scholarly journals The inhibition activity of essential oil and crude extract of nutmeg seed’s (Myristica fragrans Houtt and Myristica fattua Houtt) on the growth of Xanthomonas campestris Oammel from broccoli (Brassica oleracea var. italica)

2003 ◽  
Vol 1 (1) ◽  
pp. 20-24 ◽  
Author(s):  
GALUH SARI KUSUMANINGRUM ◽  
SURANTO SURANTO ◽  
RATNA SETYANINGSIH
Keyword(s):  
Essential Oil ◽  
Brassica Oleracea ◽  
Crude Extract ◽  
Xanthomonas Campestris ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Inhibition Activity ◽  
Disk Diffusion Method ◽  
Myristica Fragrans ◽  
Paper Disk

The aims of this research were to study the inhibition activity of essential oil and crude extract of nutmeg seed (Myristica fragrans and M. fattua) on growth of Xanthomonas campestris which is pathogen to broccoli (Brassica oleracea var. italica), to find out the best concentration of those substances to prevent X. campestris and to compare the inhibition activity of both substances on growth of X. campestris. The essential oil of nutmeg seed (M. fragrans and M. fattua) was obtained by Stahl distillation, while crude extract of the nutmeg seeds was extracted by methanol method. The method of this research was the disk diffusion method on nutrient agar. Paper disk was prestreaked on agar medium with X. campestris to be tested. Each petri disk was placed 5 paper disk dropped with the essential oil and the crude extract of the nutmeg seed in concentrations of 100%, 10%, 1% respectively, while for the comparison, the bactericide Agrept 0,2% was used. The parameters measured were the inhibition zone from the essential oil and the crude extract of the nutmeg seeds. The result of the analysis indicated that the essential oil of M. fragrans effectively inhibited X. campestris starting at concentration of 1%, the essential oil of M. fattua effectively inhibited X. campestris at concentration of 10% and the crude extract of M. fragrans effectively inhibited X. campestris at concentration of 100%. The crude extract of M. fattua was not effective in inhibiting the growth of X. campestris.

scholarly journals Potential inhibition of essential oils and crude extract of Zingiber species to the growth of Fusarium oxysporum Schlecht f.sp. cubense

2003 ◽  
Vol 1 (2) ◽  
pp. 58-64
Author(s):  
PURWANTI PURWANTI ◽  
SURANTO SURANTO ◽  
RATNA SETYANINGSIH
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Fusarium Oxysporum ◽  
Crude Extract ◽  
Disk Diffusion ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
Zingiber Zerumbet ◽  
Paper Disk

The aims of this research were (1) to investigate the potency of essential oil and crude extract of rhizome lempuyang pahit (Zingiber amaricans Vahl.), lempuyang gajah (Zingiber zerumbet L.) and lempuyang wangi (Zingiber aromaticum L.) in preventing growth of F. oxysporum f.sp. cubense (2) to determine the proper concentration of essential oil and crude extract in preventing the growth of F. oxysporum f.sp. cubense. Essential oil of rhizome Zingiber spp. was separated by Stahl destilation with methanol solvent. Crude extract was made by soaking the powder of Zingiber spp. in methanol absolute and then filtered by paper disk. Several compounds of rhizome Z. amaricans Vahl. were analysed by GC-MS. Potential inhibition of essential oil and crude extract were examined using disk diffusion method at concentration of 1%, 10%, and 100% respectively, while methanol absolute was used as control and Benlate fungicide was used for comparison. The result showed that essential oil and crude extract of Z. amaricans Vahl. and Z. zerumbet L. were able to inhibit the growth of F. oxysporum f.sp. cubense. Essential oil Z. amaricans Vahl. were also able to inhibit the growth of F. oxysporum f.sp. cubense at lowest concentration of 1% while the Z. zerumbet L. at concentration 10%. Crude extract Z. amaricans Vahl. and Z. zerumbet L. were able to prevent the growth of F. oxysporum f.sp. cubense even at concentration of 100%.

