scholarly journals ANTIBACTERIAL ACTIVITY TEST OF LIME JUICE EXTRACT AGAINST ESCHERICHIA COLI

2020 ◽  
Vol 3 (1) ◽  
pp. 135-139
Author(s):  
Nerdy Nerdy ◽  
Palas Tarigan ◽  
Elysa Elysa ◽  
Puji Lestari ◽  
Siti Nurmalisa
Keyword(s):  
Escherichia Coli ◽  
Antibacterial Activity ◽  
Average Diameter ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Fruit Extract ◽  
Lime Juice ◽  
Inhibition Zone Diameter ◽  
Zone Diameter ◽  
Escherichia Coli Bacteria

Lime (Citrus aurantifolia Swingle) is known to have seceral phytochemical contents (flavonoids and saponins) that can be memiliki berbagai aktivitas farmakologis yang bermanfaat. Salah satu aktivitas farmaokologis yang diberikan oleh flavonoid adalah sebagai antibacterial activity. The aims of this research was to determine the antibacterial activity of lime juice against Escherichia coli bacteria. This research used an experimental laboratory research method using antibacterial effectiveness trials against the growth of Escherichia coli bacteria. The research design for antibacterial effectiveness used the lime fruit extract method with 4 treatment groups, positive control and negative control. Antibacterial effectiveness was observed the inhibition zone diameter by disc diffusion method. Results of the Escherichia coli antibacterial effectiveness test obtained at a concentration of 100% had antibacterial activity with an average diameter of the inhibition zone 19.9 mm. The lowest concentration that still provides antibacterial resistance against Escherichia coli is at a concentration of 12.5% ​​with an average diameter of the inhibition zone of 17.9 mm. The results obtained indicated that the antibacterial effectiveness test on lime fruit extract is very strong. At a concentration of 100% it has the best antibacterial activity, the inhibition zone diameter similar with the inhibition zone of 500 mg tetracycline.

scholarly journals UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL BAWANG DAYAK (Eleutherine polmifolia (L.) Merr) TERHADAP Salmonella typhi dan Escherichia coli

2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Nofita Nofita ◽  
Keyword(s):  
Escherichia Coli ◽  
Inhibitory Concentration ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Salmonella Typhi ◽  
Skin Infections ◽  
Inhibition Zone Diameter ◽  
Zone Diameter ◽  
Agar Diffusion ◽  
Escherichia Coli Bacteria

Dayak onion (Eleutherine polmifolia (L.) Merr) was a typical plant of Kalimantan. Empirically dayak onion (Eleutherine polmifolia (L.) Merr) used by the comunity to treat skin infections. The purpose of this study was to determine the antibacterial activity of ethanol extract of dayak onion power against Salmonella typhi and Escherichia coli bacteria. The highest concentration used was 100%, and the lowest concentration was 0,5%. As a control of cloramfenikol for Salmonella typhi and ciprofloxacin for Escherichia coli bacteria. This research method used agar diffusion. The results showed the ethanol extract of dayak onion (Eleutherine polmifolia (L.) Merr) contained flavonoids, alkaloids, tannins and phenols with the highest levels was by tannins at 7,45%. Dayak onion (Eleutherine polmifolia (L.) Merr) are inhibiting the growth of Salmonella typhi bacteria at a minimum inhibitory concentration (MIC)of 1% with a inhibition zone diameter of 6,24 mm and 0,9% with a inhibition zone diameter of 6,20 mm at Escherichia coli bacteria.Keywords : Eleutherine polmifolia (L.) Merr, Salmonella typhi, Escherichia coli, Agar diffusion, MIC

scholarly journals ANTIBACTERIAL ACTIVITY OF CHITOSAN AND HYDROLYZED COCONUT OIL AND THEIR COMBINATION AGAINST BACILLUS CEREUS AND ESCHERICHIA COLI

2016 ◽  
Vol 9 (5) ◽  
pp. 69 ◽  
Author(s):  
Jansen Silalahi ◽  
Petrika Situmorang ◽  
Popi Patilaya ◽  
Yosy Ce Silalahi
Keyword(s):  
Escherichia Coli ◽  
Antibacterial Activity ◽  
Bacillus Cereus ◽  
Coconut Oil ◽  
Inhibition Zone ◽  
Research Centre ◽  
Virgin Coconut Oil ◽  
Inhibition Zone Diameter ◽  
E Coli ◽  
Zone Diameter

