ANTIBACTERIAL ACTIVITY OF EGGPLANT ETHYL ACETATE EXTRACT (Solanum melongena L.) AGAINST Escherichia coli

Abstrak

Purple eggplant have methanol, flavonoids, saponins, and tannins compounds which have potential as antibacterial. Escherichia coli (E. coli) is one of the germs that cause various kinds of infections and currently many are reported to have experienced resistance to a number of conventional antibiotics. The purpose of this study was to explore the antibacterial activity of purple eggplant ethyl acetate extract against Escherichia coli (E. coli) bacteria. This research is an experimental study using the microdilution method to determine the minimum inhibitory concentration (MIC) and the spread-plate method to determine the minimum bactericidal concentration (MBC). This study used various doses of purple eggplant ethyl acetate extract (5-40 mg/mL) as the treatment group and the control group that was not given purple eggplant ethyl acetate extract. Purple eggplant ethyl acetate extract has a MIC value of 20 mg/mL and a MIC value of 20 mg/mL. The percentage of inhibition of purple eggplant ethyl acetate extract against E. coli bacteria was greater with the higher concentration used. Purple eggplant ethyl acetate extract has potential as a antibacterial against E. coli