Uji Antibakteri Ekstrak Buah Pare (Momordica Charantia) Terhadap Bakteri Streptococcus Pneumoniae dan Klebsiella Pneumoniae

Chylen Setiyo Rini, Yos Adi Prakoso, Defi Amanatul Kholifah

Abstract


ABSTRAK
Buah pare (Momordica carantia) memiliki beberapa kandungan senyawa sebagai antibakteri dan antioksidan untuk menangkal radikal bebas senyawa tersebut adalah flavonoid, lectin, saponin, polifenol, vitamin C, glikosida cucurbitacin, momordicin dan charantin. Penelitian ini bertujuan mengetahui potensi buah pare dalam menghambat bakteri Klebsiella pneumoniae dan Streptococcus pneumoniae. Uji potensi antibakteri ini dilakukan dengan metode disk diffusion. Potensi antibakteri ditandai dengan terbentuknya zona bening disekitar paper disk. Penelitian ini menggunakan 5 konsentrasi yakni 20%, 40%, 60%, 80% dan 100% serta Kloramfenikol sebagai kontrol positif dan DMSO 10% sebagai kontrol negatif dan dilakukan 3 kali pengulangan. Data yang diperoleh diuji statistik menggunkan one way ANOVA dengan taraf signifikan 0,05. Hasil penelitian menunjukan bahwa ekstrak buah pare berpengaruh terhadap bakteri Streptococcus pneumonia pada konsentrasi 20% dengan diameter13,20 mm dan Klebsiella pneumoniae pada konsentrasi 80% dengan diameter 13,17 mm.
Kata Kunci: Antibakteri, Buah pare (Momordica carantia), Klebsiella pneumoniae,
Streptococcus pneumoniae

 

ABSTRACT
Bitter gourd (Momordica carantia) contains several compounds as antibacterial and antioxidant to counteract free radicals, these compounds are flavonoids, lectins, saponins, polyphenols, vitamin C, glycosides cucurbitacin, momordicin and charantin. This study aims to determine the potential of bitter gourd in inhibiting bacteria Klebsiella pneumoniae and Streptococcus pneumoniae The antibacterial potential test was carried out by the disk diffusion method. Antibacterial potential is indicated by the formation of a clear zone around the paper disk. This study used 5 concentrations of 20%, 40%, 60%, 80% and 100% and Chloramphenicol as a positive control and DMSO 10% as a negative control and was repeated 3 times. The data obtained were statistically tested using one way ANOVA with a significant level of 0.05. The results showed that bitter gourd extract had an effect on Streptococcus pneumoniae bacteria at a concentration of 20% with a diameter of 13.20 mm and Klebsiella pneumoniae at a concentration of 80% with a diameter of 13.17 mm.

Keywords: Antibacterial, Bitter gourd (Momordica carantia), Klebsiella pneumoniae,
Streptococcus pneumoniae


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References


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