FORMULASI DAN UJI EFEKTIVITAS KRIM ANTIBAKTERI EKSTRAK DAUN NANGKA (Artocarpus heterophyllus Lam.) TERHADAP BAKTERI Staphylococcus aureus

ABSTRACT Jackfruit leaves contain saponins, flavonoids and tannins. Which are know to have antibacterial compounds. The purpose of this study is to make cream of jackfruit leaf extract with a concentration of 5%, 10% and 15% and test the quality of preparations of jackfruit leaf extract cream and there is antibacterial effectiveness against Staphylococcus aureus bacteria. The method used is the ethanol extract of Jackfruit leaves by formulating it as an M/A type cream. The results showed the cream of jackfruit leaf extract fulfilled all the physical stability tests of the cream and in the antibacterial testing of cream of Jackfruit leaf extract could inhibit the effectiveness of Staphylococcus aureus bacteria. As concluded, the Jackfruit leaf extract Conclusions obtained by jackfruit leaf extract can be formulated as a cream with a concentration of 5%, 10% and 15%, and cream preparations meet the cream quality test parameters, for testing the effectiveness of antibacterial to the biggest inhibition zone Staphylococcus aureus is 10.5 mm at 15% concentration. Keywords: Jackfruit leaves, cream antibacterial, Staphylococcus aureus. ABSTRAK Daun Nangka memiliki kandungan saponin, flavonoid dan tannin yang berperan sebagai senyawa antibakteri. Tujuan penelitian ini yaitu membuat krim ekstrak daun Nangka dengan konsentrasi 5%, 10% dan 15%, menguji mutu dan efektivitas antibakteri krim ekstrak daun Nangka terhadap bakteri Staphylococcus aureus. Metode yang digunakan yaitu ekstrak etanol daun Nangka dengan memformulasikan sebagai krim dengan tipe M/A. Hasil penelitian menunjukkan krim ekstrak daun Nangka memenuhi semua uji kestabilan fisik krim dan dalam pengujian antibakteri krim ekstrak daun Nangka dapat menghambat efektivitas bakteri Staphylococcus aureus. Kesimpulan yang diapat ekstrak daun Nangka dapat diformulasikan sebagai krim dengan konsentrasi 5%, 10% dan 15%, dan sediaan krim memenuhi parameter uji kualitas krim, untuk pengujian efektivitas antibakteri terhadap Staphylococcus aureus zona hambat terbesar yaitu 10,5 mm pada konsentrasi 15%. Kata kunci: Daun Nangka, krim antibakteri, Staphylococcus aureus.

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FORMULASI DAN UJI ANTIBAKTERI SEDIAAN MASKER GEL PEEL-OFF EKSTRAK ETANOL DAUN ALPUKAT (Persea americana Mill.) TERHADAP BAKTERI Staphylococcus epidermidis SEBAGAI ANTIJERAWAT

PHARMACON ◽

10.35799/pha.8.2019.29363 ◽

2019 ◽

Vol 8 (4) ◽

pp. 860

Author(s):

Esterlina A. Puluh ◽

Hosea Jaya Edi ◽

Jainer P. Siampa

Keyword(s):

