AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL DAUN KARI (Murraya koenigii) TERHADAP Staphylococcus aureus, Escherichia coli, dan Pseudomonas sp.

Abstract

ABSTRAKPenelitian ini bertujuan mengetahui aktivitas antibakteri, konsentrasi efektif, dan pengaruh peningkatan konsentrasi ekstrak etanol daun kari (Murraya koenigii) terhadap daya hambat pertumbuhan bakteri Staphylococcus aureus, Escherichia coli dan Pseudomonas sp. Ekstraksi dilakukan dengan cara maserasi menggunakan pelarut etanol 96%. Pengujian aktivitas antibakteri menggunakan metode difusi agar. Parameter yang diukur adalah besarnya diameter daya hambat yang terbentuk di sekitar kertas cakram. Hasil uji aktivitas antibakteri dianalisis dengan metode one way anova dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa konsentrasi ekstrak 12,5; 25; dan 50% telah memberikan aktivitas daya hambat pertumbuhan bakteri uji. Konsentrasi efektif yang dapat menghambat bakteri Staphylococcus aureus dan Escherichia coli pada konsentrasi 50%, sedangkan bakteri Pseudomonas sp. pada konsentrasi 12,5; 25; dan 50%. Peningkatan konsentrasi ekstrak daun kari menunjukkan semakin luas diameter zona hambat pertumbuhan bakterinya. Penghambatan yang terjadi pada bakteri Staphylococcus aureus, Escherichia coli, dan Pseudomonas sp. tersebut, membuktikan bahwa daun kari mengandung senyawa aktif yang bersifat antibakteri, seperti flavonoid, fenol, alkaloid, dan saponin. ____________________________________________________________________________________________________________________ Kata kunci: aktivitas antibakteri, Murraya koenigii, bakteri patogen, metode difusi agar ABSTRACTThe aims of this research were to study antibacterial activity, effective concentration and effect of increasing concentrations of ethanolic extract curry leaf (Murraya koenigii) on bacteria growth inhibition of Staphylococcus aureus, Escherichia coli and Pseudomonas sp. Extraction was done by maceration using 96% ethanol. Antibacterial activity test was done by using agar difussion method. Parameters measured were the size of inhibition diameter formed around the paper disc. The result was analyzed by one way anova, followed by Duncan test. The result showed that extract concentrations 12,5%, 25%, and 50% possess bacterial inhibition activity. Concentrations 50% effectively inhibited Staphylococcus. Aureus and Escherichia coli growth, while for Pseudomonas sp. were at 12,5%, 25%, and 50% concentration. Higher concentrations of curry extract shows higher inhibition diameter of bacterial growth. Inhibition that occurs in bacteria Staphylococcus aureus, Escherichia coli and Pseudomonas sp. proves that curry leaves contain active compounds that are antibacterial, such as flavonoids, phenols, alkaloids, and saponins. ____________________________________________________________________________________________________________________

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