UJI DAYA HAMBAT EKSTRAK KERANG TAHU (MERETRIX MERETRIX) TERHADAP BAKTERI STAPHYLOCOCCUS AUREUS

Abstract

Shell tofu Utilization not only as a source of nutrition but can be used as a treatment, among others, anticancer, antimicrobial, antioxidant, antiinflamasi, blood pressure regulator, blood sugar levels and lowers cholesterol. This study aims to test the inhibitory effect of shellfish extract (Meretrix meretrix) against Staphylococcus aureus bacteria and to know the concentrations that can inhibit the growth of Staphylococcus aureus bacteria. A series of experiments was an inhibitory test carried out using a simple experimental design with 5 treatments and 3 replications. Shellfish are made in the form of extracts by maceration method using ethyl acetate solvent. The shellfish extracts were then made in series concentrations of 10%, 20%, and 30%, and then tested the inhibitory power using paper disc diffusion method. The results showed that the shellfish extract at 10% concentration was able to inhibit the growth of Staphylococcus aureus bacteria with an inhibitory zone of 2,023 mm, a mean concentration of 20% 2.3 mm and an average 30% concentration of 4.02 mm. The Result of ANOVA test a level of trust 0,05 obtained F value count 62,8539)> F table (3,48) which show a significant difference from four treatment groups.

Keywords

• Inhibition zone
• Shellfish
• Staphylococcus aureus