Antibacterial Activity ◽

Leaf Extract ◽

Physical Stability ◽

Antibacterial Properties ◽

Ethanol Extract ◽

Inhibition Zone ◽

Persea Americana ◽

Physical Test ◽

Test Parameters ◽

Test Requirements

ABSTRACT Avocado leaves contain the compounds such as saponins, alkaloids, flavonoids, polyphenols, and quercetin which are as antibacterial properties. This study aims to obtain the best concentration of the formula of peel off gel mask preparation of avocado leaf ethanol extract (Persea americana Mill.) Based on antibacterial activity test and prove the quality preparation based on the test parameters of physical properties, physical stability and sterility.This study used a laboratory experimental methods, the formula for the preparation of avocado leaf extract peel off gel mask was made with a concentration variation of 0.1%; 0.15%; 0.2%; 0.25% and 0.3%. Avocado leaf extract is obtained by maceration using 96% of ethanol solvent. The largest diameter of inhibition zone of antibacterial testing with wells method is at a concentration of 0.3% with a diameter of the inhibition zone 3 mm ± 0.32 and the ability of inhibition is categorized as weak. The physical test and the stability of the preparation meet the evaluation parameters of the physical preparation before storage, but after storage the preparation does not meet the test requirements when drying. It can be concluded that the preparation of the extract of avocado leaf peel off gel mask meets the physical test parameters, is stable and has weak antibacterial activity. Keywords: Avocado Leaf (Persea americana Mill.), Peel off mask, Antibacterial, Sterility Test. ABSTRAK Daun Alpukat memiliki kandungan antara lain saponin, alkaloid, flavonoid, polifenol, quersetin yang bersifat sebagai antibakteri. Penelitian ini bertujuan untuk mendapatkan konsentrasi terbaik dari formula sediaan masker gel peel off ekstrak etanol daun alpukat (Persea americana Mill.) berdasarkan uji aktivitas antibakteri serta membuktikan sediaan yang berkualitas berdasarkan parameter uji sifat fisik, stabilitas fisik dan sterilitas. Penelitian ini menggunakan metode ekperimental laboratorium, formula sediaan masker gel peel off ekstrak daun Alpukat dibuat dengan variasi konsentrasi 0,1%; 0,15%; 0,2%; 0,25% dan 0,3%. Ekstrak tanaman daun alpukat diperoleh dengan cara maserasi menggunakan pelarut etanol 96%. Pengujian antibakteri dengan metode sumuran diameter zona hambat yang paling besar yaitu pada konsentrasi 0,3% dengan diameter zona hambat 3 mm ± 0,32 dan kemampuan daya hambat dikategorikan lemah. Pada uji fisik dan stabilitas sediaan memenuhi parameter evaluasi sediaan fisik sebelum penyimpanan, tapi setelah penyimpanan sediaan tidak memenuhi persyaratan uji waktu mengering. Dapat disimpulkan bahwa sediaan masker gel peel off ekstrak etanol daun alpukat memenuhi parameter uji fisik, stabil dan memiliki aktivitas antibakteri yang lemah. Kata kunci: Daun Alpukat (Persea americana Mill.), Masker peel off, Antibakteri, Uji Sterilitas.

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UJI EFEKTIVITAS FORMULASI SEDIAAN KRIM EKSTRAK KULIT BUAH PISANG GOROHO (Musa acuminafe L.) TERHADAP BAKTERI Staphylococcus aureus

PHARMACON ◽

10.35799/pha.9.2020.30030 ◽

2020 ◽

Vol 9 (3) ◽

pp. 443

Author(s):

Stephany P. Pangemanan ◽

Hosea J. Edy ◽

Erladys M. Rumondor

Keyword(s):

