Uji Efektivitas Antibakteri Ekstrak Biji Kakao (Theobroma Cacao) Terhadap Pertumbuhan Pseudomonas  Aeruginosa Secara In Vitro

Sarah Nurul Fuadah; Nurfadly Nurfadly; Ance Roslina; Annisa Annisa

Authors

Sarah Nurul Fuadah Universitas Muhammadiyah Sumatera Utara
Nurfadly Nurfadly Universitas Muhammadiyah Sumatera Utara
Ance Roslina Universitas Muhammadiyah Sumatera Utara
Annisa Annisa Universitas Muhammadiyah Sumatera Utara

Keywords:

Biji kakao, Theobroma cacao, Pseudomonas aeruginosa, Antibakteri, Difusi cakram

Abstract

Pseudomonas aeruginosa merupakan bakteri patogen oportunistik penyebab infeksi nosokomial yang dapat meningkatkan risiko kematian. Biji kakao (Theobroma cacao) mengandung flavonoid, alkaloid, tanin, dan saponin yang berpotensi sebagai antibakteri. Penelitian ini bertujuan membuktikan aktivitas antibakteri ekstrak biji kakao terhadap pertumbuhan P. aeruginosa dan menentukan konsentrasi ekstrak yang paling efektif. Penelitian menggunakan true experimental design dengan rancangan posttest only control group design. Ekstraksi dilakukan melalui maserasi menggunakan etanol 96%, sedangkan pengukuran aktivitas antibakteri menggunakan metode difusi cakram pada konsentrasi 25%, 50%, 75%, dan 100%. Kelompok kontrol positif menggunakan siprofloksasin dan kontrol negatif menggunakan akuades. Rata-rata diameter zona hambat pada konsentrasi 25%, 50%, 75%, dan 100% berturut-turut sebesar 10,47 mm, 11,97 mm, 12,35 mm, dan 15,55 mm; kontrol positif sebesar 29,37 mm dan kontrol negatif 0 mm. Pengujian menunjukkan perbedaan daya hambat antarkelompok (p = 0,000; p < 0,05). Ekstrak biji kakao menunjukkan aktivitas antibakteri terhadap P. aeruginosa, dengan konsentrasi 100% menghasilkan zona hambat terbesar di antara perlakuan ekstrak

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