STUDY ANTIMICROBIAL ACTIVITY OF ETHANOL EXTRACT CURRY LEAVES (MURRAYA KOENINGII L. SPRENG) AGAINST STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI

Abstract

Curry (Murraya koeningii L. Spreng) is included in Rutaceae family. Curry leaves are used in
herbal medicine and effective antimicrobial agent empirically. The porpose of this study are to
extract Murraya koeningii L. Spreng leaves with ethanol, Karacterization, phytochemical screning of
simplex and ethanol extract and study its antimicrobial activity of curry leaves extracts, against
Staphylococcus aureus and Escherichia coli. Extraction with maceration was carried out by using
ethanol 96% at simplex, phytochemical screening and study antibacterial activity curry leaves extracts
at Staphylococcus aureus and Escherichia coli conducted as invitro agar diffusion method by using
paper disk. The result of simplex and ethanol extract characterization obtained water value 4.63%;
10.50% respectively, water soluble extract value 28.42%; 55.53% respectively, the ethanol soluble
extract value 14.83; 6.,21% respectively, the total ash value 8.84%; 4.52% respectively and the acid
insoluble ash value 1.13 %; 0.85%. The result of phytochemical screening of simplex and extract
showed the presence of flavonoids, glycosides, tannins and saponins. The results of study
antimicrobial activity of ethanol extract of curry leaves can inhibit the growth of Staphylococcus
aureus at concentration of 500 mg/ml, with an effective diameter inhibition zone of 15.03 mm and
Escherichia coli at a concentration of 300 mg/ml, with effective diameter inhibition zone of 14.16
mm.