Open AccessAktivitas ANtibakteri Fraksi Daun Kakao (Theobroma cacao L.) terhadap Bakteri Staphylococcus aureus Secara In Vitro
Author(s) -
Noviana Mandhaki,
Choirul Huda,
Amalia Eka Putri
Publication year - 2021
Publication title -
jurnal sains dan kesehatan/jurnal sains dan kesehatan
Language(s) - English
Resource type - Journals
eISSN - 2407-6082
pISSN - 2303-0267
DOI - 10.25026/jsk.v3i2.269
Subject(s) - dichloromethane , staphylococcus aureus , antibacterial activity , maceration (sewage) , traditional medicine , chemistry , hexane , food science , bacteria , botany , biology , chromatography , medicine , organic chemistry , solvent , materials science , composite material , genetics
Cacao are a plantation commodity in Indonesia. Most of the cacao plant is cacao leaves. One of the utilization of cacao leaves by the community is as compost, but has not been utilized by the community as a raw material of traditional medicine. Based on research, cacao leaves contain secondary metabolite compounds that can be used as an antibacterial against Staphylococcus aureus bacteria that often cause infection in humans. The purpose of this study was to find out the activity of ethanol fraction, dichloromethane, and n-hexane from cacao leaf extract as an antibacterial against Staphylococcus aureus ATCC 25923. This study used extraction methods of maceration and fractionation using ethanol solvents, dichloromethane, and n-hexane. Test the antibacterial activity of cacao leaf fraction using disc diffusion method with a concentration series of 10%, 20%, and 30%. The results showed that ethanol and dichloromethane fractions had antibacterial activity.