Antimicrobial effects of various red ginger (Zingiber officinale) extract concentrations on Escherichia coli bacteria

Yang, John Jackson and Rahmawati, Fri (2022) Antimicrobial effects of various red ginger (Zingiber officinale) extract concentrations on Escherichia coli bacteria. European Journal of Biotechnology and Bioscience, 10 (2). pp. 63-67. ISSN 2321-9122

	Text Antimicrobialeffectsofvariousredginger.pdf Download (199kB)
	Text (Hasil Turnitin) HasilTurnitinAntimicrobialeffectsofvariousredginger.pdf Download (1MB)

Abstract

Ginger (Family; Zingiberaceae) is one of the well-known herbs, which has been used by the community as a medicinal plant for centuries. The secondary metabolites produced by Zingiberaceae plants can generally inhibit the growth of pathogens detrimental to human life, including Escherichia coli, Bacillus subtilis bacteria, and several other microbes. This study aims to determine the effect of ginger extract on the growth of Escherichia coli. The concentration that has the most significant impact on Escherichia coli bacteria was determined by inhibition zone. Dried red ginger macerated with 96% ethanol solvent. Variations concentration of red ginger extract used in this study were 10%, 30%, 50%, and 80%, with resin red ginger concentrations of 100% as a positive control. The Kirby Bauer antibiotic test method was performed ten times for each sample. The inhibition zone produced by the ginger extract was measured using a caliper with an accuracy of 0.01mm. The results showed that the best antibacterial activity was 50% of ginger extract, with the largest diameter inhibition zone at 15.03 mm. From this study, we can conclude that red ginger extract has the antibacterial activity to affect the growth of Escherichia coli bacteria. Keywords: antimicrobial, escherichia coli, red ginger

Actions (login required)

View Item