Antibacterial activity of infused peel of kaffir lime, manurun banana, and pineapple against the number of Staphylococcus aureus and Escherichia coli colonies

Abstract

The rind of the citron (Citrus hytrix DC), manurun banana (Musaparadisiaca Linn), and pineapple (Ananas comosus L. Merr) fruit contains antibacterial compounds of flavonoids, alkaloids, and tannins, which have the potential to be used as alternative antiseptic ingredients. This study aimed to analyze the antibacterial activity of kaffir kaffir lime, manurun banana, and pineapple peel-infused water on the number of Staphylococcus aureus and Escherichia coli bacteria colonies. The research design used a post-test-only with control group design. The test treatments were an infusion of three types of fruit peel at concentrations of 25%, 50%, 75%, and 100%, 70% alcohol, and distilled water. The results of the analysis of research data using the ANOVA test and Duncan’s post-hock test (0.05), showed that there were differences in the number of test bacteria in all the fruit peel infusions tested. The least number of bacteria was in the kaffir lime peel infusion treatment. The conclusion is that there are differences in the antibacterial activity of the infusion of the kaffir lime, manurun banana, and pineapple peel infused water on the number of S. aureus and E. coli bacteria colonies; 100% kaffir lime peel infused water had a better effect on reducing the number of tested bacterial colonies than other tested infusion treatments (p < 0.05).