Formulation and Anti Bacterial Activity Test of Liquid Soap Extract from Cocoa Beans (Theobroma cacao L.) against Staphylococcus Aureus and Escherichia Coli Bacteria

Telah dilakukan penelitian tentang kemampuan aktivitas anti bakteri untuk bakteri Staphylococcus aureus (gram positif) dan Escherichia coli (gram negatif) dengan menggunakan nanokomposit nata de coco/TiO2, nata de coco/Ag, dan nata de coco/TiO2/Ag dengan variasi konsentrasi Ag 0,5 M; 0,6 M; 0,7 M; 0,8 M dan 0,9 M menggunakan metode reduksi kimia. Nanopartikel tersebut dikarakterisasi menggunakan X-Ray Diffractometry (XRD), scanning electron microscopy-energy dispersive X-ray spectroscopy (SEM-EDS) dan anti bakteri. Untuk uji aktivitas antibakteri menggunakan metode kertas cakram dan dilakukan sebanyak dua kali ulangan untuk tiap-tiap sampel dan bakteri yang diuji. Hasil penelitian menunjukan, aktivitas anti bakteri nanokomposit yang paling baik dalam menghambat pertumbuhan bakteri adalah nanokomposit Nata de coco/TiO2/Ag mampu menghambat pertumbuhan bakteri Escherichiacoli dan Staphylococcusaureus, namun nanokomposit tersebut lebih efektif menghambat pertumbuhan bakteri Escherichiacoli.ABSRACT Research on the ability of anti-bacterial activity for Staphylococcus aureus (gram positive) and Escherichia coli (gram negative) bacteria using nata de coco / nanocomposites TiO2, nata de coco / Ag, and nata de coco / TiO2 / Ag with variations of Ag 0,5 M; 0.6 M; 0.7 M; 0.8 M and 0.9 M using the chemical reduction method. Nanoparticles were characterized using X-Ray Diffractometry (XRD), scanning electron microscopy-energy dispersive X-ray spctroscopy (SEM-EDS) and anti-bacterial actvity. Test the antibacterial activity using the paper disc method and repeated two times for each sample and bacteria tested. The results showed that the good anti-bacterial activity of nanocomposites in inhibiting bacterial growth was nanocomposite nata de coco /TiO2/Ag able to inhibit the growth of Escherichia coli and S. aureus, but the nanocomposite is more effective in inhibiting the growth of Escherichia coli bacteria.

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

PHARMACON ◽

10.35799/pha.10.2021.34032 ◽

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

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PENENTUAN AKTIVITAS EKSTRAK ETANOL CABAI MERAH DALAM MENGHAMBAT PERTUMBUHAN BAKTERI

Jurnal Penelitian Saintek ◽

10.21831/jps.v26i1.39859 ◽

2021 ◽

Vol 26 (1) ◽

pp. 64-73

Author(s):