scholarly journals Antimicrobial Activity of two Mentha Species Essential Oil and its Dependence on Different Origin and Chemical Diversity

2018 ◽  
Vol 13 (8) ◽  
pp. 1934578X1801300 ◽  
Author(s):  
Mária Pl'uchtová ◽  
Teresa Gervasi ◽  
Qada Benameur ◽  
Vito Pellizzeri ◽  
Daniela Grul'ová ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Inhibition Zone ◽  
Chemical Diversity ◽  
Diffusion Method ◽  
Salmonella Spp ◽  
Disk Diffusion Method ◽  
Gram Positive Bacteria ◽  
Growth Inhibition Zone

Genus Mentha presents group of plants which are the most studied in family Lamiaceae. Aboveground parts are used for different purposes in pharmacy, food industry or confectionery. Most important is natural product extracted from leaves - essential oil (EO). The aim of presented experiment was to demonstrate different chemotype and compare antibacterial activity of two Mentha species EO. Plant samples were obtained from various environments – from Slovakia and from Italy. Dominant compounds were determined by GC/MS. The results showed high amount of menthol and menthone in tested Slovak peppermint EO. On the other hand, carvone and 1,8-cineole were determinate as dominant compounds in Italian spearmint EO. The antimicrobial activity of the EO was investigated by disc diffusion and broth micro dilution methods. EO was evaluated for their antibacterial activity against 7 microorganisms: Enterobacter cloacae, Salmonella spp., Klebsiella pneumoniae, Escherichia coli, Staphylococcus aureus, Streptococcus pyogenes. The determination results of antibacterial activity by agar disk diffusion method ranged from 7 to 14 mm of the growth inhibition zone. MIC of tested mint EO varied from 0.625 to 2.5 μg/mL. In addition, both EO showed relatively the same antibacterial activity against the selected Gram-negative bacteria. However, there is a variation in the antibacterial activity against Gram-positive bacteria.

scholarly journals Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes

2020 ◽  
Vol 21 (4) ◽  
Author(s):  
Usman Pato ◽  
YUSMARINI YUSUF ◽  
SHANTI FITRIANI ◽  
NIA NAIDYA JONNADI ◽  
MIMI SRI WAHYUNI ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Antimicrobial Compounds ◽  
Disk Diffusion Method ◽  
Food Borne ◽  
Paper Disk ◽  
Natural Preservatives

The use of natural preservatives called bacteriocin derived from lactic acid bacteria (LAB) is one way of preventing food from being contaminated by pathogenic microorganisms such as L. monocytogenes (LM). The aims of this study were to evaluate the ability of LAB isolated from dadih to inhibit the growth of LM and to obtain the antimicrobial components that play a role in inhibiting the growth of LM. The antimicrobial activity of the supernatant obtained from 12 strains of dadih LAB was determined using the paper disk diffusion method. The results showed that the supernatant from the 12 LAB strains was able to inhibit the growth of LM with various inhibition zones. However, out of the 12 LABs, only 9 strains were found to have an inhibition zone of more than 3.5 mm.  The antimicrobial compounds of 9 strains were tested and it was found that the antimicrobial compounds of strains R-8, R-14 and R-49 were derived from lactic acid. In addition, 6 strains namely R-43, R-32, R-19, R-55, R-45 and R-41 were derived from bacteriocin based on their sensitivity to pH, heat and enzyme treatments. Crude bacteriocin derived from 6 LAB strains inhibited the growth of LM, and the highest antimicrobial activity was obtained in Streptococcus faecalis subsp. liquefaciens R-55 with an average inhibition zone of 13.87 mm. Bacteriocin produced by strain R-55 can be used as natural preservatives for the prevention of food-borne disease caused by LM.

scholarly journals UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL RIMPANG KUNYIT (Curcuma longa L.) TERHADAP Staphylococcus aureus DAN Pseudomonas aeruginosa

