UJI DAYA HAMBAT EKSTRAK DAUN KEDONDONG (Spondias dulcis L.) TERHADAP PERTUMBUHAN Escherichia coli ATCC 35218

Authors

  • angriani Fusvita Politeknik Bina husada kendari
  • Muhammad Sultan aulya Politeknik Bina husada kendari

DOI:

https://doi.org/10.46356/jakk.v4i1.174

Keywords:

Zona Hambat, Daun Kedondong, Escherichia coli

Abstract

ABSTRAK
Kedondong merupakan tumbuhan tropis yang merupakan famili dari Anacardiaceae. Tanaman Kedondong
digunakan sebagai obat tradisional untuk pengobatan diare, disentri, infeksi mulut, dan tenggorokan. Tanaman
kedondong mengandung senyawa flavonoid, saponin, dan tannin yang merupakan senyawa aktif yang bersifat
antibakteri. Tujuan penelitian untuk mengetahui daya hambat ekstrak daun kedondong (Spondias dulcis L.) terhadap
Escerichia coli. Jenis penelitian yang dilakukan adalah eksperimen dengan ekstrak daun kedondong diberi perlakuan
sebagai uji daya hambat terhadap pertumbuhan Escherichia coli. Ekstrak daun kedondong diperoleh dengan metode
maserasi selama 5 hari dengan pelarut etanol. Pada penelitian ini menggunakan metode Kirby bauer disk diffusion
(paper disk). Hasil penelitian menunjukkan bahwa terdapat zona bening disekitar paper disk yang menandakan
ekstrak daun kedondong dapat menghambat pertumbuhan Escherichia coli. Ekstrak daun kedondong konsentrasi 5%
memiliki zona hambat rata-rata 9,45 mm, konsentrasi 10% memiliki zona hambat rata-rata 11,65 mm, konsentrasi
15% memiliki zona hambat rata-rata 15,36 mm.
Kata kunci: Zona Hambat, Daun Kedondong, Escherichia coli


ABSTRACT
Kedondong is a tropical plant which is a family of Anacardiaceae. Kedondong plants are used as traditional
medicine for the treatment of diarrhea, dysentery, mouth and throat infections. Kedondong plants contain flavonoid,
saponin, and tannin compounds which are active antibacterial compounds. The aim of the study was to determine
the inhibitory power of kedondong (Spondias dulcis L.) leaf extract against Escherichia coli. The type of research
carried out was an experiment with kedondong leaf extract treated as an inhibitory test for the growth of Escherichia
coli. Kedondong leaf extract was obtained by maceration method for 5 days with ethanol solvent. In this study using
the Kirby bauer disk diffusion (paper disk) method. The results showed that there was a clear zone around the paper
disk indicating that the extract of kedondong leaves could inhibit the growth of Escherichia coli. Kedondong leaf
extract concentration of 5% has an average inhibition zone of 9.45 mm, a concentration of 10% has an average
inhibition zone of 11.65 mm, a concentration of 15% has an average inhibition zone of 15.36 mm.

Keywords: Inhibitory Zone, Kedondong Leaves, Escherichia coli.

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Published

2021-12-30

Issue

Vol. 4 No. 1 (2021): Jurnal Analis Kesehatan Kendari (JAKK : Vol. 4 (1) Desember 2021)

Section

Articles

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