Abstract
Abstract Spirulina platensis represents promising sources of bioactive compounds for pharmaceutical and industrial applications. This study aimed to determine the active compounds in S. platensis extracts (SpE) formulation with three different solvents and in vitro testing against Fusarium oxysporum f.sp.vaniliae. This study was conducted from January to July 2023. Identification of the active compounds present in the three SpE formulations was carried out using the GC-MS method. The effectiveness of SpE formulations was carried out with an inhibition test on F. oxysporum using a completely randomized design (CRD). Based on the results of GC-MS analysis, it is known that the main compounds present in the SpE formulation with ethanol solvent (F1) are trilinolein (48.35%), nonadecatriene (12.50%) and cis-9-hexadecenal (6.47%). SpE formulations using ethyl acetate solvent (F2) are cis-9-hexadecenal (19.53%) and benzene dicarboxylic acid (10.73%). SpE formulations using hexane solvent (F3) are oxacycloheptadec (24.83%) and octadecanoic acid (10.41%). Based on the results of Particle Size Analysis (PSA), it is known that the F1 formulation measures 59.22 µm, the F2 (7.22 µm), and the F3 (7.84 µm). The effectiveness testing of the three formulations showed that the SpE formulation with different solvents effectively inhibited the growth of the fungus F. oxysporum with an average inhibition of 8.41% - 100% compared to the control. F2 treatment with 10% and 15% concentrations resulted in the highest inhibition effect, namely 100%. The 10% and 15% concentrations in the F1 treatment were 8.41% and 39.67%, respectively. The F3 treatment produced 0% inhibition because the growth of the fungus F. oxysporum was better than that of the control. This study implies that SpE formulation with ethanol and ethyl acetate solvents has the potential as an antifungal, especially for F. oxysporum. From this study, the active compounds that act as antifungals are cis-9-hexadecenal, benzene dicarboxylic acid and diisooctyl phthalate.
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