scholarly journals PERBEDAAN DAYA HAMBAT MADN KONSENTRASI 100% TERHADAP PERTUMBUHAN BAKTERI PORPHYROMONAS GINGIVALIS DAN AGGREGATIBACTER ACTINOMYCETEMCOMITANS

2020 ◽  
Vol 6 (1) ◽  
pp. 1-10
Author(s):  
Indah Wulandari ◽  
Emriadi Emriadi ◽  
Kosno Supriyanto
Keyword(s):  
Essential Oil ◽  
Porphyromonas Gingivalis ◽  
Inhibition Zone ◽  
Aggregatibacter Actinomycetemcomitans ◽  
Diffusion Method ◽  
Control Group ◽  
Control Group Design ◽  
Bacteria Growth ◽  
Pogostemon Cablin ◽  
Leaf Essential Oil

Periodontal disease is the second common oral health disease after dental caries. Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans are the main species of bacteria that cause periodontitis. Improper use of antibiotics can cause bacterial resistence to antibiotics. Essential oil from Pogostemon cablin, Benth leaf is an essential oil from herb contains eugenol and terpenoid compounds which can be used as an alternative antimicrobial agent. The purpose of this research was to know the difference of inhibitory effect of Pogostemon cablin, Benth leaf essential oil to Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans.The method of this research was experimental laboratories with posttest only control group design. This Research was done using disc diffusion method on the Mueller Hinton Agar. The inhibition zone around the disc was measured by sliding caliper. The results were analyzed with non parametric test Mann Whitney.The results showed that Pogostemon cablin, Benth leaf essential oil had the inhibition zone. The inhibition zone againts Porphyromonas gingivalis was 13,47 mm and 41,15 mm on Aggregatibacter actinomycetemcomitans. The statistical test showed that Pogostemon cablin, Benth leaf essential oil can inhibit both bacterial growth with the bigger inhibition was on Aggregatibacter actinomycetemcomitans bacteria growth.

scholarly journals Uji Daya Hambat Ekstrak Kulit Langsat (Lansium parasiticum) Terhadap Pertumbuhan Bakteri Enterococcus faecalis Secara In Vitro

2020 ◽  
Vol 8 (2) ◽  
pp. 70-74
Author(s):  
Andhini Ardi ◽  
Dedi Sumantri ◽  
Surma Adnan
Keyword(s):  
Enterococcus Faecalis ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Control Group ◽  
Fruit Peel ◽  
Control Group Design ◽  
Inhibition Effect ◽  
Facultative Anaerobic Bacteria ◽  
Peel Extract

Enterococcus faecalis is a bacteria that commonly found in secondary root canal infections. Enterococcus faecalis is a gram-positive, facultative anaerobic bacteria. Langsat (Lansium parasiticum) is a natural ingredient that contains secondary metabolites and has antibacterial ativity. The aim of this study was to examine the inhibition effect of langsat fruit peel extract (Lansium parasiticum) to the growth of Enterococcus faecalis. This was a laboratory experimental study with post-only control group design. Langsat fruit peel extract with 25%, 50%, 75%, and 100% concentration was using disc diffusion method on Mueller-Hinton Agar (MHA) and the inhibition zone was measured with a sliding caliper. The data were analyzed with Kruskal-Wallis test and Mann-Whithney test. The result of this study was langsat fruit peel extract with 25%, 50%, 75% concentration showed a inhibition zone, while at 100% showed no inhibition zone. The Kruskal-Wallis test showed that there are significant differences (p <0.05) between all groups. The conclusion was langsat fruit peel extract (Lansium parasiticum) have weak inhibition effect of the growth of Enterococcus faecalis bacteria. The inhibition zone of concentrations 25% : 2,20 mm;  50%: 0,94 mm; 75%: 0,36 mm and 100% : 0,00 mm.

scholarly journals Antibacterial Activities of Perfume: Combination Flower Magnolia alba, Cananga odorata and Mimusops elengi L, Fixed with Pogostemon cablin Oil

2019 ◽  
Vol 2 (1) ◽  
pp. 19-23
Author(s):  
Rosnani Nasution ◽  
Azalia Izdhihar Azwar ◽  
Hira Helwati ◽  
Marianne
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Inhibitory Zone ◽  
E Coli ◽  
Pogostemon Cablin ◽  
Inhibitory Power ◽  
Mimusops Elengi ◽  
Cananga Odorata

