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

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.

scholarly journals EFEKTIVITAS GEL EKSTRAK ETANOL BAWANG PUTIH (Allium sativum L.) TERHADAP BAKTERI Staphylococcus aureus

2020 ◽  
Vol 2 (2) ◽  
pp. 105-112
Author(s):  
Irene Puspa Dewi ◽  
Ilham Maslan Orde ◽  
Verawaty Verawaty
Keyword(s):  
Staphylococcus Aureus ◽  
Allium Sativum ◽  
Ethanol Extract ◽  
Average Diameter ◽  
Inhibition Zone ◽  
Traditional Medicines ◽  
Significant Difference ◽  
Irritation Test ◽  
Gel Preparation ◽  
The One

Garlic (Allium sativum L.) is one of the traditional medicines which has an antibacterial efficacy compound namely Allisin which is able to inhibit the growth of Staphylococcus aureus bacteria. This study aims to formulate the garlic bulb extract into a good gel preparation for use as an acne drug and to determine the antibacterial effectiveness of the ethanol extract of garlic gel against the bacterium Staphylococcus aureus using the wells method. The gel evaluation was carried out to meet the requirements with organoleptic test parameters, homogeneity, pH, spreadability, adhesion and irritation test. This study uses extracts of 10% and 20% concentrations, at each concentration being able to inhibit the growth of Staphylococcus aureus bacteria. In the formula, the concentration of 20% has a inhibition zone diameter of 1.59 cm and a concentration of 10% has a inhibition of 1.50 cm. Statistical test results using the One Way ANOVA test found that there was no significant difference between the average diameter of inhibition of garlic extract gel concentration of 10% with a concentration of 20%.

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

2020 ◽  
Vol 7 (1) ◽  
pp. 107
Author(s):  
Novia Ariani ◽  
Dwi Rizki Febrianti ◽  
Rakhmadhan Niah
Keyword(s):  
Staphylococcus Aureus ◽  
Sampling Technique ◽  
Ethanol Extract ◽  
Average Diameter ◽  
Inhibition Zone ◽  
Negative Control ◽  
Diffusion Method ◽  
Ocimum Sanctum ◽  
Purposive Sampling ◽  
Extract Concentration

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

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

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 

scholarly journals PERBEDAAN ZONA HAMBAT PERTUMBUHAN Staphylococcus aureus PADA BERBAGAI KONSENTRASI EKSTRAK ETANOL DAUN BIDURI SECARA IN VITRO

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Nyoman Mastra
Keyword(s):  
Staphylococcus Aureus ◽  
Growth Inhibition ◽  
Pathogenic Bacteria ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
Growth Inhibition Zone ◽  
The Difference

ABSTRACTBackground Staphylococcus aureus is a pathogenic bacteria that can cause infection. Biduri leaf has antibacterial compound such as tannin, flavonoid, saponin, and polyphenol.Objective This study aimed to know the difference of growth inhibition zone of Staphylococcus aureus at the various concentration of ethanol extract of biduri leaf and to determine an effective concentration.Methods This study was the true experiment with posttest only control design, used Kirby-Bauer disk diffusion method with five concentrations (20%, 40%, 60%, 80%,100%), positive control (chloramphenicol 30 µg) and negative control (ethanol 96%).Result The result of this study showed the average of inhibition zone diameter of each concentration consecutively 26,2 mm, 28,3 mm, 29,7 mm, 31 mm and 31,5 mm. One Way Anova statistic analysis showed that the value of p is 0.000 so there is the difference of growth inhibition zone of Staphylococcus aureus at various concentrations of ethanol extract of a biduri leaf.Conclusion The conclusion of this study is there are differences in growth inhibition zone of Staphylococcus aureus at various concentrations of ethanol extract of biduri leaf and an effective concentration that can inhibit of Staphylococcus aureus is concentration 20% with mean inhibition zone is 26,2 mm. Keywords: ethanol extract of biduri leaf; Staphylococcus aureus; inhibition zone

scholarly journals 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 ◽  
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

scholarly journals Uji Antibakteri Nanopartikel Kitosan terhadap Pertumbuhan Bakteri Staphylococcus aureus dan Escherichia coli. (Antibacterial Test of Chitosan Nanoparticles against Staphylococcus Aureus and Escherichia coli)

2020 ◽  
Vol 10 (1) ◽  
pp. 7
Author(s):  
Alce Magani ◽  
Trina Tallei ◽  
Beivy Kolondam
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pathogenic Bacteria ◽  
Chitosan Nanoparticles ◽  
Inhibition Zone ◽  
Antibacterial Test ◽  
E Coli ◽  
Inhibition Of Growth ◽  
Significant Difference ◽  
One Way Anova

