DAFTAR ISI

HALAMAN JUDUL ........................................................................................................i

HALAMAN PERSETUJUAN .......................................................................................ii

KATA PENGANTAR ...................................................................................................iii

DAFTAR ISI ...................................................................................................................v

DAFTAR GAMBAR ...................................................................................................viii

DAFTAR TABEL ..........................................................................................................ix

BAB I PENDAHULUAN

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

1.2 Rumusan Masalah..........................................................................................4

1.3 Tujuan Penelitian............................................................................................5

1.4 Manfaat Penelitian..........................................................................................6

BAB II TINJAUAN PUSTAKA

2.1 Daun Jeruk Purut (Citrus hystrix)..................................................................7

2.1.1 Taksonomi dan Morfologi....................................................................7

2.1.2 Manfaat.................................................................................................8

2.1.3 Fitokimia...............................................................................................10

2.1.4 Mekanisme Antibakteri.........................................................................18

2.2 Bakteri Shigella dysenteriae...........................................................................20

2.2.1 Morfologi dan Taksonomi....................................................................20

2.2.2 Sifat Biakan...........................................................................................22

2.2.3 Identifikasi Bakteri................................................................................23

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 2.2.4 Struktur Antigen....................................................................................25

2.2.5 Faktor Virulensi....................................................................................26

2.3 Disentri Basiler...........................................................................................30

2.3.1 Definisi.............................................................................................30

2.3.2 Epidemiologi....................................................................................31

2.3.3 Faktor Risiko....................................................................................32

2.3.4 Etiologi.............................................................................................36

2.3.5 Patofisiologi.....................................................................................36

2.3.6 Manifestasi Klinis............................................................................37

2.3.7 Pemeriksaan Penunjang...................................................................38

2.3.8 Tatalaksana.......................................................................................40

2.3.9 Komplikasi.......................................................................................44

2.4 Metode Ekstraksi

2.4.1 Definisi.............................................................................................45

2.4.2 Faktor-Faktor yang Berpengaruh pada Ekstraksi.............................45

2.4.3 Pelarut..............................................................................................46

2.5 Ultrasound – Assisted Extraction (UAE)...................................................47

2.6 Uji Antibakteri............................................................................................48

2.6.1 Metode Difusi Cakram........................................................................48

2.6.2 Metode Dilusi......................................................................................49

BAB III KERANGKA KONSEP DAN HIPOTESIS

3.1 Kerangka Konsep Penelitian..........................................................................51

3.2 Deskripsi Kerangka Konsep ..........................................................................52

3.2 Hipotesis Penelitian........................................................................................53

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BAB IV METODE PENELITIAN

4.1 Desain Penelitian............................................................................................54

4.2 Tempat dan Waktu Penelitian........................................................................54

4.3 Sampel Penelitian...........................................................................................54

4.3.1 Kriteria Inklusi......................................................................................55

4.3.2 Kriteria Ekslusi......................................................................................55

4.4 Bahan dan Alat yang Digunakan ...................................................................55

4.5 Definisi Operasional.......................................................................................57

4.6 Prosedur Penelitian.........................................................................................59

4.6.1 Sterilisasi Alat ........................................................................................59

4.6.2 Pembuatan Ekstrak Daun Jeruk Purut (Citrus hystrix)...........................60

4.6.3 Pengenceran ...........................................................................................61

4.6.4 Pembuatan Medium ...............................................................................62

4.6.5 Peremajaan Biakan Bakteri dan Suspensi Bakteri S. dysenteriae .........63

4.6.6 Pembuatan Larutan Pembandingan Ciprofloxacin.................................63

4.6.7 Estimasi Jumlah Pengulangan................................................................63

4.6.8 Pengujian Antibakteri ............................................................................64

4.7 Analisis Data..................................................................................................68

4.8 Alur Penelitian................................................................................................69

DAFTAR PUSTAKA..........................................................................................71

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 DAFTAR GAMBAR

Gambar 2.1 Morfologi Daun Jeruk Purut (Citrus hystrix)....................................8

Gambar 2.2 Bentuk Kimia Flavonoid...................................................................15

Gambar 2.3 Bentuk Kimiawi Minyak Atsiri.........................................................15

Gambar 2.4 Bentuk Kimiawi Steroid....................................................................16

Gambar 2.5 Bentuk Kimiawi Alkaloid..................................................................17

Gambar 2.6. Bentuk Kimiawi Tanin.....................................................................18

Gambar 2.7 Koloni Shigella sp.............................................................................23

Gambar 2.8 Hasil Uji Biokimiawi Shigella sp......................................................24

Gambar 2.9 Patogenesis Shigella sp......................................................................26

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 DAFTAR TABEL

Tabel 2.1 Analisis Fitokimia Daun Jeruk Purut (Citrux hystrix) ..........................11

Tabel 2.2 Spesies Shigella sp. yang Patogen........................................................22

Tabel 2.3 Hasil Uji Biokimiawi Shigella sp..........................................................24

Tabel 2.4 Hasil Uji Biokimiawi Spesies Shigella sp.............................................25

Tabel 2.5 Manifestasi Klinis Disentri Basiller......................................................35

Tabel 2.6 Antibiotik untuk Disentri Basiler..........................................................41

Tabel 2.7 Perawatan Dehidrasi, Asupan makanan dan Suportif...........................43

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