Pemanfaatan Limbah Kulit Melinjo Sebagai Sumber Antibiotik Terhadap Bakteri (Escherichia Coli)

Abstract

Melinjo has the potential as a natural antimicrobial in the sense that melinjo can be used as a natural food preservative as well as a medicine for diseases caused by bacteria. Some antibacterial compounds of melinjo fruit peel include xanon, saponin, steroids and flavoniod. The test bacteria used are Escherichia coli because these bacteria include bacteria that cause infection in humans. This study aims to see the antimicrobial ability of melinjo fruit peel extract on Escherichia coli bacteria and to find out how much the right concentration as an antimicrobial from melinjo fruit peel extract with concentrations of 50%, 75%, 100% and 200%, the method used in this study is the Disc Diffusion Method, while the benefit of this study was to determine the test of antimicrobial activity on melinjo fruit peel on Escherichia coli bacteria, to know the concentration of melinjo fruit peel extract which is used as an antimicrobial, to increase the effectiveness of melinjo fruit peel as an antimicrobial against Escherichia coli bacteria. The results obtained showed that the highest concentration of antimicrobial activity against Escherichia coli gram negative pathogens was 50% concentration. Because with the addition of a higher concentration of concentrations of 75%, 100% and 200% do not get antimicrobial activity in accordance with the addition of the given concentration. Addition of concentration does not result in significant increase in antimicrobial activity