Uji Aktivitas Ekstrak Etanolik   Daun Kemangi (Ocimum sanctum L.) terhadap  Staphylococcus aureus secara In Vitr

ABSTRAK Tanaman kemangi banyak dimanfaatkan oleh masyarakat untuk pengobatan infeksi khususnya bagian daun. Hal ini dikarenakan daun kemangi memiliki senyawa aktif seperti minyak atsiri, alkaloid, saponin, flavonoid, triterpenoid, steroid, tannin dan fenol yang dapat menghambat pertumbuhan bakteri. Tujuan penelitian ini dilakukan untuk mengetahui ada tidaknya aktivitas, mengetahui diameter zona hambat dan mengetahui klasifikasi kekuatan aktivitas daya hambat antibakteri ekstrak etanol daun kemangi. Jenis penelitian ini adalah penelitian eksperimental dengan metode difusi lubang sumuran dengan teknik pengambilan sampel adalah purposive sampling. Konsentrasi ekstrak yang digunakan yaitu konsentrasi 100%, 80%, 60%, 40%, 20%, sedangkan untuk kontrol positif digunakan klindamisin 30µg, dan kontrol negatif yang digunakan etanol 96%. Hasil diameter zona hambat yang terbentuk diukur dengan jangka sorong. Hasil penelitian menunjukkan bahwa ekstrak etanol daun kemangi memiliki aktivitas dalam menghambat pertumbuhan bakteri Staphylococcus aureus dengan diameter rata-rata yang didapat dari setiap perlakuan yaitu 100% (10,08 mm), 80% (8,10 mm), 60% (6,49 mm), 40% (4,29 mm), 20% (2,26 mm), dan sebagai klasifikasi kekuatan aktivitas daya hambat antibakteri yaitu pada konsentrasi 100% kuat, 80%-60% sedang dan 40%-20% lemah. Kata Kunci : Daun kemangi, Ekstrak, Difusi, Staphylooccus aureus ABSTRACT Part of the basil plant (Ocimum sanctum L.) that widely used by people for treatment of infections is basil leaves. This is because basil leaves have active compounds such as essential oils, alkaloids, saponins, flavonoids, triterpenoids, steroids, tannins and phenols which can inhibit bacterial growth. This research aimed to find out the presence or absence of activity, to determine the diameter of the inhibitory zone and the classification of antibacterial mention against what the name of bacterial is activity of ethanol extract of basil leaves. The type of this research is experimental research with a well diffusion method with sampling technique is purposive sampling. The concentration of extracts used were concentrations of 100%, 80%, 60%, 40%, 20%, while as positive control is clindamycin 30µg, and the negative control used 96% ethanol. The resulting diameter of the inhibition zone is measured by the calipers. The results showed that the ethanol extract of basil leaves had an activity in inhibiting the growth of Staphylococcus aureus bacteria with an average diameter obtained from each treatment that was 100% (10,08mm); 80% (8,10mm); 60% (6,49mm); 40% (4,29mm); 20% (2,26mm), and as the antibacterial activity classification, that were strong in 100% of extract concentration, medium in 60-80% of extract concentration, and weak in 20-40% of extract concentration. Keywords : Basil leaf, Extract, Diffusion, Staphylooccus aureus

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Uji Aktivitas Antibakteri Ekstrak Etanol Daun Ketapang (Terminalia catappa L.) Warna Hijau dan Warna Merah serta Kombinasinya

Indonesian Journal of Pharmacy and Natural Product ◽

10.35473/ijpnp.v1i2.92 ◽

2018 ◽

Vol 1 (2) ◽

Author(s):

Munira Munira Munira ◽

Rasidah Rasidah Rasidah ◽

Eva Melani Melani ◽

Noni Zakiah Zakiah ◽

Muhammad Nasir Nasir

Keyword(s):

