Test For Antibacterial Activity Of Green Bean Extract (Vigna Radiata L.) Against Bacteria Escherichia Coli Using Well Diffusion Method
DOI:
https://doi.org/10.36858/jmid.v1i1.4Keywords:
Mung beans (Vigna radiata L.), Escherichia coli, SokhletasiAbstract
Background: Mung beans (Vigna radiata L.) bioactive components that known antibacterial but for their benefits not widely known. This plant includes VIMA 5 mung bean type which the most common variates. Bacteria digestive tract infections Escherichia coli
Purpose: to determine antibacterial activity of mung bean extract against bacteria that commonly infect digestive tract,
namely Escherichia coli.
Methods: Design of this research experimental laboratory using sokhletasi method with ethanol solvent. Sample used ethanol extract mung bean (Vigna radiata L.) concentration dilutions of 10%, 20%, 30% 40%. The positive control used chloramphenicol and negative control DMSO. Inhibition test using the well diffusion method with a diameter of 6 mm. Mung bean compounds contain bioactive components such as flavonoids, tannins, saponins and triterpenoids.
Results: The test results show that mung bean seeds have antibacterial activity against Escherichia coli bacteria characterized by the presence of inhibition zones obtained on average for 10% concentration (11.04 mm), 20% concentration (12.04 mm), 30% concentration (12.83 mm), and 40% concentration (13.88 mm) where the whole is classified in the strong category.
Conclusions: It can be concluded that the ethanol extract of mung bean seeds (Vigna Radiata L) has antibacterial activity.
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