Alfi Sapitri ◽

Eva Diansari Marbun ◽

Ulfayani Mayasari

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Antibacterial Activity ◽

Ethanol Extract ◽

Clear Zone ◽

Capsicum Annum ◽

Activity Test ◽

Mueller Hinton ◽

Mueller Hinton Agar ◽

Escherichia Coli Bacteria

Penelitian ini bertujuan untuk melakukan uji fitokimia terhadap ekstrak etanol Cabai merah (Capsicum annum L.) dan uji aktivitasnya terhadap pertumbuhan bakteri Staphylococcus aureus dan Escherichia coli. Pengujian aktivitas antibakteri ini menggunakan metode difusi agar dengan menggunakan kertas cakram dengan tiga kali pengulangan. Ekstrak etanol cabai merah dibuat dengan konsentrasi 45, 60, 75, dan 90%. Uji aktivitas antibakteri dilakukan dengan metode Kirby Bauer. Media yang digunakan sebagai uji antibakteri pada penelitian ini yaitu Mueller-Hinton Agar (MHA). Hasil skrining fitokimia terhadap ekstrak etanol cabai merah menunjukkan adanya senyawa metabolit sekunder. Senyawa metabolit sekunder tersebut yaitu alkaloid, flavonoid, tanin, saponin, dan Steroid/triterpenoid. Steroid berfungsi sebagai antimikroba. Hasil penelitian ini juga mengungkapkan adanya kandungan senyawa capsaicin yang terkenal sebagai senyawa aktif antimikroba. Ekstrak etanol cabai merah memiliki aktivitas antibakteri terhadap bakteri Staphylococcus aureus dan Escherichia coli zona bening terendah pada konsentrasi 45% dan zona bening tertinggi pada konsentrasi 90%. Dapat disimpulkan bahwa ekstrak cabai merah memiliki aktivitas antibakteri terhadap penghambatan pertumbuhan bakteri.THE ABILITY OF RED CHILI ETHANOL EXTRACT IN INHIBITHING THE GROWTH OF BACTERIAThis study aimed to perform a phytochemical test on the ethanolic extract of red chili (Capsicum annum L.) and test its activity against the growth of Staphylococcus aureus and Escherichia coli bacteria. This antibacterial activity test used the agar diffusion method using disc paper with three repetitions. Red chili ethanol extract was made with concentrations of 45%, 60%, 75% and 90%. The antibacterial activity test was carried out using the Kirby Bauer method. The medium used as an antibacterial test in this study was Mueller-Hinton Agar (MHA). The results of phytochemical screening of red chili ethanol extract showed the presence of secondary metabolites. The secondary metabolites are alkaloids, flavonoids, tannins, saponins, and steroids/triterpenoids. Steroids serve as antimicrobials. The results of this study also revealed the presence of capsaicin compounds which are known as active antimicrobial compounds. Red chili ethanol extract had antibacterial activity against Staphylococcus aureus and Escherichia coli bacteria in the lowest clear zone at a concentration of 45% and the highest clear zone at a concentration of 90%. It can be concluded that red chili extract has antibacterial activity against bacterial growth inhibition.

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Potensi Antimikroba Ekstrak Etanol Kulit Luar Buah Cempedak (Artocarpus integer (Thunb.) Merr.)

Jurnal Surya Medika ◽

10.33084/jsm.v5i1.945 ◽

2019 ◽

Vol 5 (1) ◽

pp. 53-62

Author(s):

Rina Saputri ◽

Ali Rakhman Hakim ◽

Dahlia Syahrina ◽

Fatthiya Lisyanti

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Antimicrobial Activity ◽

Secondary Metabolites ◽

Ethanol Extract ◽

Outer Skin ◽

Biological Source ◽

Activity Test ◽

Escherichia Coli Bacteria ◽

Mic Value

The background of this research is to develop the potential of biological resources in South Kalimantan. In particular, the biological source is cempedak fruit. The use of cempedak which has been scientifically studied is the use of cempedak bark as anti-malaria. Other studies related to other parts of cempedak are still not widely used. Based on the potential possessed by cempedak bark, it is likely that other parts of cempedak also have potential as traditional medicine. This study aims to identify the content of secondary metabolites from the outer skin of cempedak fruit, analyze the potential of the outer skin of cempedak fruit as an antimicrobial and analyze the effective dose as an antimicrobial. The method used to see MIC values with liquid dilution and KBM values with solid dilution. The results of phytochemical identification showed that the ethanol extract of the outer skin of cempedak fruit contained secondary metabolites in the form of saponins, tannins, flavonoids and alkaloids which have antimicrobial potential. The results of the antimicrobial activity test showed the MIC value of the ethanol extract of cempedak fruit outer skin against Escherichia coli bacteria at a concentration of 50% and against Staphylococcus aureus at a concentration of 25%. The KBM value also shows the same value as KHM. Based on the results of the study it can be concluded that the ethanol extract of cempedak fruit outer skin has broad-spectrum antimicrobial activity.

