Evaluasi Formulasi Teh Celup dari Kombinasi Kulit Jeruk Manis (Citrus sinensis L.) dan Buah Ara (Ficus carica L.) sebagai Antibakteri terhadap Staphylococcus aureus
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Pengembangan agen antibakteri berbahan alam menjadi penting untuk mengurangi ketergantungan terhadap antibiotik dan risiko resistensi. Kulit jeruk manis dan buah ara mengandung senyawa bioaktif yang berpotensi memberikan efek antibakteri. Penelitian ini bertujuan mengembangkan formulasi teh celup kulit jeruk dengan penambahan buah ara sebagai aditif serta mengevaluasi aktivitas antibakterinya secara in vitro terhadap Staphylococcus aureus. Penelitian eksperimental ini menggunakan pendekatan in vitro dengan dua metode berbeda yaitu difusi cakram dan mikrodilusi pada beberapa formulasi teh celup kombinasi kulit jeruk manis dan buah ara. Formulasi teh celup terdiri dari F1 (1gram kulit jeruk manis dan 1 gram buah ara), F2 (1.5 gram kulit jeruk manis dan 0.5gram buah ara), dan F3 (1.75gram kulit jeruk dan 0.25 gram buah ara). Uji difusi cakram menunjukkan bahwa seluruh formulasi memiliki aktivitas antibakteri lemah terhadap Staphylococcus aureus, dengan zona hambat berkisar 6–7 mm, kecuali F3 infusa yang menghasilkan zona hambat terbesar dengan rerarata diameter zona hambat sekitar 8.21mm (Nilai P = 0.688). Pada uji mikrodilusi, F3 infusa didapati nilai MIC sebesar 40 mg/mL, sedangkan MKC tidak ditemukan pada konsentrasi uji. Secara keseluruhan dapat disimpulkan bahwa infusa teh celup dengan formulasi 1.75gram kulit jeruk manis dan 0.25 gram buah ara merupakan kombinasi paling potensial, namun aktivitas antibakterinya tetap lemah dan bersifat bakteriostatik, bukan bakteriosida.
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