The Potential of Tempoyak Extract in Inhibiting Escherchia coli and Bacillus cereus Bacteria
Potensi Ekstrak Tempoyak Dalam Menghambat Bakteri Escherichia coli Dan Bacillus cereus
DOI:
https://doi.org/10.21070/ups.11335Keywords:
Tempoyak, Antibacterial, Escherichia coli, Bacillus cereus, Disk DiffusionAbstract
Food poisoning caused by pathogenic bacteria such as Escherichia coli and Bacillus cereus remains a public health issue. Tempoyak, a fermented durian product, has the potential to serve as a natural antibacterial agent because it contains various secondary metabolites. This study aims to analyze the antibacterial activity of tempoyak extract against E. coli and B. cereus. The study employed a laboratory experimental method. Tempoyak extract was obtained through maceration using 96% ethanol (3L) for3×24 hours, and was then tested using the disk diffusion (Kirby–Bauer) method at concentrations of25%,50%,75%,and100%, with250 grams of chloramphenicol as the positive control and distilled water as the negative control. Phytochemical screening revealed the presence of alkaloids, saponins, steroids, triterpenoids, phenolics, and tannins, with alkaloids exhibiting the strongest qualitative reaction intensity. The results of the two-way ANOVA test showed that extract concentration,bacterial species, and their interaction had a significant effect on the diameter of the inhibition zones(P<0.05).
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