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Aktivitas antibakteri ekstrak kulit buah kakao (Theobroma cacao L.) terhadap Escherichia coli, Bacillus subtilis, dan Staphylococcus aureus

E-Journal Menara Perkebunan ◽

10.22302/ppbbi.jur.mp.v80i2.39 ◽

2016 ◽

Vol 80 (2) ◽

Author(s):

Agustin Sri MULYATNI ◽

Asmini BUDIANI ◽

Darmono TANIWIRYONO

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Antibacterial Activity ◽

Bacillus Subtilis ◽

Theobroma Cacao ◽

Diffusion Method ◽

Dry Bean ◽

E Coli ◽

Randomized Design ◽

Theobroma Cacao L

AbstractCocoa (Theobroma cacao L.), one of the most important export commodities from Indonesia, is widely planted with current total area of 1.6 million Ha, producing 500.000 metric tons of dry bean in 2011 . At the time of harvest, instead of seed approximately the same volume cacao husk is produced. The aim of the study was to assess the potential of cocoa husk extract as an antibacterial against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus, and to determine the minimum inhibitory concentration (MIC) of cocoa husk extract to the three test bacteria. Extraction of cocoa husk conducted by maceration method using ethanol 96%. Analysis of antibacterial activity was done by paper disc diffusion method. Completely Randomized Design of single factor presentage that is extract concentration of 0; 1; 2; 4; 8; 16; 32; and 64% (g/mL) with three replicans were applied.The results showed that the extract of cocoa pod husk has antibacterial activity against S. aureus, B. subtilis, and E. coli with the MIC are 8% (g/ mL), 16% (g/ mL), and 32% (g/ mL) respectively.AbstrakKakao (Theobroma cacao L.), salah satu komoditi ekspor terpenting Indonesia, ditanam secara luas dengan total luasan 1,6 juta Ha, menghasilkan 500.000 ton biji kering pada tahun 2011. Di samping biji sebagai hasil utama, pada saat panen juga dihasilkan kulit buah dengan volume yang hampir sama dengan biji. Penelitian ini bertujuan untuk mengkaji potensi ekstrak kulit buah kakao sebagai antibakteri terhadap Escherichia coli, Bacillus subtilis, dan Staphylococcus aureusserta menentukan konsentrasi hambat minimum (KHM) ekstrak kulit buah kakao terhadap ketiga bakteri uji. Ekstraksi kulit buah kakao dilakukan dengan metode Maserasi menggunakan pelarut etanol 96%. Analisis aktivitas antibakteri dilakukan dengan metode difusi cakram kertas. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal konsen-trasi ekstrak, yaitu 0; 1; 2; 4; 8; 16; 32; dan 64% (g/mL), masing-masing dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa ekstrak kulit buah kakao berpotensi sebagai antibakteri terhadap S. aureus, B. subtilis dan E. coli, dengan KHM berturut-turut adalah 8% (g/mL), 16% (g/mL), dan 32% (g/mL).

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Aktivitas antibakteri ekstrak kulit buah kakao (Theobroma cacao L.) terhadap Escherichia coli, Bacillus subtilis, dan Staphylococcus aureus

E-Journal Menara Perkebunan ◽

10.22302/iribb.jur.mp.v80i2.39 ◽

2016 ◽

Vol 80 (2) ◽

Author(s):

