Comparison of Ethanol Solvent Concentration in Jackfruit Leaf (Artocarpus heterophyllus L.) Extract on Antibacterial Activity of Staphylococcus aureus
Keywords:
Antibacterial, Jackfruit Leaves, Staphylococcus AureusAbstract
Jackfruit (Artocarpus heterophyllus L.) is a traditional medicinal plant containing bioactive compounds such as flavonoids, saponins, tannins, and alkaloids with potential antibacterial properties. Staphylococcus aureus is a pathogenic bacterium commonly associated with skin infections. This study aimed to compare the antibacterial activity of jackfruit leaf extracts prepared using 70% and 96% ethanol against S. aureus at concentrations of 10%, 20%, and 30%. Extraction was conducted by maceration for three days using a 1:5 solvent ratio. The extracts were tested to ensure the absence of residual ethanol, followed by phytochemical screening and thin-layer chromatography (TLC) analysis. Antibacterial activity was evaluated using the well diffusion method on Mannitol Salt Agar (MSA), with clindamycin as the positive control and Dimethyl Sulfoxide (DMSO) as the negative control. Samples were incubated for 24 hours, and all tests were performed in five replicates. The yields of the 70% and 96% ethanol extracts were 20.14% and 16.95%, respectively. Phytochemical screening and TLC confirmed the presence of alkaloids, flavonoids, saponins, tannins, and steroids/triterpenoids. The 70% ethanol extract produced inhibition zones of 0.736 cm, 0.788 cm, and 0.893 cm, while the 96% ethanol extract produced 0.635 cm, 0.719 cm, and 0.812 cm at 10%, 20%, and 30% concentrations, respectively. Statistical analysis showed p > 0.05, indicating no significant difference between the two extracts at each concentration.
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