Antibacterial Effect of Methanol Extracts from Edible Rhizomes Against Salmonella typhi ATCC-422

Authors

  • Alma Yulvita Pebriana epartment of Chemistry, Faculty of Mathematics and Natural Sciences, Mulawarman University, Samarinda 75123, East Kalimantan, Indonesia
  • Eva Marliana Department of Chemistry, Faculty of Mathematics and Natural Sciences, Mulawarman University
  • Ritbey Ruga Universitas Mulawarman

Keywords:

Edible rhizomes, Antibacterial, Minimum Inhibitory Concentration

Abstract

This research was conducted to identify the antibacterial activity of methanol extracts of four edible rhizomes namely temu putih (Curcuma zedoaria), temu ireng (Curcuma aeruginosis), temu giring (Curcuma heyneana) and temu kunci (Boesenbergia pandurata). The extracts of temu putih, temu ireng, temu giring and temu kunci were obtained by maceration method using methanol as solvent. The antibacterial activity test was carried out using the modified agar diffusion method against Salmonella typhi ATCC 422. With 1% of the four methanol extracts showed that methanol extract of temu kunci  have the highest antibacterial activity against S. typhi with an inhibition zone diameter of 20.33 mm and a minimum inhibitory concentration value of 0.0078%.

Downloads

Published

2024-07-30

Issue

Vol. 2 No. 1 (2023): Toward Sustainable Tropical Environment For New Capital City of Indonesia

Section

Articles