The comparative study of the fruit and leaf extract of Ficuslyrata Warb on antibacterial activities

Abstract

The extraction process of anti-microbial compounds from F.lyrataWarb fruit and leaf had been identified. The study employed a maceration extraction method used water as solvent agents, to extract seconder metabolite, example phenolic, flavonoid, tannin as an anti-microbial agent. The compound which is known to have an inhibition effect to decline the growth of the microorganism of food quality decreasing triggers. Its effects were subjected to 3 tested bacterias, i.e.; Pseudomonasaeruginosa, Escherichia coli, and Bacillus subtilis. This study purpose to determine and compare the content of phytochemicals and antimicrobial activity in leaf and fruit extracts. Experimental laboratorium was conducted and the data analyzed by descriptive analysis in this research. The statistical test used is two sample tests, which aims to know the difference in mean value between leaf extractwith fruit, which is not mutual related. Results indicated the formation of the inhibited zone in the tested media which proved by the Kirby-Bauer testing method are different between fruit and leaf extract.