TEST THE ANTIBACTERIAL ACTIVITY OF CINNAMOMUM CORTEX ETHANOL EXTRACT AGAINST S. aureus ATCC 25923, E. coli ATCC 35218 AND TO IDENTIFY ITS CHEMICAL COMPONENT

    Antibacterial agent is compound used for medical treatment infection caused by bacteria. Cinnamomum burmanni Nees ex Bl besides used as flavouring agent, it can be used as antispasmodic, antiemetic, and effective for antibacterial. This research is aimed to test th e antibacterial activity of Cinnamomum cortex ethanol extract against S. aureus ATCC 25923, E. coli ATCC 35218 and to identify its chemical component.

    The Cinnamomum cortex ethanol extract was isolated by maceration method with 70% ethanol. The liquid dilution method was used to determine the MIC (Minimum Inhibition Concentration), bacterial suspension 106 CFU/ml was added into serial dilutions of cinnamomum cortex ethanol extract and this mixture was incubated at 37o C. The MBC (Minimum Bactericid Concentration) was identified by inscribed the result of incubation at each media, for S. aureus ATCC 25923 inscribed at blood gel media and E. coli ATCC 35218 at Mc Conkey media. The concentration used for S. aureus ATCC 25923 in this research were 0,5% b/v; 0,75% b/v; 1% b/v; 1,25%b /v ; 1,5% b/v; 1,75% b/v and 2% b/v; 3% b /v ; 4% b/v; 5% b/v; 6% b/v; 7% b /v for E. coli ATCC 35218. The identification of chemical component was used plate chromatography with chloroform:methanol:water (1:3:1v/v) as the mobile phase and gel silica GF 25 4 n m as the static phase. The detection was used UV 2 54 nm light, UV 366 n m light, vanillin sulphuric acid spray reagent. The result showed that the MIC (Minimum Inhibition Concentration) of Cinnamomum cortex etanolic extract can not be observed because the mixture was brown and turbid. The MBC (Minimum Bactericid Concentration) for S. aureus ATCC 25923 was 1% b/v and E. coli ATCC 3 5218 was 3% b/v. The result of tube test and plate chromatography test showed that the Cinnamomum cortex etanolic extract contained saponin and essential oil, and did not contain flavonoid, tanin, and alkaloid.



research by

RISTIANINGSIH (2007)