Antibacterial Application of a Combination of Moringa and Red Ginger Extracts on the White Snapper (Lates calcarifer) Infected with Vibrio alginolyticus

The purpose of this study was to investigate the effectiveness of extracts from Moringa oleifera leaves and red ginger (Zingiber officinale var. rubrum) in inhibiting Vibrio alginolyticus bacteria cultured from the white snapper (Lates calcarifer). Three extract combinations were tested: A (75% moringa leaves, 25% red ginger), B (50% moringa leaves, 50% red ginger), and C (25% moringa leaves, 75% red ginger), with amoxicillin as a control (treatment K) for the antibacterial activity test. The sizes of the inhibition zones formed after 24 hours were measured to assess the effectiveness of the extracts. Additionally, tests were conducted to observe the responses of fish immersed in the bacterial solution. The healing effectiveness of the extracts on infected fish was documented. This research utilized a completely randomized design with four treatments and three replications focused on fish physiological responses. Results indicated no significant difference among the combinations of Moringa oleifera and Zingiber officinale var. rubrum in inhibiting the growth of Vibrio alginolyticus bacteria (P > 0.05) in vitro. However, in vivo tests showed that treatment K (without extract) and treatment A caused the most damage to the fish, including one individual death. Treatments B and C demonstrated signs of recovery, with healing processes beginning after two days of application. Treatment K exhibited the highest lymphocyte value at 86.67%, followed by treatments A, B, and C at 76.67, 75.67, and 74.33%, respectively.