Pertumbuhan Bakteri Bacillus Cereus dan Salmonella Typhi pada Ekstrak Mentimun (Cucumis Sativus)

Abstract

Enteropathy caused by ingestion of food contaminated with bacteria causes morbidity and mortality in many countries. Several bacteria, including Salmonella typhi and Bacillus cereus have been reported to cause food poisoning. Cucumis sativus is useful for humans as antibacterial, hepatoprotective, antioxidant, anthelmintic, antiulcer and anti-inflammatory. Antibacterial test of cucumber ethanol extract was carried out with agar disc-diffusion according to the Kirby Bauer method. The ready test bacterial suspension was then inoculated and put into an incubator at 37°C for 24 hours in an inverted position. After 24 hours, the antibacterial activity around the disc in the test dish was observed by looking at the clear zone around the disc. The results showed that the inhibition zone formed on Salmonella typhi bacteria with concentrations of 30%, 50% and 70% had an average of 11.4 mm, 15 mm and 18.5 mm. Meanwhile, Bacillus cereus bacteria have an average inhibition zone of 7 mm, 18.7 mm and 19.1 mm. The results of the one way ANOVA test obtained a sig value. p<0.05 which proves the presence of antibacterial effect in inhibiting the growth of Salmonella typhi and Bacillus cereus.

Keywords: cucumber extract; Salmonella typhi; Bacillus cereus; antibacterial

ABSTRAK

 Enteropati yang disebabkan oleh konsumsi makanan yang terkontaminasi bakteri menyebabkan morbiditas dan mortalitas di banyak negara. Beberapa bakteri, termasuk Salmonella typhi dan Bacillus cereus telah dilaporkan menyebabkan keracunan makanan. Cucumis sativus bermanfaat bagi manusia sebagai antibakteri, hepatoprotektif, antioksidan, anthelmintik, antiulkus dan antiinflamasi. Uji antibakteri ekstrak etanol mentimun dilakukan dengan agar disc-diffusion menurut metode Kirby Bauer. Suspensi bakteri uji yang telah siap kemudian diinokulasi dan dimasukan ke dalam inkubator dengan suhu 37^OC selama 24 jam dengan posisi terbalik. Setelah 24 jam, aktivitas antibakteri disekitar cakram dalam cawan uji diamati dengan melihat adanya clear zone di sekitar cakram. Hasil penelitian menunjukkan zona hambat terbentuk pada bakteri Salmonella typhi dengan konsentrasi 30%, 50% dan 70% memiliki rerata 11,4 mm, 15 mm dan 18,5 mm. Sedangkan pada bakteri Bacillus cereus memiliki rerata zona hambat 7 mm, 18,7 mm dan 19,1 mm. Hasil uji one way ANOVA didapatkan nilai sig. p<0,05 yang membuktikan terdapatnya efek antibakteri dalam menghambat pertumbuhan Salmonella typhi dan Bacillus cereus.

Kata kunci: ekstrak mentimun; Salmonella typhi; Bacillus cereus; antibakteri