ABSTRACTObjective: The purpose of this study was to evaluate the antibacterial activity of chitosan, hydrolyzed coconut oil and their combination againstBacillus cereus and Escherichia coli.Methods: The materials used in this study were powder of chitosan (obtained from prawn shell produced by Laboratory of Research Centre FMIPAUniversity of Sumatera Utara) and virgin coconut oil (VCO) product of Siti Nurbaya-Indonesia. VCO was partially hydrolyzed by Lipozyme TL IM(active at sn-1,3 position) and the result called hydrolyzed virgin coconut oil (HVCO). The bacteria used in this study were B. cereus and E. coli. Theantibacterial activity of chitosan in 1% acetic acid and HVCO in dimethylsulfoxide was tested by Kirby–Bauer agar diffusion method using paper discwith diameter of 6 mm.Results: The results showed that the minimum inhibitory concentration of chitosan against B. cereus and E. coli is at concentration of 0.05% withinhibition zone diameter of 6.86 mm and 7.56 mm, respectively. MIC of HVCO against B. cereus is at concentration of 0.25% with inhibition zonediameter of 6.40 mm, and against E. coli is at a concentration of 0.50% with inhibition zone diameter of 6.20 mm. The inhibition zone diameter ofchitosan 0.05% and HVCO 0.25% in combination against B. cereus is 8.33 mm which is higher than half the sum of chitosan 0.05% and HVCO 0.25%(6.63 mm). The inhibition zone diameter of chitosan 0.05% and 0.5% HVCO in combination against E. coli is 8.53 mm which is higher than half thesum of chitosan 0.05% and HVCO 0.5% (6.53 mm).Conclusion: The findings of this study indicate that chitosan is more antibacterial than HVCO, and the interaction between chitosan and HVCO incombination demonstrated to be synergistic against B. cereus and E. coli.Keywords: Antibacterial, Chitosan, Coconut oil, Combination, Bacillus cereus, Escherichia coli.®

scholarly journals UJI AKTIVITAS ANTIBAKTERI DAUN JERUK KALAMANSI (Citrofortunella microcarpa) TERHADAP BAKTERI Staphylococcus aureus DAN Escherichia coli

Alotrop ◽  
2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Deza Oktasila ◽  
Nurhamidah Nurhamidah ◽  
Dewi Handayani
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Raw Material ◽  
Diffusion Method ◽  
Citrus Leaves ◽  
Escherichia Coli Bacteria

This study aims to examine the antibacterial activity of ethanol extract and essential oil of Kalamansi citrus leaves (Citrofortunella microcarpa) against Staphylococcus aureus and Escherichia coli bacteria. The raw material of Kalamansi citrus leaves is obtained from the Village of Pondok Kubang, Bengkulu Tengah (3.70060S, 102.35780E). Ethanol extract from Kalamansi citrus leaves was obtained by maceration using ethanol 96%, then ethanol extract was made dilution concentration 40 ; 20; , 10; and 5%. The essential oil of Kalamansi citrus leaves is obtained by water-vapor distillation, then made variations of concentration 20;, 15;, 10;  and 5%. The method used to test the antibacterial activity is the paper disc diffusion method , the antibacterial activity is shown by the diameter of the inhibiting  zone formed. The data of antibacterial test result were analyzed by using One Way Anova test which showed the effect of treatment on the growth of test bacteria seen from the value (P <0,01) and continued by Duncan test to know the effect of the treatment. The results showed that ethanol extract of Kalamansi citrus leaves had antibacterial activity against S. aureus and E. coli bacteria with moderate inhibitory diameter is  7.20 and 5.73 mm at concentration 40%, while antibacterial activity on essential oil of Kalamansi citrus leaves is categorized as strong with inhibition zone diameter is 14.83 and 13.00 mm at concentration 20%.

scholarly journals SKRINING FITOKIMIA DAN UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL DAUN RACUN AYAM (Brucea javanica [L.] Merr.) ASAL KALIMANTAN SELATAN

2021 ◽  
Vol 6 (1) ◽  
pp. 59-68
Author(s):  
Sutomo Sutomo ◽  
◽  
Arnida Arnida ◽  
Fahriah Fahriah
Keyword(s):  
Antibacterial Activity ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Negative Control ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
Inhibition Zone Diameter ◽  
E Coli ◽  
Zone Diameter ◽  
Brucea Javanica