Abstract: The making of perfume from the combination Magnolia  alba (M. alba) flower oil, Cananga odorata (C. odorata) and Mimusops elengi L (M. elengi) fixed with Pogostemon cablin oil (P. cablin) have been done. Essential oil of M. alba and C. odorata was distilled by water distillation and extraction essential oil of M. elengi flower using n-hexane evaporated solvent method. Composition perfume through organoleptic test obtained with a ratio of 4% v/v, 4% v/v, and 2% v/v for each essential oil M. alba, C. odorata and M. elengi. Antibacterial activity of the perfume and each of the volatile oil was performed by the disc diffusion method. Antibacterial activity test showed that perfumes were able to inhibit the growth of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) bacteria, but less active. Antibacterial activity of the perfume was more active against E. coli with an inhibitory zone of 8.3 mm and 39.81% inhibitory power  than S. aureus bacterial 7.3 mm inhibition zone with 37.55% inhibitory power. Perfumes after storage for  one, and two months had better antibacterial activity than before storage with an average inhibitory zone of 11-15 mm and inhibitory power of 50- 68,18%.   Keywords: Antibacterial, E. Coli, C. Odorata, M. alba, M. elengi, P. cablin, , S. aureus  

scholarly journals Antibacterial Activity and Chemical Composition of Red Peacock Flower (Caesalpinia pulcherrima L.) Leaf Essential Oil

2019 ◽  
Vol 22 (6) ◽  
pp. 269-274
Author(s):  
Novena Risnalani Rintank Constani ◽  
Hartati Soetjipto ◽  
Sri Hartini
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Gram Positive ◽  
Gram Negative ◽  
E Coli ◽  
Gram Positive Bacteria ◽  
Leaf Essential Oil

Peacock flower (Caesalpinia pulcherrima L.) leaves contain essential oils which can be used as an ingredient in cosmetics, perfume, aromatherapy, medicine, and supplements. The study was conducted to obtain essential oils from peacock flower leaves and determine the antibacterial activity against gram-positive bacteria (Bacillus subtilis and Staphylococcus aureus) and gram-negative (Escherichia coli and Pseudomonas aeruginosa). Antibacterial activity test was carried out by the agar diffusion method, using paper discs. Measurements were made for the inhibition zone diameter (IZD) that appeared, while the essential oil component was analyzed using GC-MS. The results showed that the peacock flower leaves (C. pulcherrima) had a moderate to strong antibacterial effect at a concentration of 7.5%-20% against gram-positive bacteria (B. subtilis and S. aureus) and gram-negative bacteria (E. coli and P. aeruginosa). Gram-negative E. coli bacteria are relatively more sensitive to peacock flower leaf essential oil compared to other test bacteria. Peacock flower (C. pulcherrima) leaf essential oil is composed of 7 main components namely β-Cubebene 33.87%; Caryophyllene 23.00%; γ-Elemene 13.18%; α-Pinene 10.96%; Cadina-1(10),4-diene 10.20%; Copaene; 7.09%; β-Pinene 1.70%.

scholarly journals The Difference of Antibacterial Power Between Cocoa Peel (Theobroma cacao) Extract 6% Compared to NaOCL 5% Againts Lactobacillus acidophilus

2021 ◽  
Vol 11 (2) ◽  
pp. 67
Author(s):  
Tamara Yuanita ◽  
Dian Agustin Wahjuningrum ◽  
Mega Selvia
Keyword(s):  
Lactobacillus Acidophilus ◽  
Average Diameter ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Control Group ◽  
Control Group Design ◽  
Post Test ◽  
The Difference ◽  
Peel Extract

