Uji Aktivitas Antibakteri Kombinasi Ekstrak Daun Jeruk Purut (Citrus hystrix D.C.) dengan Daun Singkong (Manihot esculenta Crantz) terhadap Bakteri Staphylococcus aureus secara In Vitro

Latar belakang : Penyakit infeksi bakteri merupakan penyebab penyakit paling umum yang dapat ditemukan di daerah tropis seperti negara Indonesia. Adanya faktor ekstrinsik dapat memudahkan mikroorganisme seperti bakteri, virus, jamur dan parasit untuk menyerang jaringan tubuh serta dapat berkembang dengan optimal. Salah satu bakteri gram positif yang paling umum menyebabkan infeksi salah satunya spesies Staphylococcus aureus. Daun jeruk purut dan daun singkong mengandung senyawa aktif flavonoid, minyak atsiri (sitronellal), saponin, tannin, fenolik, steroid dan alkaloid. Tujuan: Penelitian ini bertujuan untuk mengetahui adanya kombinasi ekstrak daun jeruk purut (Citrus hystrix D.C) dengan daun singkong (Manihot esculenta crantz) memiliki efektivitas yang sebanding atau lebih baik dibandingkan dengan antibiotik standar dalam menghambat pertumbuhan bakteri Staphylococcus aureus. Metode : Daun jeruk dan daun singkong diekstraksi dengan metode maserasi pelarut etanol 70% kemudian dilakukan uji orientasi dan uji kombinasi antibakteri dengan metode difusi. Hasil : Hasil dikombinasi dengan perbandingan konsentrasi (1:1), (0,5:0,5), (1:0,5) dan (0,5:1). Data dianalisa secara statistic dengan uji Shapiro-wilk, homogenitas levene, dilanjutkan uji One-Way Anova dan Uji Post Hoc yakni Uji Tukey HSD. Hasil penelitian menunjukkan bahwa kombinasi ekstrak daun jeruk purut dan daun singkong memiliki aktivitas antibakteri terhadap Staphylococcus aureus. Kesimpulan: Kombinasi ekstrak paling efektif pada perbandingan konsentrasi 0,5:0,5 dengan rata-rata diameter zona hambat 11,33±1,56 mm.

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Background : Bacterial infectious diseases are among the most common illnesses found in tropical regions such as Indonesia. Extrinsic factors can facilitate microorganisms like bacteria, viruses, fungi, and parasites to penetrate body tissues and thrive. One of the most common gram-positive bacteria causing infections is the species Staphylococcus aureus. Kaffir lime leaves and cassava leaves contain active compounds such as flavonoids, essential oils (citronellal), saponins, tannins, phenolics, steroids, and alkaloids.
Objective: This study aims to determine whether the combination of kaffir lime leaf extract (Citrus hystrix D.C) and cassava leaf (Manihot esculenta Crantz) extract has comparable or superior effectiveness to standard antibiotics in inhibiting the growth of Staphylococcus aureus bacteria.
Method : Kaffir lime leaves and cassava leaves were extracted using the maceration method with 70% ethanol solvent, followed by orientation tests and antibacterial combination tests using the diffusion method.
Results : The results were combined with concentration ratios of (1:1), (0.5:0.5), (1:0.5), and (0.5:1). The data were statistically analyzed using the Shapiro-Wilk test, Levene's homogeneity test, followed by One-Way ANOVA and Post Hoc analysis using the Tukey HSD test. The study results showed that the combination of kaffir lime leaf and cassava leaf extracts exhibited antibacterial activity against Staphylococcus aureus.
Conclusion : The most effective extract combination was at a concentration ratio of 0.5:0.5, with an average inhibition zone diameter of 11.33±1.56 mm, and the combination effect demonstrated synergism.