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 EFFECTS OF ETHANOLIC EXTRACT OF RHINACANTHUS NASUTUS (L) KURZ AS AN ANTIMICROBIAL AGAINST ESCHERICHIA COLI BACTERIA USING IN VITRO METHOD

2019 ◽  
pp. 69-72
Author(s):  
SUNARTI M.BIOMED ◽  
DEBORA PANINSARI
Keyword(s):  
Escherichia Coli ◽  
Treatment Group ◽  
Ethanolic Extract ◽  
Inhibition Zone ◽  
Control Group ◽  
Control Groups ◽  
In Vitro Method ◽  
E Coli ◽  
Escherichia Coli Bacteria

Objective: The objective of this study was to discover of the ethanolic extract of Rhinacanthus nasutus (L) Kurz in inhibiting Escherichia coli bacteria using an in vitro method. Methods: This is an experimental study using a laboratory test with Kirby-Bauer or paper disc method by observing and measuring the inhibition zone of the ethanolic extract of R. nasutus against E. coli bacteria with extract concentrations of 15%, 30%, and 60% consisting of control groups and treatment group. The positive control group used chloramphenicol antibiotics and negative control groups used Aquadest. E. coli was incubated at 37°C for 24 h. Then, the plates were incubated for 24 h at 37°C and the diameter of the inhibition zone was observed until the 3rd day with three repetitions. Results: The results of the study showed that the mean inhibition zone of E. coli bacteria was 10.93 mm, 12.09 mm, and 18.90 mm. The results of the Shapiro–Wilk test were p=0.199. The results of the one-way analysis of variance test were p<0.05 and that of the post hoc test indicated a significant value of p<0.05. Based on the results of the research, there were significant differences in the inhibition zone between the control group and the treatment group at a concentration of 15%, 30%, and 60%. Conclusion: R. nasutus extract was effective to inhibit the growth of E. coli bacteria at concentrations of 15%, 30%, and 60%, so R. nasutus is effective as an antimicrobial.

scholarly journals UJI EFEKTIVITAS ANTIBAKTERI EKSTRAK DAUN BINAHONG (Anredera cordifolia (Ten.) Steenis) TERHADAP ISOLAT BAKTERI Escherichia coli JAJANAN CILOK SECARA IN VITRO DENGAN METODE DIFUSI

2017 ◽  
Vol 11 (1) ◽  
Author(s):  
Fadel Abima ◽  
Meiskha Bahar ◽  
Aulia Chairani
Keyword(s):  
Escherichia Coli ◽  
Leaf Extract ◽  
Inhibition Zone ◽  
Base Layer ◽  
Diffusion Method ◽  
Major Health Problem ◽  
E Coli ◽  
Growth Inhibition Zone ◽  
Significant Difference

Diarrhea is still one of the world’s major health problem especially in developing country. Foods and beverages contaminated by microorganism become the risk factor of diarrhea, including Escherichia coli (E. coli). One of the curative effort that can be done is to utilise the secondary metabolite compounds contained in binahong leaf (Anredera cordifolia (Ten.) Steenis). This study used true experimental method. The sample was binahong leaf extract with concentration of 25%, 50, and 75% using diffusion method (Kirby-Bauer) on doublelayered Mueller Hinton Agar (MHA) (base layer and seed layer) in order to measure the growth inhibition zone around the cylinder plate. The amount of population on this study was 24 isolations of E. coli. The repetition of each treatment group was counted by Federer formula. The result analyzed using Kruskal-Wallis test and showed that there was difference on binahong leaf extract effectiveness (p < 0,05), as well as on post hoc analysis using MannWhitney test showed that there was significant difference at concentration of 25%,50%, and 75%. (p < 0,001). This shows that there is a significant differences in the concentration of binahong leaf extract.

scholarly journals Activity of Ceftaroline against Aerobic Gram-Positive and Gram-Negative Pathogens: Effect of Test Method Variability

2011 ◽  
Vol 2011 ◽  
pp. 1-5
Author(s):  
Diane M. Citron ◽  
Yumi A. Warren ◽  
Kerin L. Tyrrell ◽  
Ellie J. C. Goldstein
Keyword(s):  
Bactericidal Activity ◽  
Test Method ◽  
In Vitro Test ◽  
Gram Negative ◽  
Methicillin Resistant ◽  
E Coli ◽  
Minimum Inhibitory Concentrations ◽  
Test Conditions ◽  
Vitro Test

Ceftaroline is a new cephalosporin with bactericidal activity against methicillin-resistant S. aureus (MRSA) as well as gram-negative pathogens. Variations of in vitro test conditions were found to affect ceftaroline activity, with 5% NaCl inhibiting growth and/or reducing the minimum inhibitory concentrations (MICs) for E. coli, K. pneumoniae, M. catarrhalis, H. influenzae, and streptococci, while an inoculum of 106 CFU/mL raised MICs of some E. coli, K. pneumoniae, and M. catarrhalis strains.