2019 ◽  
Vol 4 (1) ◽  
pp. 278-287
Author(s):  
Lia Fikayuniar ◽  
Neni Sri Gunarti ◽  
Mellya Apriliani
Keyword(s):  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Curcuma Longa ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Negative Control ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
Paper Disk

ABSTRAK Kunyit (Curcuma longa L.) merupakan salah satu jenis tanaman obat yang termasuk dalam keluarga Zingiberaceae. Senyawa aktif yang terkandung dalam rimpang kunyit (Curcuma longa L.) mampu bekerja sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri dari ekstrak etanol rimpang kunyit (Curcuma longa L.) terhadap Staphylococcus aureus dan Pseudomonas aeruginosa. Ekstraksi dilakukan dengan cara refluks menggunakan pelarut etanol 96%. Pengujian aktivitas antibakteri dilakukan menggunakan metode difusi paper disk dengan masing-masing konsentrasi ekstrak 10%, 20%, 30%, 40% b/v. Kontrol positif yang digunakan adalah Ciprofloxacin sedangkan kontrol negatif yang digunakan adalah DMSO. Hasil skrining fitokimia ekstrak etanol rimpang kunyit mengandung alkaloid, flavonoid, fenol, tanin dan terpenoid. Berdasarkan hasil penelitian, ekstrak etanol rimpang kunyit dapat menghambat bakteri Staphylococcus aureus dan Pseudomonas aeruginosa pada konsentrasi 10%, 20%, 30%, 40% dan konsentrasi 40% merupakan konsentrasi yang memberikan diameter zona hambat terbesar terhadap kedua bakteri uji yaitu 8,63 mm dan 7,8 mm. Kata Kunci : aktivitas antibakteri, Curcuma longa L., Staphylococcus aureus,    ABSTRACT Turmeric (Curcuma longa L.) is one type of medicinal plant that belongs to the Zingiberaceae family. The active compounds contained in the Curcuma longa L. rhizome can work as antibacterial. This study aims to determine the antibacterial activity of the ethanol extract of Curcuma longa L. Antibacterial activity testing was carried out using the paper disk diffusion method with each extract concentration of 10%, 20%, 30%, 40%. The positive control used was Ciprofloxacin while the negative control used was DMSO. The results of phytochemical screening of the ethanol extract of Curcuma longa L. rhizome contain alkaloids, flavonoids, phenols, tannins and terpenoids. Based on the results of the study, the ethanol extract of turmeric rhizome can inhibit Staphylococcus aureus and Pseudomonas aeruginosa bacteria at concentrations of 10%, 20%, 30%, 40% and 40% concentrations which give the largest inhibition zone diameter of the two test bacteria which is 8.63 mm and 7.8 mm. Keywords: antibacterial activity, Curcuma longa L., Staphylococcus aureus,  

scholarly journals UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL BAWANG DAYAK (Eleutherine americana Merr) TERHADAP BAKTERI Staphylococcus aureus, Escherichia coli DAN Salmonella typhi

PHARMACON ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 525
Author(s):  
Rafi’a Adinda Putri ◽  
Herny E.I. Simbala ◽  
Deby A. Mpila
Keyword(s):  
Antibacterial Activity ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Salmonella Typhi ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
E Coli ◽  
Activity Test ◽  
Paper Disk ◽  
Eleutherine Americana

