PENGEMBANGAN POTENSI EKSTRAK DAUN PANDAN (Pandanus amaryllifolius Roxb) SEBAGAI AGEN ANTIBAKTERI

Abstract

Pandanus amayllifolius Roxb which commonly used as a flavoring and food coloring was
potentially have antibacterial activity. It should be an effort to develop a safe natural
preservatives to reduce cases of food poisoning (foodborne disease) which mainly caused by
bacterial pathogens. This study aims to determine the antibacterial potency of the water extract,
ethanol, ethyl acetate, and a mixture of ethanol-ethyl acetate (1:1 v/v) extract against
Staphylococcus aureus and Escherichia coli based on the value of MIC (Minimum Inhibitory
Concentration) and MBC (Minimum Batericidal Activity). The antibacterial activity was
evaluated by the Kirby-Bauer diffusion method by making the extract concentration of 25 and
50 %, as well as the loading dose tested was 2.5 mg and 5 mg/disc. MIC and MBC was
evaluated by solid dilution method. The results showed that the ethanol extract and water extract
don’t have antibacterial activity against Staphylococcus aureus and Escherichia coli, whereas
the ethyl acetate extract and a mixture of ethanol-ethyl acetate (1:1 v/v) have an antibacterial
activity. Ethyl acetate extract showed the highest inhibitory potency. The MIC and MBC was
186 PharmaÒ«iana, Vol. 4, No. 2, 2014: 185-192
obtained at a level of 1.1% w/v and 6.7% w/v against Staphylococcus aureus, and 0.5% w/v and
4.5% w/v against Escherichia coli.