Uji Aktivitas Antibakteri Ekstrak Buah Parijoto (Medinilla Spesiosa B.) Dengan Perbandingan Pelarut Etanol 70% Dan Etanol 96% Terhadap Bakteri Pseudomonas Aeruginosa
DOI:
https://doi.org/10.35473/ijpnp.v4i1.806Keywords:
Buah parijoto, etanol 70% dan 96%, Pseudomonas aeruginosaAbstract
Buah parijoto (Medinilla speciosa B) mengandung senyawa aktif flavonoid, saponin, tanin, dan glikosida diketahui mempunyai kemampuan sebagai antibakteri dan kandungan antioksidan cukup tinggi sehingga dapat dimanfaatkan senyawa flavonoid sebagi antibakteri. Tujuan penelitian untuk menganalisis aktivitas antibakteri ekstrak etanol 70% dan 96% buah parijoto dalam menghambat bakteri Pseudomonas aeruginosa. Penelitian diawali dengan melakukan maserasi menggunakan pelarut etanol 70% dan 96%. Sedangkan aktivitas antibakteri menggunakan metode difusi cakram menggunkaan variasi konsentrasi 5%, 7,5%, dan 10%. Ekstrak buah parijoto didapatkan hasil rendemen etanol 70% (15,33) dan etanol 96% (18,50). Etanol 70% konsentrasi 5% memiliki daya hambat 18,00mm, konsentrasi 7,5% dan 10% nilai mean 19,50mm dan 21,58mm. Etanol 96% konsentrasi 5% memiliki daya hambat 18,08 mm,  konsentrasi 7,5% dan 10% nilai mean 19,66 mm dan 21,33 mm. Hasil statistik  aktivitas antibakteri etanol 70% dan 96% keduanya memiliki aktivitas antibakteri tidak jauh berbeda dibuktikan dari uji statistika T-Test. Ekstrak etanol 70% dan 96% buah parijoto didapatkan hasil ekstrak etanol 70% dan etanol 96% memiliki keefektifan dalam menghambat Pseudomonas aeruginosa.
Medinilla speciosa B contains flavonoid, saponin, tannin and glycoside active compounds known to have the ability as antibacterial and high enough antioxidant content so that flavonoid compounds can be used as antibacterial. The aim of this research was to examine the antibacterial activity of 70% ethanol extract and 96% Medinilla speciosa B fruit in inhibiting the bacterium Pseudomonas aeruginosa. This type of experimental research is maceration of flavonoid compounds. While the antibacterial activity uses the disc diffusion method. Testing antibacterial activity using 70% ethanol and 96% ethanol variations 5%, 7.5%, and 10% concentration Medinilla speciosa B fruit extract obtained a yield of 70% ethanol (15.33) and 96% ethanol (18.50). Ethanol 70% concentration of 5% has a resistance of 18.00 mm, concentration of 7.5% and 10% mean values of 19.50 mm and 21.58 mm. Ethanol 96% concentration of 5% has a resistance of 18.08 mm, concentrations of 7.5% and 10% of the mean values of 19.66 mm and 21.33 mm. Statistical results of 70% ethanol antibacterial activity and 96% both have antibacterial activity not much different as evidenced from the statistical test T-Test. 70% ethanol extract and 96% Medinilla speciosa B obtained ethanol extract results 96% more effective in inhibiting the Pseudomonas aeruginosa.
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