THE ACTIVITY OF ANTIBACTERIAL AGENT OF HONEY AGAINST Staphylococcus aureus - Nadhilla, Nyimas Farisa (Majority, 2014)
Abstract Honey was the one of the natural food that consumed by most of people. Beside its tasty flavor, honey also had a benefit as antibacterial agent. Some research had been done to identify the antibacterial activity in honey by searching the Minimum Inhibitory Concentration (MIC) of honey and identified its chemical components. One of pathogen bacteria that often causing infection in human was Staphylococcus aureus. Staphylococcus aureus was the main caused in food poisoning, skin infection and its bacteremia in human body caused endocarditis and meningitis. There were three system that responsible for antibacterial activity in honey, hones’s osmolarity, acid component such as gluconic acid, and inhibine such as hydrogen peroxide. There was also aromatic component in madu which took part in antibacterial activity, such as flavonoid. Some research showed that the antibacterial activity in honey was effective toward Staphylococcus aureus. Keyword: Antibacterial activity, honey, minimum inhibitory concentration, Staphylococcus aureus. Abstrak Madu merupakan salah satu bahan alami yang banyak dikonsumsi oleh masyarakat. Selain karena rasanya yang manis, madu juga memiliki manfaat sebagai antibakteri. Berbagai penelitian telah dilakukan untuk meneliti kemampuan antibakteri pada madu dengan mencari kadar hambat minimum (MIC) madu, serta mengidentifikasi senyawa yang terkandung dalam madu. Salah satu bakteri pathogen yang sering menyerang manusia adalah Staphylococcus aureus. Staphylococcus aureus merupakan penyebab dari kejadian keracunan makanan, infeksi kulit, dan penyebarannya didalam tubuh bisa mengakibatkan endokarditis, dan meningitis. Terdapat tiga sistem yang bertanggung jawab sebagai antibakteri dalam madu, yaitu osmolaritas madu, keasaman madu yang diperantai oleh asam glukonat, serta adanya senyawa inhibine yaitu hidrogen peroksidase. Terdapat pula senyawa aromatic madu yang juga berperan sebagai antibakteri, yakni flavonoid. Beberapa penelitian menunjukkan bahwa kemampuan antibakteri pada madu efektif terhadap pertumbuhan bakteri Staphylococcus aureus. Keyword: antibakteri, kadar hambat minimum, madu, Staphylococcus aureus.