Studi Literatur Senyawa Aktif Antibakteri dari Ekstrak Daun Salam Koja (Murraya koenigii (Linn) Spreng)
Authors: Muhammad Khalid Anshari  , Bertha Rusdi  
Published: March 2022

Abstract. Koja bay leaves (Murraya koenigii (Linn) Spreng) which are widely found in Indonesia are scientifically proven to have antibacterial effects. In this study, a Systematic Literature Review was conducted on the antibacterial effect of bay leaf koja so that it is known that bay leaf extract has antibacterial activity against Gram positive and Gram negative bacteria, the value of Minimum Inhibition Concentratiton (MIC) against these bacteria and the antibacterial compounds contained therein. From the results of a search of 17 journals published in the last 10 years, it is known that koja bay leaf extract can inhibit Gram-positive bacteria among others Bacillus cereus, Bacillus megaterium, Bacillus subtilis, Staphylococcus aureus, Staphylococcus subfava, Staphylococcus epidermidis, Staphylococcus subfava, Streptococcus mutans, Lactobacillus acidophilus, Lactobacillus casie, and Gram-negative bacteria among others Alcaligenesfecalis, Escherichia coli, Klebsiella pneumoniae, Proteus vulgaris, Pseudomonas aeruginosa, Salmonella abony, dan Salmonella thyphi with MIC values between 0,090 to 175 mg/mL. Bay leaf extracts that have antibacterial activity are extracts of water, ethanol, petroleum ether, hexane, chloroform, ethyl acetate, and methanol. Chemical compounds that have antibacterial activity in bay leaf extract include acetophenone, alkaloid, carbazole alkaloid, crystalline, girinimbine, iso mahanimbine, koenidine, koenimbine, koenine, mahanimbine, mahanimbicine, dan mahanine.
Abstrak. Daun salam koja (Murraya koenigii (Linn) Spreng) yang banyak ditemukan di Indonesia secara ilmiah terbukti memiliki efek antibakteri. Pada penelitian ini dilakukan Systematic Literature Review mengenai efek antibakteri dari daun salam koja sehingga diketahui ekstrak daun salam koja memiliki aktivitas antibakteri terhadap bakteri Gram positif dan Gram negatif, nilai Minimum Inhibition Concentration (MIC) terhadap bakteri tersebut, dan senyawa yang memiliki aktivitas antibakteri di dalam ekstrak daun salam koja. Dari hasil penelusuran terhadap 17 jurnal yang diterbitkan dalam kurun waktu 10 tahun terakhir menyatakan bahwa ekstrak daun salam koja dapat menghambat bakteri Gram positif antara lain Bacillus cereus, Bacillus megaterium, Bacillus subtilis, Staphylococcus aureus, Staphylococcus subfava, Staphylococcus epidermidis, Staphylococcus subfava, Streptococcus mutans, Lactobacillus acidophilus, Lactobacillus casie, dan dapat menghambat bakteri Gram negatif antara lain Alcaligenesfecalis, Escherichia coli, Klebsiella pneumoniae, Proteus vulgaris, Pseudomonas aeruginosa, Salmonella abony, dan Salmonella thyphi dengan nilai MIC yang diperoleh antara 0,090 hingga 175 mg/mL. Ekstrak daun salam koja yang memiliki aktivitas antibakteri adalah ekstrak air, etanol, petroleum eter, heksana, kloroform, etil asetat, dan metanol. Senyawa kimia yang memiliki aktivitas antibakteri di dalam ekstrak daun salam koja meliputi acetophenone, carbazole alkaloid, crystalline, girinimbine, iso mahanimbine, koenidine, koenimbine, koenine, mahanimbine, mahanimbicine, dan mahanine.