Staphylococcus Aureus ◽

Leaf Extract ◽

Ethanol Extract ◽

Average Diameter ◽

Inhibition Zone ◽

Negative Control ◽

Green Leaf ◽

Diffusion Method ◽

Bacteria Growth ◽

Terminalia Catappa

ABSTRAKDaun ketapang (Terminalia catappa L.) adalah tanaman yang sering dimanfaatkan oleh masyarakat sebagai tanaman obat tradisional. Penelitian ini dilakukan untuk mengetahui pengaruh ekstrak etanol daun ketapang warna hijau, warna merah, kombinasi daun warna hijau dan daun warna merah terhadap pertumbuhan bakteri Staphylococcus aureus. Penelitian ini bersifat eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu P0 (aquadest sebagai kontrol negatif), P1 (ekstrak etanol daun hijau), P2 (ekstrak etanol daun merah), dan P3 (kombinasi ekstrak etanol daun ketapang berwarna hijau dan merah) dan masing-masing 3 kali ulangan. Uji mikrobiologi menggunakan metode difusi. Berdasarkan hasil uji Anova menunjukkan bahwa ekstrak daun ketapang sangat berpengaruh terhadap pertumbuhan Staphylococcus aureus (P=0,000).Berdasarkan hasil uji lanjut Duncan rata-rata diameter zona hambat yang terbentuk menunjukkan bahwa kombinasi ekstrak daun ketapang warna hijau dan warna merah memiliki zona hambat yang lebih besar (30,92 mm) dan berbeda nyata dengan ekstrak daun ketapang berwarna hijau (21,92 mm), akan tetapi tidak berbeda nyata dengan ekstrak daun ketapang warna merah (26,42 mm).Dari hasil penelitian ini dapat disimpulkan bahwa ekstrak daun ketapang dapat menghambat pertumbuhan bakteri Staphylococcus aureus.Kata kunci: Terminalia catappa L., diameter zona hambat, Staphylococcus aureus Ketapang leaf (Terminalia catappa L.) is a plant that is often used by the community as a traditional medicinal plant. This research was conducted to determine the effect of ethanol extract of green ketapang leaves, red color, combination of green leaf and red leaf color to Staphylococcus aureus bacteria growth. This research was experimental by using Completely Randomized Design (RAL) with 4 treatments which is P0 (aquadest as negative control), P1 (green leaf ethanol extract), P2 (red leaf ethanol extract), and P3 (combination of green leaf ketapang ethanol extract and red) and each of them repeated 3 times. Microbiology test using diffusion method. Based on the results of Anova test showed that ketapang leaf extract greatly affect the growth of Staphylococcus aureus (P=0.000). Based on the results of further test Duncan average diameter of the inhibition zone that was formed showed that the combination of green leaf and red colored leaf extract has a larger inhibition zone (30.92 mm) and significantly different with green leaf ketapang leaf extract (21.92 mm), but not significantly different with the extract of red leaf ketapang (26.42 mm). From the results of this study can be concluded that ketapang leaf extract can inhibit the growth of Staphylococcus aureus.Keywords: Terminalia catappa L., inhibition zone diameter, Staphylococcus aureus

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

Pharma Xplore : Jurnal Ilmiah Farmasi ◽

10.36805/farmasi.v4i1.618 ◽

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,

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Uji Aktivitas Antimikroba Ekstrak Jamur Lingzhi (Ganoderma lucidum) Menggunakan Pelarut Etanol 96% Terhadap Staphylococcus aureus

Journal of Pharmacy and Science ◽

10.53342/pharmasci.v2i2.80 ◽

2017 ◽

Vol 2 (2) ◽

pp. 41-44

Author(s):

Prasetyo Handrianto

Keyword(s):

