AKTIVITAS ANTIBAKTERI EKSTRAK KULIT BATANG SIKKAM (Bischofia  javanica Blume) MENGGUNAKAN VARIASI KEPOLARAN PELARUT  TERHADAP Escherichia coli

Gita Saraswati; Roy Indrianto Bangar; Hariyadi Dharmawan Syahputra; Vera Estefania Kaban; Arif Al Iman

doi:10.33085/jdf.v10i2.6868

AKTIVITAS ANTIBAKTERI EKSTRAK KULIT BATANG SIKKAM (Bischofia javanica Blume) MENGGUNAKAN VARIASI KEPOLARAN PELARUT TERHADAP Escherichia coli

Gita Saraswati, Roy Indrianto Bangar, Hariyadi Dharmawan Syahputra, Vera Estefania Kaban, Arif Al Iman

Abstract

Pendahuluan: Peningkatan resistensi bakteri terhadap antibiotik mendorong pencarian sumber antibakteri alternatif berbasis bahan alam. Salah satu tumbuhan yang berpotensi adalah sikkam (Bischofia javanica Blume), khususnya bagian kulit batang yang diketahui mengandung berbagai senyawa metabolit sekunder. Tujuan: Menganalisis aktivitas antibakteri ekstrak kulit batang sikkam terhadap Escherichia coli terhadap pengaruh variasi kepolaran pelarut terhadap aktivitas antibakteri yang dihasilkan. Metode: Ekstraksi dilakukan menggunakan metode maserasi bertingkat dengan pelarut n-heksan, etil asetat, dan etanol 96%. Ekstrak yang diperoleh diuji aktivitas antibakteri menggunakan metode difusi cakram pada lima variasi konsentrasi yaitu 500, 250, 125, 100, dan 50 mg/mL dengan tiga kali pengulangan. Hasil: Skrining fitokimia menunjukkan keberadaan senyawa fenolik, flavonoid, alkaloid, tanin, saponin, steroid/terpenoid, serta kuinon yang diduga berperan dalam aktivitas antibakteri. Konsentrasi 500 mg/mL, ekstrak etil asetat, n-heksan, dan etanol 96% menghasilkan diameter zona hambat masing-masing sebesar 13,91 ± 0,16 mm, 13,35 ± 0,11 mm, dan 11,87 ± 0,12 mm, yang termasuk dalam kategori daya hambat kuat. Kesimpulan: Temuan ini menunjukkan terdapat pengaruh variasi pelarut ekstrak kulit batang sikkam dengan ekstrak etil asetat dan etanol, berpotensi sebagai sumber antibakteri alami terhadap Escherichia coli.

Keywords

Antibakteri; Bischofia javanica Blume; maserasi bertingkat; variasi kepolaran; Escherichia coli

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References

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DOI: https://doi.org/10.33085/jdf.v10i2.6868

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