Characterization Antimicrobes of Pliek U, A Traditional Spice of Aceh

Abstract

Pliek u obtained by traditionally fermentation of coconut meat is a potential source of antimicrobial compounds. This research was aimed to detect of their active compounds by bioautographic method and to analyze their chemical composition by GC-MS. For this purposes, pliek u was extracted with ethanol 96% to get crude ethanol extract of pliek u (EEP) and to get ethanol extract of residual pliek u (EERP) which was previously extracted by hexane. Crude EEP was separated into four bioautographic spots with different R f s (0.93, 0.71, 0.19, and 0.10) which were all shown to be active against Staphyloccoccus aureus. Similar result was shown by EERP, but only resulted three bioautographic spots (R f s 0.77, 0.63, and 0.4). Crude EEP consisted of 22 components representing 99.98% with fatty acids, ester, alcohol as major constituents and aliphatic hydrocarbon. EERP consisted of 9 components representing 99.80% with alcohol as major constituents and fatty acids, ester, 4-Dibenzofuramine and amine as minor constituents. The present of many active compounds in pliek u supports the use of pliek u as spice to improve the quality of food and encourages further studies to determine those active compounds.