Staphylococcus Aureus ◽

Ganoderma Lucidum ◽

Ethanol Extract ◽

Inhibition Zone ◽

Negative Control ◽

Diffusion Method ◽

Disc Diffusion ◽

Disc Diffusion Method ◽

Traditional Medicines ◽

Paper Disc

ABSTRAKStaphylococcus aureus merupakan bakteri yang relatif sering dijumpai pada manusia. Beberapa infeksi yang disebabkan oleh Staphylococcus aureus antara lain, bisul, infeksi luka dan pneumonia. Salah satu obattradisional yang dapat digunakan untuk mengobati infeksi yang disebabkan oleh Staphylococcus aureus adalah jamur lingzhi (Ganoderma lucidum). Penelitian dilakukan dengan 5 konsentrasi ekstrak etanol jamur lingzhi, yaitu kontrol negatif (0 µg/ml), 20 µg/ml, 40 µg/ml, 60 µg/ml, 80 µg/ml dan 100 µg/ml dan dilakukan 6 kali pengulangan. Metode yang digunakan dalam uji aktivitas antimikroba yaitu metode difusi kertas cakram. Data zona hambat dianalisis dengan uji Anova One-Way. Hasil penelitian menunjukkan bahwa ekstrak etanol jamurlingzhi (Ganoderma lucidum) dengan konsentrasi 100 µg/ml memiliki rata-rata daya hambat tertinggi yaitu sebesar 18,0 mm (sangat aktif). Dapat disimpulkan bahwa semakin besar konsentrasi ekstrak jamur lingzhi (Ganoderma lucidum), maka akan berpengaruh besar pula terhadap zona hambat bakteri Staphylococcus aureus.Keyword : Antibakteri, Ganoderma lucidum, Staphylococcus aureus, Etanol.ABSTRACTStaphylococcus aureus is a bacteria that can cause infections , such as boils , wound infections and pneumonia. One of the traditional medicines that can be used to treat these infections are fungal lingzhi (Ganodermalucidum). The study was conducted with five concentrations of negative control (0 µg/ml), 20 µg/ml, 40 µg/ml, 60 µg/ml, 80 µg/ml, and 100 µg/ml with six repeats. The method used in the test of antimicrobial activity is paper disc diffusion method. Data of inhibition zone were analyzed by Anova-One Way test. The results showed that the ethanol extract of lingzhi mushroom (Ganoderma lucidum) at concentration 100 µg/ml has highest average of inhibitory regions as big as 18,0 mm. It can be concluded that the greater the concentration of extract of lingzhi mushroom (Ganoderma lucidum) , it will affect the greater the inhibition zone against Staphylococcus aureus.Keyword : Antibakteri, Ganoderma lucidum, Staphylococcus aureus, Etanol.

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PERBEDAAN ZONA HAMBAT PERTUMBUHAN Staphylococcus aureus PADA BERBAGAI KONSENTRASI REBUSAN DAUN SALAM (Syzygium polyanthum) SECARA IN VITRO

Meditory : The Journal of Medical Laboratory ◽

10.33992/m.v5i2.138 ◽

2018 ◽

Vol 5 (2) ◽

Author(s):

Nyoman Mastra

Keyword(s):

Staphylococcus Aureus ◽

Growth Inhibition ◽

Average Diameter ◽

Inhibition Zone ◽

Negative Control ◽

Diffusion Method ◽

Disk Diffusion Method ◽

Growth Inhibition Zone ◽

Significant Difference

AbstractBackground Staphylococcus aureus is one of causes infection and this bacteria have been resistence for many antibiotic. Bay leaf have antibacterials substance, which stew leaves can be treat infection caused Staphylococcus aureus. The purpose of this study was to determine differences in growth inhibition zone of Staphylococcus aureus at various concentrations of water stew of bay leaf.Method The method of this study is true experiment with posstest only control design, and used Kirby Bauer disk diffusion method with various concentrations of water stewed of bay leaf (20%, 40%, 60%, 80%,100%), positive control (chloramfenicol 30 μg) and negative control (sterile distilled water). Result The result showed that the average diameter of inhibition zone in concentration 20%, 40%, 60%, 80%, and 100% is 7 mm, 8,4 mm, 9,6 mm, 10,5 mm and 11,5 mm. Based on statistical analysis using oneway ANOVA available the value of p (0,000) α (0,05), so the inhibition zone is significant difference of growth inhibition zone of Staphylococcus aureus at various concentrations of stewed water bay leaf. Conclusion Water stew of bay leaf can inhibit the growth of Staphylococcus aureus, and there are differences in growth inhibition zone of Staphylococcus aureus at various concentrations of water stew of bay leaf. Keywords: stew of bay leaf; Staphylococcus aureus; inhibition zone

