Abstract
Mangosteen rind has a benefical compounds liked xanthone which consisting of mangostin, mangosterol, mangostinon A and B, trapezifolixanthone, tovophyllin B, alpha and beta mangostin, garcinon B, mangostanol, gartanin, and flavonoid epikatekin that known contain an antibacterial and antidiare agent. Escherichia coliis an opportunistic bacterium that is commonly found in the human colon as a normal flora. Its unique because it can cause primary infection in the intestine such as diarrhea in children, as well as its ability to cause infection in other body tissues outside the intestine.This research was done from December 2016 to March 2017. The methods that used in this research were well diffusion test to know the inhibitory power by measuring the clear zone formed. measure the clear zone of mangosteen rind against Escherichia coli. Then to testing extract compounds, there was used phytochemicals screening test. Data there has been found will be analyzed through analysis of variance (ANOVA). In the inhibitory test of ethanol extract from mangosteen rind (G. mangostana L.), it was so effective to inhibit the growth of Escherichia coli through in-vitro test with a resistivity of 1,58 cm and categorized as a strong inhibitory, which MIC from mangosteen rind against Escherichia coli was 3,9% and the compounds that contain in ethanol extract from mangosteen rind (G. mangostana L.) were alkaloid, phenolik, flavonoid, saponin and terpenoid.
 Key word : antibacterial activity, Garcinia mangostana L., Escherichia coli.
Highlights
Pemanfaatan kulit buah manggis (Gracinia mangostana L.) di Indonesia banyak dikembangkan oleh masyarakat luas untuk peremajaan kulit atau sebagai zat warna untuk makanan dan industri kecil
Mangosteen rind has a benefical compounds liked xanthone which consisting of mangostin
Escherichia coliis an opportunistic bacterium that is commonly found in the human colon as a normal flora
Summary
Mikrobiologi Program Studi Biologi Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Udayana, Bukit, Jimbaran. Rancangan yang dipergunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan menggunakan 6 perlakuan dan 4 kali ulangan pada uji Minimum Inhibitory Concentration(MIC). Metode yang dipergunakan dalam penelitian ini, yaitu metode. Sumur difusi untuk mengukur zona bening yang terbentuk agar bisa dipergunakan dalam menentukan MIC dan aktifitas antibakteri dari ekstrak kulit manggis terhadap bakteri Escherichia coli. HASIL Uji daya hambat ekstrak kasar kulit buah manggis (Garcinia mangostana L.) pada bakteri uji Escherichia coli. Hasil uji daya hambat ekstrak kulit manggis (Garcinia mangostana L.) menunjukkan bahwa pemberian ekstrak mampu menghambat pertumbuhan dari bakteri E. coli (Gambar 1.). Daya hambat terbesar terdapat pada pengulangan dengan kode P3 yaitu sebesar [1,58] cm pada masa inkubasi selama 24 jam dan sebesar [1,61] cm pada masa inkubasi 48 jam. Tabel 1 Diameter rata – rata daya hambat ekstrak kasar kulit manggis (G. mangostana L.) terhadap bakteri E. coli
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