Uji Aktivitas Antibakteri Ekstrak Etanol Kulit Akar Tumbuhan Maja (Aegle Marmelos L. Corr) Asal Desa Riangkemie Kabupaten Flores Timur Terhadap Bakteri Streptococcus Mutans Dan Kajian Senyawa Aktif
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Institusion
Universitas Katolik Widya Mandira Kupang
Author
BAUR, Serafika Edelbertin Bewa
Subject
Q Science (General)
Datestamp
2022-11-23 00:31:47
Abstract :
The purpose of this research was to find out the antibacterial activity of ethanol extract of the root bark of the Maja plant and the active compound contained in it. 600 g of dried Maja root bark flour samples were extracted with 70% ethanol. The crude extract was obtained as much as 83.5 g with a yield of 11.78%. The physical properties of the crude extract were coloured dark brown paste, sticky and can dissolve in aquadest . The phytochemical analysis of the extract was carried out by the Harborne method 1987, and obtained that extracts of positive samples contained alkaloids and flavonoids. The antibacterial activity of sample extracts against Streptococcus mutans was diffusion well method. The sample extract was dissolved in aquadest in to 8 series of concentrations: 1%, 5, 10, 15, 25, 50, 75, and 100. The test results showed that at concentrations of 50 %, 75%, and 100% can inhibit bacterial growth, which was characterized by the formation of clear zones and the clear zone area: 8 mm, 11.76 mm, and 19.43 mm and bactericidal, and the Minimum Growth Inhibitory Concentration is 50%. The study of active compounds in the sample extract was begun with the fractination stage using the Thin Layer Chromatography (TLC) method and column chromatography. The TLC result showed that eluent that can be used as a mobile phase in column chromatography is combination of ethanol : ethyl acetate (1 : 1 v / v). Column chromatography produced 6 fractions, and in the fractions obtained were analyzed using Uv-Vis and infra red spectrophotometric methods. The results of analysis with UV-Vis spectrophotometer obtained maximum absorption peak data of each fraction are: A (230 and 320 nm), B (235 and 310 nm), C (295 nm), D (295 and 310 nm), E (285 and 295 nm), and F (275 and 355 nm). The infra red spectrum revealed that there is uptake of O-H, C-H aliphatic, C=O carbonil, C=C aromatic, C-O alcohol, C-H aromatic functional group. From the results of UV-Vis and infra red d it was concluded that extract samples is thought to be a flavonol compound from the flavonoid group.
The purpose of this research was to find out the antibacterial activity of ethanol extract of the root bark of the Maja plant and the active compound contained in it. 600 g of dried Maja root bark flour samples were extracted with 70% ethanol. The crude extract was obtained as much as 83.5 g with a yield of 11.78%. The physical properties of the crude extract were coloured dark brown paste, sticky and can dissolve in aquadest . The phytochemical analysis of the extract was carried out by the Harborne method 1987, and obtained that extracts of positive samples contained alkaloids and flavonoids. The antibacterial activity of sample extracts against Streptococcus mutans was diffusion well method. The sample extract was dissolved in aquadest in to 8 series of concentrations: 1%, 5, 10, 15, 25, 50, 75, and 100. The test results showed that at concentrations of 50 %, 75%, and 100% can inhibit bacterial growth, which was characterized by the formation of clear zones and the clear zone area: 8 mm, 11.76 mm, and 19.43 mm and bactericidal, and the Minimum Growth Inhibitory Concentration is 50%. The study of active compounds in the sample extract was begun with the fractination stage using the Thin Layer Chromatography (TLC) method and column chromatography. The TLC result showed that eluent that can be used as a mobile phase in column chromatography is combination of ethanol : ethyl acetate (1 : 1 v / v). Column chromatography produced 6 fractions, and in the fractions obtained were analyzed using Uv-Vis and infra red spectrophotometric methods. The results of analysis with UV-Vis spectrophotometer obtained maximum absorption peak data of each fraction are: A (230 and 320 nm), B (235 and 310 nm), C (295 nm), D (295 and 310 nm), E (285 and 295 nm), and F (275 and 355 nm). The infra red spectrum revealed that there is uptake of O-H, C-H aliphatic, C=O carbonil, C=C aromatic, C-O alcohol, C-H aromatic functional group. From the results of UV-Vis and infra red d it was concluded that extract samples is thought to be a flavonol compound from the flavonoid group.
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