Staphylococcus Aureus ◽

Antibacterial Activity ◽

Physical Stability ◽

Ethanol Extract ◽

Experimental Methods ◽

Banana Peel ◽

Physical Test ◽

Cycling Test ◽

Test Parameters ◽

Peel Extract

ABSTRACT Goroho Banana Skin (Musa acuminafe L.) is a plant that contains flavonoid compounds, saponins and tannins that can inhibit bacterial growth. This study aims to test the antibacterial effectiveness of ethanol extract cream of goroho banana peel and evaluate the preparations using parameters of physical properties and physical stability. This research uses laboratory experimental methods. Cream formula is made with a variety of ethanol extract concentrations of Goroho Banana peel 2.5%, 5%, 7.5%, 10%, 12.5%. Goroho Banana peel extract was obtained by maceration using 96% ethanol solvent. The study of antibacterial test of ethanol extract of Goroho Banana peel using wells method on Staphylococcus aureus bacteria resulted in inhibition of 7.03 ± 3.29 mm at a concentration of 12.5%. All tests are carried out before and during the cycling test. The results obtained before and during the cycling testshowed that the cream preparations met organoleptic requirements, homogeneity, cream pH 6.807 (4.5-6.5), cream adhesion 9.63 seconds (<4 seconds), cream spread 4, 53 cm (5-7 cm). It can be concluded that the ethanol extract of Goroho Banana peel cream meets stable physical test parameters and has moderate antibacterial activity. Keywords: Goroho Banana Peel (Musa acuminafe L.), Antibacterial, Cream. ABSTRAK Kulit Buah Pisang Goroho (Musa acuminafe L.) merupakan tanaman yang mengandung senyawa flavonoid, saponin dan tannin yang mampu menghambat pertumbuhan bakteri. Penelitian ini bertujuan untuk menguji efektivitas antibakteri sediaan krim ekstrak etanol kulit buah pisang goroho dan mengevaluasi sediaan dengan menggunakan parameter uji sifat fisik dan stabilitas fisik. Penelitian ini menggunakan metode eksperimental laboratorium, Formula sediaan krim dibuat dengan variasi konsentrasi ekstrak etanol kulit buah Pisang Goroho 2,5%, 5%, 7,5%, 10%, 12,5%. Ekstrak kulit buah Pisang Goroho diperoleh dengan cara maserasi menggunakan pelarut etanol 96%. Penelitian uji antibakteri sediaan krim esktrak etanol kulit buah Pisang Goroho menggunakan metode sumuran pada bakteri Staphylococcus aureus menghasilkan daya hambat 7,03±3,29 mm pada konsentrasi 12,5%. Semua pengujian dilakukan sebelum dan selama cycling test. Hasil penelitian yang didapat sebelum dan selama cycling test menunjukkan bahwa sediaan krim memenuhi persyaratan organoleptis, homogenitas, pH krim 6,807 (4,5-6,5), daya lekat krim 9,63 detik (<4 detik), daya sebar krim 4,53 cm (5-7 cm). Dapat disimpulkan bahwa sediaan krim ekstrak etanol kulit buah Pisang Goroho memenuhi parameter uji fisik stabil dan memiliki aktivitas antibakteri yang sedang. Kata kunci : Kulit Buah Pisang Goroho (Musa acuminafe L.), Antibakteri, Krim.

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

BioScientia Medicina ◽

10.32539/bsm.v3i2.85 ◽

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 6,84Â±0,68 mm and Escherichia coli with MBC 10% and inhibitory zone 5,69Â±0,69 mm. Cinnamon extract which has the greatest effectiveness is concentration of 40% with inhibition zone 15,69Â±0,80 mm (Staphylococcus aureus) and 9,63Â±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

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FORMULASI DAN UJI DAYA HAMBAT SABUN CAIR EKSTRAK ETANOL SERAI WANGI (Cymbopogon nardus L) TERHADAP PERTUMBUHAN Staplylococcus aureus

Jurnal Riset Kefarmasian Indonesia ◽

10.33759/jrki.v3i1.115 ◽

2021 ◽

Vol 3 (1) ◽

pp. 45-57

Author(s):

Rinaldi Rinaldi ◽

Fauziah Fauziah ◽

Rizka Mastura

Keyword(s):

