<![CDATA[Terdapat beberapa jenis madu pahit tersedia di perdagangan, namun informasi ilmiah mengenai khasiat madu pahit belum banyak diketahui. Secara tradisional madu pahit diduga memiliki efek antibakteri dan dapat menyembuhkan penyakit infeksi, sehingga madu sering digunakan saat pengobatan infeksi. Tujuan penelitian ini adalah untuk mengetahui aktivitas antibakteri madu pahit terhadap bakteri uji Gram negatif dan Gram positif serta mengetahui kesetaraan potensinya terhadap antibiotik kloramfenikol, gentamisin dan oksitetrasiklin. Uji yang dilakukan meliputi analisis fisikokimia (pH, keasaman, kadar air dan konduktivitas elektrik) dan uji aktivitas antibakteri. Uji aktivitas antibakteri dilakukan terhadap 3 bakteri Gram negatif yaitu Salmonella typhimurium, Escherichia coli, dan Pseudomonas aeruginosa serta 5 bakteri Gram positif yaitu Staphylococcus aureus, Staphylococcus epidermidis, Enterococcus faecalis, Bacillus cereus, dan Listeria monocytogenes. Sampel madu yang digunakan terdiri dari 7 sampel madu pahit (A, B, C, D, E, F, dan G) dan 2 sampel madu manis (H dan I). Kadar Hambat Minimum (KHM) dan Kadar Bakterisid Minimum (KBM) diuji dengan menggunakan metode dilusi cair (Broth Dilution Method) dengan 10 konsentrasi (madu tanpa pengenceran, 90, 80, 70, 60, 50, 40, 30, 20, dan 10% b/v). Madu pahit yang memiliki aktivitas antibakteri paling baik kemudian dibandingkan potensinya terhadap antibiotik kloramfenikol, oksitetrasiklin, dan gentamisin menggunakan metode difusi agar. Ketujuh sampel madu pahit menunjukkan aktivitas antibakteri lebih tinggi terhadap bakteri uji Gram negatif dibandingkan terhadap Gram positif. Diameter hambat terhadap bakteri Gram negatif Salmonella typhimurium dan Escherichia coli masing-masing adalah antara 25,0 sampai 35,9 mm dan 26,2 sampai 35,0 mm. Kadar hambat minimum madu pahit terhadap bakteri uji berada dalam rentang 30-60% b/v sedangkan kadar bakterisid minimum berada dalam rentang 30-80% b/v. Dari hasil uji banding terhadap antibiotik diperoleh hasil bahwa 1 mL madu pahit C dan D masing-masing setara dengan 2,187 dan 1,838 mg kloramfenikol, 0,037 dan 0,032 mg oksitetrasiklin serta 0,013 dan 0,013 mg gentamisin.Kata Kunci: madu pahit, efek antibakteri, kadar hambat minimum (KHM), kadar bakterisid minimum (KBM), antibiotikAbstractThere are several types of "bitter honey" available in the market, however the scientific information about the efficacy of "bitter honey" is not widely known yet. Traditionally, "bitter honey" is known has antibacterial effects and can be used to support treatment of infection disease. Because of that, honey can be used during cure infection disease. The aim of this research are to determine the antibacterial activity of several bitter honey against some Gram negative and Gram positive bacteria and to evaluate the potency of the honey compared to antibiotics i.e chloramphenicol, oxytetracycline, and gentamycin. The analysis consist of physicochemical analysis (pH, acidity, water content, and electric conductivity) and antibacterial activity test. The antibacterial activity was analysed using three Gram negative bacteria (Salmonella typhimurium, Escherichia coli, Pseudomonas aeruginosa) and five Gram positive bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Enterococcus faecalis, Bacillus cereus, Listeria monocytogenes). Samples of honey used in this research consist of seven samples of bitter honey (A, B, C, D, E, F, and G) and two samples of sweet honey (H and I). Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) have been tested using broth dilution method with 10 concentrations (honey without dilution, 90, 80, 70, 60, 50, 40, 30, 20, and 10% w/v). The "bitter honey" that showed the best antibacterial activity then tested for their potential activity against chloramphenicol, oxytetracycline and gentamicin. Seven samples of bitter honey showed higher level of activity against Gram negative than Gram positive bacteria tested. The diameter of inhibition against Salmonella typhimurium and Escherichia coli were 25.0-35.9 mm and 26.2- 35.0 mm. The MIC of bitter honey against the tested bacteria were varies between 30-60% w/v and the MBC between 30- 80% b/v. Based on the result of comparative study to antibiotics, 1 mL of bitter honey C and D are equal to 2.187 and 1.838 mg of chloramphenicol, 0.037 and 0.032 mg of oxytetracycline and 0.013 and 0.013 mg of gentamycin.Keywords: "bitter honey", antibacterial effect, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), antibiotics]]>
