Antibacterial Activity Test of Combination Extract of Moringa oleifera Leaf and Red Ginger Against Escherichia coli and Staphylococcus aureus as Natural Feed Additive

Abstract

ABSTRACT

Natural  feed additives used such as moringa leaves, red ginger as antibacterial are the solution in preventing disease and can improve the performance of poultry . The purpose of the study was to determine the ability of the inhibition zone of the combination extract of Moringa leaves and red ginger against Escherichia coli and Staphylococcus aureus bacteria . The design used was RAL (Completely Randomized Design), Duncan's test and T test to determine the difference between each replication consisting of 5 treatments and 4 replications with treatment P0 (positive control, namely contrimexasol), P1 (Kelor leaves 40% + Red Ginger 30 %), P2 (Moringa Leaf 40% + Red Ginger 35%), P3 (Moringa Leaf 40% + Red Ginger 40%), P4 (Moringa Leaf 40% + Red Ginger 45%). The results showed that the inhibition zone of the combination extract of Moringa leaves and red ginger had a significant effect (P<0.05) on Escherichia coli and Staphylococcus aureus bacteria . The highest inhibition zones were in treatment P4 (Kelor leaves 40% + Red Ginger 45%) Escherichia coli bacteria 23.50 mm ± 0.11 mm and Staphylococus aureus 23.60 mm ± 0.11 mm. The conclusion is that the combination extract of Moringa leaves and red ginger with a concentration (40% Moringa leaves + 45% red ginger) was able to inhibit the growth of gram-positive and gram-negative bacteria with very strong inhibitory power.

Keywords: Moringa leaf, Escherichia coli, feed additive, red ginger , Staphylococcus aureus