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PENGARUH BERBAGAI KONSENTRASI EKSTRAK BIJI KAKAO (Theobroma cacao L.) TERHADAP DIAMETER ZONA HAMBAT BAKTERI Staphylococcus aureus Dikembangkan Menjadi LKS (Lembar Kerja Siswa) Untuk Materi Archaebacteria dan Eubacteria Pelajaran Biologi Kelas X SMA

Handika, Putri Puja (2018) PENGARUH BERBAGAI KONSENTRASI EKSTRAK BIJI KAKAO (Theobroma cacao L.) TERHADAP DIAMETER ZONA HAMBAT BAKTERI Staphylococcus aureus Dikembangkan Menjadi LKS (Lembar Kerja Siswa) Untuk Materi Archaebacteria dan Eubacteria Pelajaran Biologi Kelas X SMA. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

The use of syhntetic antibiotics in the disease prevention that caused by bacteria, of which bacteria are caused resistance. There are a lot of pathogenic bacteria that are resistant towards the antibiotics, in which one of the antibiotics is Staphylococcus aureus. The syntetic antibiotics that often used to the disease treatment that caused by pathogenic bacteria are clavulanic acid, ampicillin, penicillin G, amoxicillin, sulbenicillin, ciprofloxacin and chloramphenicol. Most of the pathogenic bacteria have been resistant to those 7 kinds of antibiotics. One of efforts to overcome the effect of bacteria resistant is by using the natural material such as cocoa seeds. The cocoa seeds have active compounds of flavonoid, tannin, and polyphenol which have the potential as an antibacterial. This research aimed at analyzing the influence of various concentration cocoa seeds extract towards the inhibition zone diameter of Staphylococcus aureus bacteria. The kind of research was pure experimental, in which the research design that used was The Posttest-Only Control Group Design. The research design used the Complete Random Design (RAL) with 7 treatments (the cocoa seeds extract using concentration of 45%, 50%, 55%, 60%, and 65%, tetracycin control (+), aquadest control (–), in which each treatment was repeated for 4 times. The sample taking technique was done by using simple random sampling. The samples of this research were Staphylococcus aureus bacteria that had been cultured by using NA (Nutrient Agar) media. The data of the research were analyzed by using One-Way Anova and continued by Duncan Test. The results of this research showed that there was the influence of cocoa seeds towards the inhibition zone diameter of Stapylococcus aureus bacteria. In the Duncan Test, it was obtained that the most effective result of cocoa seeds extract toward the inhibition zone diameter of Stapylococcus aureus bacteria was on the concentration of 50% with the average of the inhibition zone diameter of 19,85 mm. The results of this research were developed to be an LKS (Student Worksheet) for the material of archaebacteria and eubacteria on the biology learning of 10th grade of Senior High School.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410070311021
Uncontrolled Keywords: Staphylococcus aureus, cocoa seeds extract, concentration, inhibition zone diameter
Subjects: Q Science > QH Natural history > QH301 Biology
S Agriculture > S Agriculture (General)
Divisions: Faculty of Teacher Training and Education > Department of Biology Education
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 19 Dec 2018 01:39
Last Modified: 19 Dec 2018 01:39
URI : http://eprints.umm.ac.id/id/eprint/42258

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