Antimicrobial Activity Test in Plants
Basil leaves have fungicidal and antibacterial compounds such as essential oils with the main chemical content are linalool (56.7% - 60%) which can be used as an alternative natural preservative for wet noodles. The purpose of this study was to determine the best concentration of basil leaf extract that could inhibit the growth of E. coli and A. niger in order to increase the shelf life of wet noodles. The research method used was experimental and analyzed descriptively by conducting several tests, namely the determination of test materials, making extracts with maceration method, antimicrobial test with agar diffusion method against E. coli and A. niger and testing of wet noodles which included water content test, Total Plate Count (TPC), total mold, total coliform, and organoleptic tests.
The results showed antimicrobial activity of neem (Azadirachta Indica) that basil leaf extract concentration of 100% could inhibit E. coli and A. niger with inhibition zones of 30.98 mm and 5.96 mm. Application of basil leaf extract concentration of 100% in wet noodles showed a total number of microbes of 4.5 × 108 CFU / g, the total number of molds was 3.8 × 109 CFU / g, and coliform values met the standard of 10 APM / g until the day the 3rd. Wet noodles with the addition of basil leaf extract have good quality and aroma quality, and some parameters are still in accordance with SNI 01-2987-2015.
Traditional medicinal plants have been widely used to treat infectious diseases caused by microorganisms.
This study aims to determine the antibacterial activity of red guava leaf extract and white guava leaf extract (Psidium guajava Linn) with methanol and to compare the two extracts in inhibiting the growth of Escherichia coli. This type of research is a laboratory experiment using a completely randomized design (CRD) divided into 5 treatment groups and 2 control groups. Each repetition is done 5 times. The treatments consisted of methanol extract of red guava leaves and white guava leaves, each with a concentration of 25%, 50% and 75%. The positive control used is Chloramphenicol and the negative control is distilled water. The antibacterial test was carried out by the Kirby Bauer disk diffusion method. Data were analyzed with ANOVA and continued with the Least Significant Difference test (LSD).
The results showed that the methanol extract of red guava leaves with concentrations of 25%, 50% and 75% can form inhibitory zones to the growth of E. coli with an average of 9.9 mm, 11.3 mm and 12.9 mm, whereas at methanol extracts of white guava leaves form inhibitory zones of 9.2 mm, 10.7 mm and 12.1 mm. ANOVA and BNT test results showed that red guava leaf extract and white guava leaf showed significant differences in inhibiting the growth of E. coli. The higher the concentration of the extract, the greater the inhibitory zone formed. So from the conclusions above it can be concluded that the methanol extract of white guava leaves can inhibit the growth of E. coli. There is a difference in inhibition zone diameter between methanol extracts of red guava leaves and white guava leaves on the growth of E. coli.
The methanol extract of red guava leaves is better than the methanol extract of white guava leaves in inhibiting the growth of Escherichia coli. Keywords: Methanol Extract Red Guava Leaves and White Guava Leaves, Escherichia coli Antibacterial, In vitro
The purpose of this study was to observe the antibacterial activity on the leaves of bamboo ropes (Gigantochloa apus) with different types of solvents against E. coli and S. Typhimurium bacteria. Tali bamboo leaf is extracted by maceration method using 70% ethanol and methanol. Antibacterial activity tests were carried out using the Kirby and Bauer agar diffusion method. The concentration of bamboo leaf extract used was 0.00%, 0.02%, 0.04%, 0.06%, 0.08% and 0.02% cotrimoxazole as positive controls. MIC and MBC values were calculated based on the highest antibacterial activity. The results of this study indicate that the ethanol extract of Tali bamboo leaves at the levels of 0.04%, 0.06% and 0.08% have low antibacterial activity (5 mm), whereas methanol extracts up to the 0.08% level do not have antibacterial activity on the growth of E. Coli and S Typhimurium. MIC value of bamboo leaf ethanol extract against Escherichia coli and Salmonella typhimurium bacteria was 0.2% and 0.3%. Based on the results of this study, it can be concluded that bamboo leaves extracted with ethanol have better antibacterial activity than methanol with MIC of 0.2% and 0.3%.
Background: The polyphenol (catechin) content in tea leaves is known to have an antimicrobial effect on some bacteria. The degree of fermentation of tea leaves will affect its antimicrobial power. Toothpaste containing 2% fresh tea leaf extract (Camellia sinensis) is expected to have an antimicrobial effect. Objective: this knowledge aims to determine the antimicrobial power of 2% fresh tea extracts against A. actinomycetemcomitans. Research Methods: A. actinomycetemcomitans bacteria were obtained from the Microbiology Laboratory of the Faculty of Veterinary Medicine, Gadjah Mada University, Yogyakarta. Dilution of toothpaste with 2% tea content diluted to 0.875%; 1.75%; 2.5%; 5%; 10%; and 100% (positive control).
The diffusion method was carried out on 15 petri by means of each concentration taken 100 ul and then dropped into each well on the BHI media so that which contained A. Actinomycetemcomitans then the petri was incubated in an incubator for 24 hours at 370 C. The measurement of the diameter of the resistance zone around the well using calipers, assisted with a microscope, then the data were analyzed using AVANA and LSD. The results showed that the antibacterial power of toothpaste containing 2% of tea extract against bacteria A. Actinomycetemcomitans was started at a concentration of 5% and there was a significant difference (p 0.01) the effect of concentration on the resulting zone of inhibition. It was concluded that an increase in the concentration of toothpaste and tea extract will increase the antimicrobial power against the bacterium A. Actinomycetemcomitans.