Uji Aktivitas Antimikroba Ekstrak Daging Buah Asam Keranji (Dialium indum L.) terhadap Beberapa Mikroba Patogen Klinis

Abstract

There are many cases of antimicrobial resistance caused by inappropriate use of antibiotics. Lately, there are many studies have been done to seek antimicrobial substances from traditional spice plant. One of the spice plants that has been used is keranji (Dialium indum). This study aimed to analyze antimicrobial activity of fruit pulp keranji extract against several clinical pathogenic microbes i.e. Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Candida sp. Extract of keranji fruit pulp was obtained using maceration method of three solvents i.e. ethanol, ethyl acetate and n-hexane with a ratio of simplicia and solvent is 1:10. Antimicrobial activity assay showed that keranji fruit pulp ethanol extract might inhibit E. coli, P. aeruginosa, S. aureus, and Candida sp. growth with inhibition zone of 10.00, 15.33, 13.50 and 15.00 mm, respectively. Keranji fruit pulp ethyl acetate extract showed to inhibit the microbial growth with inhibition zone of 9.00, 14.67, 10.00, and 11.50 mm, respectively, while keranji fruit pulp n-hexane extract exhibited to inhibit the microbial growth with inhibition zone of 8.33, 18.00, 11.83, and 12.00 mm, respectively.