scholarly journals Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro

2021 ◽  
Vol 31 (4) ◽  
pp. 2
Author(s):  
IDSAP Peramiarti
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Test Method ◽  
P Value ◽  
E Coli ◽  
Significant Difference

Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of &lt;0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of &gt; 0.05.<p class="Default" align="center"> </p>

Note: Effect of Some Spice Extracts on Bacterial Inhibition

2003 ◽  
Vol 9 (5) ◽  
pp. 353-358 ◽  
Author(s):  
O. Sagdic ◽  
A. G. Karahan ◽  
M. Ozcan ◽  
G. Ozkan
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Yersinia Enterocolitica ◽  
Inhibition Zone ◽  
Bacterial Strains ◽  
Inhibitory Effects ◽  
Antibacterial Effects ◽  
E Coli ◽  
Inhibition Zones ◽  
Mrs Broth

Eighteen extracts of spices commonly consumed worldwide and grown naturally in Turkey were tested against twenty three bacterial strains to compare their antibacterial effects with eleven antibiotics. Eight pathogens and fifteen lactobacilli isolated from chick intestine were used as the test microorganisms. Pathogens (six different Staphylococcus aureus strains, Escherichia coli ATCC 25922 and Yersinia enterocolitica ATCC 1501) were grown in Nutrient broth and lactobacilli in MRS broth. Hop extracts formed inhibition zones against S. aureus strains of upto 36 mm. Inhibitory effects of hop extracts against S. aureuswere generally higher than that of erythromycin as antibiotic. Helichrysum compactum extract produced an inhibition zone of 23mm to E. coli ATCC 25922 and 26mm to Y. enterocolitica ATCC 1501. Helichrysum compactum extract inhibited the growth of Y. enterocolitica ATCC 1501 more than other spice extracts. While inhibition zones of these extracts against lactobacilli were found smaller than on S. aureus strains, inhibition zones of the same extracts against lactobacilli were found similar to those of E. coli ATCC 25922 and Y. enterocolitica ATCC 1501.

scholarly journals UJI AKTIVITAS ANTIBAKTERI EKSTRAK DAN FRAKSI SPONS Leucetta chagosensis DARI PERAIRAN PULAU MANTEHAGE SULAWESI UTARA TERHADAP PERTUMBUHAN BAKTERI Staphylococcus aureus DAN Escherichia coli

PHARMACON ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 834
Author(s):  
Eunike Pelealu ◽  
Defny S. Wewengkang ◽  
Surya Sumantri Abdullah
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacterial Growth ◽  
Pathogenic Bacteria ◽  
Inhibition Zone ◽  
Disk Diffusion ◽  
E Coli ◽  
Activity Test ◽  
Escherichia Coli Bacteria ◽  
Metabolite Content

ABSTRACTSponges are one of the biota components that make up coral reefs which are quite widely distributed. The metabolite content in the sponge can ward off and inhibit the pathogenic bacteria that interfere with it. This study aims to determine the activity of inhibiting bacterial growth from the extract and fraction of Leucetta chagosensis sponge against the growth of Gram-positive Staphylococcus aureus and Gram-negative Escherichia coli bacteria. The samples were extracted using the maceration method with 95% ethanol solvent and then fractionated using 3 solvents with different polarity levels, namely methanol, n-hexane and chloroform. Activity test using the disk diffusion agar method of Kirby and Bauer. Only the MeOH fraction was able to inhibit the growth of E. coli bacteria with an average inhibition zone of 6.88 mm. Whereas for S.aureus bacteria extracts and all fractions showed activity to inhibit bacterial growth with an average inhibition zone of EtOH (6.61 mm), CHCI3 (6.68 mm), n-hexane (7.83 mm) and MeOH (8.00 mm), respectively. All activities that are shown are categorized as weak (weak).Keywords: Antibacterial, Leucetta chagosensis, Staphylococcus aureus, Escherichia coli ABSTRAKSpons merupakan salah satu komponen biota penyusun terumbu karang yang penyebarannya cukup luas. Kandungan metabolit yang ada di dalam spons dapat menangkal dan menghambat bakteri patogen pengganggunya.  Penelitian ini bertujuan untuk melihat aktivitas menghambat pertumbuhan bakteri dari ekstrak dan fraksi spons Leucetta chagosensis. terhadap pertumbuhan bakteri Gram positif Staphylococcus aureus dan Gram negatif Escherichia coli. Sampel di ekstraksi menggunakan metode maserasi dengan pelarut etanol 95% lalu di fraksinasi dengan menggunakan 3 pelarut dengan tingkat kepolaran yang berbeda yaitu metanol, n-heksan dan kloroform. Uji aktivitas menggunakan metode disk diffusion agar Kirby dan Bauer.  Hanya fraksi MeOH yang mampu menghambat pertumbuhan bakteri E.coli dengan zona hambat rata-rata 6,88 mm. Sedangkan terhadap bakteri S.aureus ekstrak dan semua fraksi menunjukan aktifitas menghambat pertumbuhan bakteri dengan rata-rata zona hambat masing-masing EtOH (6,61 mm), CHCl3 (6,68 mm), n-Heksan (7,83 mm), dan MeOH (8,00 mm). Semua aktivitas yang ditunjukan dikategorikan lemah (weak).Kata kunci : Antibakteri, Leucetta chagosensis, Staphylococcus aureus,  Escherichia coli

scholarly journals The Comparison of Antibacterial Activity Between Cresophene and Garlic on Isolated of Bacteria in The Necrotic Deciduous Tooth

