用姜黄肉桂皮的抗菌和果肉对葡萄球菌aureus进行测试

IF 0.4 Q4 FORESTRY Jurnal Manajemen Hutan Tropika Pub Date : 2022-01-17 DOI:10.36873/jht.v16i1.2965
Nasyiya, Renhart Jemi, Ahmad Mujaffar, Nuwa, Herianto
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引用次数: 0

摘要

本研究旨在测定辛托克树皮(C. sintoc Blume)蒸馏精油和残渣对金黄色葡萄球菌的抑菌活性。对辛托克树皮进行蒸馏,浸渣进行研究。此外,还测试了精油和提取物对金黄色葡萄球菌的抗菌活性。将抑制带数据制成表格,用简单线性回归进行分析。结果表明,在2万mg / L浓度下,精油抑菌带最高为11.10 mm,抑菌带渣提取物为6.57 mm。综上所述,辛托木精油对金黄色葡萄球菌的活性高于辛托木果肉。结论:木香精油对金黄色葡萄球菌的抑菌活性高于木香渣提取物。关键词:抗菌,精油,肉桂,金黄色葡萄球菌
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UJI AKTIVITAS ANTI BAKTERI MINYAK ATSIRI DAN AMPAS DARI KULIT KAYU Cinnamomum sintoc Blume TERHADAP BAKTERI Staphylococcus aureus
This study aims to determine the antibacterial activity of essential oils and residue fromthe distillation of Sintok bark (C. sintoc Blume) against S. aureus bacteria. The researchwas carried out by distillation of sintok bark and macerating the dregs. Furthermore, theessential oil and extract the dregs were tested for antibacterial activity against S. aureus.Inhibition zone data were tabulated and analyzed by simple linear regression. The resultsshowed that the essential oil with the highest inhibition zone at a concentration of 20,000mg / L was 11.10 mm, As well as the inhibition zone dregs extract of 6.57 mm. Inconclusion, sintok wood essential oil is more active than its pulp against S. aureus. Inconclusion, sintuk wood essential oil is more active than the dregs extract against S.aureusKeywords : Antibacterial, essential oil, Cinnamomum sintoc, Staphyloccocus aureus
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CiteScore
1.80
自引率
20.00%
发文量
23
审稿时长
16 weeks
期刊最新文献
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