Efek Antimikroba Minyak Jintan Hitam (Nigella Sativa) terhadap Pertumbuhan Escherichia Coli In Vitro

Abstract

Black cumin (Nigella sativa) oil contains substances: thymoquinone, dithymoquinone, thymohydroquinone, thymol, and tannin which are considered can inhibit the growth of bacteria, fungi, and parasites, so has an antimicrobial effect. This research is aimed to know the antimicrobial effect of black cumin oil in inhibiting Escherichia coli's growth.This is a laboratoric experimental research using non random consecutive sampling, with local isolate Escherichia coli from Microbiology Laboratory of RSUD Moewardi Surakarta as the subject of the research. Escherichia coli aged 24 hours on a nutrient agar and had standardized with Mc Farland 0,5, spread with sterile rib cotton over Mueller-Hinton gell. An empty filter paper disc as a negative control, 25 µg cotrimoxazol antibiotic disc as a positive control, and a filter paper disc filled with black cumin oil, are placed on the Mueller-Hinton gell plate. The plate is incubated for 1 x 24 hours, then the inhibiting zones is measured. The attempted data were analized with Kruskal-Wallis test. Result of the research shows that in Escherichia coli was formed an inhibiting zone. Kruskal-Wallis analysis shows a significant difference (p < 0,05) between positive control (cotrimoxazol 25 µg) with black cumin oil 50% (8,80 ± 0,75 mm), 75% (10,05 ±1,14 mm), and 100% (12,05±0,83 mm) in concentration. Whereas black cumin oil 25% (0,00 ± 0,00 mm) in concentration and negative control (0,00 ± 0,00 mm) don't show a significant difference (p > 0,05). The conclusion of the research is black cumin (Nigella sativa) oil has an antimicrobial effect to Escherichia coli's growth