Uji daya hambat ekstrak daun awar-awar (ficus septica burm.f) terhadap pertumbuhan bakteri staphylococcus aureus dan eschericia coli

Abstract

Abstract: Awar-awar (Ficus septica Burm.F) is one of the plants that used by comunities. Based from the empiric data, this plant is believed have efficacy as a drug and could treat diseases. Staphylococcus aureus dan Eschericia coli are the most frequent causal organism in human bacterial infection. This study aimed to determine whether there is inhibition of leaf extract awar-awar against Staphylococcus aureus and Eschericia coli. This was a laboratory experimental with Kirby-Bauer pitting modification at Phytochemistry and Microbiology Laboratory of Sam Ratulangi University Faculty of Mathematics and natural Science. Awar-awar leaf extract was obtained from maceration process with 96% ethanol. Consentration of thick extract that was used were 100 mg/ml, 50 mg/ml, 25 mg/ml, 12,5 mg/ml. ciprofloxacin was used as positive control,and aquades was used as negative control. The result showed that the average of inhibition diemeters by awar-awar leaves were 100 mg/ml, 50 mg/ml, 25 mg/ml, 12,5 mg/ml respectively are 27,5 mm, 24,3 mm, 22,3 mm, 21,8 in Staphylococcus aureus, whereas in Eschericia coli were 24,8 mm, 21 mm, 18,3 mm, 17 mm. Conclusion: Awar-awar leaf extract has a potential inhibion effect on the growth of Staphylococcus aureus and Eschericia coli.

Keywords: awar-awar leaves extract, staphylococcus aureus, eschericia coli, inhibition test.

Abstrak: Tanaman awar-awar merupakan salah satu tanaman yang digunakan masyarakat untuk pengobatan. Berdasarkan data empiris, tanaman ini dipercaya memiliki khasiat sebagai obat dan bisa mengobati penyakit. Bakteri Staphylococcus aureus dan Eschericia coli merupakan penyebab infeksi utama pada manusia. Penelitian ini bertujuan untuk mengetahui ada tidaknya daya hambat ekstrak daun awar-awar terhadap bakteri Staphylococcus aureus dan Eschericia coli. Jenis penelitian ini ialah eksperimental laboratorium dengan modifikasi Kirby-Bauer sumuran di Laboratorium Fitokimia dan Mikrobiologi Fakultas MIPA Universitas sam Ratulangi. Ekstrak daun awar-awar diperoleh dari proses maserasi dengan etanol 96%. Konsentrasi ekstrak kental yang digunakan dalam penelitian ini ialah 100 mg/ml, 50 mg/ml, 25 mg/ml, 12,5 mg/ml. Siprofloksasin sebagai kontrol positif, dan akuades sebagai kontrol negatif. Hasil penelitian mendapatkan rata-rata diameter zona hambat ekstrak daun awar-awar konsentrasi 100 mg/ml, 50 mg/ml, 25 mg/ml, 12,5 mg/ml berturut-turut ialah 27,5 mm, 24,3 mm, 22,3 mm, 21,8 mm pada bakteri Staphylococcus aureus, sedangkan pada bakteri Eschericia coli ialah 24,8 mm, 21 mm, 18,3 mm, 17 mm. Simpulan: Ekstrak daun awar-awar berpotensi memiliki daya hambat terhadap pertumbuhan bakteri Staphylococcus aureus dan Eschericia coli.

Kata kunci: ekstrak daun awar-awar, staphylococcus aureus, eschericia coli, uji daya hambat.