Uji Aktivitas Antibakteri Kombinasi Ekstrak Buah Labu Air (Lagenaria Siceraria (Molina) Standl.) Dan Madu Multiflora Terhadap Salmonella Typhi Secara In Vitro
DOI:
https://doi.org/10.21111/jigf.v1i1.3Keywords:
Antibakteri, kombinasi, labu air, madu multiflora, Salmonella typhi, zona hambatAbstract
Tujuan: Tujuan dari penelitian ini adalah untuk mengetahui senyawa metabolit sekunder yang terkandung dalam ekstrak buah labu air (Lagenaria siceraria (Molina) Standl.) dan madu multiflora, serta aktivitas kombinasi keduanya dalam menghambat pertumbuhan bakteri Salmonella typhi secara in vitro. Metode: Penelitian ini merupakan penelitian eksperimental laboratorium dengan 7 kelompok perlakuan yang terdiri dari 5 kelompok kombinasi ekstrak buah air dan madu multiflora yaitu konsentrasi 100%:0%, 75%:25%, 50%:50%, 25%:75%, 0%:100% v/v dan 2 kelompok kontrol positif dan negatif. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 kali pengulangan. Hasil: Hasil identifikasi senyawa menunjukkan bahwa ekstrak buah labu air mengandung saponin dan polifenol. Sedangkan madu multiflora tidak mengandung satupun senyawa metabolit sekunder baik alkaloid, flavonoid, saponin, steroid, dan polifenol. Hasil uji antibakteri dengan metode difusi cakram menunjukkan bahwa semua konsentrasi kombinasi eksrak buah labu air dan madu multiflora memiliki aktivitas dalam menghambat pertumbuhan Salmonella typhi. Kesimpulan: Konsentrasi teraktif dari kombinasi ekstrak buah labu air dan madu multiflora dalam menghambat pertumbuhan Salmonella typhi adalah konsentrasi 0%:100% v/v dengan diamter zona hambat sebesar 20.13 mm.
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