PENELUSURAN AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL KULIT BATANG KAYU MANIS (Cinnamomun burmanii (Ness)BL.), RIMPANG TEMU KUNCI (Boesenbergia pandurata Schltr), DAN DAUN KELOR (Moringa oleiferaLam.) TERHADAP SEL DAN SPORA Bacillus cereusATCC 11778.
ABSTRAK
Bacillus cereus merupakan bakteri patogen yang dilaporkan dapat menyebabkan
keracunan makanan. Kemampuan B. cereus dalam membentuk spora merupakan
faktor virulensi yang dapat mempersulit kerja antimikroba. Oleh karena itu, selain
terhadap sel vegatifnya, suatu zat antimikroba diperlukan pula terhadap spora
B. cereus. Penelitian ini dilakukan untuk mengetahui aktivitas antibakteri ekstrak
etanol kulit batang kayu manis (Cinnamomun burmanii (Ness) BL.), rimpang
temu kunci (Boesenbergia pandurata Schltr.), dan daun kelor (Moringa oleifera
Lam.) terhadap sel vegetatif dan spora B. cereus. Metode penelitian ini meliputi
pengumpulan bahan dan determinasi tumbuhan, ekstraksi menggunakan metode
maserasi, penapisan fitokimia simplisia dan ekstrak, penentuan profil
kromatografi lapis tipis ekstrak menggunakan pengembang toluen : kloroform :
metanol (6:3:1) dan toluen : etil asetat (8:2), pengujian aktivitas antibakteri
ekstrak terhadap sel vegetatif dan spora B. cereus menggunakan metode difusi
agar dan makrodilusi. Hasil pengujian aktivitas antibakteri terhadap sel vegetatif
B. cereus menunjukan bahwa ekstrak etanol kulit batang kayu manis memiliki
kemampuan menginaktivasi lebih baik dibanding rimpang temu kunci dan daun
kelor. Hasil pengujian aktivitas antibakteri terhadap spora B. cereus menunjukkan
bahwa ekstrak etanol kulit batang kayu manis dan rimpang temu kunci telah
memberikan aktivitas pada konsentrasi 5% b/v pada waktu kontak minimal 1 jam.
Sedangkan ekstrak etanol daun kelor memberikan aktivitas antibakteri terhadap
spora B. cereus pada konsentrasi 20% b/v pada waktu kontak minimal 5 jam.
Kata kunci: Cinnamomun burmanii (Ness) BL., Boesenbergia pandurata Schltr.,
Moringa oleifera Lam., Bacillus cereus, Spora.
iii
ABSTRACT
Bacillus cereus is a pathogenic bacteria that reported can cause food poisoning.
The ability of B. cereus in forming spores is a virulence factor that could
complicate the antimicrobial work. Therefore, in addition to the vegetative cell,
also required an antimicrobial substance against spores B. cereus. This research
was conducted to determine antibacterial activity of ethanol extracts of cinnamon
bark stems (Cinnamomun burmanii (Ness) BL.), boesenbergia rhizome
(Boesenbergia pandurata Schltr.), and kelor leaves (Moringa oleifera Lam.)
against B. cereus vegetative cells and spores. Research methods include the
collection of materials and the determination of the plants, extraction method
using maceration, phytochemical screening of extract and extract. Determination
of thin layer chromatography extract’s profiles using developer toluene :
chloroform: methanol (6: 3: 1) and the toluen : ethyl acetate (8: 2), antibacterial
activity extracts test against cells of vegetative and spores of B. cereus, using
methods diffusion of gel and macrodilution. Antibacterial activity test results of
vegetative cells of B. cereus showed that ethanol extract of cinnamon bark had the
ability for inactivation process better than the boesenbergia rhizome and kelor
leaves. Antibacterial activity test results against B. cereus spores showed that
ethanol extract of cinnamon bark stems and boesenbergia rhizome had provided
activity on 5% (b/v) concentrate at least 1 hour contact time. While the ethanol
extract of kelor leaves performed activity on concentration of 20% (b/v) at least 5
hour contact time.
