Antibacterial Activity Test to Ethanol Extract of White Pumpkin Leaf (Lagenaria siceraria) Against Multiple Bacterial Pathogens

Abstract

Research had done on the antibacterial activity of white pumpkin leaf extract (Lagenaria Siceraria) Against Multiple Bacterial Pathogens. This study aims to determine the antibacterial activity of ethanol extract of white pumpkin leaf to 8 pathogenic bacteria (Escherichia coli, Vibrio sp, Streptococcus mutans, Stapylacoccus aureus, Salmonella thypi, Pseudomonas aeroginosa, Bacillus subtilis and Staphylococcus epidermidis.) The study was conducted by extracting white pumpkin leaf by using ethanol 96%. Furthermore, the screening test conducted using microbes to extract ethanol from white pumpkin leaf by using a concentration of 0.5% and 1% (w / v) with a negative control piper disk. Result obtained is at a concentration of 0.5% can inhibit the four bacterial pathogens including Escherichia coli, Streptococcus mutans, Stapylacoccus aureus and epidermidis Staphylacoccus. After the preliminary test and then test the minimum inhibitory concentration (MIC) and the minimum kill concentration test (MKC), where the result obtained is at a concentration of 0.5% white pumpkin leaf extract could inhibit bacterial pathogens 4 obtained in the screening test and a concentration of 2 % white pumpkin leaf extract capable of killing four bacterial pathogens.Further testing is testing the inhibition by diffusion method against some pathogenic bacteria that inhibit the screening result (Escherichia coli, Streptococcus mutans, Stapylacoccus aureus and epidermidis Staphylacoccus) with a concentration of 0.5%, 1% and 2% where chloramphenicol as a positive control. Results obtained diameter zone of the biggest barriers to the bacteria Escherichia coli, Streptococcus mutans, Stapylacoccus aureus and epidermidis Staphylacoccus row was 2.2 cm; 4.1 cm; 2.43 cm and 3.73 cm.

Keywords: Ethanol extract, White pumpkin leaf, Pathogenic bacteria