Antimicrobial effects of chive extracts against bacteria pathogen and Lactobacillus acidophilus

Abstract

Chive (Allium schoenoprasum L) is one type of nutritious plant that can be used as an antimicrobial. This study aims to examine the antimicrobial activity of extracts chive. Extraction was done by maceration, such as using water solvent, methanol, ethyl acetate, and comparative solvents, namely dimethyl sufoxide as a negative control and tetracycline as a positive control. The sample bacteria used were Escherichia coli, Staphylococcus aureus, Shigella dysenteriae, and Lactobacillus acidophilus. This study used disc diffusion method, with a complete 2-factor random design and 5 replications. The research finding showed that extracts chive with a concentration of 20%, 40%, 60% and 80% had an effect on the growth inhibition of Escherichia coli, Staphylococcus aureus, Shigella dysenteriae, while Lactobacillus acidophilus bacteria did not show any inhibition zone, based on the research finding. It was known that chive extractis one of the good media for the growth of Lactobacillus acidophilus bacteria, so extracts chive is very potential for the development of food products, especially those related to probiotics.