Felix Arie Setiawan
Department of Chemical Engineering, University of Jember, Indonesia 68121

Meta Fitri Rizkiana
Department of Chemical Engineering, University of Jember, Indonesia 68121

Bekti Palupi
Department of Chemical Engineering, University of Jember, Indonesia 68121

Istiqomah Rahmawati
Department of Chemical Engineering, University of Jember, Indonesia 68121

DOI: https://doi.org/10.19184/jobc.v1i1.107         

ABSTRACT
Indonesia has been recognized for its rich natural ingredients such as spices, herbs, and extracts for decades. Furthermore, these components have also been used as an herbal medicine for a long time. Meanwhile, the apparent capability comparison of several components on antimicrobial activity has not been updated yet. This study was conducted to compare the comparison of antimicrobial activity of several materials, such as noni (Morinda citrifolia), garlic (Allium sativum), celery (Apium graveolens), galangal (Alpinia galangal), ginger (Zingiber officinale), yellow turmeric (Curcuma longa), lime (Citrus aurantifolia), papaya (Carica papaya) leaf, betel (Piper betel) leaf, and cutcherry (Kaempferia galangal), using agar dilution method. Two types of bacteria are used for the test, namely gram-negative bacteria and gram-positive bacteria, with a total of seven bacteria. The media used were TSA (Trypticase Soy Agar) media for gram-negative bacteria and MRSA (Methicillin-Resistant Staphylococcus Aureus) media for gram-positive bacteria. This study was conducted using a fast-screening method, which referred to a semi-qualitative method. Several components, such as noni, lime, and betel leaf, showed a significant result of antimicrobial activity. Otherwise, other compounds, surprisingly, could not suppress bacterial growth.

Keywords: herbs, spices, extracts, antimicrobial activity, and agar dilution method

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