Honey’s Effect

Against
Stapphylococcus aureus

Erny Tandanu
Steven
Suwanto
 Background

The use of antibiotics freely

Resistancy

Back to natural product

Honey
 Stapphylococcus aureus

Resistance to
many antibiotics

infection
Hipotesis
Madu dapat menghambat pertumbuhan
Staphylococcus aureus
Aim

Antibiotic

Honey Inhibitive effect

Optimum percentage
Article Review

„ Composition of honey
„ Antibacterial activity of honey
¾ Osmotic effect
¾ Acidity
¾ Hydrogen Peroxide
¾ Phytochemical Factors
„ Honey as a wound dressing
Methods
o Study by experimental in the laboratorium
of USU using dilution method
Procedure
o Experiment by using dilution method
o Using 4 samples of honey
9 1 sample natural honey
9 3 samples branded honey
o Stapphylococcus aureus bacteria
Results

Natural honey 50% can inhibit

Stapphylococcus aureus

Branded honey 50% cannot inhibit

Stapphylococcus aureus
Madu 1
Madu 1
Madu 2
Madu 2
Madu 3
Madu 3
Madu 4
Madu 4
Discussion

Alasan madu bermerek belum dapat menghambat

pertumbuhan bakteri Staphyloccus aureus adalah
™ Bercampur dengan zat-zat lain
™ Dapat menghambat pada kadar yang lebih tinggi
Conclusion
„ The antibacterial activity of honey
depends on its concentration and purity
Suggestion
z Perlu dilakukan penelitian lebih lanjut tentang
ketiga madu bermerek dengan kadar yang
lebih tinggi
The Composition of honey

Fructose : 38%
Glucose : 31%
Sucrose : 1%
Water : 17%
Other sugars : 9% (maltose, melezitose)
Ash : 0.17%
Chemical Compounds
9 pinocembrin
9Terpenes
9Benzyl alcohol
93,5-dimethoxy-4-hydroxybenzoic acid
9Metyl 3,5-dimethoxy-4-hydroxybenzoate
93,4,5-trimethoxybenzoic acid
92-hydroxy-3-phenylpropionic acid
92-hydroxybenzoic acid
91,4 dihydroxybenzene