Perbedaan Konsentrasi Ekstrak Jahe Merah dan Jahe Putih terhadap Daya Hambat Pertumbuhan Candida Albicans

Maulidiyah Salim, Suwono Suwono, Tessa Siswina

Abstract


Abstract: Ginger is a plant that can be used as an antifungal drug because it contains active substances such as limonene, caprylic-acid and gingerol. The famous those varieties are red and white ginger. This study was aimed to determine the difference of concentration between red rhizome-ginger extract and white ginger to the inhibitory potency of C.albicans fungus by looking at the number of growth colonies on PDA media. This research method was quasi-experimental, sampling technique by purposive sampling. Each red and white ginger ethanol extract was performed with 10 treatments using DMSO (Dimethyl Sulfoxide) as a solvent in concentrations of 2, 4%, 6%, 8%, 10%, 12%, 14%, 16%, 18 % and 20%. The inhibitory test of red and white ginger ethanol extracts was carried out by using dilution method, with a mushroom suspension of Candida albicans isolate adapted to Mc Farland’s turbidity standard of 0.5. Based on the result, it was determined that value of KMB (Minimum Kill Content) red ginger extract start at 4% concentration and white ginger extract start at 6%. Independent t-Test test results obtained p = 0,025. From this research, it can be concluded that there were different concentrations of red and white ginger extract in inhibiting the growth of Candida albicans fungus.

Abstrak: Jahe adalah tumbuhan yang dapat digunakan sebagai obat antijamur karena mengandung zat aktif limonene, caprilic-acid dan gingerol. Varietas yang terkenal yaitu jahe merah dan jahe putih. Penelitian ini bertujuan mengetahui perbedaan konsentrasi ekstrak rimpang jahe merah dan jahe putih terhadap daya hambat jamur C.albicans dengan melihat jumlah koloni yang tumbuh pada media PDA. Metode penelitian ini adalah eksperimental semu, teknik pengambilan sampel dengan cara purposive sampling. Masing-masing ekstrak etanol jahe merah dan jahe putih dilakukan dengan 10 perlakuan dengan menggunakan DMSO (Dimethyl Sulfoxide) sebagai pelarut pada konsentrasi 2%, 4%, 6%, 8%, 10%, 12%, 14%, 16%, 18% dan 20%. Uji daya hambat ekstrak etanol jahe merah dan jahe putih dilakukan menggunakan metode dilusi, dengan suspensi jamur dari isolat Candida albicans yang disesuaikan dengan standar kekeruhan Mc Farland 0,5. Berdasarkan hasil penelitian diketahui nilai KMB (Kadar Bunuh Minimum) ekstrak jahe merah mulai pada konsentrasi 4% dan ekstrak jahe putih mulai pada 6%. Hasil uji Independent t-Test didapatkan hasil p = 0,025. Dari penelitian ini dapat disimpulkan bahwa terdapat perbedaan konsentrasi ekstrak jahe merah dan jahe putih dalam menghambat pertumbuhan jamur Candida albicans.


Keywords


Ekstrak Rimpang Jahe; Candida Albicans; Dilusi

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