Kajian Potensi Antibakteri Tanaman Kurma (Phoenix dactylifera) Terhadap Bakteri Staphylococcus areus dan Escherichia coli

Shofiyyatun Nada; Thyazen Abdo Alhakimi; Indra Topik Maulana

doi:10.29313/bcsp.v3i2.8257

Shofiyyatun Nada Prodi Farmasi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Islam Bandung
Thyazen Abdo Alhakimi Prodi Farmasi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Islam Bandung
Indra Topik Maulana Prodi Farmasi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Islam Bandung

DOI: https://doi.org/10.29313/bcsp.v3i2.8257

Keywords: Kurma, Phoenix dactylifera, Antibakteri, Date palm, Antibacteria

Abstract

Infeksi merupakan salah satu penyakit yang banyak diderita di Indonesia yang dapat disebabkan oleh mikroorganisme seperti bakteri patogenik. Pengobatan infeksi melalui penghambatan mikroorganisme penyebab telah lama dikembangkan dengan antibiotik, namun jika digunakan secara irasional dapat mengakibatkan dampak negatif. Tanaman kurma dapat menjadi salah satu tanaman alternatif untuk mengurangi dampak negatif antibiotik. Penelitian dilakukan berdasarkan Systematic Literatur Review (SLR) untuk mengkaji potensi antibakteri dari tanaman kurma (Phoenix dactylifera) terhadap bakteri Staphylococcus aureus dan Escherichia coli, bagian tanaman kurma (Phoenix dactylifera) yang berpotensi sebagai antibakteri terhadap bakteri Staphylococcus aureus dan Escherichia coli, serta Konsentrasi Hambat Minimum (KHM) yang dihasilkan. Hasil menunjukkan adanya potensi antibakteri dari beberapa varietas tanaman kurma spesies Phoenix dactylifera, seperti varietas Ajwa, Safawi, Khalas, Sukkari, Zaghloul, Hayany, Amhaat, Sukri, dan Barhi. Bagian tanaman kurma (Phoenix dactylifera) yang dapat berpotensi sebagai antibakteri terhadap bakteri Staphylococcus aureus dan Escherichia coli diantaranya adalah bagian biji, spathe, pollen, dan buah kurma. Nilai Konsentrasi Hambat Minimum (KHM) yang dihasilkan oleh tanaman kurma (Phoenix dactylifera) terhadap bakteri Staphylococcus aureus berkisar pada KHM 25 µg/mL hingga 5.000 µg/mL, sedangkan KHM yang dihasilkan terhadap bakteri Escherichia coli terdapat pada kisaran 50 µg/mL hingga 10.000 µg/mL dengan beragam pelarut dan metode ekstraksi. Nilai KHM terendah ditunjukkan pada bagian buah varietas Zaghloul dan Hayany terhadap bakteri Staphylococcus aureus dengan KHM 25 µg/mL dan varietas Zaghloul terhadap bakteri Escherichia coli dengan KHM 50 µg/mL di mana buah tersebut diekstraksi dengan metode sokhletasi menggunakan campuran pelarut metanol:kloroform (2:1).

Infection is one of the most common diseases in Indonesia which can be caused by microorganisms such as pathogenic bacteria. Treatment of infection by inhibiting the causative microorganism has long been developed with antibiotic, but antibiotic can cause negative risks if it is used irrationally. Date palm can be an alternative plant to minimize the negative risks of antibiotic. The research was conducted based on Systematic Literature Review (SLR) to examine the antibacterial potential of date palm against Staphylococcus aureus and Escherichia coli, parts of the date palm plant (Phoenix dactylifera) which have the potential as antibacterial against Staphylococcus aureus and Escherichia coli bacteria, and the Minimum Inhibitory Concentration (MIC). The results showed antibacterial activity of several varieties of Phoenix dactylifera, such as Ajwa, Safawi, Khalas, Sukkari, Zaghloul, Hayany, Amhaat, Sukri, and Barhi varieties. Part of the date plant (Phoenix dactylifera) that has antibacterial activity against Staphylococcus aureus and Escherichia coli include the seeds, spathe, pollen, and fruit. The MIC produced by date palm (Phoenix dactylifera) against Staphylococcus aureus bacteria range from MIC 25 - 5,000 µg/mL, while the MIC produced against Escherichia coli bacteria is in the range of 50 - 10,000 µg/mL with various solvents and extraction methods. The lowest MIC were shown in the fruit of Zaghloul and Hayany varieties against Staphylococcus aureus bacteria with MIC 25 µg/mL and the Zaghloul variety against Escherichia coli bacteria with MIC 50 µg/mL where the fruit was extracted by the soxhletation method using a solvent mixture of methanol:chloroform (2:1).

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