DAFTAR ISI

KATA PENGANTAR.....................................................................................

DAFTAR ISI .................................................................................................

iii

BAB I PENDAHULUAN .............................................................................

1. Latar Belakang................................................................................

2. Rumusan Masalah...........................................................................

3. Tujuan Penelitian............................................................................

4. Manfaat Penelitian..........................................................................

BAB II TINJAUAN PUSTAKA ....................................................................

1. Tinjauan Tanaman Tanjung.............................................................

1.1. Klasifikasi Tanaman ........................................................

1.2. Morfologi Tanaman.........................................................

1.3. Kandungan dan Khasiat Tanaman ..................................

1.4. Kandungan Kimia dan Kegunaan Tanaman....................

2. Simplisia.........................................................................................

3 Ekstraksi .........................................................................................

4 Pelarut..............................................................................................

5 Uraian Bakteri .................................................................................

5.1 Morfologi Sel Bakteri.......................................................

5.2 Jenis Bakteri .....................................................................

10

5.3 Perkembangbiakkan Bakteri ............................................

10

5.4 Media Pertumbuhan.........................................................

12

6. Antibakteri .....................................................................................

14

6.1 Aktifitas Antibakteri ........................................................

14

iii

6.2 Pengujian Aktivitas Antibakteri........................................

15

7. Bakteri Escherichia coli................................................................

17

7.1 Klasifikasi Bakteri Escherichia coli.................................

17

7.2 Uraian Bakteri Escherichia coli......................................

18

8. Bakteri Staphylococcus aureus......................................................

19

9. Gel .................................................................................................

20

10. Dasar Gel......................................................................................

22

11. Uraian Bahan................................................................................

22

12. Landasan Teori..............................................................................

26

13. Hipotesis......................................................................................

27

BAB III METODOLOGI PENELITIAN ......................................................

28

1. Alat dan Bahan................................................................................

28

1.1 Alat...................................................................................

28

1.2. Bahan...............................................................................

28

1.3. Bakteri Uji.......................................................................

29

2. Metode Penelitian...........................................................................

29

2.1 Rancangan Penelitian........................................................

29

2.2. Variabel Penelitian...........................................................

29

2.3. Lokasi dan Waktu Penelitian...........................................

30

2.4 Pengambilan Tanaman......................................................

30

2.5. Pengolahan Bahan Baku.................................................

31

2.6. Pembuatan Ekstrak..........................................................

31

2.7. Skrining Fitokimia..........................................................

32

2.8. Pembuatan Gel................................................................

33

iv

2.9. Sterilisasi Alat dan Bahan................................................

34

2.10. Pembuatan Media.........................................................

34

2.11. Penyiapan inokulum......................................................

35

2.12. Persiapan Uji Aktivitas Antibakteri..............................

36

3. Analisis Data...................................................................................

37

DAFTAR PUSTAKA ....................................................................................

38