AKTIVITAS ANTIBAKTERI EKSTRAK METANOL BUAH Syzygium polyanthum TERHADAP PERTUMBUHAN BAKTERI Escherichia coli

Mawan, Agni Rimba; Indriwati, Sri Endah; Suhadi, Suhadi

doi:10.23917/bioeksperimen.v4i1.5934

Cited by 17 publications

(22 citation statements)

References 1 publication

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“…The role of alkaloid in inhibiting the growth of bacteria is also associated with its ability to intercalate with DNA, thus inhibiting DNA synthesis. 28,29 Based on the statements above, the antibacterial efficacy of mauli banana stem extract at 25% concentration, basil leaf extract at 12.5% concentration, mauli banana and basil leaf combination extract at 25%, 50%, and 75% concentrations has been proven but not equal to 1% povidone iodine's efficacy. The increment of inhibition zone is evident from 50% concentration of the combination of mauli banana stem and basil leaf and keep increasing along with higher concentration.…”

Section: Discussionmentioning

confidence: 99%

ANTIBACTERIAL EFFECT OF MAULI BANANA STEM EXTRACT, BASIL LEAF EXTRACT, AND THEIR COMBINATION ON Staphylococcus aureus

Latanza¹,

Apriasari²,

Wasiaturrahmah³

2020

Dentino

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Introduction: Mauli banana stem and basil leaf extracts have an antibacterial effect on Staphylococcus aureus because they contain flavonoid, saponin, alkaloid, tannin, and eugenol. 1% povidone iodine is commonly used as an antiseptic and gargle for recurrent aphthous stomatitis caused by Staphylococcus aureus. Prolonged use of 1% povidone iodine is notable to possess adverse effects. Objective: To prove the antibacterial effect of mauli banana stem extract with 25% concentration, basil leaf extract with 12.5% concentration, and mauli banana stem and basil leaf combination extract with 25%, 50%, and 75% concentration on Staphylococcus aureus and compared to 1% povidone iodine. Methods: This study was applying the true experimental design with post-test only and control group design which consisted of 6 treatments. Group I was given with Mauli banana stem extract with 25% concentration, group II with basil leaf extract with 12.5% concentration, group III, IV, and IV with mauli banana stem and basil leaf combination extract with 25%, 50%, and 70% concentration, respectively. Meanwhile, group VI was given with 1% povidone iodine as a positive control. Each treatment had 4 times repetition. Antibacterial effectivity was assessed from the inhibition zone measurement of Staphylococcus aureus growth using the diffusion method. Results: This study revealed that the mean inhibition zone formed in group I was 6-6.2 mm, group II was 6-6.2 mm, group III was 6-6.9 mm, group IV was 7.6-8 mm, group V was 8-8.5 mm, and group VI was 10.6-11.8 mm. Conclusion: The antibacterial efficacy of mauli banana stem extract at 25% concentration, basil leaf extract at 12.5% concentration, mauli banana and basil leaf combination extract at 25%, 50%, and 75% concentration on Staphylococcus aureus has been proven but not equal to 1% povidone iodine’s efficacy. Keywords: Basil leaf extract, Diffusion method, Inhibition zone, Mauli banana stem extract, Staphylococcus aureus,.

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Section: Discussionmentioning

confidence: 99%

ANTIBACTERIAL EFFECT OF MAULI BANANA STEM EXTRACT, BASIL LEAF EXTRACT, AND THEIR COMBINATION ON Staphylococcus aureus

Latanza¹,

Apriasari²,

Wasiaturrahmah³

2020

Dentino

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“…After 24 hours, a clear zone will form around the disc which shows the ability of the test compound to inhibit bacterial growth. After that, the diameter of the inhibition zone was measured using a caliper (Mawan et al, 2017). Measurement of zone inhibition was carried out 3x replications (Yusriana et al, 2014).…”

Section: Antibacterial Activity Test Of Nak3mentioning

confidence: 99%

A Natural Antiseptic Alternative in Hand Sanitizer Gel : A Combination of Miana and Kemuning Leaves Extract

Muadifah¹,

Tilarso²,

Kristijono³

et al. 2022

JI-KES

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Abstrak Penggunaan gel hand sanitizer saat ini menjadi jalan keluar untuk menjaga kesehatan dan kebersihan tangan agar lebih praktis dan mudah dibawa. Penelitian ini bertujuan untuk menghasilkan antiseptik alami dari kombinasi ekstrak daun Miana dan Kemuning terhadap Staphylococcus aureus dan Escherichia coli dalam bentuk gel. Gel hand sanitizer dibuat dari kombinasi ekstrak daun miana dan kemuning yang menunjukkan daya hambat optimum terhadap bakteri Staphylococcus aureus dan Escherichia coli. Kombinasi ekstrak daun Miana dan Kemuning dibuat dalam 3 variasi konsentrasi (K1 = 5%: 15%), (K2 = 10%: 10%), dan (K3 = 15%: 5%). Formulasi gel hand sanitizer diuji kemampuannya sebagai antiseptik dan uji stabilitas fisik pada hari ke 0, hari ke 7, hari ke 14, hari ke 21, dan hari ke 28. Konsentrasi optimum dari kombinasi ekstrak daun miana dan kemuning sebagai antiseptik adalah pada kombinasi K3 = 15%: 5%. Kombinasi antiseptik alami K3 (NAK3) menunjukkan daya hambat sebesar 7,33 mm (terhadap Staphylococcus aureus) dan 09,00 mm (terhadap Escherichia coli) yang termasuk dalam kategori sedang. NAK3 memenuhi persyaratan untuk uji organoleptik, homogenitas, pH, kemampuan menyebar, dan adhesi, serta stabil selama penyimpanan.. Kata kunci: antiseptik, miana, kemuning, gel, hand sanitizer Abstract The use of hand sanitizer gel is currently a more practical and portable way to maintain health and hand hygiene. This study aims to generate a natural antiseptic from a combination of Miana and Kemuning leaves extract toward Staphylococcus aureus and Escherichia coli in gel formulation. The hand sanitizer gel is made from a combination of Miana and Kemuning leaves extract which shows optimum inhibition against Staphylococcus aureus and Escherichia coli bacteria. The combination of Miana and Kemuning leaves extracts was made in 3 variations of concentration (K1 = 5%: 15%), (K2 = 10%: 10%), and (K3 = 15%: 5%). The hand sanitizer gel formulation tested its ability as an antiseptic and on physical stability test on day 0, day 7, day 14, day 21, and day 28. The optimum concentration of the combination of Miana and Kemuning leaves extracts as an antiseptic is at a combination of K3 = 15%: 5%. The combination K3 Natural Antiseptic (NAK3) showed an inhibitory power of 7.33 mm (against Staphylococcus aureus) and 09.00 mm (against Escherichia coli) which was included in the moderate category. The NAK3 meets the requirements for organoleptic tests, homogeneity, pH, spreadability, and adhesion, and is stable during storage. Keywords: antiseptic, miana, kemuning, gel, hand sanitizer

