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Table Of Contents

2.1.3 Kandungan Kimia Tumbuhan Buah Rimbang
2.2.1 Maserasi
2.2.2. Perkolasi
2.2.3. Destilasi
2.3.1.1. Fase Pertumbuhan Bakteri
2.3.1.2. Pembagian Bakteri Berdasarkan Teknik Pewarnaan
2.3.1.3. Koloni Bakteri
2.3.1.4. Bentuk-Bentuk Bakteri
2.3.2.1. Pembiakan Jamur
2.3.2.2. Pembagian Jamur Berdasarkan Infeksinya Terhadap Manusia
2.4. Mikroba Uji
2.5.1. Macam-Macam Sterilisasi
2.6.1. Metoda Difusi
2.6.2. Metoda Dilusi
2.6.3. Metoda Bioautografi
2.7.1.1. Berdasarkan Persyaratan Susunan Media
2.7.1.2. Berdasarkan Sifat-Sifatnya
3.1 Waktu Penelitian
3.2.1 Alat
3.2.2 Bahan
3.3.1 Pengambilan Sampel
3.3.2.1 Ekstraksi
3.3.2.2 Fraksinasi
3.3.3.1. Pemeriksaan Alkaloid ( Culvenor & Fitzgerald, 1963)
3.3.3.2 Pemeriksaan Flavonoid
3.3.4Pembuatan larutan Uji dengan Berbagai Konsentrasi
3.3.5Sterilisasi Alat dan Bahan
3.3.6.2Medium Nutrien Agar
3.3.6.3Medium Potato Dextrose Agar
3.3.6.4Pemilihan Mikroba Uji
3.3.7Peremajaan Mikroba Uji
3.3.8Pembuatan Suspensi Mikroba
3.3.9Uji Penghambat Pertumbuhan Mikroba
3.3.10Analisa Data
4.1.Hasil
4.2. Pembahasan
5.1. Kesimpulan
5.2. Saran
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Published by Sari Oyiek Delita

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Published by: Sari Oyiek Delita on Mar 20, 2013
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03/29/2013

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