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Introduction : Durian (Durio zibethinus murr) is a fruit with the 4th commodity in Indonesia where the skin has antibacterial properties. Durian peel contains active substances in the form of flavonoids, alkaloids, saponins, tannins, and triterpenoids which have significant antibacterial activity against Gram positive bacteria such as Enterococcus faecalis. The aim of this study was to determine the antibacterial power of the ethanol extract of durian rind (Durio zibethinus murr) against Enterococcus faecalis bacteria.
Methods: This type of research was quasi-experimental using post-test only control group design with 4 treatment groups consisting of ethanol extract of durian rind with concentrations of 10%, 15%, 20%, 25% and 2% chlorhexidine as a control with 6 repetitions. Testing the antibacterial power using the agar diffusion method Kirby-bauer discs with Mueller Hinton Agar media. The test results were seen after incubation for 24 hours at 37 ° C. The diameter of the inhibition zone was calculated using a caliper and the data were analyzed using the One Way ANOVA test and the Post Hoc Games Howel test.
The results: there was a significant difference in the antibacterial power of the ethanol extract of durian skin (Durio zibethinus murr) against Enterococcus faecalis bacteria between all groups except in the concentration group of 25% and 20% and 15% and 10%. The higher the extract concentration forms a bigger clear zone.
Conclusion: the ethanol extract of durian peel concentrations of 25%, 20%, 15% and 10% have antibacterial power against Enterococcus faecalis bacteria with an average of 1.69 mm, 1.25 mm, 0.78 mm and 0.42 mm which are classified as weak category.