Perbandingan Aktivitas Antibakteri Ekstrak Jahe Dan Antibiotik Kloramfenikol Terhadap Escherichia Coli

Abstract

Escherichia coli is one of the pathogenic bacteria that can cause various infections and has the potential to develop resistance to antibiotics. This condition encourages the exploration of natural materials that may serve as alternative antibacterial agents. Ginger (Zingiber officinale) contains various secondary metabolites, such as flavonoids, phenolic compounds, terpenoids, and other active compounds, which potentially possess antibacterial activity. This study aimed to determine the antibacterial activity of ethanol extract of ginger against the growth of Escherichia coli and to compare its activity with the antibiotic chloramphenicol. This study was an experimental laboratory study using the disk diffusion (Kirby-Bauer) method. Ginger extract was obtained through maceration using 96% ethanol and was tested at concentrations of 25%, 50%, 75%, and 100%. The test bacterium used was Escherichia coli ATCC 25922. Chloramphenicol was used as a positive control, while distilled water was used as a negative control. Each treatment was performed in triplicate, and antibacterial activity was determined based on the diameter of the inhibition zone formed. The results showed that the ethanol extract of ginger was able to inhibit the growth of Escherichia coli at all tested concentrations. The mean inhibition zone diameters at concentrations of 25%, 50%, 75%, and 100% were 17.15 mm, 20.65 mm, 17.07 mm, and 15.66 mm, respectively. The highest antibacterial activity was observed at a concentration of 50%. Chloramphenicol produced a mean inhibition zone diameter of 37.00 mm, whereas the negative control produced a diameter of 6.00 mm. Based on these findings, it can be concluded that ginger ethanol extract has antibacterial activity against Escherichia coli, although its activity remains lower than that of chloramphenicol.