Antimicrobial Activity Of Moringa Leaf (Moringa oleifera) Ethanol Extract And Bacteria Against Staphylococcus aureus And The Fungi Candida albicans

Abstract

Moringa plants are known in various parts of the world as vegetables that are rich in nutrients and have various properties, one of which is as an antimicrobial. This research was conducted to test the antimicrobial inhibition of Moringa leaf decoction and ethanol extract against the growth of Staphylococcus aureus and Candida albicans bacteria. The antimicrobial test in this study used the Disc diffusion method using various concentrations, including 25%, 50%, 75% and 100%. There were two test samples, Moringa leaf decoction and ethanol extract using the maceration method with 96% ethanol sailor. In addition to the test group, there was also a control group, namely a positive control using chloramphenicol and ketoconazole antibiotics, and a negative control using aquadest as a decoction solvent, and DMSO as an extract solvent. The results showed that Moringa leaf decoction and Moringa leaf ethanol extract could be used as antibacterial. The inhibition zones produced by Staphylococcus aureus at concentrations of 25%, 50% and 75% had a weak zone of inhibition for both decoction and ethanol extract of Moringa leaves. While the concentration of 100% stew and ethanol extract of Moringa leaves can inhibit by 7.25 mm and 8.5 mm which are included in the medium category.  Moringa leaf extract can provide an inhibitory zone against Candida albicans. At a concentration of 25% it has an average inhibition zone of 1.75, at a concentration of 50% it has an average inhibition zone of 3, at a concentration of 75% has an average inhibition zone of 3.75. , at a concentration of 100% has an average inhibition zone of 4.5. So it can be concluded that the ethanol extract of Moringa leaves can inhibit the activity of the Candida albicans fungi with a weak category.