Preparation of Magnesium Oxide Nanoparticles from a Sea Water Bittern as an Antibacterial Agent Against Escherichia coli

Bittern is a by-product of the manufacture salt which has high MgCl2 content. can produce Mg(OH)2 one important precursors MgO. MgO compounds be used as an antibacterial against E. coli that contaminates food. This research aims to synthesize nanoparticles well testing E.coli. Synthesis was performed using wet precipitation method with bittern reaction and technical NaOH volume ratio 1: 1 then calcined at 5000C, 6000C, 7000C. Characteristic tests XRD, FT-IR, SEM activity disc diffusion concentrations 10 mg/mL, 20 30 mg/mL. Inhibition measured based on size diameter bacterial growth inhibition area. Based results XRD test showed result pure crystalline 6.3 nm; 7.2 15.8 nm each calcination temperature, FT-IR produced absorption wave <450 cm-1 indicating presence clusters nano-structure almost round, dense cavity in grains. The inhibitory range between 5 mm - 8 interpreted medium category. best value 5000C concentration mg/ml 7.87 mm.