ABSTRACTDayak onions (Eleutherine americana Merr) has been used as a traditional plant which has  benefits  for  many  diseases,  one  of  them  is  antibacterial. This study aims to determine the growth inhibition of ethanol extract of Dayak onions leaves on the bacterium S. aureus, E. coli and  S. typhi using three concentrations of 20%, 40% and 60%. Extraction was done by maceration method using ethanol 96%. Antibacterial activity test was performing using the paper disk diffusion method (Kirby-Bauer diffusion). The results showed that ethanol extract of bawang dayak has the potential as an antibacterial and has antibacterial strength against S. aureus, E. coli and S. typhi. At concentrations of 20%, 40% and 60% forming inhibition zone diameters (16.23 mm, 19.18 mm, 21.25 mm) S. aureus, (10.7 mm, 13.98 mm, 15.87 mm) E. coli, and  (14.43 mm, 14.6 mm, 17.2 mm) S. typhi. At concentration of 20%, 40% and 60% included strong groups to inhibit E. coli and  S. typhi, while at concentration of 60%, it is included in a very strong group to inhibit the S. aureus bacteria. Keywords: Antibacterial activity, Bawang Dayak , Kirby-Bauer diffusion method   ABSTRAK Bawang Dayak (Eleutherine americana Merr) telah digunakan sebagai tanaman tradisional yang bermanfaat bagi banyak penyakit salah satunya sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui ekstrak etanol bawang dayak terhadap bakteri S. aureus, E.coli dan S. typhi menggunakan tiga kosentrasi yaitu 20%, 40% dan 60%. Ekstraksi dilakukan dengan metode maserasi menggunakan etanol 96%. Pengujian aktivitas antibakteri dilakukan dengan  menggunkan metode difusi dengan cakram kertas (difusi Kirby-Bauer). Hasil penelitian menunjukkan bahwa ekstrak etanol bawang dayak berpotensi sebagai antibakteri dan memiliki kekuatan antibakteri terhadap S. aureus, E. coli dan S. typhi. Pada konsentrasi 20%, 40% dan 60% membentuk diameter zona hambat (16.23 mm, 19.18 mm, 21.25 mm) pada S. aureus, (10.7 mm, 13.98 mm, 15,87 mm) pada E. coli, (14.43 mm, 14.6 mm, 17.2 mm) pada S. typhi. Pada konsentrasi 20%, 40% dan 60% termasuk golongan kuat untuk menghambat bakteri E. coli dan S. typhi, sedangkan pada konsentrasi 60% termasuk dalam golongan sangat kuat untuk menghambat bakteri S. aureus. Kata kunci: Aktivitas antibakteri, Bawang Dayak, metode difusi Kirby-Bauer

scholarly journals DAYA HAMBAT EKSTRAK ETANOL Schismatoglottis sp. TERHADAP BAKTERI Staphylococcus aureus dan Escherichia coli

2015 ◽  
Vol 17 (1) ◽  
pp. 149
Author(s):  
Fahri Bian ◽  
Febby E.F. Kandou ◽  
Marhaenus J. Rumondor
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
Inhibition Zone Diameter ◽  
E Coli ◽  
Zone Diameter ◽  
Paper Disk

DAYA HAMBAT EKSTRAK ETANOL Schismatoglottis sp. TERHADAP BAKTERI Staphylococcus aureus dan Escherichia coliABSTRAK Penelitian ini bertujuan untuk mengetahui daya hambat ekstrak etanol daun Schismatoglottis sp. terhadap bakteri Staphylococcus aureus dan Escherichia coli. Daya hambat ekstrak etanol Schismatoglottis sp. terhadap bakteri menggunakan metode Kirby-Bauer, yaitu metode difusi dengan cakram kertas. Ekstrak etanol Schismatoglottis sp. menghambat pertumbuhan S. aureus pada konsentrasi 60% dan 90% dengan diameter zona hambat 16,10 mm dan 31,33 mm serta  terhadap E. coli pada konsentrasi 30%, 60%, dan 90% dengan diameter zona hambat berturut-turut 11,72 mm, 16,38 mm, dan  29,27 mm. Berdasarkan hasil penelitian, dapat disimpulkan bahwa ekstrak etanol Schismatoglottis sp. terhadap S. aureus pada konsentrasi 60% dan 90% masing-masing memiliki kekautan antibakteri termasuk kategori kuat dan sangat kuat, sedangkan terhadap E. coli pada konsentrasi 30% dan 60%, memiliki kekuatan antibakteri kategoti kuat sedangkan pada konsentrasi 90% memiliki kekuatan antibakteri kategori sangat kuat. Kata kunci : Schismatoglottis sp, Antibakteri, Staphylococcus aureus, Escherichia coli THE INHIBITION OF ETHANOL EXTRACT OF Schismatoglottis sp. AGAINST BACTERIA Staphylococcus aureus AND Escherichia coli. ABSTRACT This study aimed to determine the inhibition of ethanol extract of leaves Schismatoglottis sp. against S. aureus and E. coli. Inhibition of the ethanol extract of Schismatoglottis sp. against to bacterial using the Kirby-Bauer method, is the paper disk diffusion method. Schismatoglottis sp. ethanol extract inhibit the growth of S. aureus at a concentration of 60% and 90% inhibition zone with a diameter of 16.10 mm and 31.33 mm and against E. coli at a concentration of 30%, 60%, and 90% with inhibition zone diameter respectively 11, 72 mm, 16.38 mm and 29.27 mm. Based on the results, it can be concluded that the ethanol extract Schismatoglottis sp. against S. aureus at concentrations of 60% and 90% respectively have antibacterial kekautan categorized as strong and very strong, while against E. coli at a concentration of 30% and 60%, have a strong kategoti antibacterial strength while at a concentration of 90% has antibacterial strength very strong category. Keywords: Schismatoglottis sp, antibacterials, Staphylococcus aureus, Escherichia coli.

