SENSITIVITAS Streptococcus pneumoniae, Staphylococcus aureus dan Staphylococcus epidermidis terhadap BUAH ASAM JAWA (Tamarindus indica L)

Abstract

Sputum cough is a common manifestation of URI (Upper Respiratory Tract Infection). Streptococcus pneumoniae, Staphylococcus aureus, and Staphylococcus epidermidis are common bacteria isolated from the phlegm of patients with URI. This determines the potential of the tamarind juice extract on Streptococcus pneumoniae, Staphylococcus aureus, and Staphylococcus epidermidis. Also, the study focuses on the bacteria that are sensitive to the Javanese tamarind fruit. Testing is carried out in vitro using the diffusion method with MHA media. Measurement of bacterial growth inhibition is carried out after 1x24 hours of incubation. The results were determined based on the mean of inhibition (mm) of bacterial growth in a row for SPBAJ test material concentrations of 10%, 20%, 40%, amoxicillin 50 ppm, and aqua pro injection. Streptococcus pneumoniae had 12.3; 13.7; 16.7; and 9; 0, Staphylococcus aureus 10.7; 13; 15; and 11; 0, and Staphylococcus epidermidis 11.3; 13.7; 14.3, and 14.3; 0. The results show that Java Tamarind Juice has the potential to inhibit the growth of Streptococcus pneumoniae bacteria. Also, Staphylococcus aureus, Staphylococcus epidermidis, and Streptococcus pneumoniae are sensitive to the Java tamarind fruit