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All Journal Lantanida Journal
Hamdiyati, Hamdiyati
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Chemical Engineering, Chemistry & Bioengineering Chemistry Education

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AKTIVITAS ANTIBAKTERI EKSTRAK DAN FRAKSI N-HEKSANA KULIT BUAH KAKAO (Theobroma cacao L.) Purnama, Agnia; Ginting, Binawati; Yahya, Mustanir; Afifi, Muhammad Ridho; Maghfirah, Ruhul; Farida, Mutia; Hamdiyati, Hamdiyati
Lantanida Journal Vol 13 No 1 (2025): January-June 2025
Publisher : UIN AR-RANIRY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/lj.v13i1.29989

Abstract

This study aims to evaluate the antibacterial activity of the n-hexane extract and fraction of cocoa pod husk against Staphylococcus aureus. The antibacterial was tested using the paper disc diffusion method. The results showed that the extract inhibited bacterial with inhibition zones of 7.13 ± 0.29; 8.58 ± 0.14; 9.60 ± 0.87; and 10.97 ± 0.08 mm at concentrations of 1%, 5%, 10%, and 20%, respectively. The fractionation process produced 9 fractions and the 9th fraction showed the greatest inhibitory activity with inhibition zone diameters of 7.42 ± 0.03; 9.22 ± 0.03; 10.43 ± 0.03; and 11.83 ± 0.03 mm at concentrations of 1%; 5%; 10%; and 20% respectively. Phytochemical analysis and thin-layer chromatography (TLC) showed the presence of terpenoid and steroid compounds. Based on the antibacterial activity exhibited by the extract and fraction, this plant shows potential to be developed as a source of natural antibacterials.
Co-Authors Afifi, Muhammad Ridho Binawati Ginting Maghfirah, Ruhul Mutia Farida, Mutia Purnama, Agnia Yahya, Mustanir