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 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 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 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 Uji Efektivitas Ekstrak Buah Jeruk Nipis (Citrus aurantifolia) dalam Menghambat Pertumbuhan Bakteri Enterococcus faecalis Secara In Vitro

2015 ◽  
Vol 3 (2) ◽  
pp. 111-118
Author(s):  
Annisa Fajriatul Arafah ◽  
Vivi Triana ◽  
Murniwati Murniwati
Keyword(s):  
Citric Acid ◽  
Enterococcus Faecalis ◽  
Root Canal ◽  
Bacterial Cell ◽  
Early Stage ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Control Group ◽  
Citrus Aurantifolia

Enterococcus faecalis is a normal microorganism in root canal teeth, anaerobic facultative, and gram positive cocci. This bacteria is opportunistic that cause secunder infection in root canal. Lime (Citrus aurantifolia) is one of the plants which have antimicrobial activity because lime contains flavonoid and citric acid. Flavonoids can denature proteins in bacterial cell and damaging the cell membrane. Citric acid can damaging the bacterial cell wall and inhibiting bacterial enzymes activity. The purpose of this study was to examie the effectiveness lime extract in various concentration in inhibiting Enterococcus faecalis in in-vitro. The research method was experimental laboratories with posttest only control group design. Samples were used in this research are Enterococcus faecalis bacteria in M. Djamil’s Hospital Microbiology Laboratory, Padang. This research was conducted at organic chemistry of natural materials laboratory FMIPA UNAND and Kopertis Wilayah X Padang laboratory. Early stage was done by making extracts of lime with concentrations are 25%, 50%, 75%, and 100%. Then, the extracts was tested into the bacteria with the diffusion method used papper disk. The inhibition zone formed between lime extracts in various concentrations to the growth of Enterococcus faecalis were calculated using calipers. Data was analyzed by using Kruskal Wallis test and Mann-Whithney test with confidence interval of 95%. The result presented that 25%, 50%, 75%, and 100% lime extracts have inhibition activity in inhibiting the growth of Enterococcus faecalis, and the higher the concentration of the extracts, the greater the inhibition zone formed.

scholarly journals EFFECTIVITY ANTIBACTERIAL ZINC OXIDE EUGENOL WITH ZINC OXIDE PROPOLIS FOR ENDODONTIC TREATMENT IN PRIMARY TEETH

2019 ◽  
Vol 6 (2) ◽  
pp. 113
Author(s):  
Erwid Fatchur Rahman ◽  
Sandy Christiono
Keyword(s):  
Zinc Oxide ◽  
Enterococcus Faecalis ◽  
Agar Plate ◽  
Inhibition Zone ◽  
Blood Agar Plate ◽  
Control Group ◽  
Control Group Design ◽  
Normality Test ◽  
Zinc Oxide Eugenol ◽  
Post Test

Background: Enterococcus faecalis is generally found on the failure of root canal treatments. Zinc oxide propolis is believed to have an antibacterial effect on that bacteria. This research aimed to compare bacteriostatic effect of zinc oxide eugenol (ZOE) and zinc oxide propolis (ZOP) as the sealer materials of root canal.Method: This was an experimental research with post-test only control group design with two different groups (ZOE and ZOP). Culture of Enterococcus faecalis bacteria was smeared on Blood Agar Plate media with six times replication per group and kept inside incubator for 24 hours. The result was obtained from the inhibition zone formed around the pasta.Result: The average result of ZOE and ZOP was 27.7 mm and 13.45 mm respectively. Normality test using Shapiro-Wilks showed that data was normal (p>0.05). Then, the data was analysed using Independent Samples T-test. The result showed that there was different inhibition zone between ZOE group and ZOP group (p<0.05).Conclusion: Based on the result, it can be concluded that ZOP has lower antibacterial effectiveness of the Enterococcus faecalis than ZOE.

scholarly journals Differences in Effectiveness of Antibacterial Power Between Cocoa Peel Extract (Theobroma cocoa L.) and Benzalkonium Chloride 0.1% Against Staphylococcus aureus (In Vitro)

2021 ◽  
Vol 11 (2) ◽  
pp. 56
Author(s):  
Tamara Yuanita ◽  
Mohammed Alaqsha Brysoul Ceson ◽  
Agus Subiyanto
Keyword(s):  
Staphylococcus Aureus ◽  
Benzalkonium Chloride ◽  
Petri Dish ◽  
Test Material ◽  
Control Group ◽  
Control Group Design ◽  
Dental Biofilm ◽  
Significant Difference ◽  
Peel Extract

