PENGARUH EKSTRAK JANGU (ACCORUS CALAMUS L.) TERHADAP PERTUMBUHAN ESCHERICHIA COLI DAN VIBRIO CHOLERA
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Ni Wayan Nursini
Nyoman Semadi Antara
Ida Bagus Djaya Utama Dauh
Abstract
Jangu (Accorus calamus L.) is one of spices often used as food seasoning. Beside its role enhancing flavor of food, it is also convinced to be able to inhibit the pathogenic bacteria that contaminate the food. The aim of the research was to uncover the inhibition activity of jangu extract against Eschericia coli and Vibrio cholerae. Jangu that was extracted by ethanol showed higher inhibition activity than extracted by benzene or petroleum ether against the bacteria tested. The highest inhibition activities were 12.1 mm and 12.4 mm for E. coli and V. cholerae, respectively. In that order, these inhibition activities were shown by jangu extracted by ethanol with ratio of jangu powder and ethanol was 1:3 and 1:4. The different sensitivity was given by the bacteria in which V. cholerae revealed more sensitive than E. coli. Jangu extract diluted up to eight fold still gave the inhibition effect against V. cholerae. On the other side, four fold dilution of the extract was the highest dilution which gave the inhibition effect against E. coli.
Key Words: inhibition, extract, Accorus calamus L., Eschericia coli, Vibrio cholerae
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