PENGARUH EKSTRAK KULIT BAWANG MERAH ( .) …

PENGARUH EKSTRAK KULIT BAWANG MERAH (Allium cepa L.)

TERHADAP ZONA HAMBAT PERTUMBUHAN BAKTERI

Staphylococcus epidermidis DAN BAKTERI Salmonella typhi

SKRIPSI

disusun untuk memenuhi persyaratan

memperoleh Gelar Sarjana Kedokteran

Oleh:

I MADE PRATISTA WIARGITA

NPM. 17700161

PROGRAM STUDI KEDOKTERAN

FAKULTAS KEDOKTERAN UNIVERSITAS WIJAYA KUSUMA

SURABAYA

SURABAYA

2020

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KATA PENGANTAR

Puji syukur penulis panjatkan atas kehadirat Tuhan Yang Maha Esa,

karena atas rahmat dan karunia-Nya penulis dapat menyelesaikan Skripsi dengan

judul “Pengaruh Ekstrak Kulit Bawang Merah (Allium cepa L.) Terhadap

Zona Hambat Pertumbuhan Bakteri Staphylococcus epidermidis dan Bakteri

Salmonella typhi” dengan baik.

Skripsi ini disusun untuk memenuhi salah satu persyaratan dalam

menyelesaikan Program Pendidikan Kedokteran Universitas Wijaya Kusuma.

Skripsi ini dapat diselesaikan bukan hanya karena usaha penulis sendiri melainkan

berkat bantuan, dukungan dan bimbingan dari berbagai pihak secara langsung

maupun tidak langsung.

Penulis menyadari bahwa dalam penyusunan Skripsi ini masih banyak

kekurangan dan jauh dari kata sempurna. Oleh karena itu, penulis mengharapkan

kritik dan saran yang bersifat membangun dari berbagai pihak demi

penyempurnaan Skripsi ini. Besar harapan penulis agar Skripsi ini bermanfaat bagi

pembaca khususnya dan masyarakat pada umumnya.

Surabaya, Desember 2020

Penulis

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DAFTAR ISI

Halaman

COVER DALAM

LEMBAR PERSETUJUAN ................................................................................. i

LEMBAR PENGESAHAN ................................................................................. ii

PERNYATAAN KEASLIAN TULISAN .......................................................... iii

SURAT PERNYATAAN PENULISAN HASIL PENELITIAN DI JURNAL

ILMIAH ................................................................................................................ iv

SURAT PERNYATAAN PERSETUJUAN DIUNGGAH ................................ v

KATA PENGANTAR ......................................................................................... vi

DAFTAR ISI ....................................................................................................... vii

DAFTAR GAMBAR ........................................................................................... ix

DAFTAR TABEL ................................................................................................. x

DAFTAR SINGKATAN ..................................................................................... xi

ABSTRAK .......................................................................................................... xii

ABSTRACT ....................................................................................................... xiii

BAB I. PENDAHULUAN

A. Latar Belakang Masalah..................................................................... 1

B. Rumusan Masalah .............................................................................. 4

C. Batasan Masalah ................................................................................ 4

D. Tujuan ................................................................................................ 4

1. Tujuan Umum ............................................................................. 4

2. Tujuan Khusus ............................................................................ 4

E. Manfaat ............................................................................................. 5

1. Manfaat Bagi Peneliti ................................................................. 5

2. Manfaat Bagi Institusi ............................................................... 5

BAB II. TINJAUAN PUSTAKA

A. Tanaman Bawang Merah ................................................................... 6

1. Karakteristik Bawang Merah ...................................................... 6

2. Klasifikasi Bawang Merah ........................................................ 7

3. Manfaat Kulit Bawang Merah .................................................... 7

4. Kandungan Kimia dan Efek Farmakologi ................................. 8

B. Staphylococcus epidermidis............................................................. 11

1. Definisi Staphylococcus epidermidis ....................................... 11

2. Morfologi Staphylococcus epidermidis .................................... 12

3. Patogenesis Staphylococcus epidermidis ................................. 13

C. Salmonella thypi .............................................................................. 14

1. Definisi Salmonella thypi ......................................................... 14

2. Morfologi dan Klasifikasi Salmonella typhi............................. 15

3. Patogenesis Salmonella thypi ................................................... 16

D. Uji Anti Bakteri ............................................................................... 17

1. Metode Difusi ........................................................................... 18

2. Metode Dilusi ........................................................................... 19

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E. Pengaruh Ekstrak Kulit Bawang Merah terhadap Pertumbuhan