Background: Staphylococcus aureus is a gram-positive bacteria play a role in the formation of dental biofilm which iscausing dental caries. During tooth preparation, to stop the growth of bacteria, a cavity cleaning agent is given using achemical, namely Benzalkonium Chloride (BAC) 0.1%, but BAC has disadvantages including allergic reactions, tolerantmicrobes, and resistance. Therefore, it is hoped that there will be herbal ingredients that can be used as an alternative.Cocoa peel extract has active compounds of tannins, flavonoids, alkaloids, terpenoids, and saponins which haveantibacterial concentration 6% according to safe concentrations. Purpose: To explain the difference in the effectivenessof the antibacterial power of 6% cocoa peel extract and 0.1% BAC against Staphylococcus aureus (in vitro). Methods:This study was a laboratory experimental in vitro with the posttest only control group design. Using the diffusion methodfor Staphylococcus aureus that divided into two parts, 6% cocoa peel extract and 0.1% BAC. Each petri dish was givendisc paper dripped with 0.01 ml of each test material, then incubated for two days and observed the diameter of theinhibition zone. Results: The average diameter of the inhibition zone formed in the 6% cacao peel extract was 11.5288mm and BAC 0.1% was 18.2925 mm against Staphylococcus aureus. Conclusion: There was a significant difference inthe effectiveness of antibacterial power (p <0.05) between 6% cacao peel extract (Theobroma cacao L.) and 0.1% BACagainst Staphylococcus aureus (In Vitro).

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 Aktivitas Antimikroba Ekstrak Kulit Buah Kelengkeng (Euphoria longan Stend) Terhadap Pertumbuhan Candida albicans Dan Propionibacterium acne

Media Farmasi ◽  
2020 ◽  
Vol 16 (2) ◽  
pp. 155
Author(s):  
Alfrida Monica Salasa ◽  
St Ratnah
Keyword(s):  
Antimicrobial Activity ◽  
Candida Albicans ◽  
Chemical Compounds ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Fruit Peel ◽  
Propionibacterium Acne ◽  
Inhibition Zone Diameter ◽  
Zone Diameter ◽  
Peel Extract

Longan Fruit (Euphoria longan Stend) Peel Waste contains chemical compounds with antimicrobial activity, which are not fully utilized. The study aims to determine the inhibition of Longan Fruit Peel extract (Euphoria longan Stend) against Candida albicans and Propionibacterium acne. Furthermore, Longan fruit (Euphoria longan Stend) was dried and extracted by maceration method using 96% ethanol, then tested for its antimicrobial activity by agar diffusion method at a concentration of 5% 7.5% and 10% w/v. The results showed that the average inhibition zone diameter for Candida albicans at 5% concentration was 14.33 mm, 7.5% concentration was 15.33 mm, and 10% concentration was 16.66 mm. Meanwhile, the inhibition zone diameter for Propionibacterium acne at a concentration of 5% w/v was 14.67 mm, 7.5% w/v was 16.67 mm, and 10% w/v was 18.33 mm. The Longan Fruit Peel Extract (Euphoria longan Stend) has antimicrobial activity tested against Candida albicans at a concentration of 7.5% w/v and 10% w/v for Propionibacterium acne. Keywords: Longan Fruit Peel Extract, Antimicrobial activity, Candida albicans, Propionibacterium acneLimbah Kulit Buah Kelengkeng (Euphoria longan Stend) mengandung senyawa kimia yang memiliki aktivitas sebagai antimikroba, namun sampai saat ini belum dimanfaatkan secara maksimal. Tujuan penelitian ini untuk menentukan daya hambat ekstrak Kulit Buah kelengkeng (Euphoria longan Stend) terhadap Candida albicans dan Propionibacterium acne. Kulit buah kelengkeng (Euphoria longan Stend) dikeringkan kemudian diekstraksi dengan metode maserasi dengan menggunakan Etanol 96% lalu diuji aktivitas antimikrobanya dengan metode difusi agar pada konsentrasi 5%; 7,5% dan 10%b/v. Hasil pengujian menunjukkan  rata-rata diameter zona hambat untuk Candida albicans pada konsnetrasi 5% sebesar 14,33 mm, konsentrasi 7,5% sebesar 15,33 mm, konsentrasi 10% sebesar 16,66 mm. Sedangkan diameter zona hambat untuk Propionibacterium acne pada konsentrasi 5% b/v sebesar 14,67 mm, 7,5% b/v sebesar 16,67 mm, dan  konsetrasi 10% b/v sebesar 18,33 mm  Hasil uji statistik menunjukkan Ekstrak Kulit Buah kelengkeng (Euphoria longan Stend) memiliki aktivitas antimikroba terhadap Candida albicans pada konsentrasi 7,5% b/v dan konsentrasi 10%b/v untuk Propionibacterium acne.Kata Kunci : Ekstrak Kulit Buah Kelengkeng, Aktivitas antimikroba, Candida albicans, Propionibacterium acne

scholarly journals Perbandingan Efektivitas Antibakteri antara Ekstrak Metanol Kulit Batang Kasturi dengan Ampisilin terhadap Staphylococcus aureusin Vitro

2016 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
M. Rizki Valian Akbar ◽  
Lia Yulia Budiarti ◽  
Edyson Edyson
Keyword(s):  
Staphylococcus Aureus ◽  
Methanol Extract ◽  
Inhibition Zone ◽  
Study Data ◽  
Diffusion Method ◽  
Bark Extract ◽  
Control Group ◽  
Tract Infections ◽  
Post Hoc