Background: Lactobacillus acidophilus is a gram-positive rod-shaped bacteria which mostly causes chronic caries lesions. In the process of cavity preparation it is reported that it is not possible to remove all microorganisms and even bacteria can survive even after removal of the necrotic tissue. Efforts to stop the growth of these bacteria are by chemical cavity cleanser using a 5% NaOCl, but this material have disadvantages including irritating periradicular tissue, unpleasant odor, and toxicity. Due to its disadvantages, it is hoped that natural ingredients can be used as alternatives. Cocoa peel extract has active compounds of tannins, flavonoids, alkaloids, terpenoids, and saponins which have antibacterial ability with a concentration of 6% according to the non-toxic minimum kill concentration of Lactobacillus acidophilus. Purpose: To analyze the difference in antibacterial power between the extract of cocoa bark with a concentration of 6% compared to 5% NaOCl against Lactobacillus acidophilus. Methods: This study was a laboratory experimental in vitro with a post test-only control group design. Using diffusion method against Lactobacillus acidophilus grown in tubes containing BHIB, then cultured in a petridish which contains a nutrient agar and is divided into 2 parts extract cocoa peel extract 6% and NaOCl 5%, then each petridish given a paper disc that has been poured 10μl by each material, then incubated inthe incubator for 2x24 hours at 37oC and observe the diameter of the inhibition zone formed using a caliper. Results: The average diameter of the inhibition zone formed in the 6% cocoa peel extract was 11.8375 mm and NaOCl 5% was 26.0344 mm against Lactobacillus acidophilus. Conclusion: There is a difference in antibacterial power between 6% cocoa peel extract and 5% NaOCl against Lactobacillus acidophilus.

scholarly journals The Difference Of Antibacterial Power Between Cocoa Peel (Theobroma cacao L.) Extract 6,25% and Chlorhexidine 0,2% Againts Streptococcus sanguinis

2019 ◽  
Vol 9 (1) ◽  
pp. 40
Author(s):  
Nila Murni Wulandari ◽  
Edhie Arif Prasetyo ◽  
Agus Subiwahjudi ◽  
Tamara Yuanita
Keyword(s):  
Theobroma Cacao ◽  
Antibacterial Properties ◽  
Inhibition Zone ◽  
Negative Control ◽  
Diffusion Method ◽  
Control Group ◽  
Control Group Design ◽  
Streptococcus Sanguinis ◽  
Theobroma Cacao L ◽  
Peel Extract

Background: Streptococcus sanguinis is a bacterium that can cause failures in root canal treatments due its ability to penetrate the dentinal tubules to a depth of 400 μm in just two weeks. Irrigation material is needed to stop the growth of this bacteria so that no bacteria can pass through by using chemicals, irrigation materials that are widely used such as Chlorhexidine 0,2% but still lack because it cannot be used as a single irrigation solution because its effectiveness will be reduced if it is related to protein and organic dentine matrix and low Ph saliva.Therefore, research is needed to find natural ingredient that can be an alternative such as Cocoa peel extract was chosen because it contains active compounds, in the form of saponins, tanins, alkaloids, flavonoids, and terpenoids that have been known to have antibacterial properties a concentration of 6,25% is used in accordance with the MKC of Streptococcus sanguinis. Aim: To compare the antibacterial power between cocoa peel extract (Theobroma cacao L.) 6,25% and Chlorhexidine 0,2% against Streptococcus sanguinis Method: This research is an experimental laboratory with a post-test only control group design. The diffusion method was used to determine the susceptibility of bacteria isolated from the material by planting the culture of Streptococcus sanguinis on the agar medium by swabbing the nutrient media which has been divided into 3 parts consisting of negative control, cocoa peel extract and Chlorhexidine, then each nurient media so that it is given a paper disk and 0.01ml liquid on each section. The diameter of the inhibition zone was observed after 2x24 hours using the calipers. Results: The average inhibitory zone that was formed using cocoa peel extract was 20,40 mm against Streptococcus sanguinis and Chlorhexidine was 18,36 against Streptococcus sanguinis. Conclusion: Cocoa peel extract (Theobroma cacao L.) 6,25% had higher anti-bacterial power compared to 0,2% Chlorhexidine against the growth of Streptococcus sanguinis.

scholarly journals Antibakteri Ekstrak Kulit Buah Kakao (Theobroma cacao) 6,25% dan NaOCl 2,5% Terhadap Bakteri Streptococcus sanguinis

2019 ◽  
Vol 9 (1) ◽  
pp. 19
Author(s):  
Sepdhyo Wahyu Nugroho ◽  
Mandojo Rukmo ◽  
Edhie Arief Prasetyo ◽  
Tamara Yuanita
Keyword(s):  
Theobroma Cacao ◽  
Average Diameter ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Control Group ◽  
Control Group Design ◽  
Streptococcus Sanguinis ◽  
Petri Dishes ◽  
Peel Extract

