Uji Efektivitas Ekstrak Buah Mangga Manalagi (Mangifera indica L. kultivar Manalagi) terhadap Pertumbuhan Bakteri Escherichia coli

Pendahuluan: Resistensi antimikroba (Antimicrobial Resistance/AMR), khususnya yang disebabkan oleh Escherichia coli penghasil Extended-Spectrum Beta-Lactamase (ESBL), menjadi ancaman serius bagi kesehatan global. Kondisi ini mendorong pencarian agen antibakteri alami, salah satunya buah Mangga Manalagi (Mangifera indica L. kultivar Manalagi) yang mengandung flavonoid, tanin, polifenol, dan saponin. Tujuan: Penelitian ini bertujuan membuktikan efektivitas antibakteri ekstrak buah Mangga Manalagi terhadap pertumbuhan E. coli serta mengetahui pengaruh berbagai konsentrasi ekstrak. Metode: Penelitian eksperimental laboratorik in vitro menggunakan rancangan Post-Test Only Control Group Design. Ekstrak daging buah diperoleh melalui maserasi kinetik menggunakan etanol 96%. Uji antibakteri dilakukan dengan metode difusi cakram terhadap E. coli ATCC 25922 pada konsentrasi ekstrak 5%–90%. Kontrol positif menggunakan antibiotik, sedangkan kontrol negatif menggunakan akuades steril. Analisis data dilakukan menggunakan uji One-Way ANOVA dan dilanjutkan uji Tukey HSD. Hasil: Seluruh konsentrasi menghasilkan zona hambat dengan kecenderungan meningkat seiring bertambahnya konsentrasi. Diameter rata-rata zona hambat berkisar antara 0,70 mm (5%) hingga 2,14 mm (90%). Uji One-Way ANOVA menunjukkan perbedaan bermakna antar kelompok (p<0,05). Uji Tukey HSD menunjukkan konsentrasi 50%, 60%, dan 70% memiliki efektivitas yang setara dengan kontrol positif (p>0,05). Namun, seluruh zona hambat masih tergolong lemah (<5 mm). Kesimpulan: Ekstrak buah Mangga Manalagi efektif menghambat pertumbuhan Escherichia coli secara bergantung konsentrasi, dengan efektivitas optimal pada konsentrasi 50%–70%.

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Introduction: Antimicrobial resistance (AMR), particularly caused by Extended Spectrum Beta-Lactamase (ESBL)-producing Escherichia coli, has become a major global health concern. This condition has encouraged the exploration of natural antibacterial agents, including Manalagi mango (Mangifera indica L. cv. Manalagi), which contains bioactive compounds such as flavonoids, tannins, polyphenols, and saponins. Objective: This study aimed to evaluate the antibacterial activity of Manalagi mango fruit extract against the growth of Escherichia coli and to determine the effect of different extract concentrations. Methods: An in vitro laboratory experimental study was conducted using a PostTest Only Control Group Design. The fruit pulp extract was prepared by kinetic maceration using 96% ethanol. Antibacterial activity was evaluated using the disc diffusion method against E. coli ATCC 25922 at extract concentrations ranging from 5% to 90%. An antibiotic served as the positive control, while sterile distilled water was used as the negative control. Data were analyzed using OneWay ANOVA followed by Tukey's HSD post hoc test. Results: All extract concentrations inhibited bacterial growth, with inhibition zones increasing as the extract concentration increased. The mean inhibition zone ranged from 0.70 mm at 5% concentration to 2.14 mm at 90%. One-Way ANOVA showed a statistically significant difference among groups (p<0.05). Tukey's HSD test demonstrated that
the 50%, 60%, and 70% extract concentrations exhibited antibacterial activity comparable to the positive control (p>0.05). However, all inhibition zones were classified as weak (<5 mm). Conclusion: Manalagi mango fruit extract effectively inhibited the growth of Escherichia coli in a concentration-dependent manner, with optimal antibacterial activity observed at concentrations of 50%–70%.