DAFTAR ISI

HALAMAN SAMPUL DEPAN......................................................................................... i

HALAMAN JUDUL .......................................................................................................... ii
HALAMAN PENGESAHAN ........................................................................................... iii
DAFTAR ISI ...................................................................................................................... iv
DAFTAR GAMBAR ......................................................................................................... v
BAB I PENDAHULUAN
A. Latar Belakang Masalah .......................................................................................... 1
B. Rumusan Masalah ................................................................................................... 2
C. Tujuan ...................................................................................................................... 2
D. Manfaat ................................................................................................................... 2
BAB II TINJAUAN PUSTAKA
A. Tanaman Rimpang Kunyit ....................................................................................... 3
1. Sistematika Tanaman ......................................................................................... 3
2. Nama Lain ......................................................................................................... 3
3. Morfologi Tanaman ........................................................................................... 3
4. Kandungan Kimia ............................................................................................. 4
5. Sifat dan khasiat ............................................................................................... 4
5.1 Antioksidan ...................................................................................................... 5
5.2 Antitumor dan Antikanker ............................................................................... 6
5.3 Antipikun .......................................................................................................... 7
B.%3%.......鲼 Antimikroba, Antiseptik dan
Antiinflamasi ..................................................... 7
B. Ramuan Jamu dan Obat Tradisional Berbahan Kunyit ........................................... 9
C. Produk-produk olahan rimpang kunyit
1. Rimpang kering (gelondong dan irisan) ........................................................... 9
2. Simplisia ........................................................................................................... 10
3. Serbuk .............................................................................................................. 11
4. Minyak atsiri .................................................................................................... 11
5. Oleoresin .......................................................................................................... 11
D. Ekstraksi
1. Pengertian ekstraksi .......................................................................................... 12
2. Jenis-jenis esktraksi .......................................................................................... 12
 3. Metode ekstraksi .............................................................................................. 12
E. Bacillus sp ................................................................................................................ 13
F. Landasan Teori ........................................................................................................ 14
G. Hipotesis .................................................................................................................. 15
BAB III METODE PENELITIAN
A. Populasi dan Sampel ............................................................................................... 16
B. Variabel Penelitian .................................................................................................. 16
C. Alat dan Bahan ....................................................................................................... 17
D. Jalannya Penelitian ................................................................................................. 17
E. Analisis Hasil ......................................................................................................... 19
BAB IV HASIL PENELITIAN DAN PEMBAHASAN
A. Hasil penelitian ...................................................................................................... 20
B. Pembahasan ........................................................................................................... 20
BAB V KESIMPULAN DAN SARAN
A. Kesimpulan ............................................................................................................ 21
B. Saran ...................................................................................................................... 21
 DAFTAR GAMBAR
Gambar 1 Bacillus sp. ......................................................................................................... 13