Daya Hambat Ekstrak Etanol Daun Mengkudu (Morinda Citrifolia L.) Terhadap Pertumbuhan Salmonella Sp. Dan Escherichia Coli (Inhibition Effect Of Ethanol Extract Of Noni Leaf (Morinda Citrifolia L.) On The Growth Of Salmonella Sp. And Escherichia coli) - Devy Kartika Hadi; Erina Erina; Rinidar Rinidar; Fakhrurrazi Fakhrurrazi; Rasmaidar Rasmaidar; Arman Sayuthi (JURNAL ILMIAH MAHASISWA VETERINER, 2019)
ABSTRAKPenelitian ini bertujuan mengetahui kepekaan ekstrak daun mengkudu (Morinda citrifolia L.) terhadap pertumbuhan Salmonella sp. dan Escherichia coli Esktrak daun mengkudu dibagi menjadi 3 konsentrasi yang berbeda yaitu 25%, 50%, 75%. Uji daya hambat dilakukan sesuai dengan metode Kirby-Bauer. Hasil rata-rata zona hambat ekstrak daun mengkudu terhadap bakteri Salmonella sp. pada konsentrasi 25% yaitu 6,2 mm, pada konsentrasi 50% yaitu 7,1 mm, dan pada konsentrasi 75% diperoleh rata-rata 6,6 mm. Zona hambat ekstrak daun pandan wangi terhadap Escherichia coli pada konsentrasi 25% rata-rata 7,3 mm, pada konsentrasi 50% 7,2 mm dan pada konsentrasi 75% diperoleh rata-rata 7,5 mm. Kontrol positif antibiotik amphicilin terhadap bakteri Salmonella sp. didapatkan rata-rata 6,2 mm, sedangkan terhadap bakteri Escherichia coli dengan rata-rata 19,6 mm. Berdasarkan penelitian ini dapat disimpulkan bahwa ekstrak daun mengkudu memiliki daya yang lemah dalam menghambat pertumbuhan Salmonella sp. dan Escherichia coli.Kata kunci: daya hambat, ekstrak daun mengkudu, Salmonella sp. dan Escherichia coli. ABSTRACTThe aims of this research is to know the sensitivity of noni leaf extract (Morinda citrifolia L.) against Salmonella sp. and Escherichia coli. Noni leaf extract was divided into 3 different concentrations 25%, 50%, 75%. The inhibition effect test was performed in accordance to Kirby-Bauer method. The average of inhibition zone of noni leaf extract on Salmonella sp. at 25% concentration was 6.2 mm, at concentration of 50% was 7.1 mm, and at concentration 75% obtained average 6.6 mm. The average inhibition zone of noni leaf extract againts Escherichia coli at 25% concentration was 7.3 mm, at concentrations of 50% was 7.2 mm and at concentration of 75% obtained an average of 7.5 mm. The averaged positive control of ampicillin antibiotics against Salmonella sp. was 6.2 mm, while against Escherichia coli was 19.6 mm. Base on this research it can be concluded that the noni leaf extract had weak activity to inhibit the growth of Salmonella sp. end Escherichia coli.Keyword : inhibition effect, noni leaf extract, Salmonella sp. and Escherichia coli.