Tantangan Yang Akan Terus Dihadapi Pasar Dunia Bagi Komoditi Perikanan Adalah Menyangkut Mutu Dan Sanitasi (Food Safety) Seperti Masalah Kandungan Antibiotik, Bakteri Patogen, Racun Hayati (Biotoksin) Maupun Pestisida. Penelitian Ini Bertujuan Untuk Mengetahui Pengaruh Pemberian Ekstrak Daun Kemangi (Ocimum Sanctum L.) Untuk Menghambat Pertumbuhan Bakteri Vibrio Spp Pada Udang Windu (Penaeus Monodon) Secara In Vitro Dan In Vivo Yang Dilaksanakan Di Laboratorium Nutrisi, Laboratorium Kualitas Air, Dan Laboratorium Budidaya Perikanan Fakultas Perikanan Dan Ilmu Kelautan Universitas Borneo Tarakan. Penelitian Ini Menggunakan Metode Rancangan Acak Lengkap (RAL) Dengan 6 Perlakuan Dan 4 Ulangan Yaitu: P1 = Kontrol Positif, P2 = Kontrol Negatif, P3 = (5%), P4 =(10%), P5 =(15%), P6 = (20%), Yang Diuji Secara In-Vitro Dengan Melihat Diameter Zona Hambat. Sedangkan Pada Pengujian Secara In Vivo Menggunakan 7 Perlakuan Dengan 4 Ulangan Yaitu : P1= K+, P2= K-, P3= Blank, P4= 0,5%, P5= 1%, P6= 1,5%, P7=2% Dengan Melihat Nilai Survival Rate.Secara Statistik Dengan Pengujian Secara In Vitro Dan In Vivo Menunjukan Berbeda Nyata (P < 0.05). Diameter Zona Hambat P1= (74,25 Mm), P2= (0), P3= (18,5 Mm) P4= (18,68 Mm), P5= (24,81 Mm), P6= (39, 56 Mm) Dan Nilai Survival Rate P1 (24,5% ± 1), P2 ( 0 %), P3 ( 60,5 %±8.225), P4 (26%±1.632), P5 (32,75%±4.856), P6 (41%±1.154), Sedangkan Pada P7 Sebesar (53%±3.829). Berdasarkan Hasil Tersebut Dapat Disimpulkan Bahwa Ada Indikasi Pemberian Ekstrak Etanol Daun Kemangi Dalam Menghambat Pertumbuhan Bakteri Vibrio Spp.
Kata Kunci: Etanol, Daun Kemangi, Vibrio Spp

The Challenges That Will Still Continue To Be Faced In The World Of Marketing For Fisheries Commodities Are Concerned With The Quality And Sanitary (Food Safety) As Matter Content Of Antibiotics, Pathogens, Biological Toxins (Biotoksin) And Pesticides. This Study Aims To Determine The Effect Of The Basil Extracts (Ocimum Sanctum) To Inhibit The Growth Of Vibrio Spp In Tiger Shrimp (Penaeus Monodon) In Vitro And In Vivo Tests Carried Out At The Laboratory Of Nutrition, Water Quality Laboratory And The Laboratory Of Aquaculture Faculty Fisheries And Marine Science Borneo Tarakan. This Study Uses A Completely Randomized Design (CRD) With 6 Treatments And 4 Replicates Ie: P1 = Positive Control, P2 = Negative Control, P3 = (5%), P4 = (10%), P5 = (15%), P6 = (20%), Which Was Tested In Vitro By Looking At The Diameter Of Inhibitory Zone. While The In Vivo Testing Using 7 Treatments With 4 Replicates Ie: P1 = K +, P2 = K-, P3 = Blank, P4 = 0.5%, P5 = 1% = 1.5% P6, P7 = 2% To See The Value Of Rate. Based On Survival Statistics Result By Testing In Vitro And In Vivo, It Is Showed Significantly Different (P < 0.05). The diameter of inhibition zone P1 = (74.25 mm), while P2 = (0), P3 (18.5 mm) P4 = (18.68 mm), P5 = (24.81 mm), P6 = (39, 56 mm) and the value of P1 survival rate (24.5% ± 1), P2 (0%), P3 (60.5% ± 8225), P4 (26% ± 1,632), P5 (32.75% ± 4856), P6 (41% ± 1,154), while in P7 was (53% ± 3,829). Based on these results it can be concluded that there are indications of ethanol extract of leaves of basil in inhibiting the growth of Vibrio spp. Keywords: Ethanol, Basil, Vibrio spp.