STUDI LITERATUR EFEK ANTIFUNGI EKSTRAK RIMPANG KUNYIT (Curcuma domestica Val) TERHADAP PERTUMBUHAN JAMUR Candida albicans

Abstract

Turmeric is one of the plants of the Zingiberaceae family which has long been known by the people of Indonesia as a raw material for traditional medicine. One of the compounds contained in turmeric is curcumin. Curcumin has been shown to have a broad spectrum of biological activities, including anti-inflammatory, antioxidant, anti-cancer, antimutagenic, anti-coagulant, anti-fertility, antifungal, anti-protozoa, antiviral, and antibacterial properties. The purpose of this study was to determine the differences in inhibition of the three methods used in extracting turmeric rhizome (Curcuma domestica Val), namely the method of Maceration, Sokletasi and Stew. The research method used is the study of literature by collecting several studies relating to the antifungal effect of turmeric rhizome extract on the fungus Candida albicans. The results showed that the diameter of the largest inhibitory zone formed on media with maceration method extract was 10.3 mm, media with extract of the soxhlet method was 5.3 mm and on media with decoction method extract was 11.3 mm. So that which has the greatest inhibition of the three methods is the stewing method.