HASIL PENELITIAN......................................................................................i
KATA PENGANTAR.....................................................................................ii
DAFTAR ISI.................................................................................................iv
BAB I. PENDAHULUAN...............................................................................1
1.1. Latar Belakang..........................................................................1
1.2. Rumusan Masalah....................................................................4
1.3. Batasan Masalah......................................................................4
1.4. Tujuan Masalah.........................................................................5
1.5. Manfaat Penelitian....................................................................5
1.5.1. Teoritis............................................................................5
1.5.2. Praktis.............................................................................5
BAB II. TINJAUAN PUSTAKA......................................................................6
2.1. Buah Merah (Pandanus conoideus L.)...................................6
2.1.1. Deskripsi Tanaman.........................................................6
2.1.2. Klasifikasi Buah Merah...................................................7
2.1.3. Morfologi Tanaman Buah Merah....................................7
2.1.4. Kandungan Kimia............................................................8
2.1.5. Kandungan Kimia Yang Berpotensi Sebagai Antibakteri8
2.1.6. Manfaat Buah Merah....................................................11
2.2. Staphylococcus aureus...........................................................11
2.2.1. Definisi Staphylococcus aureus....................................11
2.2.2. Patogenitas Staphylococcus aureus............................11
2.3. Bakteri....................................................................................12
2.3.1. Definisi Bakteri..............................................................12
2.3.2. Bentuk-Bentuk Bakteri..................................................12
2.3.3. Karakteristik Dinding Sel...............................................13
2.4. Antibakteri...............................................................................14
2.5. Salep.......................................................................................15
2.5.1. Persyaratan Salep........................................................15
BAB III. METODOLOGI PENELITIAN.......................................................17
3.1. Tempat dan Waktu Penelitian................................................17
3.2. Alat dan Bahan.......................................................................17
3.3. Metode....................................................................................17
3.3.1. Jenis Penelitian dan Rancangan Penelitian.................17
3.3.2. Prosedur Penelitian.......................................................18
3.4. Variabel Yang Diamati...........................................................23
3.5. Analisis Data...........................................................................23
BAB IV. HASIL DAN PEMBAHASAN........................................................24
4.1. Hasil Penelitian Sediaan Salep...............................................24
4.1.1. Hasil uji organoleptis....................................................24
4.1.2. Hasil Uji Homogenitas..................................................25
4.1.3. Hasil Pengujian Nilai pH...............................................26
4.1.4. Hasil Pengujian Daya Sebar........................................27
4.2. Hasil Pengujian Aktivitas Antibakteri Ekstrak Etanol Daun Pandanus
conoideus L.............................................................................28
BAB V. KESIMPULAN DAN SARAN.........................................................31
5.1. Kesimpulan.............................................................................31
5.2. Saran 31
DAFTAR PUSTAKA...................................................................................32
LAMPIRAN.................................................................................................36
BAB I. PENDAHULUAN