Background: Streptococcus sanguinis is a gram-positive bacterium that infects and penetrates into dentinal tubules from a depth of 150 μm up to 792 μm. Chemicals, namely 2.5% NaOCl, are used to mitigate the growth of these bacteria via irrigation of the root canals, but 2.5% NaOCl still has disadvantages including irritating periradicular tissue, having an unpleasant odor, and being toxic. Due to these shortcomings, natural materials are expected to be used as alternatives. Cocoa peel extract has active tannin compounds, flavonoids, alkaloids, terpenoids, and saponins which have antibacterial attributes; a concentration of 6.25% is counted as the minimum bactericidal concentration (MBC) of Streptococcus sanguinis. Aim: To compare the difference of antibacterial power of 6.25% cocoa peel extract (Theobroma cacao) and 2.5% NaOCl against Streptococcus sanguinis. Method: This research is an in vitro experimental laboratory with post-test only control group design. The diffusion method was used on Streptococcus sanguinis planted in tubes containing BHIB, then cultured on petri dishes containing nutrient agar and divided into 3 parts, namely 6.25% cocoa peel extract, 2.5% NaOCl, and negative controls, then each Petri dishes were given a paper disc that had been dripped by 0.01 ml of each ingredient, then incubated in an incubator for 2x24 hours at 37°C; the diameter of the inhibitory zone formed was then observed using a caliper. Results: The average diameter of the inhibition zone formed on 6.25% cocoa peel extract was 19.2000 mm and 2.5% NaOCl was 17.2813 mm against Streptococcus sanguinis. Conclusion: The antibacterial power of 6.25% cocoa peel extract (Theobroma cacao) is higher than 2.5% NaOCl against Streptococcus sanguinis.

scholarly journals UJI EFEKTIFITAS ANTIBAKTERI MINYAK ATSIRI SEREH DAPUR SEBAGAI BAHAN MEDIKAMEN SALURAN AKAR TERHADAP BAKTERI ENTEROCOCCUS FAECALIS

e-GIGI ◽  
2015 ◽  
Vol 3 (2) ◽  
Author(s):  
Mario S. Howarto ◽  
Pemsi M. Wowor ◽  
Christy N. Mintjelungan
Keyword(s):  
Essential Oil ◽  
Enterococcus Faecalis ◽  
Root Canal ◽  
Agar Plate ◽  
Diffusion Method ◽  
Control Group ◽  
Control Group Design ◽  
Group Design ◽  
Post Test ◽  
Lemongrass Essential Oil

Abstract: Endodontics is the a type of treatment that aims to keep the teeth in function. Disinfection of the root canal is very important in endodontic treatment. Root canal disinfection can be done by giving the material a root canal medication. One of the bacteria that causes the failure of root canal treatment is the bacterium Enterococcus faecalis. The lemongrass essential oil contains geranial, neral, and mirsen which have antimicrobial activity against Gram-positive and Gram-negative. This study aimed to determine whether the lemongrass essential oil was effective against bacteria Enterococcus faecalis. This was an experimental study using post test only control group design with agar plate diffusion method. Samples consisted of a group of lemongrass essential oil with several concentrations: 25%, 50%, 75%, 100%, each consisted of 4 samples. The 16 control groups consisted of positive and negative groups. Diameter of inhibition was determined by the ability to inhibit Enterococcus faecalis cultured on MHA agar. The results showed that the average inhibitory diameter of 25% lemongrass essential oil was 2.60 mm; of 50% was 4.73 mm; of 75% was 4.50 mm; and of 100% was 5.34 mm. Conclusion: Lemongrass essential oil showed an antibacterial effect to inhibit the growth of bacteria Enterococcus faecalis.Keywords: enterococcus faecalis, lemongrass oil, antibacerialAbstrak: Endodontik merupakan salah satu jenis perawatan yang bertujuan mempertahankan gigi agar tetap dapat berfungsi. Disinfeksi saluran akar sangat penting dalam perawatan endodontik. Disinfeksi saluran akar dapat dilakukan dengan memberi bahan medikamen saluran akar. Salah satu bakteri yang menyebabkan kegagalan perawatan saluran akar ialah bakteri Enterococcus faecalis. Minyak atsiri sereh dapur mengandung geranial, neral dan mirsen yang memiliki aktifitas antimikrobapada gram positif dan gram negatif. Penelitian ini bertujuan untuk mengetahui apakah minyak atsiri sereh dapur memiliki efek terhadap bakteri Enterococcus faecalis. Penelitian ini menggunakan metode eksperimental dengan desain post test only control group design dan metode difusi lempeng agar. Sampel penelitian terdiri dari kelompok minyak atsiri sereh dapur dengan konsentrasi 25%, 50%, 75%, dan 100% yang masing-masing terdiri dari 4 sampel; 16 kelompok kontrol terdiri atas kelompok positif dan negatif. Diameter hambat ditentukan berdasarkan kemampuan menghambat Enterococcus faecalis yang dibiakkan pada media agar MHA. Hasil penelitian memperlihatkan rata-rata diameter hambat minyak atsiri sereh dapur dengan konsentrasi 25% sebesar 2,60 mm, 50% sebesar 4,73 mm, 75% sebesar 4,50 mm, dan 100% sebesar 5,34 mm. Simpulan: Minyak atsiri sereh dapur memiliki efek antibakteri untuk menghambat pertumbuhan bakteri Enterococcus faecalis.Kata kunci: enterococcus faecalis, sereh dapur, antibakteri

