PENETAPAN KADAR ANTOSIANIN DAN UJI AKTIVITAS
ANTIBAKTERI Staphylococcus aureus ATCC 25923 EKSTRAK
KUBIS UNGU (Brassica oleracea L. var. capitata L.f. rubra (L.))
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Ananda, Sella Alfatikah
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-07-05 02:08:59
Abstract :
In the body, aseptic conditions need to be maintained to prevent the entry of pathogenic microorganisms that can cause infection. Infectious diseases are caused by microorganisms in the form of bacteria, one of which is Staphylococcus aureus. One of the compounds in purple cabbage (Brassica oleracea L. var. capitata L.f. rubra (L.)) is anthocyanins. Anthocyanins are compounds that have antibacterial activity. This study aimed to determine the levels of anthocyanins in purple cabbage extract and to determine the highest potential antibacterial activity in purple cabbage extract against Staphylococcus aureus ATCC 25923. Qualitative analysis of anthocyanins was carried out with 2M HCl and 2M NaOH. Quantitative analysis of anthocyanins was carried out using visible spectrophotometric method with the principle of difference in pH at a maximum wavelength of 525 nm. Purple cabbage extract at concentrations of 10%, 20%, 40%, and 80% was tested for antibacterial activity against the growth of Staphylococcus aureus ATCC 25923 using Kirby Bauer disc diffusion method with Amoxicillin 25 g as a positive control and DMSO as a negative control. The results obtained anthocyanin levels of 42.17 mg/100 grams with coefficient of variation 1.22%. Purple cabbage extract can inhibit the growth of Staphylococcus aureus ATCC 25923 with an average inhibition zone of 11.76mm, 14.21mm, 16.92mm, 23.37mm and at a concentration of 80% it produces an inhibition zone of 23.37mm and is included in the category sensitive based on the CLSI inhibitory zone of Amoxicillin.
In the body, aseptic conditions need to be maintained to prevent the entry of pathogenic microorganisms that can cause infection. Infectious diseases are caused by microorganisms in the form of bacteria, one of which is Staphylococcus aureus. One of the compounds in purple cabbage (Brassica oleracea L. var. capitata L.f. rubra (L.)) is anthocyanins. Anthocyanins are compounds that have antibacterial activity. This study aimed to determine the levels of anthocyanins in purple cabbage extract and to determine the highest potential antibacterial activity in purple cabbage extract against Staphylococcus aureus ATCC 25923. Qualitative analysis of anthocyanins was carried out with 2M HCl and 2M NaOH. Quantitative analysis of anthocyanins was carried out using visible spectrophotometric method with the principle of difference in pH at a maximum wavelength of 525 nm. Purple cabbage extract at concentrations of 10%, 20%, 40%, and 80% was tested for antibacterial activity against the growth of Staphylococcus aureus ATCC 25923 using Kirby Bauer disc diffusion method with Amoxicillin 25 g as a positive control and DMSO as a negative control. The results obtained anthocyanin levels of 42.17 mg/100 grams with coefficient of variation 1.22%. Purple cabbage extract can inhibit the growth of Staphylococcus aureus ATCC 25923 with an average inhibition zone of 11.76mm, 14.21mm, 16.92mm, 23.37mm and at a concentration of 80% it produces an inhibition zone of 23.37mm and is included in the category sensitive based on the CLSI inhibitory zone of Amoxicillin.
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