STUDI LITERATUR EFEK ANTIFUNGI EKSTRAK DAUN KUNYIT (Curcuma domestica V.) TERHADAP PERTUMBUHAN JAMUR Candida albicans

Abstract

Turmeric leaves (Curcuma domestica V.) is one of the plants that has been empirically proven to have antifungal effects to inhibit the growth of the fungus Candida albicans. Turmeric leaf compound (Curcuma domestica V.), curcuminoid, consists of curcumin, desmetoxicumin, and other beneficial substances as medicinal. This study aims to determine the differences in the inhibition of antifungal properties of turmeric leaf extract (Curcuma domestica V.) on the growth of Candida albicans by maceration method from 2 different solvents, namely ethyl acetate and ethanol. This research is a descriptive qualitative study, beginning with the collection, analysis and interpretation of data while the descriptive method is applied to surveys and comparative studies. Based on research on the activity of turmeric leaf extract using ethanol and ethyl acetate solvent known that the higher the concentration of the extract, the higher the inhibitory power produced by turmeric leaves against the fungus Candida albicans. The higher the concentration of the extract, the solution produced will be more concentrated, so that the active compounds can inhibit fungal growth more optimally. The greatest inhibition was found through the maceration of turmeric leaf (Curcuma domestica V.) extraction method with ethyl acetate solution.