scholarly journals AKTIVITAS ANTIBAKTERI EKSTRAK BUAH ADAS (Foeniculum vulgare, Mill) PADA Vibrio harveyi DAN Vibrio alginolyticus Antibacterial Activity of Fennel (Foeniculum vulgare Mill) Extract on Vibrio alginolyticus and Vibrio harveyi

2015 ◽  
Vol 35 (03) ◽  
pp. 266
Author(s):  
Budianto Budianto ◽  
Arief Prajitno ◽  
Ating Yuniarti
Keyword(s):  
Antibacterial Activity ◽  
Vibrio Harveyi ◽  
Water Extract ◽  
Inhibition Zone ◽  
Vibrio Alginolyticus ◽  
Disk Diffusion ◽  
Diffusion Method ◽  
Foeniculum Vulgare ◽  
Disk Diffusion Method ◽  
Paper Disk

Evaluation of natural products as a safe and effective antimicrobial agent is a scientific strategy to treat the drugresistant pathogens.Fennel(FoeniculumvulgareMill) is an herbal plant that has an active in gredient which is one of its benefit sasan antibacterial material.In thisstudy,water extract of fennel fruit determined the antibacterial activity against Vibrio harveyi and Vibrio alginolyticus using the minimumInhibitory  Concentration Test (MIC) and paper disk diffusion method. The results obtained on the MIC, the smallest concentration inhibited the growth was 0,060 g/ml, for both bacteria. The variations on Paper Disk Diffusion Method were the concentrations of A (0.065 g/ml), B (0.070g/ml), C (0.075 g/mL), D (0.080 g/ml), E (0.085 g/ml), F (0.090 g/ml) and Control (0.000 g/ml). The concentration of 0.090 g/ml had the highest inhibition zone diameter in 11.17 ± 0.5 mm (V. harveyi) and 12.53 ± 1.14 mm (V. alginolyticus). It can be concluded that the fruits of fennel (F. vulgare Mill) has a very important ecological role as an alternative treatment in controlling the spread of vibriosis caused by V. harveyi and V. alginolyticus.Keywords: Foeniculum vulgare Mill, Vibrio harveyi, Vibrio alginolyticus, MIC test and paper disk diffusionABSTRAKEvaluasi produk alami sebagai agen antimikrobia yang aman dan efektif adalah salah satu strategi ilmiah untuk memerangi ancaman patogen resistan terhadap obat. Fennel, (Foeniculum vulgare Mill), umumnya dikenal sebagai adas, merupakan tanaman herbal yang memiliki bahan aktif yang salah satu manfaatnya adalah sebagai bahan antibakteri.Pada penelitian ini menggunakan ekstrak air dari buah adas untuk mengetahui aktivitas antibakteri terhadap Vibrio harveyi dan Vibrio alginolyticus dengan menggunakan metode uji Minimum Inhibitory Concentration (MIC) dan difusi cakram kertas. Hasil yang diperoleh pada uji MIC, konsentrasi terkecil untuk menghambat pertumbuhan adalah 0,060 g/ml, untuk kedua spesies bakteri. Variasi perlakuan pada uji cakram kertas yaitu konsentrasi A (0,065 g/ml), B (0,070 g/ml), C (0,075 g/ml), D (0,080 g/ml), E (0,085 g/ml), F (0,090 g/ml) dan kontrol (0,000 g/ml), hasil yang diperoleh adalah konsentrasi 0,090 g/ml memiliki diameter zona hambat tertinggi sebesar 11,17 ± 0,5 mm (V. harveyi) dan 12,53 ± 1,14 mm (V. alginolyticus), sehingga dapat disimpulkan bahwa buah adas (F. vulgare Mill) memiliki peranan ekologi yang sangat penting sebagai bahan pengobatan alternatif dalam pengendalian penyebaran penyakit Vibriosis yang disebabkan oleh V. harveyi dan V. alginolyticus.Kata kunci: Foeniculum vulgare Mill, Vibrio harveyi, Vibrio alginolyticus, uji MIC dan difusi cakram kertas 

