UJI AKTIFITAS ANTIBAKTERI EKSTRAK ETANOL DAUN AWAR-AWAR (Ficus septica burm. f) TERHADAP PERTUMBUHAN BAKTERI Staphylococcus aureus

Infectious diseases in this day and age still ranks top cause of illness and
death in developing countries, including Indonesian. Most infections are caused by
bacteria, One of those bacteria are Staphylococcus aureus.
Treatment of infections are most often used with antibiotics. The use of
certain antibiotics is expected to have a positive impact, but the rational use of
antibiotics will cause a negative impact. The negative impact of the use of antibiotics
that are not rational, among others emergence and development of bacteria resistant
to antibiotics and toxicity / side effects of drugs.
Awar awar-leaf extract prepared by maceration using 96% ethanol as a
liquid penyari then evaporated with evaporator. Antibacterial activity test carried
gelatin media diffusion method is using the media to have been planted bacteria with
a concentration of 25%, 50% to 75% and 96% ethanol as a negative control and a
positive control is tetracycline. The parameters of the visits is the amount of inhibition
zone in the form of a clear area around the paper discs (paper disk) on Media Muller
Hilton To be measured with calipers.
Based on the results obtained from the research data we can conclude that
the leaf extract awar-awar ethanol at a concentration of 25%, 50% and 75% have a
zone of inhibition against Staphylococcus aureus average of 18.9 mm, and 23.9 mm
19,9mm. The third of this concentration can be regarded as antibacterials that are
bactericidal because of greater than 16 mm..
Keywords: Leaf Awar-awar, Antibacterials, Staphylococcus aureus