Antibacterial Activity of Pennisetum purpureum CV Extracts from Microwave-Assisted Extraction and Maceration Methods

Novi Fajar Utami; Oom Komala; Filma Nurlita  Amanah; Indah Ayu Cahya Sagita; Aqila Frisha Sudrajat

Authors

Novi Fajar Utami Universitas Pakuan
Oom Komala Pakuan University
Filma Nurlita Amanah Universitas Pakuan
Indah Ayu Cahya Sagita Universitas Pakuan
Aqila Frisha Sudrajat Universitas Pakuan

Keywords:

antibacterial, inhibitory zone, maceration, MAE, Pennisetum purpureum

Abstract

Pennisetum purpureum cv. Mott contains secondary metabolites such as flavonoids, tannins, saponins, and alkaloids, which are suspected to have antibacterial potential. This study was aim to test the antibacterial activity of P. purpureum ethanol extract against Staphylococcus aureus and Escherichia coli using disc diffusion and dilution methods. To obtain a valid data, this study employed both qualitative and quantitative methods. The sample used was a thick extract of P. purpureum extracted using maceration and Microwave-Assisted Extraction (MAE) methods. The obtained Inhibitory Zone Width data were analyzed using One-Way ANOVA and Duncan's follow-up test. The results of the qualitative phytochemical test showed that the P. purpureum extract with the maceration and MAE extraction methods positively contained secondary metabolite compounds such as flavonoids, tannins, saponins, and alkaloids. The antibacterial test showed that the extract with the MAE method at a concentration of 40 % provided the highest inhibition zone width against S. aureus (15.36 mm) and E. coli (16.68 mm), both of which were in the strong category. As conclusion, the MAE extraction method is the most effective method in producing P. purpureum extract that has active compounds as antibacterials.

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