Chloroform Fraction of Cucumber (Cucumis sativus L.) Fruit Extract As Anti-Bacterial on Staphylococcus epidermidis

Abstract

The use of antibiotics massively in the community triggered resistance to bacteria insoas to need researchforother alternatives, especially herbal medicine as an antibacterial. One of the medicinal plants was cucumber fruit that was widely available in Indonesia. The purpose of this study was to scientifically prove the antibacterial activity of chloroform fraction of cucumber fruit extract against Staphylococcus epidermidis. The extraction of the cucumber fruit was done through maceration with ethanol 70 % followed with the extract was fractionated with chloroform. The fraction was performed in the chloroform at the concentration of 5, 10, 15, 20 and 25 %. The fraction was tested for the antibacterial strength and determined the Minimum Inhibitory Concentration (MIS). The results of antibacterial strength of the extract chloroform of cucumber fruit againstS.epidermidisshowed a zone of inhibition at concentration of 5, 10, 15, 20, 25 %each having diameter of 5.86, 6.5, 7.05, 7.43, and 9.92 mm, respectively. In addition to calculate  the concentration, the research also determined the MIS. The MIS of chloroform fraction extract cucumber fruit against S. epidermidis wasattheconcentration of 3 %. The result obtained from the growth on the Nutrient Agar culture media indicated that the fraction of the chloroform extract of cucumber in 3% is bacteriostatic.