scholarly journals Daya Hambat Minyak Atsiri Rimpang Kunyit terhadap Pertumbuhan Candida Albicans In Vitro

2018 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
Fitri Nadifah ◽  
Nurlaili Farida Muhajir ◽  
Fitri Retnoningsih
Keyword(s):  
Candida Albicans ◽  
Essential Oil ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Inhibition Activity ◽  
Significant Difference ◽  
Oil Concentration ◽  
Anti Fungal ◽  
One Way Anova

Abstract: Inhibition Activity Of Turmeric Essential Oil Against The Growth Of Candida Albicans. Turmeric has rhizomes which contain essential oils and curcuminoid that has anti-fungal activity. The purpose of this research was to know the influence of essential oil of turmeric Rhizome (Curcuma domestica Val.) against the growth of Candida albicans in vitro. This was an experimental research with diffusion method. Essential oil obtained through distillation methods and the concentration used was 20%, 40%, 60%, 80% and 100%. The treatment was repeated three times. Anova test was used. Inhibition zone is formed at a concentration of 20%, 40%, 60%, 80%, 100% were 6,16 mm, 6,50 mm, 6,66 mm, 7,00 mm and 7.83 mm, respectively Results in analysis by one way ANOVA showed there was a significant difference in the variance of essential oil concentration against the inhibition zone (p< 0.05).Abstrak: Daya Hambat Minyak Atsiri Rimpang Kunyit Terhadap Pertumbuhan Candida Albicans In Vitro. Kunyit merupakan  salah satu rimpang yang diketahui memiliki kandungan minyak atsiri serta curcuminoid yang bersifat anti jamur. Tujuan penelitian ini untuk mengetahui pengaruh minyak atsiri rimpang kunyit (Curcuma domestica Val.) terhadap pertumbuhan Candida albicans secara in vitro. Jenis penelitian ini adalah penelitian eksperimental dengan metode difusi cara sumuran. Minyak atsiri didapatkan melalui   metode destilasi dan konsentrasi  yang digunakan adalah 20%, 40%, 60%, 80% dan 100%. Perlakuan diulang sebanyak tiga kali. Hasil penelitian di analisis dengan Anova. Hasil zona hambat yang terbentuk pada konsentrasi minyak atsiri 20%, 40%, 60%, 80%, 100% berturut-turut adalah 6,16 mm, 6,50 mm, 6,66 mm, 7,00 mm,  dan 7,83 mm. Hasil analisis dengan one way anova menunjukkan terdapat perbedaan yang signfikan pada berbagai konsentrasi minyak atsiri terhadap zona hambat yang dihasilkan (p<0,05). Dari penelitian ini dapat disimpulkan bahwa berbagai konsentrasi minyak atsiri rimpang kunyit dapat menghambat pertumbuhan Candida albicans. Kemampuan ini berpotensi dikembangkan lebih lanjut sebagai alternatif dalam pengobatan terhadap penyakit karena infeksi Candida albicans.

