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Hubungan Kadar Tanin Pada Teh Hijau dengan Aktivitasnya sebagai Senyawa Antibakteri Escherichia coli
Bibliografi
Author:
YASADIPURA, CONCHITA CHRISTAL
;
Suryawinata, Kidyarto
(Advisor);
Tjoa, Enty
(Advisor);
Hidayat, Jenny
(Examiner)
Topik:
traditional medicine
;
Green tea
;
tannin
;
antibacterial
;
Escherichia coli
;
teh hijau
;
tanin
;
antibakteri
Bahasa:
(ID )
Penerbit:
Fakultas Kedokteran Unika Atma Jaya
Tempat Terbit:
Jakarta Utara
Tahun Terbit:
2014
Jenis:
Theses - Karya Tulis Ilmiah Kedokteran (KTI-FK)
Fulltext:
Conchita_Christal_Yasadipura_KTI_2014.pdf
(2.16MB;
2 download
)
Ketersediaan
Perpustakaan FK
Nomor Panggil:
KTI-FK-679
Non-tandon:
tidak ada
Tandon:
1
Lihat Detail Induk
Abstract
Background: The availability of natural resources in Indonesia which are very abundant allow exploration of the plants that have activity as antibacterial compounds, one of them is tea. Especially green tea that containing the greatest polyphenol component compared to other types of tea, have a broad spectrum of activity against bacteria.
Objective: To identify the correlation between the levels of tannins in green tea of Gunung Titiran Tea Estate with its activity as antibacterial compounds againts E.coli.
Methodology: This study is an experimental study using three samples of assamica variety of Gunung Titiran Tea Estate green tea with concentration 1g / 100mL, 2g / 100mL, and 4g / 100mL measured prior tanin levels using Lowenthal methods. Measurement of antibacterial activity using the broth dilution method and the calculation of the amount of bacteria is using Total Plate Count (TPC) method. Statistical analysis using Pearson correlative test.
Results and conclusions: Green tea has antibacterial activity and is effective in inhibiting the growth of E. coli (p <0.05) in which the best concentrations of green tea of Gunung Titiran Tea Estate in inhibiting the growth of E. coli is 2 g / 100mL with tannin content of 20.16%. Decrease in the number of bacteria reached 91.43% compared to the positive control.
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