DAFTAR ISIHalaman

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

HALAMAN PENGESAHAN....................................................... ii

DEKLARASI................................................................................. iii

KATA PENGANTAR................................................................... iv

DAFTAR ISI.................................................................................. v-vi

DAFTAR TABEL.......................................................................... vii

DAFTAR GAMBAR............................................................. ...... viii-ix

DAFTAR LAMPIRAN.................................................................. x

DAFTAR SINGKATAN................................................................ xi

INTISARI...................................................................................... xii

BAB I. PENDAHULUAN............................................................. 1

A. Latar Belakang Masalah................................................. 1-3

B. Perumusan Masalah....................................................... 3

C. Tujuan Penelitian........................................................... 3

D. Tinjauan Pustaka............................................................ 3

1. Kulit Buah Pisang.............................................. 3-5

2. Kulit Buah Jeruk................................................ 5-7

3. Streptococcus mutans......................................... 8

4. Antibakteri ........................................................ 8-9

5. KLT .................................................................. 9

E. Landasan Teori............................................................... 9-10

F. Hipotesis......................................................................... 10

BAB II. METODE PENELITIAN................................................. 11

A. Jenis Penelitian.............................................................. 11

B. Variabel Penelitian........................................................ 11

1..........................................................Variabel Bebas

..............................................................................11

2.................................................Variabel Tergantung

..............................................................................11

v

3.......................................................Variabel Kendali

..............................................................................11

C. Alat dan Bahan......................................................................... 11

1. Alat.................................................................................... 11

2. Bahan................................................................................. 12

D. Tempat Penelitian.................................................................... 12

E. Jalannya Penelitian................................................................... 13

1. Penyiapan Bahan ............................................................... 13

..........................................................................................

2. Ekstaksi ............................................................................. 13

3. Sterilisasi Alat dan Bahan.................................................. 14

4. Pembuatan Stok Bakteri..................................................... 14

5. Pengecetan Bakteri ............................................................ 15

6. Pembuatan Suspensi Bakteri.............................................. 15

7. Penyiapan Kontrol Positif dan Kontrol Negatif................. 15

8. Pembuatan Konsentrasi Ekstrak......................................... 16

a. Uji Skrining................................................................... 16

b. Uji Seri Konsentrasi...................................................... 16

9. Pengujian aktivitas antibakteri........................................... 16

a. Skrining......................................................................... 16-17

b. Uji Seri Konsentrasi...................................................... 17

10. Uji Kromatografi Lapis Tipis........................................... 17-18

12. Analisis Data..................................................................... 18

BAB III. PEMBAHASAN............................................................. 19

A. Penyarian Bahan................................................................ 19

B. Identifikasi Bakteri............................................................. 19-20

C. Skrining Uji Aktivitas Antibakteri..................................... 21-23

D. Uji Seri Konsentrasi.......................................................... 23-24

E. Kromatografi Lapis Tipis................................................... 24-28

BAB IV. KESIMPULAN DAN SARAN.................................... . . 29

DAFTAR PUSTAKA.................................................................... 30-32

vi

LAMPIRAN................................................................................... 33-36

vii