DAFTAR ISI

HALAMAN JUDUL........................................................................................

HALAMAN PENGESAHAN ..........................................................................

ii

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

iii

DAFTAR TABEL ............................................................................................

vii

DAFTAR GAMBAR .......................................................................................

viii

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

A. Latar Belakang ...............................................................................

B. Rumusan Masalah ..........................................................................

C. Tujuan Penelitian ...........................................................................

D. Manfaat Penelitian .........................................................................

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

A. Kajian Teori ...................................................................................

1. Tinjauan Tanaman Ketapang (Terminalia catappa L.) ...........

a. Sistematika Tanaman .........................................................

b. Nama Daerah ......................................................................

c. Morfologi Tanaman ...........................................................

d. Kandungan Kimia ..............................................................

e. Manfaat Tanaman Ketapang .............................................

2. Pengolahan Simplisia dan Penyarian .......................................

3. Kandungan Tanaman Ketapang (Terminalia catappa L.) .......

10

a. Flavonoid ...........................................................................

10

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b. Tanin ..................................................................................

11

4. Bakteri Escherichia coli ...........................................................

12

5. Bakteri Staphylococcus aureus ................................................

14

6. Pengukuran Daya Antibakteri ..................................................

15

a. Metode Dilusi .....................................................................

15

b. Metode Difusi ....................................................................

16

c. Metode Sumuran ................................................................

17

7. Antiseptik .................................................................................

17

8. Gel ...........................................................................................

20

9. Monografi Bahan .....................................................................

21

a. Karbopol .............................................................................

21

b. Trietanolamin .....................................................................

22

c. Propilen Glikol ...................................................................

23

d. Aquades ..............................................................................

23

B. Penelitian yang Relevan .................................................................

24

C. Rancangan Penelitian .....................................................................

24

1. Jenis dan Rancangan Penelitian ...............................................

24

2. Variabel Penelitian ...................................................................

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a. Variabel Bebas ...................................................................

25

b. Variabel Tergantung...........................................................

25

c. Variabel Terkendali ............................................................

25

D. Kerangka Teori...............................................................................

26

E. Kerangka Konsep ...........................................................................

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F. Hipotesis.........................................................................................

27

BAB III METODE PENELITIAN...................................................................

28

A. Lokasi dan Waktu Penelitian .........................................................

28

B. Alat dan Bahan Penelitian ..............................................................

28

1. Alat Penelitian ..........................................................................

28

2. Bahan Penelitian.......................................................................

29

C. Prosedur Penelitian.........................................................................

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1. Determinasi Tanaman ..............................................................

30

2. Penyiapan Alat dan Bahan .......................................................

30

3. Penyiapan Bahan Baku ............................................................

30

4. Pembuatan Ekstrak Daun Ketapang .........................................

31

5. Pengujian Senyawa Aktif .........................................................

32

a. Identifikasi Flavonoid ........................................................

32

b. Identifikasi Tanin ...............................................................

32

6. Uji Bebas Etanol ......................................................................

32

7. Formulasi Gel ...........................................................................

33

8. Pembuatan Gel .........................................................................

33

9. Evaluasi Sediaan Gel................................................................

33

a. Uji Organoleptis .................................................................

33

b. Uji pH .................................................................................

34

c. Uji Homogenitas ................................................................

34

d. Uji Viskositas .....................................................................

34

e. Uji Daya Sebar ...................................................................

35

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10. Pembuatan Medium .................................................................

36

a. Medium Nutrient Agar .......................................................

36

b. Medium Nutrient Broth ......................................................

36

11. Uji Daya Hambat Gel Antiseptik .............................................

36

12. Uji Efektivitas Gel Antiseptik Tangan .....................................

37

a. Uji Pendahuluan .................................................................

37

b. Kontrol Positif ....................................................................

38

c. Kontrol Negatif ..................................................................

38

d. Perlakuan ............................................................................

38

D. Analisi Data ....................................................................................

39

E. Alur Penelitian ...............................................................................

40

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

41

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DAFTAR TABEL

Tabel 1. Bahan Pembentuk Gel .....................................................................

21

Table 3. Penggunaan Karbopol .....................................................................

22

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DAFTAR GAMBAR

Gambar 1.

Daun Ketapang ...........................................................................

Gambar 2.

Struktur Kerangka Dasar Senyawa Flavonoid ............................

10

Gambar 3.

Struktur Kimia Tanin ..................................................................

11

Gambar 4.

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

12

Gambar 5.

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

14

Gambar 6.

Kerangka Teori ...........................................................................

26

Gambar 7.

Kerangka Konsep ........................................................................

26

Gambar 8.

Skema Pembuatan Ekstrak Daun Ketapang................................

31

Gambar 9.

Skema Prosedur Kerja ................................................................

40