Open AccessUJI AKTIVITAS ANTIBAKTERI EKSTRAK DAUN TEMBELEKAN (Lantana camara Linn) TERHADAP PERTUMBUHAN Staphylococcus aureus dan Escherichia coli
Author(s) -
Gaby Maulida Nurdin
Publication year - 2022
Publication title -
biocelebes
Language(s) - English
Resource type - Journals
eISSN - 2580-5991
pISSN - 1978-6417
DOI - 10.22487/bioceb.v15i2.15540
Subject(s) - lantana camara , maceration (sewage) , saponin , traditional medicine , staphylococcus aureus , antibacterial activity , agar diffusion test , chemistry , escherichia coli , ethanol , food science , minimum inhibitory concentration , bacteria , microbiology and biotechnology , biology , antimicrobial , botany , biochemistry , medicine , materials science , alternative medicine , genetics , pathology , gene , composite material
This study aimed to determine the effect of concentration ethanol extract from tembelakan leaf (Lantana camara Linn) on bacteria growth of Staphylococcus aureus and Escherichia coli. Extraction was done by maceration using ethanol 96% and then separated using rotary evaporator. Antibacterial activity test of the ethanol extract by Well agar diffusion method. Variation in crude extract saponin used in this study was 5%, 10%, 15%, 20%, 25% and positive controls were used for comparison with Amoxicilin and Chloramphenicole concentration of 25 µg/mL and DMSO as a negative control. The results of antibacterial activity test is indicated by the formation of growth inhibitory region S. aureus and E. coli. The result of growth inhibitory regions was analyzed by One way ANOVA. One way ANOVA test results indicate that there are effects of ethanol extract concentration of tembelekan leaf (L. camara Linn) against S. aureus and E. coli. Effective concentration of ethanol extract tembelekan leaf (L. camara Linn) when compared with positive control to inhibit the growth of S. aureus and E. coli is at 25% with a relatively strong antibacterial activity. Test with phytochemicals screening method which is showed that tembelekan leaf contains the flavanoid, saponins, and tannins compounds as antibacterial