Agustin Sri MULYATNI ◽

Asmini BUDIANI ◽

Darmono TANIWIRYONO

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Antibacterial Activity ◽

Bacillus Subtilis ◽

Theobroma Cacao ◽

Diffusion Method ◽

Dry Bean ◽

E Coli ◽

Randomized Design ◽

Theobroma Cacao L

AbstractCocoa (Theobroma cacao L.), one of the most important export commodities from Indonesia, is widely planted with current total area of 1.6 million Ha, producing 500.000 metric tons of dry bean in 2011 . At the time of harvest, instead of seed approximately the same volume cacao husk is produced. The aim of the study was to assess the potential of cocoa husk extract as an antibacterial against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus, and to determine the minimum inhibitory concentration (MIC) of cocoa husk extract to the three test bacteria. Extraction of cocoa husk conducted by maceration method using ethanol 96%. Analysis of antibacterial activity was done by paper disc diffusion method. Completely Randomized Design of single factor presentage that is extract concentration of 0; 1; 2; 4; 8; 16; 32; and 64% (g/mL) with three replicans were applied.The results showed that the extract of cocoa pod husk has antibacterial activity against S. aureus, B. subtilis, and E. coli with the MIC are 8% (g/ mL), 16% (g/ mL), and 32% (g/ mL) respectively.AbstrakKakao (Theobroma cacao L.), salah satu komoditi ekspor terpenting Indonesia, ditanam secara luas dengan total luasan 1,6 juta Ha, menghasilkan 500.000 ton biji kering pada tahun 2011. Di samping biji sebagai hasil utama, pada saat panen juga dihasilkan kulit buah dengan volume yang hampir sama dengan biji. Penelitian ini bertujuan untuk mengkaji potensi ekstrak kulit buah kakao sebagai antibakteri terhadap Escherichia coli, Bacillus subtilis, dan Staphylococcus aureusserta menentukan konsentrasi hambat minimum (KHM) ekstrak kulit buah kakao terhadap ketiga bakteri uji. Ekstraksi kulit buah kakao dilakukan dengan metode Maserasi menggunakan pelarut etanol 96%. Analisis aktivitas antibakteri dilakukan dengan metode difusi cakram kertas. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal konsen-trasi ekstrak, yaitu 0; 1; 2; 4; 8; 16; 32; dan 64% (g/mL), masing-masing dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa ekstrak kulit buah kakao berpotensi sebagai antibakteri terhadap S. aureus, B. subtilis dan E. coli, dengan KHM berturut-turut adalah 8% (g/mL), 16% (g/mL), dan 32% (g/mL).

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Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

LWT ◽

10.1016/j.lwt.2021.111629 ◽

2021 ◽

pp. 111629

Author(s):

Fernando Ramos-Escudero ◽

Sandra Casimiro-Gonzales ◽

África Fernández-Prior ◽

Keidy Cancino Chávez ◽

José Gómez-Mendoza ◽

...

Keyword(s):

Fatty Acids ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Total Antioxidant Capacity ◽

Theobroma Cacao ◽

Cocoa Beans ◽

Total Antioxidant ◽

Theobroma Cacao L

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Uji Bioaktivitas Antibakteri Senyawa murni dari Jamur Endofit Sporothrix sp Terhadap Bakteri Escherichia coli dan Staphylococcus aureus

Dinamika Lingkungan Indonesia ◽

10.31258/dli.6.1.p.37-44 ◽

2019 ◽

Vol 6 (1) ◽

pp. 37

Author(s):

Dewi Yudiana Shinta ◽

Yusmarini Yusmarini ◽

Herix Sonata MS ◽

Hilwan Yuda Teruna ◽

Saryono Saryono

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Endophytic Fungi ◽

Positive Control ◽

Significant Inhibition ◽

New Drugs ◽

Diffusion Method ◽

Significant Difference ◽

Pure Compounds ◽

Escherichia Coli Bacteria

Modern medicines that are developing now come from active ingredients isolated from plants that require large amounts of plants. The development of new drugs from endophytic fungi found obstacles in the amount of pure compounds produced. Therefore further research is needed by using endophytic fungi as a new antimicrobial producer. This study aims to see the ability or activity of pure compounds produced by Sporothrix sp endophytic fungi from Dahlia tuber (Dahlia variabilis). Test the activity of pure compounds produced by Sporothrix sp. Endophytic fungi on E. coli and Staphylococcus aureus determined by disc diffusion method. With doses of 10, 30 and 50μg/disk. In Escherichia coli bacteria doses 10 and 50μg/disk gave significant inhibition of pure compounds from isolation compared to the positive control of ciprofloxacin, which was marked by a statistically significant test result (p <0.05). In contrast to Staphylococcus aureus there was no significant difference in doses of both doses of 10.30 and 50μg/disk. Determination of pure compounds was carried out by HPLC and Infra Red Spectrophotometry.

