Aktivitas Antibakteri Senyawa Mikroba dari Cuka Apel terhadap Ekstrak Daun Keji Beling (Strobilanthes Crispus)

This study evaluated the antibacterial activity of a combination of microbial compounds from apple cider vinegar (ACV) and keji beling leaf extract against skin and wound pathogenic bacteria, namely Staphylococcus epidermidis (Gram-positive) and Pseudomonas aeruginosa (Gram-negative). ACV is produced through apple fermentation using Saccharomyces cerevisiae and Acetobacter aceti, rich in acetic acid, probiotics, and proteolytic enzymes. Keji beling leaf extract is obtained through ethanol maceration and contains flavonoids, tannins, alkaloids, saponins, terpenoids, and phytosterols—all of which have been shown to be antibacterial and antioxidant. The well diffusion method was used, with four treatments: negative control (DMSO), positive control (chloramphenicol 30µg), keji beling extract, and a combination of ACV + extract in various ratios. The results showed the largest inhibition zone in the 1:1 combination of ACV:extract, respectively 21.2±0.5mm (S. epidermidis) and 18.5±0.6mm (P. aeruginosa), much larger than the extract alone. This finding indicates significant synergism (p<0.05) between ACV and keji beling extract in stopping bacterial growth.