Daya Hambat Ekstrak Etanolik Buah Sirih Hijau (Piper betle L.) Terhadap Pertumbuhan Jamur Candida albicans (ATCC 1805)
DOI:
https://doi.org/10.31957/jbp.527Abstract
The research had been conducted in the Laboratory of Microbiology, Department of Biology, Faculty of Mathematics and Natural Sciences, the University of Cenderawasih during September–November 2012. The aims of the research were to understand the effect of green betel fruit extract inhibition against the C. albicans, as well as the effective concentration of extract to inhibit the growth of the fungus. Fruit samples were obtained from the Koya Koso village, Abepura District, Jayapura city, while the fungal isolates of C. albicans was obtained from the Laboratory of Microbiology, Faculty of Medicine, University of Padjadjaran. The study was performed using a method of disk diffusion method with concentration of 10%, 5%, 2.5% and control, while indicator parameter were measured based on the presence of inhibition zone caused by inhibition treatment. The study was designed on a Completely Randomized Design (CRD) and the data were analyzed using analysis of variance at α= 0.5 and α= 0.1. The presences of significant differences of data were further analyzed using Least Significance Differences (LSD) analyses. The results showed that all green betel fruit extract concentrations effectively inhibited the growth of the fungus C. albicans and concentration of 10% revealed the best inhibition effect.
Key words: Inhibitory effect, Piper betle L, fruit extract, fungus.Â
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References
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