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25. The effect of Fingerroot Rhizome (Boesenbergia pandurata) Extract on the Growth of Staphylococcus aureus in Vitro

Jurnal Medika Veterinaria ◽

10.21157/j.med.vet..v13i2.3654 ◽

2019 ◽

Vol 13 (2) ◽

Author(s):

Silvia P.N Keliat ◽

Darniati Darniati ◽

Abdul Harris ◽

Erina Erina ◽

Rinidar Rinidar ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Average Diameter ◽

Inhibition Zone ◽

Inhibitory Effect ◽

Positive Control ◽

Negative Control ◽

Diffusion Method ◽

Final Conclusion ◽

Distilled Water

This study aimed to determine the inhibitory effect and the concentration of fingerroot extract to inhibit Staphylococcus aureus growth. The data was analyzed descriptively. Ampicillin was used as positive control, distilled water was used as negative control, and the treatments were given fingerroot extract with a concentration of 5%, 15%, 25%, 35% and 45%. This study was conducted with three replications. The parameter measured was the diameter of inhibition zone formed by diffusion method. The average diameter of inhibition zone of the fingerroot extract were 15% : 10.3 mm; 25% : 13,6mm; 35% : 18,7mm; 45% ± 21,1mm, and at a concentration of 5% the inhibition zone is not formed. The final conclusion is that the fingerroot extract can inhibit the growth of Staphylococcus aureus. The higher concentration of fingerroot extract, the more extensive inhibition zone formed.

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Potensi Antibakteri Ekstrak Bunga Soka (Ixora coccinea L) terhadap Staphylococcus aureus dan Escherichia coli

AcTion Aceh Nutrition Journal ◽

10.30867/action.v1i2.23 ◽

2016 ◽

Vol 1 (2) ◽

pp. 130

Author(s):

Munira Munira ◽

Riska Maisarah ◽

Muhammad Nasir

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Ethanol Extract ◽

Average Diameter ◽

Inhibition Zone ◽

Diffusion Method ◽

Test Results ◽

E Coli ◽

Ethanol Extracts ◽

Ixora Coccinea

Soka plants (Ixora coccineal L.) often used to treat diarrhea, dysentery and wounds. This study was conducted to determine the effect of soka flower ethanol extract in inhibiting the growth of Staphylococcus aureus and Escherichia coli. This study is experimentally using completely randomized design (CRD) with 4 treatments and 6 repetitions which is distilled water as a control, the ethanol extract of soka flowers concentration are 100%, 75%, and 50%. Microbiological test using the diffusion method of Kirby-Baueur. Phytochemical test results soka ethanol extracts of flowers contain alkaloids, flavonoids, tannins, saponins, and triterpenoid. ANOVA test results ethanol extracts of soka flowers greatly affect the growth of S. aureus and E. coli (P=0.000). Duncan test results an average diameter of inhibition zone for the ethanol extract of soka flowers against S. aureus at a concentration of 100% (14.50 mm) was significantly different from the concentration of 75% (10.33 mm) and concentration of 50% (10.67 mm), while the average diameter of inhibition zone for the ethanol extract of soka flowers against E. coli at 100% (11.00 mm) was not significantly different from the 75% (7.83 mm) and 50% (7.50 mm). The ability of ethanol extract of soka flower in inhibition zone against S. aureus greater than E. coli. Keywords: Ixora coccinea L., inhibition zone, Staphylococcus aureus and Escherichia coli.

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UJI DAYA HAMBAT EKSTRAK ETANOL RIMPANG TEMU GIRING (CURCUMA HEY NEANA VAL.) TERHADAP PERTUMBUHAN ESCHERICHIA COLI SECARA IN VITRO

Jurnal Ilmiah Manuntung ◽

10.51352/jim.v1i1.15 ◽

2017 ◽

Vol 1 (1) ◽

pp. 68

Author(s):

Aditya Maulana Perdana Putra ◽

Rustifah Rustifah ◽

Muhammad Arsyad

Keyword(s):

