Uji Aktivitas Antibakteri Ekstrak Etanol Kulit Buah Manggis (Garcinia mangostana l) terhadap Bakteri Escherichia coli ATCC 11229 dan Staphylococcus Aureus ATCC 6538 Secara In Vitro

Abstract

Mangosteen rind (Garcinia mangostana l) is one of plant herbal simplicia have contain substance active discover good killed of bacterial like flavonoids, xanthone, tannin, terpenoid, and saponin. Mangosteen rind is one of plant that have a potency to use as a drugs too. The research purpose to find the inhbiting activity of the ethanol extract of mangosteen rind against the Escherichia coli and Staphylococcus aureus growth. This study used laboratory experimental research design true experimental with post test only control group design method. The ethanol extract of mangosteen rind is tested by well method with concentration 5%, 10%, 20%, 40%, 60%, and 80% w/v. Wells is made on Muller Hinton germ growth media which is smeared by culture of Escherichia coli ATCC 11229 and Staphylococcus aureus ATCC 6538 which has been standardized by Mc Farland. The ethanol extract of mangosteen rind drip in to the well with various concentration. It is incubated with a temperature of 37 c for 24 hours and inhibition of zone radical is measured by Vernier caliper. The ethanol extract of mangosteen rind (with concentration 5%, 10%, 20%, 40%, 60%, and 80% w/v, can inhibit the growth Staphylococcus aureus whit mean inhibition zone diameter is 10,6 mm, 12,6 mm, 14,8 mm, 15 mm, 15,8 mm, and 16,8 mm. The velue of statistic Kurskall Wallis test 0,000. While Escherichia coli the extract of mangosteen rind can’t inhibition zone and the velue of statistic Kurskall Wallis test unknown. The ethanol extract of mangosteen rind has antibacterial activity against Staphylococcus aureus ATCC 6538 in vitro