DAFTAR ISI

BIODATA ............................................................................................................ i

LEMBAR PENGESAHAN ................................................................................ ii

ABSTRAK ........................................................................................................... iv

KATA PENGANTAR ......................................................................................... vi

DAFTAR ISI ........................................................................................................ viii

BAB I PENDAHULUAN

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

1.2. Batasan Masalah .............................................................................. 4
1.3. Identifikasi Masalah ......................................................................... 4
1.4. Rumusan Masalah ............................................................................ 5
1.5. Tujuan dan Manfaat Penelitian ...................................................... 5
1.5.1. Tujuan Penelitian ................................................................. 5
1.5.2. Manfaat Penelitian ............................................................... 6
1.6. Tempat dan Waktu Penelitian ........................................................ 7
1.7. Hipotesis ............................................................................................ 8

BAB II TINJAUAN PUSTAKA

2.1. Tanaman Ubi Jalar (Ipomoea batatas Lamk.) ............................... 9

2.1.1. Klasifikasi Tanaman Ubi Jalar (Ipomoea batatas Lamk.) .. 9

2.1.2. Deskripsi Tanaman Ubi Jalar (Ipomoea batatas Lamk.) .... 10

2.1.3. Nama Lain ............................................................................... 11

 2.1.4. Morfologi ................................................................................. 11

2.1.5. Manfaat Ubi Jalar (Ipomoea batatas Lamk.) ....................... 14

2.1.6. Unsur Gizi yang terdapat dalam Ubi Jalar ......................... 18

2.1.7. Kandungan Ubi Jalar (Ipomoea batatas Lamk.) yang dapat

Menyembuhkan Luka Bakar................................................. 19

2.1.8. Cara Panen.............................................................................. 19

2.2. Simplisia ............................................................................................ 21

2.2.1. Pengertian Simplisia .............................................................. 21

2.2.2. Penggolongan Simplisia ......................................................... 21

2.2.3. Proses Pembuatan Simplisia ................................................. 21

2.2.4. Teknik Penyarian ................................................................... 23

2.2.4.1. Penyarian dengan cara dingin .................................. 24

2.2.4.2. Penyarian dengan cara panas ................................... 26

2.3. Salep................................................................................................... 29

2.3.1. Pengertian Salep ..................................................................... 29

2.3.2. Karakteristik Salep ................................................................ 29

2.3.3. Penggolongan Salep ............................................................... 30

2.3.4. Peraturan Pembuatan Salep ................................................. 32

2.3.5. Basis Salep............................................................................... 33

2.3.6. Keuntungan dan Kerugian Penggunaan Salep ................... 36

2.3.7. Uji Evaluasi ............................................................................. 37

 2.3.8. Uji Stabilitas ........................................................................... 38

2.4. Antiinflamasi..................................................................................... 40

2.5. Luka Bakar ....................................................................................... 42

2.5.1. Pengertian ............................................................................... 42

2.5.2. Penyebab Luka Bakar ........................................................... 43

2.5.3. Klasifikasi Luka Bakar .......................................................... 44

2.5.4. Fatofisisologi ........................................................................... 46

2.5.5. Pertolongan dan Pengobatan Luka Bakar........................... 47

2.6. Hewan Percobaan ............................................................................. 49

2.6.1. Pengertian ............................................................................... 49

2.6.2. Tikus (Rattus norvegicus) ....................................................... 49

2.6.3.1. Deskripsi ..................................................................... 49

2.6.3.2. Klasifikasi Tikus (Rattus norvegicus) ....................... 50

2.7. Salep Nebacetin ................................................................................ 51

BAB III METODE PENELITIAN

3.1. Objek Penelitian ............................................................................... 54

3.1.1. Populasi ................................................................................... 54

3.1.2. Sampel ..................................................................................... 54

3.1.3. Variabel Penelitian dan Operasional Variabel.................... 55

3.2. Metode Penelitian ............................................................................. 58

3.3. Desain Penelitian .............................................................................. 59

3.4. Prosedur Penelitian .......................................................................... 60

3.4.1. Alat .......................................................................................... 60

3.4.2. Bahan ....................................................................................... 60

3.5. Prosedur Kerja ................................................................................. 61

3.5.1. Determinasi Tanaman ........................................................... 61

3.5.2. Pengumpulan Bahan .............................................................. 61

3.5.3. Hewan Percobaan................................................................... 61

3.5.4. Pembuatan Simplisia ............................................................. 62

3.5.5. Pembuatan Ekstrak Daun Ubi Jalar .................................... 62

3.5.6. Pembuatan Salep Ekstrak Daun Ubi Jalar .......................... 63

3.5.7. Uji Efektivitas Salep Ekstrak Daun Ubi Jalar ................... 64

3.5.8. Uji Evaluasi Salep Ekstrak Daun Ubi Jalar ....................... 66

3.5.9. Uji Stabilitas Salep Ekstrak Daun Ubi Jalar ....................... 67

3.6. Sumber Data dan Pengumpulan Data ............................................ 67

3.6.1. Sumber Data ........................................................................... 67

3.6.2. Pengumpulan Data ................................................................. 68

3.6.3. Pengumpulan Data Primer.................................................... 68

3.6.4. Pengumpulan Data Sekunder ............................................... 68

3.7. Teknik Pengambilan Data dan Analisa Data ................................ 68

3.8. Data Hasil Pengamatan ................................................................... 73

3.8.1. Uji Stabilitas Sediaan Salep Ekstrak Daun Ubi Jalar ........ 73

3.8.2. Uji Efektivitas Salep Ekstrak Daun Ubi Jalar terhadap Luka
Bakar pada Tikus Jantan ......................................................... 79

DAFTAR PUSTAKA .............................................................................. ix

 DAFTAR GAMBAR

GAMBAR 2.1. Tanaman Ubi Jalar ..................................................................

2.6. Tikus ..........................................................................................

2.7. Salep Nebacetin ........................................................................

 DAFTAR TABEL

TABEL 1.6. Waktu Penelitian ..........................................................................

2.1. Unsur Gizi yang Terdapat dalam Ubi Jalar ..............................

3.4. Alat-alat yang digunakan ............................................................

3.4. Bahan-bahan yang digunakan .....................................................

3.5. Formulasi Sediaan Salep ..............................................................

3.7. Anava untuk Data dalam Daftar .................................................

3.8. Uji Organoleptik Bau Salep Ekstrak Daun Ubi Jalar ...............

3.8. Uji Organoleptik Bau Salep Ekstrak Daun Ubi Jalar ...............

3.8. Uji Organoleptik Bentuk Salep Ekstrak Daun Ubi Jalar .........
3.8. Uji Homogenitas Salep Ekstrak Daun Ubi Jalar .......................
3.8. Uji Daya Sebar Salep Ekstrak Daun Ubi Jalar .........................
3.8. Uji pH Salep Ekstrak Daun Ubi Jalar ........................................
3.8. Uji Viskositas Salep Ekstrak Daun Ubi Jalar ............................
3.8. Uji Efektivitas Salep Ekstrak Daun Ubi Jalar Terhadap
Luka Bakar Pada Tikus Jantan
 DAFTAR BAGAN

BAGAN 3.1. Operasional Variabel .................................................................

3.3. Desain Penelitian ........................................................................