Racun ayam is one of the plants which has several activities in its fruits, one of which is an antibacterial. This study aims to determine the antibacterial activity of ethanol extract of racun ayam leaves. The extraction was done by maceration method using ethanol as a solvent. Antibacterial activity assay was carried out on S. aureus, E. coli, and P. aeruginosa bacteria by disk diffusion method at the concentrations of 80, 100, and 120 ppm. The results showed that the ethanol extract of B. javanica leaves had the greatest inhibition zone on E. coli with inhibition zone diameter values ​​at 80, 100, and 120 ppm were 11.7 mm, 14.5 mm and 19.67 mm respectively. Inhibition zones in S. aureus could only be seen at 100 and 120 ppm which had inhibition zone diameters at 1.17 mm and 2.17 mm respectively, whereas in P. aeruginosa they did not have any inhibitory zone values. The results of statistical analysis showed a significance of the inhibition zone diameter values ​​of E. coli bacteria starting at 80 ppm with a sig value of 0.034. Due to a sig value was <0.05, it was categorized as significantly different from the negative control. The bacteria of S. aureus which had ​​<0.05 for sig values only found on 100 ppm and 120 ppm. Bacteria P. aeruginosa which had sig value >0.05 was not significantly different at all concentrations

scholarly journals Antibacterial Activities from Gel Hand Sanitizer of Jatropha curcas Leaves Ethanolic Extract Against Staphylococcus aures ATCC 25923

2020 ◽  
Vol 1 (1) ◽  
pp. 6-11
Author(s):  
Erviana Vernanda Margaretha ◽  
Yohanes Juliantoni ◽  
Dyke Gita Wirasisya
Keyword(s):  
Antibacterial Activity ◽  
Jatropha Curcas ◽  
Food Contamination ◽  
Ethanolic Extract ◽  
Inhibition Zone ◽  
Antibacterial Activities ◽  
Diffusion Method ◽  
Inhibition Zone Diameter ◽  
Zone Diameter ◽  
Hand Sanitizer

Food borne disease is a disease with symptoms such as nausea, diarrhea and vomiting. The main cause of FBD was food contamination of Staphylococcus aureus. Jarak pagar (Jatropha curcas Linn) leave is a plant that have antibacterial activity against S. aureus because it contains saponin, flavonoid, and tannin. This research aimed to determine the antibacterial activity of the ethanolic extract of Jatropha curcas Linn. leaves, formulated them as gel hand sanitizer, and evaluated the antibacterial activity of the formula. The sample was collected, determined, and extracted with ethanol 70% using maceration, and the phytochemical screening conducted to the concentrate extract. The antibacterial activity test conducted by well diffusion method with concetration 50, 100, dan 150 mg/mL. Then the effective extract group has formulated to gel hand sanitizer. The gel hand sanitizer formula tested the antibacterial activity and physical properties by organoleptic, pH, stability, and spreadablility. The result showed that the extract with concentration 50, 100, dan 150 mg/mL has inhibition zone diameter was 9.9, 15.7, and 16.4 mm, respectively. The gel hand sanitizer of Jatropha curcas Linn extract was formulated by using 100 mg/mL concentration of extract. The gel was physically stable and had inhibition zone diameter was 15.6 mm

scholarly journals UJI EFEKTIVITAS EKSTRAK BUAH KESEMEK (DYOSPIROS KAKI L.) SEBAGAI ANTIBAKTERI TERHADAP BAKTERI ESCHERICHIA COLI

2019 ◽  
Vol 19 (2) ◽  
pp. 260
Author(s):  
Therry Prosperita K. Wau ◽  
Diaz F. Izdihar ◽  
Katherine Gunawan ◽  
Yolanda Eliza Putri Lubis
Keyword(s):  
Escherichia Coli ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Disc Diffusion Method ◽  
Fruit Extract ◽  
Persimmon Fruit ◽  
Experimental Laboratory ◽  
Escherichia Coli Bacteria ◽  
Mountain Plants

