Perbandingan Aktivitas Anti Bakteri Ekstrak Etanol Kulit Buah Dan Daun Jeruk Purut (Citrus hystrix DC) Terhadap Bakteri Gram Negatif Escherichia coli
DOI:
https://doi.org/10.33143/jhtm.v9i2.3362Abstrak
Jeruk purut (Citrus hystrix DC) merupakan tanaman herbal yang banyak dimanfaatkan oleh masyarakat dalam kehidupan sehari-hari. Kulit buah dan daun Jeruk purut mengandung senyawa alkaloid, flavonoid, tannin, serta saponin yang terkenal sebagai senyawa yang mampu menghambat pertumbuhan bakteri. Penelitian ini bertujuan untuk mengetahui perbandingan aktivitas ekstrak etanol kulit buah dan daun jeruk purut dalam menghambat pertumbuhan bakteri Escherichia coli. Metode penelitian yang digunakan adalah eksperimental laboratorium, dengan besar konsentrasi untuk masing-masing ekstrak yaitu 15%, 20%, 25% dan 25%. Hasil penelitian menunjukkan bahwa ekstrak etanol kulit buah jeruk purut menghasilkan rata-rata diameter zona hambat dari konsentrasi rendah ke tinggi sebesar 15.6 mm, 18.3 mm, 18.6 mm dan 19.3 mm. Sementara itu, ekstrak etanol daun menunjukkan rata-rata diameter zona hambat yang terbentuk sebesar 13.6 mm, 14 mm, 15.3 mm dan 16.3 mm. Diameter zona hambat yang terbentuk dari kedua ekstrak masuk dalam kategori kuat. Berdasarkan hasil penelitian dapat disimpulkan bahwa ekstrak etanol kulit buah dan daun jeruk purut mampu menghambat pertumbuhan bakteri. Semakin tinggi konsentrasi ekstrak yang digunakan maka semakin besar diameter zona hambat yang terbentuk. Konsentrasi ekstrak etanol kulit buah dan daun jeruk purut sebesar 30% merupakan dosis terbaik dalam menghambat pertumbuhan bakteri. Ekstrak etanol kulit buah jeruk purut memiliki sifat anti bakteri lebih kuat dibandingkan dengan ekstrak etanol daun (berdasarkan luas diameter zona hambat yang terbentuk)
Kata kunci : Jeruk purut (Citrus hystrix DC), Aktivitas anti bakteri, Escherichia coli
Kaffir lime (Citrus hystrix DC) is an herbal plant that is widely used by people in daily needs. Kaffir lime peel and leaves contain alkaloids, flavonoids, tannins, and saponins which are known that compounds potentially to inhibit bacterial growth. This study aims to compare the activity of the ethanol extract of kaffir lime peels and leaves in inhibiting the growth of Escherichia coli. The research method used was laboratory experimental, with various doses of concentration is 15%, 20%, 25% and 25%. The results showed that the ethanol extract of kaffir lime peel with average diameter of the inhibition zone from low to high concentrations is 15.6 mm, 18.3 mm, 18.6 mm and 19.3 mm. Meanwhile, the ethanol extract of the leaves showed an average diameter of the inhibition zone formed of 13.6 mm, 14 mm, 15.3 mm and 16.3 mm. The diameter of the inhibition zone from the two extracts included in the strong category of antibacterial activity. Based on the results of the study it can be concluded that the ethanol extract of kaffir lime peels and leaves is able to inhibit bacterial growth. The higher the concentration of the extract used, the larger the diameter of the inhibition zone formed. Concentration of 30% ethanol extract of kaffir lime peel and leaves are the optimum dose for inhibiting bacterial growth. The ethanol extract of kaffir lime peel has stronger anti-bacterial activities than the ethanol extract of the leaves (based on the diameter of the inhibition zone)
Keyword : Kaffir lime (Citrus hystrix DC), Anti bacterial activity, Escherichia coli
Referensi
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