Abstract:Kasturi as a typical plant in South Kalimantan is one fruit that has many benefits. The barks of kasturi has proved to have benefits, especially to inhibit the activity of Staphylococcus aureus. Staphylococcus aureus is a gram positive bacteria that cause pneumonia, mastitis, and urinary tract infections. The bark of kasturi can be used in extract form. The objective of this research is to know the difference between the preparations of inhibition kasturi’s bark extract and ampicillin 30μg in inhibiting the growth of Staphylococcus aureus in vitro. This study used an experimental method consisting of 9 treatments with 3 repetitions. Treatment test in the methanol extract of the bark of kasturi 25%, 37.5%, 50%, 62.5%, 75%, 87.5% and 100%. The control group used ampicillin and 70% methanol. Bacterial test was done by using a diffusion method. The parameter measured was the amount of inhibition zone (mm) which grown on media MH. Analysis of study data used One way Annova test and Post Hoc LSD test at α=0,05. The results showed that there were significant differences between the treatment kasturi’s bark extract 25%, 50%, 62.5%, 75%, 87.5% and 100% concentration different compared to ampicillin. Meanwhile, at the concentration of 37.5% (p <0.05) was not significant. The antibacterial effectiveness was obtained from the concentration of 100%. Key words: the bark of kasturi, methanol extract, Staphylococcus aureus, inhibition zone. Abstrak: Kasturi sebagai salah satu tanaman khas yang ada di Kalimantan Selatan merupakan salah satu buah yang memiliki banyak khasiat. Kulit batang kasturi terbukti memiliki manfaat terutama dapat menghambat aktivitas Staphylococcus aureus. Staphylococcus aureus merupakan bakteri gram positif yang menyebabkan penyakit pneumonia, mastitis, dan infeksi saluran kemih. Kulit batang kasturi dapat digunakan dalam bentuk ekstrak. Tujuan penelitian ini mengetahui perbedaan daya hambat antara sediaan ekstrak kulit batang kasturi dengan ampisilin 30µg dalam menghambat pertumbuhan bakteri Staphylococcus aureus secara in vitro. Penelitian ini menggunakan metode eksperimental yang terdiri dari 9 perlakuan dengan 3 kali pengulangan. Perlakuan yang di uji adalah ekstrak metanol kulit batang kasturi 25%, 37,5%, 50%, 62,5%, 75%, 87,5% dan 100%. Dan kontrol perlakuan dengan ampisilin dan metanol 70%. Uji bakteri dilakukan menggunakan metode difusi. Parameter yang diukur adalah besaran zona hambat (mm) yang tumbuh pada media MH. Analisis data penelitian mengunakan uji One way ANNOVA dan uji Post Hoc LSD pada α=0,05. Hasil penelitian menunjukan bahwa terdapat perbedaan bermakna diantara perlakuan ekstrak kulit batang kasturi 25%, 50%, 62,5%, 75%, 87,5% dan 100% konsentrasi yang beda di bandingkan dengan ampisilin. Sedangkan pada konsentrasi 37,5% (p<0,05) tidak bermakna. Efektivitas antibakteri yang terbesar di peroleh dari konsentrasi 100%.Kata-kata kunci: kulit batang kasturi, ekstrak metanol, Staphylococcus aureus, zona hambat.

scholarly journals Uji in vitro Aktivitas Antibakteri Minyak Atsiri Batang Sereh (Cymbopogon citratus) terhadap Shigella dysenteriae

2018 ◽  
Vol 6 (2) ◽  
pp. 262
Author(s):  
Yunita Wulansari ◽  
Enny Suswati ◽  
Septa Surya Wahyudi
Keyword(s):  
Antibacterial Activity ◽  
Alternative Therapy ◽  
Tween 80 ◽  
Inhibition Zone ◽  
Negative Control ◽  
Shigella Dysenteriae ◽  
Diffusion Method ◽  
Control Group ◽  
High Morbidity

  Shigella dysenteriae is bacteria that caused diarrhea with high morbidity and mortality. Resistance and toxicity has reported in some antibiotics therapy towards S. dysentriae. Therefore, alternative therapy based on herbal plants is needed. Chymbopogon citratus oil can be used as an antibacterial to Escherichia coli, Klebsiella pneumoniae, Streptococcus mutans, all strains Staphlylococcus sp, Bacillus cereus and Bacillus subtilis. This study aimed to investigate antibacterial activity of C. citratus oils on the growth of S. dysentriae and its minimum inhibitory concentration (MIC). This type of research was a quasi experimental. Antibacterial activity test performed by diffusion method. Subjects in this study were S. dysentriae. C. citratus oil concentration used were 15 μl/ml, 20 μl/ml, 25 μl/ml, 30 μl/ml, 35 μl/ml and 40 μl/ml. Positive control group was given ciprofloxacin 5 μl/ml and a negative control group was given tween-80. Inhibition zone was observed at a concentration of 25 µl/ml (P3). The MIC of C. citratus oils againts S. dysentriae was at a concentration of 25 µl/ml. Kruskal Wallis analysis showed that p=0.000 and α=0.05, it was revealed that there were differences between antibacterial activity amoung tested group with different concentration. Keywords: Shigella dysenteriae, Chymbopogon citratus oil, antibacterial  

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