Uji Antibakteri Nanopartikel Kitosan terhadap Pertumbuhan Bakteri Staphylococcus aureus dan Escherichia coli.(Antibacterial Test of Chitosan Nanoparticles against Staphylococcus Aureus and Escherichia coli) Alce K. Magani*, Trina E. Tallei, Beivy J. KolondamProgram Studi Biologi, FMIPA Universitas Sam Ratulangi, Manado 95115*Email korespondensi: [email protected] (Article History: Received 30-12-2019; Revised 15-01-2020; Accepted 23-01-2020) Abstrak Antibakteri merupakan zat yang dapat menghambat pertumbuhan bakteri dan dapat membunuh bakteri penyebab infeksi. Staphylococcus aureus dan Escherichia coli merupakan bakteri Gram positif dan Gram negatif yang dapat menimbulkan infeksi atau penyakit dalam tubuh. Penelitian ini bertujuan untuk menguji aktivitas bakteri patogen dengan memakai nanopartikel kitosan sebagai antibakteri yang dibuat dalam empat konsentrasi (0,5%, 1%, 1,5% dan 2%) serta penggunaan kontrol asam asetat 1%, ciprofloxacin dan air steril sebagai pembanding. Metode penelitian yang digunakan yaitu metode gelasi ionik untuk pembuatan nanopartikel kitosan dan difusi agar untuk pengujian antibakteri. Data dianalisis dengan One Way Anova yang dilanjutkan dengan metode BNT (Beda Nyata Terkecil). Hasil penelitian diperoleh penghambatan pertumbuhan bakteri S. aureus dan E. coli tertinggi pada konsentrasi 0,5%, dengan diameter zona hambat hari pertama sampai hari ketiga 12,31 mm, 9,98 mm, dan 20,46 mm pada S. aureus dan 15,88 mm, 18,71 mm, dan 20,43 mm pada E. coli, kategori kuat, dan bersifat bakteriostatik dan penghambatan terendah pada konsentrasi 2% dengan diameter zona hambat pada S. aureus yaitu 5,56 mm, 5,50 mm, dan 5,40 mm, dan pada E. coli yaitu 5,93 mm, 9,64 mm, dan 12,58 mm, kategori sedang, dan bersifat bakteriostatik. Kata kunci: Kitosan, nanopartikel kitosan, aktivitas antibakteri.  Abstract Antibacteria is a substance that can inhibit the growth of bacteria and able to kill bacteria that cause infections. Staphylococcus aureus and Escherichia coli are Gram positive and Gram negative bacteria that able to cause infections or diseases. This study aimed to examine the activity of pathogenic bacteria by using chitosan nanoparticles as antibacterial. The treatments were made in four concentrations (0.5%, 1%, 1.5% and 2%) and, for comparison, there were also acetic acid control, ciprofloxacin and sterile water. The research method used is the ionic gelation method for the manufacture of chitosan nanoparticles and agar diffusion for antibacterial testing. Data were analyzed with One Way Anova followed by LSD (Least Significant Difference) method. The results showed the highest inhibition of growth of S. aureus and E. coli bacteria at a concentration of 0.5%, with a diameter of inhibition zones of the first day to the third day of 12.31 mm, 9.98 mm, and 20.46 mm in S. aureus and 15,88 mm, 18,71 mm, and 20,43 mm in E. coli, the strong category, and are bacteriostatic and the lowest inhibition was at 2% concentration with inhibition zone diameters in S. aureus namely 5.568 mm, 5.50 mm, and 5, 40 mm, and in E. coli, 5.93 mm, 9.63 mm and 12.58 mm, the medium category and bacteriostatic.Key words: Chitosan, nanoparticles chitosan, antibacterial activity.

scholarly journals Uji Antibakteri Nanopartikel Kitosan terhadap Pertumbuhan Bakteri Staphylococcus aureus dan Escherichia coli.

2020 ◽  
Vol 10 (1) ◽  
pp. 7
Author(s):  
Alce K Magani ◽  
Trina E Tallei ◽  
Beivy J Kolondam
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pathogenic Bacteria ◽  
Chitosan Nanoparticles ◽  
Inhibition Zone ◽  
E Coli ◽  
Inhibition Of Growth ◽  
Significant Difference ◽  
Testing Data ◽  
One Way Anova