Staphylococcus Aureus ◽

Foam Stability ◽

Foam Height ◽

Ethanol Extract ◽

Inhibition Zone ◽

Homogeneity Test ◽

Liquid Soap ◽

Ph Values ◽

Test Parameters ◽

Test Shape

Citronella (Cymbopogon Nardus.L) contains essential oil compounds, saponins, polyphenols and flavonoids which are antibacterial. The use of active compounds of Citronella is formulated into antibacterial liquid soap preparations. This study aims to determine the characteristics of liquid soap and its inhibition against the growth of Staphylococcus aureus. This research is experimental to formulate liquid soap containing ethanol extract of lemongrass sticks at concentrations of 9% (F1), 18% (F2) and 24% (F3). The test parameters for liquid soap preparations include organoleptic test (shape, aroma, color), homogeneity test, pH test, foam height test, foam stability test, free alkaline test and inhibition test against the growth of Staphylococcus aureus using the Kirby-Bauer method. The results showed that the liquid soap preparations in the F1, F2 and F3 formulas were liquid, had a distinctive aroma of Citronella and were brown in color, homogeneous. The pH values, foam height, foam stability and free alkaline content of liquid soap were F1 (12; 70 mm; 85.7% and 0.14%), F2 (11. 80 mm, 87.5% and respectively). 0.10%), F3 (10.100 mm, 90% and 0.08%). The formula inhibition zone diameters are 32.06 mm, 25.6 mm and 29.2 mm, respectively. The conclution is the characteristics of the liquid soap with the ethanol extract of Citronella (Cymbopogon Nardus.L) meet the requirements as liquid soap. The greatest inhibitory effectiveness on the growth of Staphylococcus aureus was a formula at a concentration of 24% (F3) with a strong category.

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UJI AKTIVITAS ANTIBAKTERI DARI EKSTRAK ETANOL DAUN PERIA LAUT (Colubrina Asiatica L.) TERHADAP BAKTERI STAPHYLOCOCCUS AUREUS DAN ESCHERICHIA COLI

Jurnal Penelitian Farmasi & Herbal ◽

10.36656/jpfh.v2i1.201 ◽

2019 ◽

Vol 2 (1) ◽

pp. 14-18

Author(s):

Firdaus Fahdi ◽

Harwitavia Harwitavia ◽

Herviani Sari

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Antibacterial Activity ◽

Leaf Extract ◽

Ethanol Extract ◽

Inhibition Zone ◽

Positive Control ◽

Negative Control ◽

Antibiotic Drugs ◽

Escherichia Coli Bacteria

The discovery of new antibiotic drugs is getting more and more reactive. The plant of the peria laut leaf is one of the drugs that is often used as a traditional medicine and contains bioactive compounds of polyphenols, flavonoids, and saponins, which can inhibit antibacterial growth. Purpose of this study was to determine the antibacterial activity of ethanol extract of peria laut leaves (Colubrina asiatica L.) against Staphylococcus aureus and Escherichia coli bacteria. Method the experimental, of the sample used was concentrated marine peria laut leaf extract of 25mg/ml, 50mg/ml, 75mg/ml, 100mg/ml, 200mg/ml, 300mg/ml, 400mg/ml, and 500mg/ml, positive control of amoxicillin tablet 500 mg, negative control of dimethylsulfoxide with the method of disc diffusion testing using media Nutrient Agar. Results the showed thet the peria laut leaf extract positively contained bioactive alkaloid compounds, flavonoids, saponins, steroids, and tannins, and had inhibitory effects on Staphylococcus aureus and Escgerichia coli bacteria with various concentrations which had been tested on the average area of the highest inhibition zone of 18,6 mm in Staphylococcus aureus bacteria, and 10,2 mm in Escherichia coli bacteria. Conclusion peria laut leaf extract (Colubrina asiatica L.) has antibacterial activity against Staphylococcus aureus and Escherichia coli bacteria in the most inhibitory zone at a concentration of 500mg/ml with a diameter of 18,6 in Staphylococcus aureus bacteria and 10,2 in Escherichia coli.

