Uji Efektivitas Antibakteri Fermentasi Daun Seledri (Apium graveolens L.) Dalam Menghambat Pertumbuhan Bakteri Staphylococcus aureus Secara In Vitro

Abstract

Introduction: Infections are common diseases in Indonesia caused by pathogenic bacteria, including Staphylococcus aureus. This bacterium can lead to serious illnesses and has a high resistance to antibiotics, known as Methicillin-Resistant Staphylococcus aureus (MRSA). Antibiotic resistance is a global health threat, driving the search for alternative antimicrobials. Celery leaves (Apium graveolens L.) contain antibacterial compounds, while kombucha has organic acids and probiotics with antimicrobial effects. Their combination has the potential as an innovative natural treatment for bacterial infections.

Purpose: To examine the antibacterial effectiveness of fermented celery leaves (Apium graveolens L.) against Staphylococcus aureus.

Methods: This study used an in vitro experimental design. The samples included fermented celery leaves (Apium graveolens L.) at concentrations of 25%, 50%, 75%, and 100%, with amoxicillin as a positive control and distilled water as a negative control.

Results: Fermented celery leaves at concentrations of 25% and 50% did not inhibit the growth of Staphylococcus aureus (inhibition zone 0 mm), while concentrations of 75% and 100% produced inhibition zones of 4.75 mm and 6.12 mm, respectively (p < 0.001).

Conclusion: Fermented celery leaves at concentrations of 25%, 50%, 75%, and 100% had low inhibitory effects on Staphylococcus aureus, making them ineffective as a natural antibacterial agent.