Uji Efektivitas Ekstrak Lengkuas (Alpinia galanga L. ) terhadap Daya Hambat Pertumbuhan Bakteri Eschericia Coli

Abstract

Galangal (Alpinia galanga L.) is a member of the Zingiberaceae family, this plant is a plant that is known to be used as an antibacterial and antifungal. Antibacterial compounds contained in galangal are phenols which are present in essential oils. Galangal is a spice that is very easy to obtain and cheap. However, the use of these natural ingredients in food products is still not optimal. This study was an experimental study using the disc diffusion method with a Posttest Only Control Group Design to determine the effectiveness of galangal rhizome extract as an anti-bacterial from galangal extraction on the growth of Escherichia coli bacteria. The sample used is galangal rhizome. The data collected during the research in the laboratory is primary data, namely testing the effectiveness of galangal rhizome extract as an anti-bacterial agent against Escherichia coli. The tools used in this study were tweezers, loops, spirit lamps, calipers, cotton sticks, stirring rods, ovens, filters, flaskerlenmeyer, measuring cups, rotary evaporators, incubators, petri dishes. The material used is the rhizome. galangal, Escherichia Coli bacterial culture, Nutrient Broth (NB), Nutrient Agar (NA), 96% ethanol, sterile disc paper and antibiotics. The results showed white galangal extract Diameter size of the clear zone in the media after incubation: Well-diffusion method Amoxilin Concentration 25 mg, Laotian Ginger, and Soursop (amoxilin : 0.4 cm, laos, soursop, betel: 0, 6.25 mg amoxicillin, galangal, soursop, betel nut (diameter size of the clear zone in the media after incubation: amoxicillin: 0.5 cm, ginger, galangal, betel nut).