| Issue |
BIO Web Conf.
Volume 184, 2025
The 3rd International Seminar of the Indonesian Society for Biochemistry and Molecular Biology (ISISBMB 2025)
|
|
|---|---|---|
| Article Number | 02003 | |
| Number of page(s) | 9 | |
| Section | Biochemistry Innovations in Agriculture | |
| DOI | https://doi.org/10.1051/bioconf/202518402003 | |
| Published online | 12 August 2025 | |
Antibacterial Activity of Ethanol Extracts from “Basa Genep” Spices Against Escherichia coli: A Comparison of Disk and Well Diffusion Methods
1 Department of Food Technology and Agricultural Products, Faculty of Agriculture, Science, and Technology, Warmadewa University, Indonesia
2 Department of Food Technology, Faculty of Agricultural Technology, Udayana University, Indonesia
* Corresponding author: a.suardani@gmail.com
"Basa Genep" is a fundamental spice blend in Balinese cuisine, comprising ingredients such as garlic, shallots, cayenne pepper, red chili, ginger, galangal, turmeric, and aromatic ginger. These spices contain bioactive compounds that act as antioxidants and antimicrobials. This research aims to evaluate the antimicrobial activity of ethanol extracts from the "Basa Genep" spice blend against Escherichia coli, thereby providing insights into the potential health benefits and applications of these traditional spices in food safety and preservation. This study used disk and well diffusion methods to investigate the antimicrobial activity of ethanol extracts from these spices against E. coli. The spices were extracted by maceration with 96% ethanol. The antibacterial tests revealed varying levels of inhibitory activity, with the results of the disk diffusion method showing zones of inhibition ranging from 7.45 mm to 15.84 mm, and the well diffusion method showing zones of inhibition from 10.89 mm to 27.72 mm. Turmeric exhibited the highest antibacterial activity, while garlic had the lowest Effect against E. coli.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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