2020 ◽  
Vol 4 (4) ◽  
pp. 287
Author(s):  
Nurliana ◽  
I Bramanti ◽  
ISR Sudarso ◽  
MSH Wahyunigsih ◽  
T Wibawa
Keyword(s):  
Antibacterial Activity ◽  
Serratia Marcescens ◽  
Clostridium Perfringens ◽  
Anaerobic Bacteria ◽  
Inhibition Zone ◽  
Garlic Extract ◽  
In Vitro Test ◽  
Quantitative Measurements ◽  
Prevotella Bivia

Background : This study aims to compare the ability of two medicaments between cresophene and garlic on antibacterial activity of isolate deciduous necrotic teeth.Methods: In vitro test to see the antibacterial activity was carried out on the aerobic and anaerobic bacteria taken straight from the necrotic tooth of pediatric patients (aged 4-7 years old) that treated for endodontics in Pediatric Dental Clinic of RSGMUGM Prof Soedomo. Bacterial identification using the CLSI Standardized Method 2012 and Biochemical identification by Thermo Scientific Rapid System 2010 guideline. In this identification, was founded three species: Prevotella bivia, Serratia marcescens and Clostridium innocum. This test was carried out quantitative measurements to see the inhibition zone of bacterial growth. Whether cresophene has antibacterial potential test results from using an analytical descriptive test that was tabulated.Study group treated with cresophene in a well of 0.7 cm at a dose of 75 μL, garlic extract at a dose of 75 μL divided into five groups with concentrations of 20%, 40%, 60%, 80%, and garlic filtrate. Comparison of the cresophene and garlic effect conducted in vitro by looking at the inhibition zone of the bacterial growth.Results: In all groups, there are inhibitory zones. Cresophene against bacteria Prevotella bivia (54mm), Clostridium innocum (30 mm), Clostridium perfringens (26 mm), Serratia macescens (26 mm), S.mutans (54 mm), while garlic extract against bacteria Prevotella bivia, Clostridium innocum, Clostridium perfringens, S.mutansdonot show againt inhibitory, Serratia macescens (10mm, in concentration of 80 %) and garlic filtrate against bacteria Prevotella bivia (51 mm), Clostridium innocum (28 mm), Clostridium perfringens (46 mm), Serratia marcescens (31 mm), S.mutans (49 mm).Conclusion: Cresophene has a greater inhibition than garlic extract, but it is lower than garlic filtrate.International Journal of Human and Health Sciences Vol. 04 No. 04 October’20 Page : 287-290

scholarly journals The Effect of Various Concentrations of Ethanol Extract of the Leaves of Paederia foetida L. on the Growth of Escherichia Coli Bacteria

2021 ◽  
Vol 11 (6) ◽  
pp. 61-67
Author(s):  
Hertina Silaban
Keyword(s):  
Escherichia Coli ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Positive Control ◽  
Negative Control ◽  
Rare Plants ◽  
E Coli ◽  
Paederia Foetida ◽  
Escherichia Coli Bacteria ◽  
The One

Bacterial infection of Escherichia coli (E. coli) as the cause of gastrointestinal disorders in humans has increased their prevalence. Treatment using natural ingredients can be a choice of therapy because of the minimal side effects. One of the rare plants believed by the community as an antibacterial is stinking vin’e known as the ‘leaf fart’. The purpose of this research is for knowing the activity of the ethanol extract of Paederia foetida L can affect the growth of E.coli. The serial diffusion disc method is being used as the antibacterial activity test. The concentration  of this extract are 10%, 20%, 40%, 80%, 100% with positive control (ciprofloxacin) and negative control (aqua dest). The inhibition zone diameter characterized the effect of Extract on bacterial growth were 6.16 mm of the concentration 10%, 6.667 mm of the concentration 20%, 7.10 mm of the concentration 40 %, 7.78 mm of the concentration 80%, and 10.03 mm of the concentration 100%. As for the negative control has no effect. The study stated that the higher concentration of antibacterial agent used, the greater the inhibition zone formed. Based on the result of the analysis of the data by using the One-Way ANOVA Test showed a probability value (p) = 0.000 or value (p) < 0.05, that H0 is rejected and H1 is accepted. The conclusion is that the Extract of stinking vin’e has an antibacterial effect on the growth of E.coli. Keywords: Antibacterial, E.coli, Extract of  Sembukan leaf

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.

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