Open AccessDifference inhibitory power between extract of Guava Leaves and Bay Leaves against Escherichia coli Bacterial growth
Author(s) -
Ni Putu Diah Witari,
T M Nahak,
W Semadha
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1402/5/055085
Subject(s) - escherichia coli , bacteria , antimicrobial , biology , bay , food science , escherichia , botany , horticulture , microbiology and biotechnology , traditional medicine , biochemistry , medicine , genetics , civil engineering , gene , engineering
Escherichia coli is a Gram-negative bacteria that has a natural habitat in the human digestive tract. This bacteria is a normal flora but have a potency to be pathogenic. Escherichia coli is the most common cause of diarrhea. Guava leaves and bay leaves contain essential oils, tannins, flavonoids, and saponins which have antimicrobial effects. The purpose of this study was to determine the difference in the effectiveness of inhibition between ethanol extract of guava leaves and bay leaves on the growth of Escherichia coli bacteria. This research was an experimental laboratory study. The inhibitory test was carried out by measuring the clear zone around the paper disc using calipers. The results of data analysis using one way ANOVA showed that there were significant differences between groups of extracts with F output = 49.83 and p = 0.00 (p≤ 0,05). Guava leaf extract concentration of 10%, 30% was significantly different from bay leaf extract concentration of 10%, 20%, 30%, with a p-value ≤ 0.05. The conclusion of this study is Ethanol extract of guava leaves has a higher inhibitory ability than the ethanol extract of bay leaves.