Abstract

PHYTOCHEMICAL SCREENING TEST AND ANTIFUNGAL ACTIVITY OF GONG-GONG (STROMBUS TURTURELLA) MEAT EXTRACT AGAINST CANDIDA ALBICANS

Suci Fitriani Sammulia*, Delladari Mayefis and Uli Syifa Ramadhani

ABSTRACT

The Riau Archipelago is a coastal area that is rich in marine natural resources, one of which is gongs (Strombus turturella) which has the potential as an antifungal. This study aims to determine the antifungal activity of gong-gong meat on the growth of Candida albicans. The method used in this study is the paper disc diffusion method with a concentration of 10%, 20%, 30%. The positive control used was ketoconazole cream and tablets while the negative control used was DMSO 10%. The results of the study carried out with 5 repetitions showed that the antifungal inhibition of gong-gong meat extract with a concentration of 10% was 8,2 mm (strong) while the zone of inhibition was very strong indicated by concentrations of 20% (11,1 mm) and 30% (12,8mm). The positive control of ketoconazole cream was 37,4 mm (very strong) and the positive control of ketoconazole tablets was 30,7 mm (very strong). From the results of this study, it is known that the extract of gong-gong meat has the potential as a strong antifungal against Candida albicans with a concentration of 30.

Keywords: Candida albicans, Antifungal, Strombus turturella.