scholarly journals Uji daya hambat ekstrak buah pala (myristica fragrans Houtt) terhadap bakteri penyebab periodontitis porphyromonas gingivalis secara in vitro

e-GIGI ◽  
2016 ◽  
Vol 4 (2) ◽  
Author(s):  
Pricillia T. Kaawoan ◽  
Jemmy Abidjulu ◽  
Krista V. Siagian
Keyword(s):  
Porphyromonas Gingivalis ◽  
Inhibition Zone ◽  
Inhibitory Effect ◽  
Control Group ◽  
Control Group Design ◽  
Group Design ◽  
Myristica Fragrans ◽  
Post Test ◽  
Myristica Fragrans Houtt

Abstract: Periodontal disease is preceded by a buildup of plaque that contains a collection of bacteria. The most common bacteria found in plaques are Porphyromonas gingivalis that cause periodontitis. There are several ways to treat periodontitis inter alia the usage of natural materials. Nutmeg (Myristica fragrans Houtt) contains volatile oil, saponins, and alkaloids known as antibacterials. This study aimed to investigate the inhibitory effect of nutmeg extract on Porphyromonas gingivalis. This was an experimental laboratory study in vitro with a post test only control group design. The testing method used in this study was a modified method of Kirby-bauer. Nutmeg was extracted by using maceration method with ethanol 96%. Porphyromonas gingivalis bacteria were ordered from University of Hasanuddin Makassar and then were rejuvenated in the Laboratory of Microbiology Pharmacy FMIPA University of Sam Ratulangi Manado. The results showed that the average inhibitory zone of nutmeg extract was 13,5 mm. Conclusion: Nutmeg (Myristica fragrans Houtt) extract had an inhibitory effect on the Porphyromonas gingivalis bacteria.Keywords: nutmeg (Myristica fragrans Houtt), inhibition zone, periodontitis, Porphyromonas gingivalisAbstrak: Penyakit periodontal berawal dari penumpukan plak yang mengandung kumpulan bakteri. Bakteri yang paling banyak ditemukan yaitu bakteri Porphyromonas gingivalis yang menyebabkan penyakit periodontitis. Terdapat beberapa cara untuk mengobati periodontitis, salah satunya dengan penggunaan bahan alami. Pala (Myristica fragrans Houtt) memiliki kandungan minyak atsiri, saponin, dan alkaloida yang diketahui berefek antibakteri. Penelitian ini bertujuan untuk mengetahui adanya daya hambat ekstrak buah pala terhadap bakteri penyebab periodontitis Porphyromonas gingivalis. Jenis penelitian ini ialah eksperimental laboratorik secara in vitro dengan post test only control group design. Metode pengujian yang digunakan yaitu modifikasi Kirby-bauer menggunakan sumuran. Sampel buah pala diekstraksi dengan metode maserasi menggunakan pelarut etanol 96%. Bakteri Porphyromonas gingivalis yang digunakan dalam penelitian ini dikirim dari Universitas Hasanuddin Makassar yang telah diremajakan di Laboratorium Mikrobiologi Farmasi FMIPA Universitas Sam Ratulangi Manado. Hasil penelitian mendapatkan zona hambat ekstrak buah pala sebesar 13,5 mm. Simpulan: Ekstrak buah pala (Myristica fragrans Houtt) mempunyai daya hambat terhadap bakteri penyebab periodontitis Porphyromonas gingivalis.Kata kunci: pala (Myristica fragrans Houtt), zona hambat, periodontitis, porphyromonas gingivalis

