Minyak Atsiri Daun Kari (Murraya koenigii (L.) Spreng) Sebagai Penghambat Pertumbuhan Bakteri Streptococcus pyogenes dan Shigella dysenteriae

Agustin Rosa Fadila, Yeni Mariani, Fathul Yusro

Abstract

Abstrak: Tanaman kari (Murraya koenigii (L.) Spreng) merupakan tanaman budidaya di Kalimantan Barat dan memiliki potensi besar sebagai tanaman penghasil minyak atsiri yang memiliki sifat antibakteri. Tujuan dari penelitian ini adalah menganalisis rendemen minyak atsiri daun kari dan potensinya dalam penghambatan pertumbuhan bakteri S. pyogenes dan S. dysenteriae. Penelitian menggunakan metode penyulingan daun kari dengan cara destilasi uap, perhitungan rendemen dan pengujian aktivitas antibakteri S. pyogenes dan S. dysenteriae pada media MHA dengan metode difusi cakram. DMSO digunakan sebagai kontrol negatif, amikacin sebagai kontrol positif dan minyak atsiri daun kari pada empat level konsentrasi yaitu 5, 10, 15 dan 20%. Analisis data menggunakan analisis one-way anova pada daya hambat. Hasil penelitian menunjukkan bahwa rendemen minyak atsiri daun kari yang dihasilkan dalam penelitian ini sebesar 0,139%. Tingkat penghambatan terhadap bakteri S. pyogenes tergolong kuat pada semua level konsentrasi dan pada bakteri S. dysenteriae tergolong sedang pada konsentrasi 10, 15 dan 20%. Hasil penelitian membuktikan bahwa minyak atsiri daun kari berpotensi sebagai antibakteri alami.

Kata kunci: Minyak atsiri, tanaman kari (Murraya koenigii (L.) Spreng), rendemen, antibakteri, Streptococcus pyogenes, Shigella dysenteriae

Abstract: Curry plants (Murraya koenigii (L.) Spreng) plants recently cultivated in West Kalimantan have enormous potential as a plant producing essential oils and has antibacterial properties. This study aims to analyze the yield of curry leaf essential oil and its potential in inhibiting the growth of S. pyogenes and S. dysenteriae bacteria. The research method used is the distillation of curry leaves by steam distillation, calculation of yield, and testing of the antibacterial activity of S. pyogenes and S. dysenteriae on MHA media by disk diffusion method. DMSO was used as a negative control, amikacin as a positive control and essential oils of curry leaves at four concentration levels (5, 10, 15, and 20%). The inhibition zone data were analyzed using one-way ANOVA. The yield of curry leaf essential oil produced in this study was 0.139%. The level of inhibition against S. pyogenes bacteria was classified as strong at all concentration levels, and in S. dysenteriae was classified as moderate at concentrations of 10, 15, and 20%. The research proves that curry leaf essential oil has proven potential as natural antibacterial.

Keywords: Essential oils, curry plants (Murraya koenigii (L.) Spreng), yield, antibacterial, Streptococcus pyogenes, Shigella dysenteriae

Keywords

Essential oilsy; curry plants (Murraya koenigii (L.) Spreng); yield; antibacterial; Streptococcus pyogenes; Shigella dysenteriae;

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