Keywords: Cinnamomun burmanii (Ness) BL., Boesenbergia pandurata Schltr.,
Moringa oleifera Lam, Bacillus cereus, Spore
iv
Bacillus cereus merupakan bakteri patogen yang dilaporkan dapat menyebabkan
keracunan makanan. Kemampuan B. cereus dalam membentuk spora merupakan
faktor virulensi yang dapat mempersulit kerja antimikroba. Oleh karena itu, selain
terhadap sel vegatifnya, suatu zat antimikroba diperlukan pula terhadap spora
B. cereus. Penelitian ini dilakukan untuk mengetahui aktivitas antibakteri ekstrak
etanol kulit batang kayu manis (Cinnamomun burmanii (Ness) BL.), rimpang
temu kunci (Boesenbergia pandurata Schltr.), dan daun kelor (Moringa oleifera
Lam.) terhadap sel vegetatif dan spora B. cereus. Metode penelitian ini meliputi
pengumpulan bahan dan determinasi tumbuhan, ekstraksi menggunakan metode
maserasi, penapisan fitokimia simplisia dan ekstrak, penentuan profil
kromatografi lapis tipis ekstrak menggunakan pengembang toluen : kloroform :
metanol (6:3:1) dan toluen : etil asetat (8:2), pengujian aktivitas antibakteri
ekstrak terhadap sel vegetatif dan spora B. cereus menggunakan metode difusi
agar dan makrodilusi. Hasil pengujian aktivitas antibakteri terhadap sel vegetatif
B. cereus menunjukan bahwa ekstrak etanol kulit batang kayu manis memiliki
kemampuan menginaktivasi lebih baik dibanding rimpang temu kunci dan daun
kelor. Hasil pengujian aktivitas antibakteri terhadap spora B. cereus menunjukkan
bahwa ekstrak etanol kulit batang kayu manis dan rimpang temu kunci telah
memberikan aktivitas pada konsentrasi 5% b/v pada waktu kontak minimal 1 jam.
Sedangkan ekstrak etanol daun kelor memberikan aktivitas antibakteri terhadap
spora B. cereus pada konsentrasi 20% b/v pada waktu kontak minimal 5 jam.
Kata kunci: Cinnamomun burmanii (Ness) BL., Boesenbergia pandurata Schltr.,
Moringa oleifera Lam., Bacillus cereus, Spora.
iii
ABSTRACT
Bacillus cereus is a pathogenic bacteria that reported can cause food poisoning.
The ability of B. cereus in forming spores is a virulence factor that could
complicate the antimicrobial work. Therefore, in addition to the vegetative cell,
also required an antimicrobial substance against spores B. cereus. This research
was conducted to determine antibacterial activity of ethanol extracts of cinnamon
bark stems (Cinnamomun burmanii (Ness) BL.), boesenbergia rhizome
(Boesenbergia pandurata Schltr.), and kelor leaves (Moringa oleifera Lam.)
against B. cereus vegetative cells and spores. Research methods include the
collection of materials and the determination of the plants, extraction method
using maceration, phytochemical screening of extract and extract. Determination
of thin layer chromatography extract’s profiles using developer toluene :
chloroform: methanol (6: 3: 1) and the toluen : ethyl acetate (8: 2), antibacterial
activity extracts test against cells of vegetative and spores of B. cereus, using
methods diffusion of gel and macrodilution. Antibacterial activity test results of
vegetative cells of B. cereus showed that ethanol extract of cinnamon bark had the
ability for inactivation process better than the boesenbergia rhizome and kelor
leaves. Antibacterial activity test results against B. cereus spores showed that
ethanol extract of cinnamon bark stems and boesenbergia rhizome had provided
activity on 5% (b/v) concentrate at least 1 hour contact time. While the ethanol
extract of kelor leaves performed activity on concentration of 20% (b/v) at least 5
hour contact time.
Keywords: Cinnamomun burmanii (Ness) BL., Boesenbergia pandurata Schltr.,
Moringa oleifera Lam, Bacillus cereus, Spore
iv