UJI AKTIVITAS ANTIBAKTERI EKSTRAK HERBA PATIKAN KEBO (EUPHORBIA HIRTA LINN) DAN SENYAWA FLAVONOIDNYA

• Main Author: Alifa Zikra, Reza
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/66296
• Institution: Institut Teknologi Bandung

The herb of patikan kebo (Euphorbia hirta Linn) is reported to have antibacterial activity and has been widely used in traditional medicine. In Indonesia, there has not been much research on the antibacterial activity of this plant. In this study, the antibacterial activity of patikan kebo herb extracts, quercetin, and quercetin compounds was tested. The simplicia powder of patikan kebo herb is extracted by maceration technique using 70% ethanol, and the obtained liquid extract is concentrated. Quercetin levels in the extract were measured with HPLC and obtained a value of 1,13%. The antibacterial activity of ethanol extracts of patikan kebo herb (concentrations 7000, 6000, 5000, 4000, 2000, 1000, 500, and 250 ppm) was tested by microdilution methods on 96-microwell-round-bottomed plates for determination of Minimum Inhibitory Concentration (MIC) and Minimum Bactericid Concentration (MBC) in Staphylococcus epidermidis bacteria, Staphylococcus aureus, Escherichia coli, and Salmonella enterica. Against S.epidermidis bacteria, the MIC value of ethanol extracts of patikan kebo herb, quercetin, and quercetin is 4000 ppm, while the MBC values are 5000, >5000, and 5000 ppm, respectively. Against S.aureus bacteria, MIC values are 4000, 2000, and 4000 ppm, MBC values are 4000, 5000, and 5000 ppm respectively. Against E.coli bacteria, MIC values are 4000, 4000, and 2000 ppm, MBC values are 6000, >5000, and 5000 ppm, respectively. Against S.enterica bacteria, MIC values are 2000, 4000, and 2000 ppm, MBC values are >7000, >5000, and 5000 ppm, respectively. Because the values of MIC and MBC are too large, it can be said that in ethanol extracts of patikan kebo herb, quercetin, and quercitrin have less good activity in Staphylococcus epidermidis, Staphylococcus aureus, Escherichia coli, and Salmonella enterica.