Antimicrobial effect of catfish (Pangasius sp.) meat extract

Catfish (Pangasius sp) is a freshwater fish that contains fatty acids and amino acids. This study explores the antimicrobial ef-fect of catfish meat extract in vitro laboratory experiment with post-test only control group design. The extraction process of fish meat was carried out by maceration method using 96% ethanol solvent. The minimum inhibitory concentration test was carried out using the liquid dilution method and the inhibition zone test was carried out using the disc fusion method. The ex-tract concentrations used were 12.5%, 25%, 50%, 75%, and 100%. The results showed a cloudy appearance and no inhibi-tion zone in all tubes containing catfish meat extract tested on Staphylococcus aureus and Candida albicans bacteria. While in the Phorphyromonas gingivalis test, a clear appearance in the tube was found at a concentration of 50%, and an inhibition zone at a concentration of 25%. It is concluded that catfish meat extract has an anti-bacterial effect against P.gingivalis, but has no effect on S.aureus and C.albicans.