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“…Senyawa ini dapat menyebabkan koagulasi protein yang mengganggu komponen penyusun peptidoglikan pada sel bakteri, sehingga lapisan dinding sel tidak terbentuk secara utuh, dan menyebabkan kematian sel bakteri. 14,15 Selain senyawa alkaloid, biji kakao juga mempunyai senyawa Flavonoid yang dapat berinteraksi dengan protein membran sel bakteri melalui proses absorbsi dengan cara terikat pada bagian hidrofilik membran sel. Senyawa fenolik masuk ke dalam membran sel menyebabkan presipitasi protein sel yang menyebabkan permeabilitas membran sel terganggu, sehingga membran sel akan mengalami lisis.…”

Section: Pembahasanunclassified

Uji Efektivitas Ekstrak Biji Kakao (Theobroma Cacao L.) Sebagai Antibakteri Dalam Berbagai Konsentrasi pada Streptococcus Pyogenes

Pohan¹,

Kakerissa²,

Arodes³

2021

MK-UKI

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ABSTRAK Biji kakao adalah buah yang dikenal sejak dahulu sebagai buah yang memiliki peran penting dalam bidang kesehatan, salah satunya sebagai antibakteri. Biji kakao mengandung senyawa flavonoid, tanin, dan alkaloid yang memiliki efek antimikroba. Tujuan penelitian ini untuk mengetahui efektivitas ekstrak biji kakao terhadap bakteri Streptococcus pyogenes, yaitu dengan cara mengukur zona hambat menggunakan metode difusi Kirby-Beuer dengan konsentrasi ekstrak biji kakao 20%, 40%, 60%, 80% dan 100%. Hasil penelitian menunjukan ekstrak biji kakao dapat efektif memberikan efek antibakteri mulai dari konsentrasi terkecil 20% dengan rata-rata diameter zona hambat 8.07 mm sampai konsentrasi terbesar 100% dengan rata-rata diameter zona hambat 10.98 mm. Sedangkan rata-rata diameter zona hambat antibiotik Ampisilin sebagai kontrol (+) lebih besar dari konsentrasi ekstrak biji kakao. Berdasarkan data tersebut dapat disimpulkan ekstrak biji kakao dapat efektif menghambat pertumbuhan bakteri Streptococcus pyogenes Kata kunci: Kirby-Bauer, Zona Hambat, Antimikroba ABSTRACT Cocoa Seed is a fruit that has been known for a long time as a fruit that has an important role in health, which is as an antibacterial. Cocoa seeds contain a high composition of flavonoids, tannins, and alkaloids which have antimicrobial effects. The aim of this research was to study the effect of cocoa seed extracts against Streptococcus pyogenes, by measuring the inhibition zone using the Kirby-Bauer diffusion method using concentrations of cocoa seed extract 20%, 40%, 60%, 80% and 100%. The results showed that chocolate seed extract could effectively provide an antibacterial effect ranging from a concentration of 20% with an average diameter of inhibition zone of 8.07 mm to the largest concentration of 100% with an average zone diameter of inhibition of 10.98 mm. While the average diameter of the inhibitory zone of antibiotic ampicillin as a control (+) is greater than the concentration of cocoa seed extract. Based on these data, it can be concluded that cocoa seed extract can effectively inhibit the growth of Streptococcus pyogenes. Keywords: Kirby-Bauer, Inhibitory zone, Antimicrobial

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AKTIVITAS ANTIBAKTERI EKSTRAK METANOL BUAH Syzygium polyanthum TERHADAP PERTUMBUHAN BAKTERI Escherichia coli

Cited by 17 publications

References 1 publication

ANTIBACTERIAL EFFECT OF MAULI BANANA STEM EXTRACT, BASIL LEAF EXTRACT, AND THEIR COMBINATION ON Staphylococcus aureus

ANTIBACTERIAL EFFECT OF MAULI BANANA STEM EXTRACT, BASIL LEAF EXTRACT, AND THEIR COMBINATION ON Staphylococcus aureus

A Natural Antiseptic Alternative in Hand Sanitizer Gel : A Combination of Miana and Kemuning Leaves Extract

Uji Efektivitas Ekstrak Biji Kakao (Theobroma Cacao L.) Sebagai Antibakteri Dalam Berbagai Konsentrasi pada Streptococcus Pyogenes

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