<![CDATA[ABSTRAK Kedondong merupakan tumbuhan tropis yang merupakan famili dari Anacardiaceae. Tanaman Kedondong digunakan sebagai obat tradisional untuk pengobatan diare, disentri, infeksi mulut, dan tenggorokan. Tanaman kedondong mengandung senyawa flavonoid, saponin, dan tannin yang merupakan senyawa aktif yang bersifatantibakteri. Tujuan penelitian untuk mengetahui daya hambat ekstrak daun kedondong (Spondias dulcis L.) terhadap Escerichia coli. Jenis penelitian yang dilakukan adalah eksperimen dengan ekstrak daun kedondong diberi perlakuan sebagai uji daya hambat terhadap pertumbuhan Escherichia coli. Ekstrak daun kedondong diperoleh dengan metode maserasi selama 5 hari dengan pelarut etanol. Pada penelitian ini menggunakan metode Kirby bauer disk diffusion (paper disk). Hasil penelitian menunjukkan bahwa terdapat zona bening disekitar paper disk yang menandakan ekstrak daun kedondong dapat menghambat pertumbuhan Escherichia coli. Ekstrak daun kedondong konsentrasi 5% memiliki zona hambat rata-rata 9,45 mm, konsentrasi 10% memiliki zona hambat rata-rata 11,65 mm, konsentrasi 15% memiliki zona hambat rata-rata 15,36 mm.Kata kunci: Zona Hambat, Daun Kedondong, Escherichia coli ABSTRACT Kedondong is a tropical plant which is a family of Anacardiaceae. Kedondong plants are used as traditional medicine for the treatment of diarrhea, dysentery, mouth and throat infections. Kedondong plants contain flavonoid, saponin, and tannin compounds which are active antibacterial compounds. The aim of the study was to determine the inhibitory power of kedondong (Spondias dulcis L.) leaf extract against Escherichia coli. The type of research carried out was an experiment with kedondong leaf extract treated as an inhibitory test for the growth of Escherichia coli. Kedondong leaf extract was obtained by maceration method for 5 days with ethanol solvent. In this study using the Kirby bauer disk diffusion (paper disk) method. The results showed that there was a clear zone around the paper disk indicating that the extract of kedondong leaves could inhibit the growth of Escherichia coli. Kedondong leaf extract concentration of 5% has an average inhibition zone of 9.45 mm, a concentration of 10% has an average inhibition zone of 11.65 mm, a concentration of 15% has an average inhibition zone of 15.36 mm. Keywords: Inhibitory Zone, Kedondong Leaves, Escherichia coli.]]>
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