Antibacterial Activity of Cinnamomum burmannii Extract Against Escherichia coli

Authors

Febrina Rosa Winda , Suparno , Zuhdan Kun Prasetyo

DOI:

10.29303/jppipa.v9i11.4045

Published:

2023-11-25

Issue:

Vol. 9 No. 11 (2023): November

Keywords:

Antibacterial, Cinnamon, E.coli.

Research Articles

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Winda, F. R., Suparno, S., & Prasetyo, Z. K. . (2023). Antibacterial Activity of Cinnamomum burmannii Extract Against Escherichia coli . Jurnal Penelitian Pendidikan IPA, 9(11), 9162–9170. https://doi.org/10.29303/jppipa.v9i11.4045
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Abstract

This study aims to determine the antibacterial activity of the cinnamon extract in inhibiting the growth of Escherichia coli. The research design was a laboratory experiment consisting of three phases, namely the preparation phase of cinnamon extract using the maceration method using 96% ethanol, the characterization phase consisting of qualitative analysis with phytochemical tests and quantitative analysis with UV-Vis spectrophotometry, and the application phase including antibacterial activity test by disc diffusion method (Kirby-Bauer Test). The concentration series were 20%, 40%, 60%, 80%, and 100%, chloramphenicol as the positive control and methanol as the negative control. The results showed that cinnamon extract positively contained flavonoids with a total content of 1.310 mg QE/g or 0.131%. Cinnamon extract is effective as an antibacterial in the medium category with the optimum concentration to inhibit Escherichia coli is 40% indicated by the diameter of the inhibition zone of 9.55 mm at 12 hours of incubation. Therefore, the cinnamon extract has potential activity against Escherichia coli.

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Author Biographies

Febrina Rosa Winda, Universitas Negeri Yogyakarta

Suparno, Universitas Negeri Yogyakarta

Zuhdan Kun Prasetyo, Universitas Negeri Yogyakarta

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Copyright (c) 2023 Febrina Rosa Winda, Suparno, Zuhdan Kun Prasetyo

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