Determination of minimum inhibitory and minimum bactericidal concentration of ketapang (Terminatia catappa) leaves extract against Vibrio harveyi

Abstract

Abstract Vibrio harveyi is a bacteria that causes Vibriosis in shrimp and can cause mass death. The use of antibiotics and chemicals continuously can harm the environment and humans as consumers. Ketapang leaves (Terminalia catappa) are natural ingredients that can be an alternative to antibiotics and chemicals used to suppress V. harveyi bacteria. The purpose of this study was to determine the antibacterial activity of ketapang leaf extract against V. harveyi in vitro using the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) methods. The experimental study used a completely randomized design (CRD) with 14 treatments and three replications. The results showed that ketapang leaf extract was able to inhibit and kill V. harveyi bacteria in vitro. The minimum concentration of ketapang leaf extract which can inhibit V. harveyi bacteria was 1.56% and the one who was able to kill was 3.12%. This proves that ketapang leaves can be used as an antibacterial against V. harveyi