Staphylococus epidermidis dan Salmonella typhi ............................ 21

BAB III. KERANGKA KONSEP DAN HIPOTESIS A. Kerangka Konsep Penelitian ............................................................ 22

B. Penjelasan Kerangka Konsep .......................................................... 23

C. Hipotesis .......................................................................................... 24

BAB IV. METODE PENELITIAN

A. Rancangan Penelitian ....................................................................... 25

B. Populasi dan Sampel Penelitian ....................................................... 29

1. Populasi Penelitian ................................................................... 29

2. Sampel Penelitian ..................................................................... 29

C. Tempat dan Waktu Penelitian .......................................................... 31

D. Variabel Penelitian ........................................................................... 31

1. Variabel Bebas.......................................................................... 31

2. Variabel Terikat ........................................................................ 31

E. Definisi Operasional Variabel ......................................................... 32

F. Prosedur Penelitian .......................................................................... 33

1. Alat dan Bahan ......................................................................... 33

2. Ekstraksi Kulit Bawang Merah ................................................ 34

3. Pembuatan Media .................................................................... 35

4. Peremajaan Isolat Murni Bakteri ............................................. 36

5. Uji Aktifitas Antimikroba ........................................................ 36

6. Pengukuran Aktifitas Antimikroba .......................................... 37

7. SOP Pembuangan Limbah Penelitian ...................................... 38

G. Analisis Data .................................................................................... 39

BAB V. HASIL PENELITIAN

A. Gambaran Umum Lokasi Penelitian ................................................. 40

B. Hasil Penelitian

1. Pengaruh Ekstrak Kulit Bawang Merah terhadap Zona Hambat

Pertumbuhan Staphylococus epidermidis ................................. 41

2. Pengaruh Ekstrak Kulit Bawang Merah terhadap Pertumbuhan

Salmonella typhi ...................................................................... 43

C. Analisis Data .................................................................................... 44

1. Uji Normalitas Data dan Homogenitas Antar Kelompok ......... 45

2. Hasil Uji Beda Kruskal-Wallis ................................................. 47

D. Analisis Post Hoc Test....................................................................... 47

BAB VI. PEMBAHASAN

A. Pengaruh Ekstrak Kulit Bawang Merah terhadap Zona Hambat

Pertumbuhan Staphylococus epidermidis .......................................... 49

B. Pengaruh Ekstrak Kulit Bawang Merah terhadap Zona Hambat

Pertumbuhan Salmonella typhi ......................................................... 53

BAB VII. PENUTUP

C. Kesimpulan ....................................................................................... 57

D. Saran ................................................................................................. 57

DAFTAR PUSTAKA

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DAFTAR GAMBAR

Halaman

Gambar II.1 Tanaman Bawang dan Kulit Bawang Merah ..................... 6

Gambar II.2 Patogenesis Salmonella typhi ........................................... 17

Gambar III.1 Kerangka Konsep Penelitian........................................... 22

Gambar IV.1 Rancangan Penelitian ...................................................... 26

Gambar V.1 Diameter Zona Hambat Staphylococcus epidermidis ...... 42

Gambar V.2 Diameter Zona Hambat Salmonella typhi ....................... 44

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DAFTAR TABEL

Halaman

Tabel II.1 Klasifikasi Bawang Merah ...................................................... 7