Uji Antibakteri Nanopartikel Kitosan terhadap Pertumbuhan Bakteri Staphylococcus aureus dan Escherichia coli.(Antibacterial Test of Chitosan Nanoparticles against Staphylococcus aureus and Escherichia coli) Alce K. Magani*, Trina E. Tallei, Beivy J. KolondamProgram Studi Biologi, FMIPA Universitas Sam Ratulangi, Manado 95115*Email korespondensi: [email protected] (Article History: Received 30-12-2019; Revised 15-01-2020; Accepted 23-01-2020) Abstrak Antibakteri merupakan zat yang dapat menghambat pertumbuhan bakteri dan dapat membunuh bakteri penyebab infeksi. Staphylococcus aureus dan Escherichia coli merupakan bakteri Gram positif dan Gram negatif yang dapat menimbulkan infeksi atau penyakit dalam tubuh. Penelitian ini bertujuan untuk menguji aktivitas bakteri patogen dengan memakai nanopartikel kitosan sebagai antibakteri yang dibuat dalam empat konsentrasi (0,5%, 1%, 1,5% dan 2%) serta penggunaan kontrol asam asetat 1%, ciprofloxacin dan air steril sebagai pembanding. Metode penelitian yang digunakan yaitu metode gelasi ionik untuk pembuatan nanopartikel kitosan dan difusi agar untuk pengujian antibakteri. Data dianalisis dengan One Way Anova yang dilanjutkan dengan metode BNT (Beda Nyata Terkecil). Hasil penelitian diperoleh penghambatan pertumbuhan bakteri S. aureus dan E. coli tertinggi pada konsentrasi 0,5%, dengan diameter zona hambat hari pertama sampai hari ketiga 12,31 mm, 9,98 mm, dan 20,46 mm pada S. aureus dan 15,88 mm, 18,71 mm, dan 20,43 mm pada E. coli, kategori kuat, dan bersifat bakteriostatik dan penghambatan terendah pada konsentrasi 2% dengan diameter zona hambat pada S. aureus yaitu 5,56 mm, 5,50 mm, dan 5,40 mm, dan pada E. coli yaitu 5,93 mm, 9,64 mm, dan 12,58 mm, kategori sedang, dan bersifat bakteriostatik. Kata kunci: Kitosan, nanopartikel kitosan, aktivitas antibakteri.  Abstract Antibacteria is a substance that can inhibit the growth of bacteria and able to kill bacteria that cause infections. Staphylococcus aureus and Escherichia coli are Gram positive and Gram negative bacteria that able to cause infections or diseases. This study aimed to examine the activity of pathogenic bacteria by using chitosan nanoparticles as antibacterial. The treatments were made in four concentrations (0.5%, 1%, 1.5% and 2%) and, for comparison, there were also acetic acid control, ciprofloxacin and sterile water. The research method used is the ionic gelation method for the manufacture of chitosan nanoparticles and agar diffusion for antibacterial testing. Data were analyzed with One Way Anova followed by LSD (Least Significant Difference) method. The results showed the highest inhibition of growth of S. aureus and E. coli bacteria at a concentration of 0.5%, with a diameter of inhibition zones of the first day to the third day of 12.31 mm, 9.98 mm, and 20.46 mm in S. aureus and 15,88 mm, 18,71 mm, and 20,43 mm in E. coli, the strong category, and are bacteriostatic and the lowest inhibition was at 2% concentration with inhibition zone diameters in S. aureus namely 5.568 mm, 5.50 mm, and 5, 40 mm, and in E. coli, 5.93 mm, 9.63 mm and 12.58 mm, the medium category and bacteriostatic.Key words: Chitosan, nanoparticles chitosan, antibacterial activity.

scholarly journals Antibacterial Activity of Cinnamon Extract (Cinnamomum burmannii) against Staphylococcus aureus and Escherichia coli In Vitro

2019 ◽  
Vol 3 (2) ◽  
pp. 19-28
Author(s):  
Nita Parisa ◽  
Rahma Nur Islami ◽  
Ella Amalia ◽  
Mariana Mariana ◽  
Riana Sari Puspita Rasyid
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Control Group ◽  
Antibacterial Compounds ◽  
Cinnamon Extract ◽  
Cinnamomum Burmannii