Abstrak : Kesemek (Dyospyros kaki L.) merupakan buah yang berada di tanaman dataran tinggi (pegunungan). Dapat tumbuh dimana saja pada suhu rendah, kelembapan tinggi, intensitas matahari tidak 100% (teduh/mendung). Buah ini mempunyai kandungan senyawa yang memiliki potensi antimikroba yang menghambat pertumbuhan bakteri Escherichia coli. Penelitian ini bertujuan untuk mengetahui adanya efektifitas ekstrak kesemek terhadap pertumbuhan bakteri Escherichia coli pada konsentrasi 100%, 90%, 80%, 70%, 60%, dan 50%. Penelitian ini merupakan penelitian eksperimental laboratotium dengan metode difusi cakram.. Parameter yang diukur adalah besarnya zona hambat minimum dan zona hambat optimum ekstrak terhadap bakteri.  Hasil penelitian didapatkan ekstrak buah kesemek memiliki efektivitas antibakteri pada Escherichia coli, dimanazona hambat minimum rata-ratanya pada konsentrasi 70% (6,1 mm) dan zona hambat optimum rata-rata pada konsentrasi 100% (8,8 mm). Semakin tinggi konsentrasi ekstrak yang diberi maka semakin besar daya antibakterinya. Hasil ini menunjukan bahwa ekstrak buah kesemek memiliki efektivitas antibakteri yang lemah terhadap pertumbuhan bakteri Escherichia coli sesuai klasifikasi respon zona hambat bakteri.Kata kunci: Kesemek (Dyospyros kaki L.), antibakteri, Escherichia coli Abstract : Persimmon (Dyospyros kaki L.) is a fruit that is in highland (mountain) plants. Can grow anywhere at low temperatures, high humidity, the intensity of the sun is not 100% (shade / cloudy). This fruit contains compounds that have antimicrobial potential which inhibits the growth of Escherichia coli bacteria. This study aims to determine the effectiveness of persimmon extract on the growth of Escherichia coli bacteria at concentrations of 100%, 90%, 80%, 70%, 60%, and 50%. This study was an experimental laboratory with disc diffusion method. The parameters measured were the size of the minimum inhibition zone and the optimum zone of extract inhibition against bacteria. The results showed persimmon fruit extracts had antibacterial effectiveness in Escherichia coli, where the minimum inhibition zone was at a concentration of 70% (6.1 mm) and the optimum inhibition zone averaged at a concentration of 100% (8.8 mm). The higher the concentration of extract given, the greater the antibacterial power. These results indicate that persimmon fruit extract has a weak antibacterial effectiveness against the growth of Escherichia coli bacteria according to the classification of bacterial inhibitory zone responses.Keywords: Persimmon (Dyospyros kaki L.), antibacterial, Escherichia coli

scholarly journals Fitokimia Dan Aktivitas Antibakteri Dari Daun KAF(Chisocheton sp. (C. DC) HARMS)

Jurnal MIPA ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 42
Author(s):  
Florentin Natalia Melsadalam ◽  
Dewa Gede Katja ◽  
Meiske S. Sangi
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Secondary Metabolites ◽  
Ethyl Acetate ◽  
Leaf Extract ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Inhibitory Zone ◽  
Escherichia Coli Bacteria

Telah dilakukan penelitian yang bertujuan untuk mengidentifikasi senyawa metabolit sekunder  dari ekstrak daun kaf menggunakan tiga jenis pelarut yakni n-heksan, etil asetat, dan metanol. Ekstrak yang diperoleh diuji aktivitas antibakterinya dengan metode difusi yang menggunakan bakteri Staphylococcusaureus dan Escherichia coli. Dari hasil pengujian fitokimia, ketiga ekstrak tersebut menunjukan bahwa sampel mengandung senyawa; alkaloid, saponin, steroid, flavonoid dan tanin. Pengujian aktivitas antibakteri  dengan metode difusi menunjukan hasil yang paling tinggi aktivitas antibakteri adalah  estrak etil asetat dengan zona hambat 35,75 mm terhadap bakteri  Staphylococcus aureus, sedangkan pada ekstrak metanol memiliki zona hambat 23,75 mm terhadap bakteri Escherichia coliResearch has been carried out aimed at identifying secondary metabolites of kaf leaf extract using three types of solvents, namely n-hexane, ethyl acetate, and methanol.The obtained extracts were tested for antibacterial activity by diffusion method using Staphylococcus aureus and Escherichia coli bacteria. From the results of phytochemical testing, the three extracts showed that the sample contained compounds; alkaloids, saponins, steroids, flavonoids and tannins. Antibacterial activity testing with diffusion method showed the highest antibacterial activity was estracethyl ethyl acetate with 35.75 mm inhibition zone against Staphylococcus aureus bacteria, whereas methanol had 23.75 mm inhibitory zone against Escherichia coli bacteria

scholarly journals DAYA HAMBAT EKSTRAK ETANOL Schismatoglottis sp. TERHADAP BAKTERI Staphylococcus aureus dan Escherichia coli

