Inhibition Potential of Patikala (Etlingera elatior) Fruit Extract Against Escherichia coli and Staphylococus aureus

  • Suhaeni Suhaeni Departement of Biology, Faculty of Science, Univ. Cokroaminoto Palopo
  • Isna Arista Departement of Biology, Faculty of Science, Univ. Cokroaminoto Palopo
Keywords: Patikala (Etlingera elatior), inhibitory, antimicrobial, Escherichia coli, Staphylococus aureus

Abstract

This study aims to determine the inhibitory potential of patikala (Etlingeraelatior) fruit extract  against  the growth of Escherichia coli and Staphylococusaureus. The treatments were 3 different concentrations of patikala fruit extract, such as 30% (P1), 60% (P2) and 90% (P3) respectively.  Before the patikala fruit extract was applied totested bacteria, the extract was tested phytochemically, which showed positive results for flavonoids, tannins, and saponins. The largest inhibition zone were achieved on P3 (90% patikala fruit estract) with inhibition zone diameter 15,33 mm and inhibition index 24,55 mm against Escherichia coli and 15 mm and inhibition index 24 mm against Staphylococcus aureus. This showed that patikala (Etlingera elatior) fruit extract has potential as antimicrobial.

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Published
2019-10-18
How to Cite
Suhaeni, S., & Arista, I. (2019). Inhibition Potential of Patikala (Etlingera elatior) Fruit Extract Against Escherichia coli and Staphylococus aureus. International Conference on Natural and Social Sciences (ICONSS) Proceeding Series, 1(1), 16-20. https://doi.org/10.30605/iconss.34