Research Journal of Life Science
Vol 6, No 3 (2019)

Analysis of Metabolit and Antibacterial Control of Mengkudu Leaf Extract (Morinda citrifolia) on the Bacteria of Aeromonas hydrophila

Yora Utami Putri Pertiwi (Faculty of Fisheries and Marine Sciences, University of Brawijaya)
Arief Prajitno (Faculty of Fisheries and Marine Sciences, University of Brawijaya)
Mohamad Fadjar (Faculty of Fisheries and Marine Sciences, University of Brawijaya)



Article Info

Publish Date
05 Dec 2019

Abstract

A. hydrophila is an anaerobic facultative bacterium, which is a bacterium that can develop in conditions with or without oxygen. Therefore, it is necessary to use alternative materials that can be used to eliminate A. hydrophila, one of which is to use herbal medicines. The purpose of this study was to determine the content of active compounds in mengkudu leaf extract (M. citrifolia) using the disc test method. To test the content of secondary metabolites, phytochemical testing and FTIR (Fourier Transform Infrared Spectroscopy) were carried out. The results obtained are 100 ppm which is the minimum concentration that can inhibit the growth of A. hydrophila. Phytochemical test results obtained crude extract of positive mengkudu leaves alkaloids, saponins, triterpemoid and flavonoids. And in the FTIR test the most dominant content of phenol compounds contained in Mengkudu leaf extract which has a very important function that can be used as an antibacterial in this study. Further research is expected to carry out more in-depth characterization testing of active compounds through several tests including using LCMS or GCMS to determine the active ingredient of mengkudu leaves.

Copyrights © 2019






Journal Info

Abbrev

rjls

Publisher

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Medicine & Pharmacology

Description

Research Journal of Life Science (RJLS) is an open access publishes papers three times a year that emphasize the agriculture, fisheries, animal science, medicine, basic science and food technology. All articles are rigorously reviewed by reviewers. Articles should be created in a language that is ...