2015 ◽  
Vol 17 (1) ◽  
pp. 149
Author(s):  
Fahri Bian ◽  
Febby E.F. Kandou ◽  
Marhaenus J. Rumondor
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
Inhibition Zone Diameter ◽  
E Coli ◽  
Zone Diameter ◽  
Paper Disk

DAYA HAMBAT EKSTRAK ETANOL Schismatoglottis sp. TERHADAP BAKTERI Staphylococcus aureus dan Escherichia coliABSTRAK Penelitian ini bertujuan untuk mengetahui daya hambat ekstrak etanol daun Schismatoglottis sp. terhadap bakteri Staphylococcus aureus dan Escherichia coli. Daya hambat ekstrak etanol Schismatoglottis sp. terhadap bakteri menggunakan metode Kirby-Bauer, yaitu metode difusi dengan cakram kertas. Ekstrak etanol Schismatoglottis sp. menghambat pertumbuhan S. aureus pada konsentrasi 60% dan 90% dengan diameter zona hambat 16,10 mm dan 31,33 mm serta  terhadap E. coli pada konsentrasi 30%, 60%, dan 90% dengan diameter zona hambat berturut-turut 11,72 mm, 16,38 mm, dan  29,27 mm. Berdasarkan hasil penelitian, dapat disimpulkan bahwa ekstrak etanol Schismatoglottis sp. terhadap S. aureus pada konsentrasi 60% dan 90% masing-masing memiliki kekautan antibakteri termasuk kategori kuat dan sangat kuat, sedangkan terhadap E. coli pada konsentrasi 30% dan 60%, memiliki kekuatan antibakteri kategoti kuat sedangkan pada konsentrasi 90% memiliki kekuatan antibakteri kategori sangat kuat. Kata kunci : Schismatoglottis sp, Antibakteri, Staphylococcus aureus, Escherichia coli THE INHIBITION OF ETHANOL EXTRACT OF Schismatoglottis sp. AGAINST BACTERIA Staphylococcus aureus AND Escherichia coli. ABSTRACT This study aimed to determine the inhibition of ethanol extract of leaves Schismatoglottis sp. against S. aureus and E. coli. Inhibition of the ethanol extract of Schismatoglottis sp. against to bacterial using the Kirby-Bauer method, is the paper disk diffusion method. Schismatoglottis sp. ethanol extract inhibit the growth of S. aureus at a concentration of 60% and 90% inhibition zone with a diameter of 16.10 mm and 31.33 mm and against E. coli at a concentration of 30%, 60%, and 90% with inhibition zone diameter respectively 11, 72 mm, 16.38 mm and 29.27 mm. Based on the results, it can be concluded that the ethanol extract Schismatoglottis sp. against S. aureus at concentrations of 60% and 90% respectively have antibacterial kekautan categorized as strong and very strong, while against E. coli at a concentration of 30% and 60%, have a strong kategoti antibacterial strength while at a concentration of 90% has antibacterial strength very strong category. Keywords: Schismatoglottis sp, antibacterials, Staphylococcus aureus, Escherichia coli.

scholarly journals Antibacterial Effects Of Aqueous Extract Of Onion (Allium Cepa) And Garlic (Allium Sativum) On Some Clinical Bacterial Isolates

2018 ◽  
Vol 5 (1) ◽  
Author(s):  
Muibat Omotola Fashola ◽  
Bolanle Olaitan Opere ◽  
Gbemisola M. Saibu ◽  
Olorunjuwon O. Bello ◽  
Tobi Simeon Yovoyan ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Aqueous Extract ◽  
Bacterial Infections ◽  
Multiple Drug Resistance ◽  
Inhibition Zone ◽  
Garlic Extract ◽  
Diffusion Method ◽  
Multiple Drug ◽  
Inhibition Zone Diameter ◽  
Zone Diameter

