Kamis, 19 Maret 2015

PENGARUH SUHU PEMBUATAN INFUSA BUAH TOMAT (Lycopersicon lycopersicum) TERHADAP KEMATIAN LARVA NYAMUK Aedes aegypti INSTAR III

Anita Dwi Anggraini
Jurusan Analis Kesehatan, Poltekkes Kemenkes Surabaya

ABSTRAK
Demam Berdarah Dengue (DBD) semakin banyak dan salah satu penyebabnya adalah pengendalian vektor yang tidak efektif sehingga diperlukan alternatif pemecahan masalah tersebut. Tujuan dari penelitian ini adalah mengetahui pengaruh suhu pembuatan infusa buah tomat (Lycopersicon lycopersicum) terhadap kematian larva Aedes aegypti Instar III. Penelitian eksperimental laboratoris ini dilaksanakan di Laboratorium Parasitologi Jurusan Analis Kesehatan Poltekkes Kemenkes Surabaya. Pembuatan infusa buah tomat dengan konsentrasi 60%, dilakukan pada suhu 25, 50, 75, 90, 100oC, dan mendidih selama 15 menit, lalu infusa didinginkan sampai suhu kamar. Pada tiap infusa, diisi dengan 25 larva Aedes aegypti Instar III dan diamati jumlah larva yang mati selama 24 jam. Hasil penelitian didapatkan bahwa terdapat pengaruh suhu pembuatan infusa buah tomat terhadap kematian larva dan pada suhu 900C didapatkan rerata kematian larva tertinggi (47%).

Kata Kunci : suhu pembuatan infusa buah tomat (Lycopersicon lycopersicum), larva Aedes aegypti  Instar III


The EFFECT OF MAKING THE TEMPERATURE OF INFUSE TOMATOES ( Lycopersicon lycopersicum ) ON THE DEATH
OF  INSTAR III LARVAE OF Aedes aegypti

ABSTRACT
Dengue Hemorrhagic Fever ( DHF ) is increasing and one reason is ineffective vector control so that the necessary alternative solutions to the problem. The purpose of this study was to determine the effect of making the temperature of infusion of tomatoes ( Lycopersicon lycopersicum ) on the death of instar III larvae of Aedes aegypti . Laboratory experimental research was conducted at the Laboratory of Parasitology Department of Health Analyst . Manufacture of tomato fruit infusion with a concentration of 60 % , performed at a temperature of 25 , 50 , 75 , 90 , 100oC , and boil for 15 minutes , then infuse cooled to room temperature. At each infusion , filled with 25 instar III larvae of Aedes aegypti and the observed number of dead larvae for 24 hours . The results showed that there was a temperature influences in manufacture of tomato fruit infusion on mortality of larvae and at a temperature of 900C obtained the highest mortality larvae (47 %).

Keyword : temperature of  manufacture of tomato fruit infusion (Lycopersicon lycopersicum),  Instar III larvae of Aedes aegypti

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