PENGARUH PEMANASAN, TINGKAT KEASAMAN (pH) DAN KONSENTRASI GARAM TERHADAP STABILITAS ANTIBAKTERI EKSTRAK ETANOL KULIT KAYU AKWAY (Drimys piperita Hook.f.)

Abstract

Akway (Drimys piperita Hook.f.) is a woody, evergreen and aromatic plant that belongs to family Winteraceae. This plant is used by Sougb tribe lived in Sururey village, District of Anggi, to enhance the vitality of body. The objectives of the research were to determine antimicrobial stability of akway bark extracts influenced by heating time of 100°C, levels of acidity (pH) and salt contents. Antimicrobial assays were done by using agar well diffusion method against four species of bacteria, i.e. Escherichia coli ATCC25922, Bacillus cereus ATCC10876, Pseudomonas aeruginosa ATCC27853 and Staphylococcus aureus ATCC25923. The results showed that ethanolic extracts of akway bark only inhibited growth of B. cereus and S. aureus with minimum inhibitory concentration 0,99% and 0,89%. The levels of concentration and acidity of ethanol extracts influenced the antimicrobial capacity of extracts, whereas heating time on 100°C for 25 minutes and salt contents up to 5% of extract solution did not influence the antimicrobial stability of akway bark extracts.