Introduction: Many medicinal plants produce antioxidants and antimicrobial properties which protect the host from cellular oxidation reactions and other pathogens highlighting the importance of search for natural antimicrobial drugs. Method : The antibacterial activity of 25, 50 and 100 mg/ml aqueous extract of garlic and onion on S.aureus, S. Typhi,P. aeruginosa and E. coli isolates were carried out using agar well diffusion method. The antibacterial activity of the aqueous plant extract were measured by zones of inhibition and the antibiotic sensitivity test of the bacteria isolates was done using the disc diffusion method. Results: Inhibition zone diameter of 18 mm, 19 mm, 21 mm and 27 mm were observed for E.coli, P.aeruginosa, S.aureus, and S.Typhi respectively using 100 mg/ml of garlic while for onion, 11.5 mm, 12 mm, 12 mm and 13 mm inhibition zone diameter were observed for the same bacteria isolates respectively. It was observed that the increase in concentration of garlic is needed for better antibacterial activity while increasing concentration does not have a significant effect on the antibacterial activity of onion. The results of the antibiotic tests showed that most of the tested organisms exhibited multiple drug resistance to the conventional antibiotics including cotrimoxazole, chloramphenicol, amoxillin, streptomycin and septrin. Conclusion: Garlic extract showed greater antimicrobial potential compared with onion extract and the widely used antibiotics. Thus, aqueous garlic extract may be more effective in the treatment of bacterial infections in order to overcomethe problem of multidrug resistance of bacterial pathogens.

scholarly journals Aktivitas Antibakteri Ekstrak Metanol Tumbuhan Paku diantum capillus-veneris dan Asplenium nidus Terhadap Bakteri Gram Negatif Escherichia coli Dengan Metode Difusi Agar

Jurnal MIPA ◽  
2018 ◽  
Vol 7 (1) ◽  
pp. 25
Author(s):  
Febby E.F Kandou ◽  
Dingse Pandiangan
Keyword(s):  
Escherichia Coli ◽  
Base Material ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Inhibition Zone Diameter ◽  
Zone Diameter ◽  
Adiantum Capillus Veneris ◽  
Asplenium Nidus

Penelitian ini bertujuan untuk menguji aktivitas antibakteri ekstrak metanol tumbuhan paku Adiantum capillus-veneris dan Asplenium nidus terhadap pertumbuhan bakteri Gram negatif Escherichia coli. Pengujian aktivitas ekstrak menggunakan Metode Difusi Agar (tes Kirby Bauer), yaitu metode difusi dengan kertas cakram untuk menentukan aktivitas antimikroba. Hasil penelitian diperoleh ekstrak metanol Adiantum capillus-veneris memiliki aktivitas dalam menghambat pertumbuhan Escherichia coli pada konsentrasi ekstrak 30%, 60% dan 90% dengan diameter zona hambat berturut-turut 0.00 mm, 0,00 mm dan 6,80 mm. Ekstrak Asplenium nidus menghambat pertumbuhan Escherichia coli pada konsentrasi 30%, 60% dan 90% dengan diameter zona hambat berturut-turut 3,60 mm, 7,20 mm dan 12,50 mm.  Berdasarkan hasil penelitian dapat disimpulkan bahwa ekstrak Adiantum capillus-veneris pada konsentrasi 90% menghambat Escherichia coli pada kategori sedang. Ekstrak Asplenium nidus tergolong dalam kategori sedang dan kuat dalam menghambat bakteri Gram negatif Escherichia coli sehingga memiliki potensi untuk dikembangkan sebagai bahan dasar antibakteri.The aim of this research to test the methanol extract activity of Adiantum capillus-veneris and Asplenium nidus on the growth of Gram negative bacteria Escherichia coli. Testing activity of the extracts to bacterial using the Kirby-Bauer method, is the paper disk diffusion method. The results are Adiantum capillus-veneris extract inhibit the growth of E. coliat concentrations of extract 30%, 60% and 90% with inhibition zone diameter respectively 0.00 mm, 0.00. mm and 6.80 mm; and Asplenium nidus extract inhibit the growth of E. coli with inhibition zone diameter respectively 3.60 mm, 7.20 mm and 12.50 mm. Based on the results obtained that the extract of Adiantum capillus-veneris classified in medium category and Asplenium nidus extract in medium and strong category activity toward Gram negative bacteria Escherichia coli, so that has potential as a base material antibacterial.

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