Uji Aktivitas Antibakteri Ekstrak Etil Asetat Terong Ungu (Solanum melongena L.) terhadap Bakteri Staphylococcus epidermidis ATCC 12228

Abstract

Staphylococcus epidermidis is the bacterium that most often causes infections in hospitals (Health care Associated Infections) and frequently found to be resistant to antibiotics, making them hard to treat. Purple eggplant (Solanum melongena L.) is one of the natural ingredients widely used as a food ingredient in the community with its antibacterial effect is known. This study aimed to determine the activity of purple eggplant ethyl acetate extract as an antibacterial for Staphylococcus epidermidis ATCC 12228. This research is an experimental study using the microdilution method to determine the minimum inhibitory concentration (MIC) and the spread plate method to determine the minimum bactericidal concentration (MBC) of the purple eggplant ethyl acetate extract against S. epidermidis ATCC 12228. The extract concentrations used were 5 mg/mL, 10 mg/mL, 20 mg/mL, 40 mg/mL, negative control, 10% DMSO control, and media control. The results showed that the MIC and MBC value of purple eggplant ethyl acetate extract against S. epidermidis ATCC 12228 were 10 mg/mL and 20 mg/mL, respectively. Increasing percentage of inhibition in line with the concentration used. Purple eggplant ethyl acetate extract has the potential as an antibacterial for S. Epidermidis ATCC 12228.