Screening for Antibacterial Properties of Three Medicinal Plants Against Salmonella Sp. Isolates Obtained From Broiler Carcass in Indonesia

Abstract

ABSTRAKPenelitian ini bertujuan untuk mengevaluasi potensi antimikroba tiga tanaman obat yang banyak digunakan oleh masyarakat Indonesia, yaitu: sirih (Piper betel), bawang putih (Allium sativum) dan jinten hitam (Nigella sativa) terhadap isolat bakteri Salmonella sp. Uji antibakteri dilakukan pada ekstrak air dan ekstrak etanol ketiga jenis tanaman itu. Hasil yang diperoleh menunjukkan bahwa ketiga jenis tanaman obat tersebut memiliki sifat anti bakteri terhadap isolat Salmonella sp. Ekstrak air Allium sativum, ekstrak etanol Nigella sativa, dan Piper betel, berturut-turut menghasilkan zona hambat sebesar 17 mm, 15 mm dan 13 mm. Sebagai pembanding, uji sensitivitas antibakteri tiga jenis antibiotika komersial: chloramphenicol, tetracyclin, dan gentamycin terhadap Salmonella sp. menghasilkan zona hambat sebesar 19,7-27,3 mm. Jadi, bawang putih dapat digunakan sebagai dekontaminan Salmonella sp. untuk memertahankan kualitas karkas ayam broiler dan memerpanjang masa simpannya.Kata kunci: antimikroba, Salmonella sp., Allium sativum, Piper betel, Nigella sativa ABSTRACTAntibacterial properties of three medicinal plants used widely amongst the native Indonesians, i.e., sirih (Piper betel), garlic (Allium sativum) and jinten hitam (Nigella sativa) were screened and evaluated against Salmonella sp. isolates. For this purpose, the three plants' powder, aqueous and ethanol extracts were prepared. The tests' results demonstrated the three plants' anti Salmonella sp. activities. In this conjunction, the aqueous extract of Allium sativum, the ethanol extracts of Nigella sativa, and Piper betel, consecutively produced 17 mm, 15 mm and 13 mm diameter of bacterial growth inhibition zones. As a comparison, sensitivity tests of three commercial antibiotics, i.e., chloramphenicol, tetracycline, and gentamycin on Salmonella sp. isolates produced 19.7-27.3 mm growth inhibition zones. Garlic having antimicrobial potential was comparable to the commercial antibiotics, can be used as a decontaminant against Salmonella sp. to maintain the quality of the broiler carcasses and therefore prolonging the carcass shelf-life.