scholarly journals PERBEDAAN DAYA HAMBAT OBAT ANESTESI LOKAL LIDOCAINE 2% DAN ARTICAINE 4% TERHADAP PERTUMBUHAN BAKTERI Porphyromonas gingivalis SECARA IN VITRO

2016 ◽  
Vol 4 (2) ◽  
pp. 89-97
Author(s):  
Fairuza Muharammy ◽  
Rizanda Machmud ◽  
Surya Nelis
Keyword(s):  
Porphyromonas Gingivalis ◽  
Local Anaesthetic ◽  
Anaerobic Bacteria ◽  
Inhibition Zone ◽  
Local Anaesthetics ◽  
Control Group ◽  
Invasive Procedures ◽  
Control Group Design ◽  
Anaesthetic Agents

Porphyromonas gingivalis is a  gram-negative anaerobic bacteria which is an oral normal microflora located in subgingival area.This bacteria can cause inflamation and delayed wound healing after dental invasive procedures. Lidocaine 2% and articaine 4% are the most used anaesthetic agents in dentistry. Both of these agents have been studied for having antibacterial effect in certain concentrations. This will open the possibility of using local anaesthetic agents as antibacterial agent in dental invasive procedures to prevent infection after procedures. The purpose of this study is to analyze the difference inhibition of local anaesthetics drug lidocaine 2% and articaine 4% on the growth of Porphyromonas gingivalis bacteria in vitro. The study subject was pure culture of Porphyromonas gingivalis ATCC 33277 divided by two group, one group  with lidocaine 2% and other with  articaine 4%. This study was experimental laboratory with post test only control group design. The mean of inhibitions were obtained by measuring inhibition zone formed around paper discs with caliper in milimeter scale. The result showed Inhibition rate lidocaine 2% had greater rate than articaine 4% in inhibiting the growth of Porphyromonas gingivalis bacteria in vitro.The conclusion was lidocaine 2% was more effective than articaine 4% in inhibiting the growth of Porphyromonas gingivalis bacteria in vitro. Keywords: Antibacteria, Local anaesthetic,  Lidocaine 2%, Articaine 4%, Porphyromonas gingivalis

scholarly journals UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL DAUN KALANDUYUNG (Guazuma ulmifolia Lam.) TERHADAP PERTUMBUHAN STAPHYLOCOCCUS AUREUS DENGAN METODE DIFUSI CAKRAM (KIRBY-BAUER)

2018 ◽  
Vol 17 (2) ◽  
pp. 136-143
Author(s):  
Adelgrit Trisia ◽  
Regina Philyria ◽  
Angeline Novia Toemon
Keyword(s):  
Staphylococcus Aureus ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Lung Parenchyma ◽  
Positive Control ◽  
Diffusion Method ◽  
Control Group ◽  
Control Group Design ◽  
Guazuma Ulmifolia ◽  
One Way Anova

Pneumonia is an infectious lung parenchyma, respiratory bronchioles, and alveolus, caused by Staphylococcus aureus. Kalanduyung (Guazuma ulmifolia Lam.) is an herb plant from Central Borneo which people believe has many benefits, which one is curing pneumonia. To identify the antibacterial activity from the ethanol extract of Kalanduyung leaves to the Staphylococcus aureus growth. This research was experimental with posttest-only control group design. Ethanol extract of Kalanduyung leaves in 20%, 40%, 60%, and 80% concentrations were tested for antibacterial capability against Staphylococcus aureus with Kirby Bauer disc diffusion method, with Amoxicillin as the positive control and 10% Dimethyl Sulfoxide. This data was statistically analyzed with One Way Anova. Ethanol extract of Kalanduyung leaves can inhibit Staphylococcus aureus with each inhibition zone diameter was 6.875 mm, 8.5 mm, 10.175 mm, and 14.925 mm. The ethanol extract of Kalanduyung leaves can inhibit the growth of Staphylococcus aureus bacteria.

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