Escherichia Coli ◽

Ethanol Extract ◽

Average Diameter ◽

Inhibition Zone ◽

Volatile Oil ◽

Negative Control ◽

Diffusion Method ◽

Minimum Inhibitory Concentrations ◽

Escherchia Coli

Infection is a major problem that the world’s attention. Infectious diseases have caused the death of over 13 million people worldwide every year, particularly in the developing countries such as Indonesia. One of the species of bacteria that cause infections are Escherichia coli. Curcuma heyneana rhizome (Curcuma heyneana Val.) is a plant that is often used as a traditional medicine to antibacterial. This study was intended to determine the antibacterial inhibition activity, and minimum inhibitory concentrations (MIC) from the usage of an ethanol extract in the curcuma heyneana rhizome (Curcuma heyneana Val.) for the growth of an Escherchia coli by in vitro.Curcuma heyneana rhizome (Curcuma heyneana Val.) was extracted using maseration method with solvent ethanol. Each extracts identified the active compounds group consisting of flavonoids, saponins, curcumin, volatile oil, and tannins. This study was an experimental laboratoric by using the diffusion method with discs blank with 10 treatment groups concentration which are 100%, 50%, 25%, 12,5%, 6,25%, 3,12%, 1,56%, 0,78%, positive control and negative control with three repetitions.The phytochemical screenings analysis showed curcuma heyneana rhizome (Curcuma heyneana Val.) of ethanol extract containing flavonoids, saponins, curcumin, volatile oil, and tannins. Ethanol extract in the curcuma heyneana rhizome (Curcuma heyneana Val.) had an effectiveness in inhibiting the growth of an Escherchia coli by in vitro. Minimum inhibitory concentrations (MIC) from the usage of an ethanol extract in the curcuma heyneana rhizome (Curcuma heyneana Val.) for the growth of an Escherchia coli by in vitro is 12,5% with average inhibition zone 9,77 mm. The results showed that the ethanol extract curcuma heyneana rhizome (Curcuma heyneana Val.) had an effectiveness in inhibiting the growth of an Escherchia coli, it showed inhibition zone diameter due to higher concentrations of the resistance is increasing. Analysis of the test data with Kruskal-Wallis (sig) = 0,001 which is smaller than α < 0,05. It means that there are significant differences in the average diameter of an each concentration of ethanol extract of curcuma heyneana rhizome in i

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Aktivitas Antibakteri Ekstrak Etanol Daun Sukun (Artocarpus altilis) Terhadap Bakteri Staphylococcus aureus Dan Escherichia coli

Pharmacon Jurnal Farmasi Indonesia ◽

10.23917/pharmacon.v0i0.10108 ◽

2020 ◽

pp. 10-20

Author(s):

Fuan Maharani Fiana ◽

Naelaz Zukhruf Wakhidatul Kiromah ◽

Ery Purwanti

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Leaf Extract ◽

Ethanol Extract ◽

Average Diameter ◽

Inhibition Zone ◽

Positive Control ◽

Negative Control ◽

Artocarpus Altilis ◽

Escherichia Coli Bacteria

Diarrhea is caused by bacterial infections, especially Staphylococcus aureus and Escherichia coli. The breadfruit leaves (Artocarpus altilis) are known contain flavonoid compounds, alkaloids, saponins, and tannins which can be used as antibacterial. This research was conducted to determine the ethanol extract of the breadfruit leaves against Staphylococcus aureus and Escherichia coli bacteria. The manufacture of the breadfruit leaf extract was using a maceration method with 96% ethanol solvent. The result of the tube test and the TLC test was positive, the breadfruit leaf extract containing flavonoids and tannins which have potential as antibacterial. The antibacterial test was carried out using the disc diffusion method (Kirby-Bauer test) against Staphylococcus aureus and Escherichia coli bacteria incubated for 1 x 24 hours. The extract concentrations tested were 10%, 15% and 20%. The positive control was using erythromycin antibiotics and the negative control was using aquades. The identification of the chemical content of plants is done by tube test and the TLC test. The results of incubation of the breadfruit leaf extract with concentrations of 10%, 15% and 20% against Staphylococcus aureus bacteria, the average diameter of inhibitory zones respectively were 3.67, 3.50 and 2.67 mm with the positive control diameter of inhibition zone was 18.5 mm, the negative control diameter of inhibition zone was 0 mm. The results of incubation of the breadfruit leaf extract with concentrations of 10%, 15% and 20% against Escherichia coli bacteria, the average diameter of inhibitory zones respectively were 5.33, 3.17 and 3.33 mm with the positive control inhibition zone diameter of 28.5 mm and the negative control of inhibition zone diameter of 0 mm. The activity of ethanol extract of the breadfruit leaves against the Staphylococcus aureus and Escherichia coli bacteria is included in the weak category.

