PENGEMBANGAN POTENSI EKSTRAK DAUN PANDAN (Pandanus amaryllifolius Roxb) SEBAGAI AGEN ANTIBAKTERI

Abstract

Pandanus amayllifolius Roxb which commonly used as a flavoring and food coloring was potentially have antibacterial activity. It should be an effort to develop a safe natural preservatives to reduce cases of food poisoning (foodborne disease) which mainly caused by bacterial pathogens. This study aims to determine the antibacterial potency of the water extract, ethanol, ethyl acetate, and a mixture of ethanol-ethyl acetate (1:1 v/v) extract against Staphylococcus aureus and Escherichia coli based on the value of MIC (Minimum Inhibitory Concentration) and MBC (Minimum Batericidal Activity). The antibacterial activity was evaluated by the Kirby-Bauer diffusion method by making the extract concentration of 25 and 50 %, as well as the loading dose tested was 2.5 mg and 5 mg/disc. MIC and MBC was evaluated by solid dilution method. The results showed that the ethanol extract and water extract don’t have antibacterial activity against Staphylococcus aureus and Escherichia coli , whereas the ethyl acetate extract and a mixture of ethanol-ethyl acetate (1:1 v/v) have an antibacterial activity. Ethyl acetate extract showed the highest inhibitory potency. The MIC and MBC was 186 Pharmaҫiana, Vol. 4, No. 2, 2014: 185-192 obtained at a level of 1.1% w/v and 6.7% w/v against Staphylococcus aureus , and 0.5% w/v and 4.5% w/v against Escherichia coli .