scholarly journals Antibacterial Activity of Jatropha curcas (Linn) Leaves Extract a gainst Vibrio harveyi and Aeromonas hydrophila

2017 ◽  
Vol 19 (1) ◽  
pp. 11
Author(s):  
Nasrullah Bai Arifin ◽  
Imas Marthapratama ◽  
Ellana Sanoesi ◽  
Arief Prajitno
Keyword(s):  
Antibacterial Activity ◽  
Jatropha Curcas ◽  
Pathogenic Bacteria ◽  
Water Extract ◽  
Inhibition Zone ◽  
Disk Diffusion ◽  
Diffusion Method ◽  
Physic Nut ◽  
Disk Diffusion Method ◽  
Paper Disk

The use of natural products as an antimicrobial agent is an alternative way in the treating drug-resistant pathogens. A. hydrophila and V. harveyi are pathogenic bacteria both in freshwater and marine culture, respectively. Physic nut (Jatropha curcas, Linn) has been known as an herbal plant that has an antibacterial agent. The purpose of this study was to analyze inhibition ability of an extract of physic nut leaves on the growth of V. harveyi and A. hydrophila. In this study, water extract of physic nut leaves was determined to evaluate the antibacterial activity against V. harveyi and A. hydrophila using the Minimum Inhibitory Concentration Test (MIC) and Paper Disk Diffusion Method. The smallest concentration on the MIC was 0.10 g/ml for A. hydrophila and 0.15 g/ml for V. harveyi, respectively. The Paper Disk Diffusion Method used difference concentrations (0.10 g/ml; 0.15 g/ml; 0.20 g/ml; 0.25 g/ml; 0.30 g/ml; 0.35 g/ml; dan 0.40 g/ml) and Control (0 g/ml). The concentration of 0.35 g/ml had the highest inhibition zone diameter in 11.3±0.2 mm for A. hydrophila and 0.40 g/ml had the highest inhibition zone in 11.2±0.3 mm for V. harveyi. The result showed that water extract of physic nut leaves was able to inhibit both tested bacteria.

Composition and Antimicrobial Activity of the Essential Oil of Dicyclophora persica Boiss. from Iran

2006 ◽  
Vol 61 (5-6) ◽  
pp. 315-318 ◽  
Author(s):  
Peyman Salehi ◽  
Ali Sonboli ◽  
Fatemeh Mohammadi
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Antimicrobial Activity ◽  
Essential Oil ◽  
Staphylococcus Epidermidis ◽  
Diffusion Method ◽  
Inhibition Activity ◽  
Strong Inhibition ◽  
Disk Diffusion Method ◽  
Gram Negative ◽  
Total Oil

The chemical composition of the essential oil of Dicyclophora persica Boiss. was identified by GC and GC-MS analysis. The analysis of the oil resulted in the identification of forty-five components constituting 98.6% of the total oil. The main constituents were α-pinene (31.5%), (Z)-β-ocimene (23.3%), p-cymene (6.7%) and (E)-β-ocimene (5.4%). The antimicrobial activity of the oil was tested by the disk diffusion method against four Gram-positive (Bacillus subtilis, Staphylococcus aureus, Staphylococcus epidermidis and Enterococcus faecalis) and three Gram-negative (Escherichia coli, Klebsiella pneumoniae and Pseudomonas aeruginosa) bacteria together with a fungus (Aspergillus niger). The oil showed strong inhibition activity toward all the tested microorganisms except for Pseudomonas aeruginosa.

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