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FORMULASI SEDIAAN KRIM EKSTRAK ETANOL DAUN KALIANDRA (Calliandra surinamensis) DAN UJI AKTIVITAS ANTIBAKTERINYA TERHADAP BAKTERI Staphylococcus aureus

PHARMACON ◽

10.35799/pha.8.2019.29357 ◽

2019 ◽

Vol 8 (4) ◽

pp. 809

Author(s):

Gichella C. J. Somba ◽

Hosea Jaya Edi ◽

Jainer P. Siampa

Keyword(s):

Leaf Extract ◽

Physical Stability ◽

Ethanolic Extract ◽

Ethanol Extract ◽

Physical Test ◽

Sterility Testing ◽

Cycling Test ◽

Test Parameters ◽

Before And After ◽

Inhibitory Power

ABSTRACT This study aims to test the antibacterial effectiveness of ethanolic extract of Kaliandra leaf cream and evaluate the preparations using parameters of physical properties, physical stability, and sterility. Kaliandra leaf (Calliandra surinamensis) contains compounds such as flavonoid, saponins and tannins that can inhibit the growth of bacteria. This research uses laboratory experimental methods. Cream preparation formula is made with variations in the concentration of ethanol extract of Kaliandra leaves 2%, 3%, 4%, 5%, 6%. Kaliandra leaf extract was obtained by maceration using 96% ethanol solvent. The study of antibacterial test of ethanol extract of Kaliandra leaf extract using the method of Staphylococcus aures produced inhibitory power of 5.09 ± 0.88 mm at a concentration of 6%. The physical evaluation of the cream preparation includes organoleptic examination (odor, color, shape), homogeneity, pH testing, adhesion, dispersion, cycling test. All tests are carried out before and after the cycling test. The results obtained before and after the cycling test showed that the cream preparations met organoleptic requirements, homogeneity, cream pH 6.07 (4.5-6.5), cream adhesion 4.59 seconds (<4 seconds), cream dispersion 6.19 cm (5-7 cm). Cream sterility testing shows that the cream is sterile. It can be concluded that the ethanol extract of Kaliandra leaves cream meets the physical test parameters, is stable and has moderate antibacterial activity. Keywords : Kaliandra Leaf (Calliandra surinamensis), Cream, Antibacterial, Staphylococcous aureus. ABSTRAK Penelitian ini bertujuan untuk menguji efektivitas antibakteri sediaan krim ekstrak etanol daun Kaliandra dan mengevaluasi sediaan dengan menggunakan parameter uji sifat fisik, stabilitas fisik, dan sterilitas. Daun Kaliandra (Calliandra surinamensis) merupakan tanaman yang mengandung senyawa flavonoid, saponin dan tannin yang mampu menghambat pertumbuhan bakteri. Penelitian ini menggunakan metode eksperimental laboratorium, Formula sediaan krim dibuat dengan variasi konsentrasi ekstrak etanol daun Kaliandra 2%, 3%, 4%, 5%, 6%. Ekstrak daun Kaliandra diperoleh dengan cara maserasi menggunakan pelarut etanol 96%. Penelitian uji antibakteri sediaan krim esktrak etanol daun Kaliandra menggunakan metode sumuran pada bakteri Staphylococcus aures menghasilkan daya hambat 5,09±0,88 mm pada konsentrasi 6%. Evaluasi fisik sediaan krim meliputi pemeriksaan organoleptis (bau, warna, bentuk), homogenitas, pengujian pH, daya lekat, daya sebar, uji cycling test. Semua pengujian dilakukan sebelum dan sesudah cycling test. Hasil penelitian yang didapat sebelum dan sesudah cycling test menunjukkan bahwa sediaan krim memenuhi persyaratan organoleptis, homogenitas, pH krim 6,07 (4,5-6,5), daya lekat krim 4,59 detik (<4 detik), daya sebar krim 6,19 cm (5-7 cm). Pengujian sterilitas krim menunjukan bahwa krim steril. Dapat disimpulkan bahwa sediaan krim ekstrak etanol daun Kaliandra memenuhi parameter uji fisik, stabil dan memiliki aktivitas antibakteri yang sedang. Kata kunci : Daun Kaliandra (Calliandra surinamensis), Krim, Antibakteri, Staphlococcous aureus.