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UJI DAYA ANTIMIKROBA EKSTRAK ETANOL DAUN SIRIH MERAH (Piper Crocatum Ruiz & Pav.) TERHADAP PERTUMBUHAN Staphylococcus aureus ATCC 6538, Eschericia coli ATCC 11229 DAN Candida albicans ATCC 10231 SECARA IN VITRO

Biomedika ◽

10.23917/biomedika.v4i1.258 ◽

2011 ◽

Vol 5 (1) ◽

Author(s):

Anika Candrasari ◽

M. Amin Romas ◽

Ovi Rizky Astuti

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Candida Albicans ◽

Ethanol Extract ◽

Average Diameter ◽

Inhibition Zone ◽

Positive Control ◽

Negative Control ◽

Betel Leaf

Red betel leaf contains flavonoids, alkaloids and essential oils that are suspected able to inhibit the growth of microbes. This study aims to analyze antimicrobial activity of ethanol extract of red betel leaf agains to Staphylococcus aureus, Eschericia coli and Candida albicans. Subjects were red betel leaf ethanol extract at concentration of 2.5%, 5%, 10%, 20%, 40%, 80% and 100%. As a positive control used amoxycilin, chloramphenicol and ketoconazole. The study showed that concentration 10 % - 100 % inhibit the growth of Staphylococcus aureus. In Escherichia coli all the data obtained, having an average which is not much different from the mean of the negative control. While on Candida albicans average diameter of inhibition zone of extract concentration 40% p = 0.197 concluded that statistically has significant antifungal power compared with ketokonazole.Keywords: Ethanol extract, Piper Ruiz & Pav crocatum, Antimicrobial, Staphylococcus aureus, Escherichia coli, Candida albican

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DAYA HAMBAT DAUN MANUKAN (Rhinacanthus nasutus (L) Kurz) TERHADAP BAKTERI STAPHYLOCOCCUS AUREUS SECARA IN VITRO

BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan) ◽

10.31289/biolink.v6i2.2731 ◽

2019 ◽

Vol 6 (2) ◽

pp. 106-113

Author(s):

Sunarti Sunarti ◽

Debora Paninsari

Keyword(s):

Staphylococcus Aureus ◽

Pathogenic Bacteria ◽

Ethanol Extract ◽

Average Diameter ◽

Inhibition Zone ◽

In Vitro Test ◽

Extract Concentration ◽

Significant Difference ◽

Rhinacanthus Nasutus

The use of antimicrobial such as antibiotics against infectious diseases with no control is quite common in Indonesia. This leads to increase morbidity and incidence of drug resistance. Staphylococcus aureus is a pathogenic bacteria, particularly infects the skin. The resistance it difficult to determine which antimicrobials were suitable for therapy. Manukan leaves have an active substance Rhinacanthin can be used as an anti-bacterial. The aim of this study was to determine the inhibition of ethanol extract of manukan leaves (Rhinacanthus nasutus (L) Kurz) against gram-positive bacteria (Staphylococcus aureus) in vitro with the extract concentration of 15, 30, and 60% as a control. This study was a true experiment through the in vitro test with the Kirby Bauer method. The results showed that the average diameter of the inhibition zone was at an extract concentration of 15, 30, and 60% are 9.97 mm, 10.95mm, and 13.18 mm. The Kruskal-Wallis test results showed a significant difference between the four treatment groups (p= 0.010). The Mann-Whitney test showed significant differences in the inhibition zone between control and treatment at 15, 30 and 60% (p= 0.037). In conclusion leave ethanol extract of manukan has antimicrobial activitiy in inhibiting staphylococcus aureus.

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