Khoirun Nisa*, Wuri Apriyana, Vita Taufika Rosyida
Research Unit for Natural Products Technology, Indonesian Institute of Science, Jl. Jogja-Wonosari Km. 31.5, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
Many pathogens such as fungi, yeast or bacteria commonly infect food supplies throughout post-harvest process including transportation and storage. Consequently, in order to prevent food borne diseases, some preservation way is required to stop or significantly slow down spoilage. This study evaluated the antifungal and antibacterial activities of some Indonesian plants against the food spoilage fungi and pathogen bacteria. The plants were extracted by distilled water and ethanol to investigate the antifungal and antibacterial activities by the broth micro-dilution methods. At 0.5 mg/ml concentration, A. altilis aqueous extract had the most significant antifungal activity against Penicillium sp with the antifungal activity (AFA) value of 140.36 ± 3.76%. In contrast, C. burmanii inhibited the growth of Aspergillus nidulans with the AFA value of 90.52 ± 15.97% in the same concentration. In the inhibition of Escherichia coli and Salmonella thypii growth, A. altilis ethanol extract gave the remarkable antibacterial activity with the MIC value of 0.025 mg/ml of each.
Keywords: Plant extracts, Antifungal activity, Antibacterial activity, Food preservatives