Tabel II.2 Uji Fitokimia Ekstrak Kulit Bawang Merah .......................... 8

Tabel II.3 Klasifikasi Ilmiah Staphylococcus epidermidis .................... 13

Tabel II.4 Klasifikasi Ilmiah Salmonella typhi ...................................... 16

Tabel V.1 Zona Hambat Staphylococcus epidermidis .......................... 42

Tabel V.2 Zona Hambat Salmonella typhi ............................................. 44

Tabel V.3 Hasil Uji Normalitas ............................................................ 46

Tabel V.4 Hasil Uji Homogenitas ......................................................... 47

Tabel V.5 Hasil Uji Kruskal-Wallis ...................................................... 47

Tabel V.6 Hasil Uji Post hoc test dengan uji mann-whitney ................ 48

Tabel VI.7 Klasifikasi Daya Hambat Pertumbuhan Bakter .................. 51

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DAFTAR SINGKATAN

Halaman

Mm millimeter ......................................................................... 3

% persen ................................................................................ 3

Cm centimeter .......................................................................... 6

ATP adenotripospat ................................................................... 9

DNA doxyribonucleic acid ........................................................ 10

µm micrometer ........................................................................ 12 oC derajat Celcius ................................................................... 12

PIA polysaccharide intracellular adhesion ............................. 13

Aap accumulation associated protein ....................................... 13

Bhp bap homolog protein ......................................................... 13

Embp ekstracellular matrix-binding protein ............................... 13

PSMs phenol-soluble modulins ................................................... 13

CWA cell wall anchored ............................................................. 13

ECM extracellular matrix ........................................................... 13

WHO world health organitation .................................................. 14

LPS liposakarida ........................................................................ 15

pm picometer ............................................................................ 15

TLR toll-like receptor ................................................................. 16

SCV salmonella containing vacuole ........................................... 16

KHM kadar hambat minimal ......................................................... 18

KBM kadar bunuh minimal .......................................................... 18

CFU colony forming unit ............................................................. 18

µl mikroliter ............................................................................. 19

MIC minimum inhibitory concentration ...................................... 20

CV commanditaire vennootschap .............................................. 20

N banyak pengulangan ............................................................ 21

T jumlah kelompok ................................................................. 21

Ml miligram .............................................................................. 33

MHA muller hinton agar ............................................................... 34

SPSS Statistical Product and Service Solution ............................. 39

KP kontrol positif ....................................................................... 43

KN kontrol negatif ....................................................................... 43

K1 kelompok perlakuan dengan konsentrasi 60% ..................... 43

K2 kelompok perlakuan dengan konsentrasi 65% ..................... 43

K3 kelompok perlakuan dengan konsentrasi 70% ..................... 43

< lebih kurang dari ................................................................... 45

> lebih besar dari ..................................................................... 46

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PENGARUH EKSTRAK KULIT BAWANG MERAH (ALLIUM CEPA L.)

TERHADAP ZONA HAMBAT PERTUMBUHAN BAKTERI

Staphylococcus epidermidis DAN BAKTERI Salmonella typhi

I Made Pratista Wiargita

Fakultas Kedokteran Universitas Wijaya Kusuma Surabaya

Pembimbing: Putu Oky Ari Tania, S.Si., M.Si

Email: [email protected]

ABSTRAK

Staphylococcus epidermidis dan Salmonella typhi merupakan bakteri penyebab

terjadinya penyakit infeksi. Infeksi Staphylococcus epidermidis dapat menimbulan

penyakit seperti jerawat (Acne vulgaris), folikulitis, ISK (infeksi saluran kemih),

impetigo bulosa, dan furunkulosis. Salmonella typhi adalah penyebab terjadinya

penyakit demam tifoid, dengan gejala klinis berupa demam yang berlangsung lama,

bakteremia serta dapat menyebabkan terjadinya kerusakan pada organ seperti usus

dan hati. Menurut penelitian di dalam kulit bawang merah terdapat kandungan

senyawa aktif seperti tanin, saponin dan flavonoid yang memiliki sifat antibakteri.

