International Journal on Advanced Science, Engineering and Information Technology, Vol. 11 (2021) No. 4, pages: 1618-1622, DOI:10.18517/ijaseit.11.4.12336

The Terpenoid Activity of Ethanol extracted from Purple Yam Sap to Inhibit the Growth of R. oligosporus and S. cerevisiae

A. Nurfitriani, Meta Mahendradatta, Amran Laga, - Zainal

Abstract

Plants that contain secondary metabolite components can be used as an anti-microbial. Terpenoids are part of secondary metabolic, which is naturally in the plants. This study aims to investigate the terpenoid activity of purple yam sap as an anti-microbe to prevent the growth of R. Oligosporus’mold and S.Cerevicea’s yeast. The terpenoid property within the purple yam sap was identified using the thin-layer chromatography (TLC) eluent toluene of Etil Asetat (3: 7). The anti-microbial activity was tested using the agar diffusion method, and the cell damage analysis was carried out using SEM. This study showed that the anti-microbial activities of the terpenoid to inhibit the growth of R. Oligosporus mold were as follow: the 96% ethanol extract had the inhibition zone of 8.5 mm, the 80% ethanol extract had the inhibition zone of 9.5 mm, and 65% ethanol extract had the inhibition zone of 10.03 mm, whereas the 50% ethanol extract had the highest inhibition zone by 10.93 mm.  Meanwhile, 96% ethanol extract had the most robust ability to inhibit the growth of S.crevicea yeast by 11.07 mm, and 80% of the ethanol extract had the weakest ability to inhibit the growth of this yeast only 9.23 mm diameter of inhibition zone. The terpenoids substance with the minimum concentrate (0.01%). Extract causes the cell of the R.oligosporus fungus and cells the S. Cereviceae’s yeast to leak; thus, the cell ruptured and died. On the one hand, the S.cereviceae  cell changes the shapes and experiences cell damage.

Keywords:

Antimicrobial; terpenoid; purple yam sap; extract.

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