Proceedings of the 10th International Seminar and 12th Congress of Indonesian Society for Microbiology (ISISM 2019)

Antibacterial Effectiveness of Purple Yam (Dioscorea alata L) Sap Extract in Inhibiting the Growth of Staphylococcus aureus & Escherichia coli

Authors
A Nurfitriani, M Mahendradatta, A Laga, Zainal
Corresponding Author
A Nurfitriani
Available Online 12 August 2021.
DOI
https://doi.org/10.2991/absr.k.210810.002How to use a DOI?
Keywords
Antibacterial, Secondary metabolite, Purple yam
Abstract

Purple yam sap extracts have secondary metabolite components which can be utilized as an antibacterial property. Secondary metabolite compounds found from the result of the preliminary study include saponins, tannins, flavonoids, phenols, alkaloids, and triterpenoids. The aim of this study was to analyze the antibacterial activity of sap extracts towards the growth of Staphylococcus aureus and Escherichia coli bacteria. The maceration method of 96% ethanol as a solvent was used to obtain purple yam sap extracts with a 48-hour maceration time. The effectiveness of bacterial inhibition zones based on the minimum inhibitory concentration (MIC) was carried out by testing eight concentrations of 0.01%, 0.02%, 0.04%, 0.06%, 0.08%, 0.15%, 0.20%, and 0.25% with tetracycline as a positive control and dimethyl sulfoxide (DMSO) as a negative control. The results showed that the minimum inhibition of purple yam sap extracts with the 0.01% concentration inhibited the growth of gram-positive Staphylococcus aureus bacteria with a medium category of inhibition zone of 8.62 mm. On the other hand, gram-negative Escherichia coli bacteria form a minimum inhibition zone of 9.30 mm. The maximum extract concentration in inhibiting the growth of Staphylococcus aureus and Escherichia coli bacteria was 0.25% (21.77 mm,13.35 mm), which was categorized as the strongest inhibition zone for bacterial growth. Accordingly, purple yam sap extracts macerated with 96% ethanol during the 48-hour period with 0.01% extract concentration were effective in inhibiting the growth of gram-positive bacteria (Staphylococcus aureus) and gram-negative bacteria (Escherichia coli).

Copyright
© 2021, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 10th International Seminar and 12th Congress of Indonesian Society for Microbiology (ISISM 2019)
Series
Advances in Biological Sciences Research
Publication Date
12 August 2021
ISBN
978-94-6239-417-9
ISSN
2468-5747
DOI
https://doi.org/10.2991/absr.k.210810.002How to use a DOI?
Copyright
© 2021, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - CONF
AU  - A Nurfitriani
AU  - M Mahendradatta
AU  - A Laga
AU  - Zainal
PY  - 2021
DA  - 2021/08/12
TI  - Antibacterial Effectiveness of Purple Yam (Dioscorea alata L) Sap Extract in Inhibiting the Growth of Staphylococcus aureus & Escherichia coli
BT  - Proceedings of the 10th International Seminar and 12th Congress of Indonesian Society for Microbiology (ISISM 2019)
PB  - Atlantis Press
SP  - 5
EP  - 11
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.210810.002
DO  - https://doi.org/10.2991/absr.k.210810.002
ID  - Nurfitriani2021
ER  -