<![CDATA[Penelitian ini bertujuan untuk mengetahui kandungan senyawa metabolit sekunder dan pengaruh konsentrasi terhadap diameter zona hambat antibakteri ekstrak kombinasi daun jeruk purut (Citrus hystrix) dan daun kelor (Moringa oleifera L.). Penelitian ini menggunakan metode eksperimen dengan pendekatan kualitatif dan kuantitatif. Ekstrak kombinasi daun jeruk purut (Citrus hystrix) dan daun kelor (Moringa oleifera L.) diperoleh dari metode maserasi menggunakan pelarut etanol 96%. Skrining fitokimia yang dilakukan yaitu uji alkaloid, flavonoid, saponin, tanin, steroid, dan terpenoid. Sedangkan uji antibakteri terhadap bakteri Staphylococcus aureus dilakukan menggunakan metode sumuran dengan variasi konsentrasi ekstrak kombinasi daun jeruk purut dan daun kelor 20%, 40%, 60% 80% dan 100%. Hasil penelitian skrining fitokimia menunjukkan hasil positif untuk alkaloid, flavonoid, tanin, dan steroid. Adapun hasil pengujian zona hambat bakteri masing-masing secara berturut-turut yaitu 7,20 mm; 8,45 mm; 8,70 mm; 9,20 mm dan 10,68 mm. Berdasarkan hasil yang diperoleh menunjukkan bahwa adanya kenaikan konsentrasi ekstrak kombinasi daun jeruk purut dan daun kelor berpengaruh pada semakin bertambahnya diameter zona hambat terhadap pertumbuhan bakteri Staphylococcus aureus. ABSTRACT This study aims to determine the content of secondary metabolites and the effect of concentration on the diameter of the antibacterial inhibition zone of the combination extracts of kaffir lime leaves (Citrus hystrix) and Moringa leaves (Moringa oleifera L.). This study use experimental methods with qualitative and quantitative approaches. Combination extracts of kaffir lime leaves (Citrus hystrix) and Moringa leaves (Moringa oleifera L.) were obtained by maceration method using 96% ethanol as solvent. Phytochemical screenings were carried out by testing for alkaloids, flavonoids, saponins, tannins, steroids, and terpenoids. While the antibacterial test against Staphylococcus aureus was carried out using the well method with various concentrations combination extracts of kaffir lime leaves and moringa leaves 20%, 40%, 60% 80% and 100%. The results of the phytochemical screening study showed positive results for alkaloids, flavonoids, tannins, and steroids. The results of the bacterial inhibition zone testing were respectively 7.20 mm; 8.45 mm; 8.70 mm; 9.20 mm and 10.68 mm. Based on the results obtained indicate that an increase in concentration combination extracts of kaffir lime leaves and moringa leaves affects the increasing diameter of the inhibition zone on the growth of Staphylococcus aureus bacteria.]]>
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