tetapi memilki kesamaan dari penyakityang disebabkannya. Kualitas dan jenis madu juga sesuai dengan tempat dan lokasi lebah berkembang biak.Tujuan penelitian ini adalah untuk melihat perbandingan efek antibakteri madu asli Sikabu dan Lubuk Minturunterhadap Escherichia coli dan Staphylococcus aureus secara in vitro. Metode Penelitian: Madu yang diuji untukpenelitian ini adalah madu yang berasal dari Sikabu dan Lubuk Minturun. Penelitian ini dilaksanakan pada bulanDesember 2011 sampai Mei 2012 di laboratorium Mikrobiologi Fakultas Kedokteran Universitas Andalas. Jenispenelitian yang digunakan adalah eksperimental dengan menggunakan metode difusi (metode cakram) dananalitik dengan menghubungkan perbedaan yang dimiliki kedua madu sebagai efek antibakteri. Hasil Penelitian:ini menunjukkan bahwa madu asli Sikabu dan Lubuk Minturun tidak memiliki kemampuan efek antibakteri terhadapEscherichia coli, dan terdapat perbedaan efek antibakteri dari kedua madu terhadap Staphylococcus aureus.Kesimpulan: dari kedua jenis madu yang diteliti tidak ditemukan efek antibakteri terhadap Escherichia coli , namunmadu asli Sikabu memiliki efek antibakteri yang lebih baik dari pada madu Lubuk Minturun terhadapStaphylococcus aureusKata Kunci : Perbandingan Efek Antibakteri, Madu Asli Sikabu, Madu Lubuk Minturun. Escherichia coli,Staphylococcus aureusAbstractIntroduction: Honeyis used as an agent for food and traditional medicine, containing nectar or sugar exudates ofthe plant collected by honey bees, is one of the traditional medicines used by community. Honey is known to havethe ability as an antibacterial effect, such as Escherichia coli and Stahpylococcus aureus. Both of these bacteriahave different properties but have the common of the diseases it causes. The quality and type of honey is also inaccordance with the breeding places and their location. The purpose of this study was to see a comparison of theantibacterial effect of honey Sikabu and Lubuk Minturun against Escherichia coli and Staphylococcus aureus by invitro. Methods: Honey to be tested for this study were derived from Sikabu and Lubuk Minturun. This study wasconducted in December 2011 to May 2012 in the laboratory of Microbiology, Faculty of Medicine, AndalasUniversity. Type of research is experimental diffusion method (disc method) and analytical distinction owned bylinking the two of honey as an antibacterial effect. Results: These results indicate that the honey Sikabu and LubukMinturun have no antibacterial effect against Escherichia coli, both of honey have differences antibacterial effectagainst Staphylococcus aureus. Conclusion: Both types of honey from this study did not find an antibacterial effectagainst Escherichia coli, but honey Sikabu has better antibacterial against Staphylococcus aureus than honeyLubuk Minturun.Keywords: Comparisons Antibacterial Effects, Original Sikabu Honey, Honey Lubuk Minturun. Escherichia coli,Staphylococcus aureus
AbstrakEscherichia coli O157:H7 adalah penyebab penting foodborne disease di banyak negara. Infeksi pada manusia oleh bakteri Escherichia coli O157:H7 sering dihubungkan dengan konsumsi daging sapi yang kurang matang dan dapat menyebabkan diare berdarah, nekrosis jaringan usus, hemorraghic colitis (HC) dan hemolytic uremic syndrome (HUS). Tujuan penelitian ini ialah mengidentifikasi bakteri Escherichia coli O157:H7 dalam daging sapi yang dipotong di RPH Lubuk Buaya. Penelitian deskriptif ini telah dilaksanakan dari Januari 2012 sampai Juni 2012. Untuk mengidentifikasi bakteri Escherichia coli O157:H7 digunakan medium CHROMagar O157. Tujuh dari sepuluh sampel yang diteliti menunjukkan kontaminasi bakteri Escherichia coli O157:H7. Disarankan pada masyarakat untuk memakan daging yang telah dimasak sampai benar-benar matang.Kata kunci: Escherichia coli O157:H7, daging sapi, rumah potong hewan AbstractEscherichia coli O157:H7 is an important cause of foodborne disease in many countries. Human infection by Escherichia coli O157:H7 is frequently associated with consumption of undercooked beef. This infection can cause bloody diarrhea, bowel necrosis, hemorraghic colitis (HC), and hemolytic uremic syndrome (HUS). The objective of this study was to identify Escherichia coli O157:H7 in beef cattle at Lubuk Buaya slaughter house. This descriptive study was conducted at Lubuk Buaya slaughter house. For identification of Escherichia coli O157:H7, samples were plated onto CHROMagar O157. Seven of ten samples were positively contaminated by Escherichia coli O157:H7. This research suggests to all community only to eat well-cooked meat. Keywords: Escherichia coli O157:H7, beef cattle, slaughter house
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