Abstract   Infectious disease is one of the most common diseases in the world. Staphylococcus aureus and Escherichia coli are two common causes of infection and are resistant to many antibiotics, so the new agents are needed to overcome antibiotic resistance. Cinnamon is often used as a preservative because it has antibacterial activity. Cinnamomum burmannii is kind of native cinnamon from Indonesia. The antimicrobial active compounds cinnamaldehyde and eugenol are the main reasons for its antibacterial activity. This study observed the efficacy of the cinnamon extract (Cinnamomum burmannii) as antibacterial against Staphylococcus aureus and Escherichia coli. An experimental study, in vitro using Post-test Only Control Group Designed, has been done in Microbiology and Biotechnology Laboratory of Medical Faculty of Sriwijaya University. Cinnamon was extracted, then tested for its antibacterial activity using well diffusion and serial dilution to determine diameter of inhibition zone and minimum bactericidal concentration. Phytochemical tests were also conducted to determine the antibacterial compounds of cinnamon extract. Ethanol extract of cinnamon was able to inhibit the growth of Staphylococcus aureus with MBC 5% and inihibitory zone 6,84±0,68 mm and Escherichia coli with MBC 10% and inhibitory zone 5,69±0,69 mm. Cinnamon extract which has the greatest effectiveness is concentration of 40% with inhibition zone 15,69±0,80 mm (Staphylococcus aureus) and 9,63±0,59 mm (Escherichia coli). This ability is due to the antibacterial compounds as evidenced by positive results in various phytochemical tests. Cinnamon extract is effective as antibacterial against Staphylococcus aureus and Escherichia coli in vitro.   Keywords: efficacy, antibacterial, Cinnamomum burmannii, Staphylococcus aureus, Escherichia coli

scholarly journals EFEKTIVITAS EKSTRAK BUAH SAWO, BAWANG PUTIH, DAUN ANDONG, DAN BUAH PARE TERHADAP PERTUMBUHAN BAKTERI ESCHERICHIA COLI

2018 ◽  
Vol 7 (2) ◽  
pp. 144-149
Author(s):  
Susiwati Susiwati
Keyword(s):  
Escherichia Coli ◽  
Inhibition Zone ◽  
Garlic Extract ◽  
In Vitro Test ◽  
E Coli ◽  
Significant Difference ◽  
Vitro Test ◽  
Inhibition Zones ◽  
Escherichia Coli Bacteria

This research aims to determine the inhibition of sapodilla fruit, garlic, andong leaves and pare fruit toward the growth of escherichia coli bacteria. Antimicroba test used paper disc diffusion was in-vitro test. Sapodilla fruit, garlic, andong leaves and pare fruit were extracted by using maceration process. The extracts were tested on the growth of E- coli bacteria.  The highest inhibition zone (6,7mm) was found in andong leaves extract. The highest inhibition zone was 8.3 mm, whereas the inhibition of pare fruit did not not provide the inhibitory zone. It can be concluded that garlic extract, sapodolla extract and decoction of andong leaves have highly inhibitory in vitro. Based on stastistical analysis, there was Significant difference betwen the effectiveness of garlic extract with a decoction of andong leaves but the effectivess of garlic extract with sapodilla extract was not meaningful. Whereas pare fruit did not give any inhibition zones. From the result of this research, the society can be encouraged to consume andong leaves or sapodilla fruit to treat diarrhea. In addition, garlic spices and pare fruit also can be used to overcome diarrhea, which is caused by the bacterium E. coli.

scholarly journals In vitro Inhibitory Activity of Ethanolic Fruit Extract from Averrhoa bilimbi L. against Streptococcus pyogenes Bacteria

2019 ◽  
Vol 3 (1) ◽  
pp. 13-17
Author(s):  
Puspita Dewi ◽  
Gusti Ayu Ratih ◽  
Burhannuddin Burhannuddin ◽  
Gede Sudarmanto
Keyword(s):  
Streptococcus Pyogenes ◽  
Inhibitory Activity ◽  
Pathogenic Bacteria ◽  
Respiratory Infections ◽  
Inhibition Zone ◽  
Negative Control ◽  
Diffusion Method ◽  
Fruit Extract ◽  
Significant Difference

Averrhoa bilimbi L., popularly known as belimbing wuluh, is a common plant used as traditional medicine and cooking ingredients in Indonesia. Averrhoa bilimbi fruit contains many active substances as antibacterial such as tannin, formic acid, flavonoids, saponins, peroxides, and triterpenoids. Streptococcus pyogenes is a pathogenic bacteria that can cause respiratory infections. This study was carried out to investigate the inhibitory activity of Averrhoa bilimbi L. fruit extract at various concentrations on the growth of Streptococcus pyogenes. This study was a true experimental with post test only control design. The inhibitory activity was assessed by the KirbyBauer’s disc diffusion method with four different extract concentrations (20%, 40%, 60%, 80%), 96% EtOH as negative control, and Amoxicillin antibiotic as positif control. The EtOH extract showed the mean diameter of inhibition zone of 20% extract was 11.43 mm (strong), 40% extract was 19.13 mm (strong), 60% extract was 24.58 mm (very strong), 80% extract was 30.99 mm (very strong), and the negative control (96% EtOH) was 0.00 mm. Least Significant Difference test showed there were significant different of inhibition zone in each extract concentrations of Averrhoa bilimbi L. against Streptococcus pyogenes with the strongest inhibitory activity is 80% extract concentration. Keywords: Averrhoa bilimbi, Inhibitory activity, Streptococcus pyogenes

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