Dysentery (Shigellosis) caused by Shigella dysentery is one of the gastrointestinal infection showing resistance towards antibiotic. Siprofloksasis and setriakson are drugs of choice since the common antibiotic such as ampicilin, kotrimoksazol, kloramfenikol, tetracycline and sulfametoxazol-trimetropim has become less effective. This study evaluated the anti-bacterial ability of a cocoa bean ethanolic extract on the growth and morphological changes of S. dysentriae, and its minimum inhibitory concentration. Result of the study showed ethanolic extract at a concentration of 9.01 mg/ml and more has shown inhibitory activity. Furthermore, ethanolic extract with the concentration of 500 mg/ml and 1000 mg/ml exhibited equal activity as our positive control. On the morphological aspect as analyzed using scanning electron microscope, the cocoa bean ethanolic extract was able to alter the physical properties of S. dysentriae into a longer and thinner cell shape compared to the normal cell. On the concentration of 31.2 mg/ml, the cell started to exhibit deformation on its organelles. This result showed that the active compound isolated from cocoa bean has a potential to be used as an alternative of antibiotic in the dysentery (shigellosis) treatment.
|Keywords:||Antibacterial, Dysentery, Cocoa, Active Compound, Antibiotic|
Head, Research Division, Indonesian Coffee and Cocoa Research Institute, Jember, East Java, Indonesia
Director, Indonesian Coffee and Cocoa Research Institute, Jember, East Java, Indonesia
Researcher, Post Harvest Technology, Indonesian Coffee and Cocoa Research Institute, Jember, East Java, Indonesia
Lecturer, Division of Microbiology, Faculty of Medicine, Jember University, Jember, East Java, Indonesia
Student, Faculty of Biomedics, Jember University, Jember, East Java, Indonesia
Associate Researcher, Faculty of Medicine, Jember University, Jember, East Java, Indonesia