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Efektifitas Kulit Buah Kakao (Theobroma Cacao L) Sebagai Antibakteri Terhadap Escherichia Coli (E.Coli) dan Biosorben Terhadap Logam Cd dalam Air Menggunakan Aktivator Asam Nitrat (HNO3)

Jurnal Geomine ◽

10.33536/jg.v9i2.969 ◽

2021 ◽

Vol 9 (2) ◽

pp. 168-178

Author(s):

Husna Jaida ◽

Zakir Sabara ◽

Syamsuddin Yani

Keyword(s):

Escherichia Coli ◽

Theobroma Cacao ◽

Rotary Evaporator ◽

Theobroma Cacao L

Seiring perkembangan industri di Indonesia, maka pencemaran oleh industri pun mengalami peningkatan secara tajam. Bahan pencemar dapat berupa bahan mikrobiologi maupun kimia. Penelitian Ini bertujuan Untuk mengatahui pengaruh konsentrasi ekstrak kulit buah kakao (Theobroma Cacao L) dalam menghambat pertumbuhan bakteri Escherichia Coli dan untuk mengetahui pengaruh konsentrasi biosorben kulit buah kakao terhadap penurunan Logam Cd dalam Air. Ekstrak kulit buah kakao diperoleh dari proses ektraksi dengan metode maserasi dan pelarut etanol 96%, kemudian dipekatkan dengan alat rotary evaporator. Ekstrak kulit buah kakao mampu menghambat pertumbuhan bakteri yaitu pada uji anti bakteri masing-masing ekstrak dengan konsentrasi 0%, 25%, 50% dan 75% menghasilkan zona hambat 0 mm, 9 mm, 13 mm dan 22 mm. Semakin besar konsentrasi ekstrak yang dikontakkan pada bakteri E.coli, maka semakin besar pula daya hambat terhadap bakteri E.Coli. Biosorben kulit buah kakao diaktivasi dengan HNO3 0,6 N. Biosorben dengan massa 1 gram, 5 gram dan 10 gram mampu menyerap Cd pada limbah yaitu masing-masing menyerap sebesar 0,5875 mg/L, 2,3038 mg/L dan 2,6183 mg/L dari konsentrasi awal limbah yaitu 3,4250 mg/L. Efektifitas penyerapan yaitu sebesar 17,15%, 67,26% dan 76,45%. Semakin besar konsentrasi ekstrak kulit buah kakao, maka semakin besar pula daya serap terhadap logam Cd yang terkandung dalam air.

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ANTIBAKTERI SENYAWA FENOLIK DARI ALANG -ALANG (IMPERATA CYLINDRICA)

JURNAL FARMASIMED (JFM) ◽

10.35451/jfm.v3i2.684 ◽

2021 ◽

Vol 3 (2) ◽

pp. 124-126

Author(s):

Jhon Patar Sinurat ◽

Suci Wulandari ◽

Rinaldo Berutu

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Phenolic Compounds ◽

Screening Test ◽

Inhibition Zone ◽

Imperata Cylindrica ◽

Diffusion Method ◽

Phytochemical Screening ◽

Agar Diffusion Method ◽

Escherichia Coli Bacteria

Phytochemical screening test proved that the extract of Reeds (Imperata cylindrica) contained phenolic compounds tested using 5% FeCl3 reagent. Antibacterial test using agar diffusion method against Reeds extract in DMSO solvent. The phenolic compounds obtained from the saputangan leaves Reeds extract were 36.96 grams after undergoing maceration. Reeds extract of phenolic compounds with concentrations (200; 100; 50 and 25 ppm) had strength antibacterial where the average inhibition zone of Staphylococcus aureus bacteria was 10.0 mm and the average inhibition zone was at Escherichia coli bacteria measuring 10.3 mm.

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