UJI AKTIVITAS ANTIBAKTERI LIMA BELAS JENIS MUTU TEH HITAM ORTODOKS ROTORVANE DAN TEH PUTIH (CAMELLIA SINENSIS VAR. ASSAMICA) PADA STAPHYLOCOCCUS AUREUS ATCC 6538

Muhamad Insanu, Ida Maryam, Dadan Rohdiana, Komar Ruslan Wirasutisna

Abstract


ABSTRAK

Camellia sinensis (L.) Kuntze atau teh merupakan tumbuhan yang berasal dari suku theceae, digolongkan menjadi beberapa jenis, yaitu teh hitam, teh oolong, teh hijau, dan teh putih.  Secara tradisional teh digunakan sebagai obat kumur hal ini diperkuat oleh beberapa penelitian sebelumnya yang membuktikan aktivitas antibakteri terhadap bakteri yang ada pada rongga mulut antara lain Staphylococcus aureus. Penelitian ini bertujuan untuk membandingkan aktivitas antibakteri dari lima belas mutu teh hitam dan teh putih yang diekstraksi dengan pelarut yang berbeda kepolaran. Serbuk simplisia daun teh diekstraksi secara maserasi menggunakan pelarut dengan kepolaran yang meningkat, yaitu n-heksana, etil asetat, dan etanol. Ekstrak difraksinasi menggunakan ekstraksi cair-cair. Seluruh ekstrak dan fraksi diuji aktivitas antibakterinya terhadap Staphylococcus aureus ATCC6538 menggunakan metode mikrodilusi dan difusi agar. Fraksi yang paling kuat aktivitas antibakterinya diuji menggunakan biaoautografi. Hasil percobaan menunjukkan ekstrak etanol teh putih memiliki aktivitas antibakteri yang paling kuat dengan nilai Konsentrasi Hambat Minimum (KHM) 78,13 μg/mL, sedangkan berbagai macam ekstrak teh hitam KHM-nya bervariasi antara 625-2500 μg/mL. Fraksi etil asetat dari ekstrak etanol teh putih memiliki aktivitas paling kuat dengan nilai KHM 156,25 μg/mL. Hasil bioautografi fraksi etil asetat menunjukkan hambatan pertumbuhan bakteri S. aureus pada nilai Rf 0,5 dan 0,76. Berdasarkan reaksi warna kedua nilai Rf ini termasuk golongan  flavonoid.

Kata kunci: antibakteri, Staphylococcus aureus, teh putih, teh hitam orthodox


EVALUATION ON ANTIBACTERIAL ACTIVITY OF FIFTEEN DIFFERENT CLASSES OF ORTHODOX ROTORVANE BLACK TEA AND WHITE TEA (CAMELLIA SINENSIS VAR. ASSAMICA) AGAINST STAPHYLOCOCCUS AUREUS ATCC 6538


ABSTRACT

Camellia sinensis (L.) Kuntze or tea is a plant belonging to Theaceae family. It can be classified into four different classes, which are black tea, oolong tea, green tea and white tea. Traditionally, tea was used as a mouthwash. It was strengthened by previous researches; tea had antibacterial activity especially against bacteria that live in the oral cavity such as Staphylococcus aureus. The aim of this study was to evaluate the antibacterial activity of 15 different classes of black tea and white tea which were extracted by various organic solvents. The crude drugs were obtained by maceration using three different solvents, which were n-hexane, ethyl acetate, and ethanol. The extract was fractionated by liquid-liquid extraction. All extracts and fractions were evaluated their antibacterial activity using microdilution and disc diffusion. The strongest antibacterial fraction was continued to bioautography assay. Based on the result the ethanol extract of white tea showed the strongest activity with the Minimum Inhibition Concentration (MIC) was 78.13 μg/mL while the other extracts of black tea were ranged between 625-2500 μg/mL. Ethyl acetate fraction of white tea ethanol extract had MIC value which was 156.25 μg/mL.  Bioautography showed the rf values of 0.5 and 0.76 inhibited the growth of bacteria. Based on spot test, they were flavonoid compounds.

Keywords: antibacterial, Staphylococcus aureus, white tea, orthodox black tea


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