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

Indonesian Journal of Pharmacy and Natural Product ◽

10.35473/ijpnp.v1i2.92 ◽

2018 ◽

Vol 1 (2) ◽

Author(s):

Munira Munira Munira ◽

Rasidah Rasidah Rasidah ◽

Eva Melani Melani ◽

Noni Zakiah Zakiah ◽

Muhammad Nasir Nasir

Keyword(s):

Staphylococcus Aureus ◽

Leaf Extract ◽

Ethanol Extract ◽

Average Diameter ◽

Inhibition Zone ◽

Negative Control ◽

Green Leaf ◽

Diffusion Method ◽

Bacteria Growth ◽

Terminalia Catappa

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

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Aktivitas Antibakteri Ekstrak Daun Widuri Terhadap Escherichia Coli Dan Staphylococcus Aureus

Jurnal Farmasi Tinctura ◽

10.35316/tinctura.v2i1.1539 ◽

2020 ◽

Vol 2 (1) ◽

pp. 1-9

Author(s):

Siti Zamilatul Azkiyah

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Antibacterial Activity ◽

Bacterial Infections ◽

Leaf Extract ◽

Antibacterial Properties ◽

Ethanol Extract ◽

Inhibition Zone ◽

The Body ◽

And Staphylococcus Aureus

Antibiotics have a very important role in fighting bacterial infections in the body. However, the results given so far have not been optimal in overcoming the problem of bacterial infection. An alternative solution is to develop and study plants that have medicinal potential, for example thistle leaves (Calotrophis gigantean). The purpose of this study was to determine the antibacterial activity of thistle leaf extract against Escherichia coli and Staphylococcus aureus. This research is a laboratory-scale experimental research that is to test the activity of thistle leaf extract against Escherichia coli and Staphylococcus aureus including sample identification, extraction, activity testing by observing the inhibition zone of the two tested bacteria. Based on the results of the study stated that the ethanol extract of 70% Widuri leaves (Calotrophis gigantea) had antibacterial activity and could inhibit the growth of Escherichia coli and Staphylococcus aureus bacteria. The active compounds that are thought to have antibacterial properties in the ethanol extract of Widuri leaves (Calotrophis gigantea) are flavonoids, alkaloids and terpenoids. Keywords: Widuri leaves, Escherichia coli, Staphylococcus aureus, Antibacterial ABSTRAK Pentingnya penanggulangan infeksi bakteri menggunakan antibiotik adalah hal yang lazim dalam terapi farmakologi. Dampak dari pemberian antibiotik masih belum maksimal dalam penanggulangannya terhadap infeksi bakteri. Pemilihan alternatif bahan alam dengan kandungan kimia yang memiliki potensi sebagai antibiotik dapat menjadi pilihan lain dalam mengurangi penggunaan antibiotik sintetik, misalnya tanaman widuri (Calotrophis gigantean). Tujuan dari penelitian ini yaitu untuk mengetahui aktivitas antibakteri ekstrak daun widuri terhadap Escherichia coli dan Staphylococcus aureus. Desain penelitian meliputi identifikasi sampel, ekstraksi, hingga uji aktivitas dengan mengamati zona hambat dari kedua bakteri uji. Hasil penelitian menunjukkan bahwa ekstrak etanol 70% daun Widuri memiliki aktivitas antibakteri dan dapat menghambat pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus. Senyawa aktif yang diduga bersifat antibakteri pada ekstrak etanol daun Widuri adalah senyawa golongan flavonoid, alkaloid dan terpenoid. Kata Kunci: Daun Widuri, Escherichia coli, Staphylococcus aureus, Antibakteri

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

Pharmacon Jurnal Farmasi Indonesia ◽

10.23917/pharmacon.v0i0.10108 ◽

2020 ◽

pp. 10-20

Author(s):

Fuan Maharani Fiana ◽

Naelaz Zukhruf Wakhidatul Kiromah ◽

Ery Purwanti

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Leaf Extract ◽

Ethanol Extract ◽

Average Diameter ◽

Inhibition Zone ◽

Positive Control ◽

Negative Control ◽

Artocarpus Altilis ◽

Escherichia Coli Bacteria

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

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