Abstract
Cinnamon is one of the spices that has been used for a long time, even before 2100 BC as an essential material to mummify a king's body and also as addition for foods and drinks to increase the flavours. Cinnamon has three active components such as cinnamaldehyd, eugenol and linalool. Cinnamon has good fungicidal and fungistatic effect against Candida albicans and bacteristatic, bactericidal effect against Staphylococcus aureus. Cinnamon can be used to decrease the amount of Candida albicans and Staphylococcus aureus colonies, so the researcher is interested to examine the fungistatic, fungicidal, bacteristatic dan bactericidal effect against Candida albicans and Staphylococcus aureus. The goal of this research is to determine the effect of different concentrations of cinnamon extract against Candida albicans and Staphylococcus aureus.In this research, the extract's concentrations that are used are 100%, 50%, 25%, 12,5%, 6,25%, 3,125%, 1,56%, 0,78%, 0,39%, 0,195% and also two controls which are formaldehyd and aquadest. The extract used in this research is obtained by extraction method. Dilution technique is used in the test with three times replication. This research is experimental laboratorium type with pretest-postest design. Kruskal-Wallis and Mann-Whitney test is used to analyze the data.The result show that concentration 0,78 % extract has shown fungistatic effect and concentration 25% has shown fungicidal effect against Candida albicans, and concentration 1,562% bacteristatic, concentration 50% bactericidal Staphylococcus aureus. From double comparison table, we can conclude that there are significant difference between each concentration's effect against Candida albicans and Staphylococcus aureus.The result shows that the increase of cinnamon extract's concentration will lessen the remaining colonies of Candida albicans.
Highlights
Abstrak Kayu manis adalah salah satu bahan rempah-rempah yang digunakan oleh masyarakat dari zaman prasejarah 2100 sebelum masehi sebagai pengawet mumi raja dan makanan dimana pada saat ini digunakan sebagai campuran minuman dan makanan untuk menambah cita rasa
Cinnamon is one of the spices that has been used for a long time, even before 2100 BC as an essential material to mummify a king's body and as addition for foods and drinks to increase the flavours
Cinnamon can be used to decrease the amount of Candida albicans and Staphylococcus aureus colonies, so the researcher is interested to examine the fungistatic, fungicidal, bacteristatic dan bactericidal effect against Candida albicans and Staphylococcus aureus
Summary
Staphylococcus aureus adalah bakteri gram positif, sifat aerob dan anaerobik fakultatif, muncul sebagai susunan seperti anggur dibawah miksroskop, tidak bergerak, tidak berspora mampu membentuk kapsul dan coccus, ukuran ± 1 μm. Sehubungan dengan ini, peneliti tertarik untuk mengetahui efek fungistatis, fungisidal ekstrak kayu manis terhadap Candida albicans dan bakteristatis, bakterisidal ekstrak kayu manis terhadap. Kemudian proses perkolasi / penyaringan memisahkan zat aktif dengan ampas dari bubuk kayu manis yang tidak digunakan lagi. Kemudian dilakukan pengujian dengan metode dilusi terhadap Candida albicans sehingga diperoleh kadar fungistatis fungisidal minimum dan Staphylococcus aureus kadar bakteristatis dan bakterisidal minimum. Pengolahan data dan analisis dilakukan dengan metode Mann-Whitney, dilanjutkan dengan Kruskal-Wallis untuk melihat hubungan serta perbedaan kemampuan tiap konsentrasi ekstrak kayu manis terhadap pertumbuhan Candida albicans dan Staphylococcus aureus.. HASIL Setelah dilakukan percobaan, didapati hasil bahwa dengan meningkatnya konsentrasi ekstrak kayu manis maka semakin tinggi kemampuan fungisidal dan fungistatis ekstrak kayu manis serta mengakibatkan penurunan jumlah koloni Candida albicans (tabel 1) dan penurunan jumlah koloni Staphylococcus aureus. Distribusi frekuensi kemampuan fungistatis dan fungisidal ekstrak kayu manis terhadap Candida albicans pada media SDA
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