Untuk itu peneliti ingin mengetahui pengaruh pemberian ekstrak kulit bawang

merah (allium cepa L) terhadap zona hambat pertumbuhan bakteri Staphylococcus

epidermidis dan Salmonella typhi. Jenis penelitian yang digunakan adalah

penelitian eksperimental laboratorik dengan menggunakan desain penelitian post

test only control group design. Populasi penelitian sebesar 30 sampel masing-

masing terdiri dari dari 15 sampel Staphylococcus epidermidis dan 15 sampel

Salmonella typhi yang terbagi dalam 3 kelompok perlakuan berbagai konsentrasi

60%, 65% dan 70% ekstrak kulit bawang merah (Allium cepa L) dan 2 kelompok

kontrol (Positif dan negatif) pada masing-masing bakteri uji. Metode uji antibakter

dengan menggunakan metode difusi. Hasil penelitian didapatkan rerata zona

hambat pada Staphylococcus epidermidis yaitu pada konsentrasi 60% sebesar 9

mm; 65% sebesar 10.33 mm dan konsentrasi 70% sebesar 11 mm. Pada bakteri

Salmonella typhi tidak ditemukan adanya zona hambat. Berdasarkan uji Kruskal-

Wallis didapatkan bahwa pemberian ekstrak kulit bawang merah memiliki

pengaruh terhadap bakteri Staphylococcus epidermidis titunjukan dengan

terbentuknya zona hambat pada K1(60%) sebesar 9 mm, K2(65%) 10.33 mm dan

K3(70%) 11 mm. Namun pemberian ekstrak kulit bawang merah (Allium cepa L.)

tidak terdapat pengaruh terhadap zona hambat pertumbuhan bakteri Salmonella

typhi.

Kata kunci: Ekstrak kulit bawang merah (Allium cepa L.), diameter zona hambar,

Staphylococcus epidermidis dan Salmonella typhi.

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THE EFFECT OF RED ONION SKIN (ALLIUM CEPA L.) EXTRACT ON

THE DIAMETER OF THE INHIBITION ZONE OF Staphylococcus

epidermidis AND Salmonella typhi

ABSTRACT

Staphylococcus epidermidis and Salmonella typhi are types of bacteria that can

cause infectious diseases. Staphylococcus epidermidis infection can cause diseases

such as acne, folliculitis, UTI (urinary tract infection), bullous impetigo, and

furunculosis. Salmonella typhi is a gram negative bacteria that causes typhoid fever,

with clinical symptoms such as fever, bacteremia and damage the organs such as

the intestines and liver. According to research there are active compounds inside

the onion skin, such as flavonoids, tannins, and saponins that can use as an

antibacterial agent. For this reason, to the purpose of this study was to determinded

the effect of red onion skin (Allium cepa L.) extract on the diameter of inhibition

zone of Staphylococcus epidermidis and Salmonella typhi. This research used a

laboratory experimental study, and was conducted with a post-test only control

group design. This study used 30 samples each consisting of 15 samples of

Staphylococcus epidermidis and 15 samples of Salmonella typhi which were

divided into 3 treatment groups (consentrastion of 60%, 65%, and 70%), and 2

control groups (negative and positive) on Staphylococcus epidermidis and

Salmonella typhi, receptively. The methods used to test antibacterial test is

diffusion method. Result of this study showed that mean of the inhibition sone to

Staphylococcus epidermidis on concentration 60% was 9 mm; 65% was 19.33 mm

and concentration 70% was 11 mm. Based on the Kruskal-Wallis test, it was found

that there was an effect of giving onion skin extract on Staphylococcus epidermidis,

indicated by the formation of an inhibition zone at K1 (60%) 9 mm, K2 (65%) 10.33

mm and K3 (70%) 11 mm. However, giving onion skin extract (Allium cepa L.) has

no effect on the inhibition zone for Salmonella typhi.

Keywords: Onion skin (Allium cepa L.) extract, diameter of the inhibition zone,

Staphylococcus epidermidis and Salmonella typhi.