KONSENTRASI HAMBAT MINIMUM (KHM) EKSTRAK ETANOL BUAH SAWO (Achras zapota L.) TERHADAP PERTUMBUHAN BAKTERI Escherichia coli

Abstract

Sapodilla fruit (Achras zapota L.) is known contains tannins and flavonoids. Tannins and flavonoids are known can inhibit growth of bacteria. The objectives of the research were to determine how the minimum inhibitory concentration of ethanol extract of young sapodilla fruit that can inhibit the growth of Escherichia coli. The method used is t dilution method. concentration of Sapodilla fruit ethanol extract tested were 0%, 2.5%, 5%, 7.5%, 10%, 12.5%, 15%, 17.5%, 20%, 22.5%, and 25 %. Results showed minimum inhibitory concentration of young sapodilla fruit extracts that can inhibit the growth of Escherichia coli is 22.5%.

Keywords

• Minimum Inhibitory Concentration (MIC)
• Spodilla Fruit
• Escherichia coli