Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Jl. Prof. Soedarto, SH., Tembalang, Semarang, Indonesia
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@article{JKSA15912, author = {Dini Wisatya and Purbowatiningrum Sarjono and Nies Mulyani}, title = {Pengaruh Pemanasan pada Proses Pembuatan Ekstrak Kulit Buah Manggis (Garcinia mangostana Linn) terhadap Aktivitas Antimikroba}, journal = {Jurnal Kimia Sains dan Aplikasi}, volume = {13}, number = {2}, year = {2010}, keywords = {Antimikroba; Garcinia mangostana; Cakram Kertas; KHM}, abstract = {Telah dilakukan penelitian tentang pengaruh pemanasan pada proses pembuatan ekstrak kulit buah manggis (Garcinia mangostana Linn) terhadap aktivitas antimikroba. Metode yang digunakan adalah metode pemanasan pada proses pembuatan ekstrak kulit buah manggis sedangkan metode cakram kertas dan metode berat kering digunakan pada uji antimikroba. Mikroba yang diuji menggunakan, bakteri Escherichia coli, Staphylococcus aureus, khamir Candida albicans, dan jamur Aspergillus niger. Metode cakram kertas untuk mengidentifikasi aktivitas antimikroba pada bakteri Escherichia coli, Staphylococcus aureus, khamir Candida albicans, sedangkan metode berat kering digunakan untuk identifikasi aktivitas antimikroba dari jamur Aspergillus niger. Konsentrasi Hambat Minimum pada metode cakram kertas pada mikroba bakteri Escherichia coli, Staphylococcus aureus, khamir Candida albicans yaitu 5 % (w/v), dengan rata-rata luas zona hambat masing-masing 0,043 cm2, 0,018 cm2, 0,013 cm2. Sedangkan pada jamur Aspergillus niger pada konsentrasi 0,5% (w/v), dengan berat kering 0,06 gram.}, issn = {2597-9914}, pages = {46--50} doi = {10.14710/jksa.13.2.46-50}, url = {https://ejournal.undip.ac.id/index.php/ksa/article/view/15912} }
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