| Summary: | ABSTRACT
The antibacterial activity of essential oil 'Dlingo' (Acorus calamus, L.) and its effect to the protein profile of bacteria : Eschericha coli, Salmonella typhimuriurn, Bacillus substilis and Staphylococcus has been investigated. Essential oil has been prepared from leaves and rhizome of 'Dlingo' using a hot steam destilation technique. This technique yields two kinds of oil namely leaves essential oil (denoted as LEO) and rhizome essential oil (denoted as REO).
Determination of minimum inhibitory concentration (MIC) of both essential oils (LEO and REO) was done using a liquid dilution method. Meanwhile determination of their fraction activities was done using a solid diffusion method with a paper disc. The electrophoretic profile of bacterial protein was carried out by a SDS-poliakrilarnide gel electrophoresis. Fractination of essential oils was done using a thin layer and a coulomb chromatography.
The result show that the same quantity of material weight of plant isimplisia' yield a different quantity of essential oils, with the heaviest quantity for the rhizome 'simplisia'. REO and LEO have an antibacterial activity respect to the Gram-positive and Gram-negative bacteria. The MIC for Gram-positive bacteria is smaller (3,125%) than MIC for the Gram-negative bacteria (6,25%). Both LEO and REO influences to the synthesis of several protein as indivated by protein bands in which LEO has a greater one compare than REO. LEO and REO do not give a different result to diameter of inhibitory zone, nevertheless diameter of inhibitory zone is influenced by the fractination of LEO and REQ.
Keywords : essential oil, protein profile, gram-positive and gram-negative bacteria
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