PENGARUH PERBEDAAN KONSENTRASI DAN JENIS PELARUT EKSTRAK BUAH LEGUNDI (Vitex trifolia Linn.) TERHADAP PERTUMBUHAN BAKTERI Staphylococcus aureus (Dimanfaatkan sebagai Sumber Belajar Biologi)

The two of several factors that influence the effectiveness of the extract of legundi fruit (Vitex trifolia Linn.) as an antibacterial are the extract concentrations and the types of the solvent. This research was true experimental research with quantitative approach. The research design in this study was The Posttest-control group design with the experimental design was factorial Completely Randomized Design (CRD). This study aimed to determine the effect of different concentrations and types of solvent on the growth of Staphylococcus aureus bacteria and the interaction between the both factors againts the bacterial growth. The inhibition test of the extract to bacterial used Kirby Bauer method (disc diffusion method). This study used ten concentrations of the extract of legundi fruit (Vitex trifolia Linn.) with etanol solvent (concentrations 25%, 50%, 75% and 100%), with metanol solvent (concentrations 25%, 50%, 75% and 100%), positive control (ampicilin) and negative control (aquades). The result of antibacterial activity test were analyzed by two - way ANOVA test and continued by the Duncan test. Two - way ANOVA test showed that the etanol and metanol extract of Vitex trifolia Linn. with concentrations of 25%, 50%, 75% and 100% had shown significant effect on the growth of Staphylococcus aureus bacteria. Duncan test had shown that the best interaction between differences in concentration and type of solvents was etanol extract with concentration of 50%