Antimicrobial activity of garlic and Kaempferia galanga on Aspergillus sp. growth isolated from sardine fish Pedetan

Abstract

'Pedetan' is a traditional food made from lemuru in Bali. The existence of climate change causes changes in the quantity of fish in the waters of the Bali strait. However, the quality of the 'pedetan' must be improved.. This study aims to determine the antimicrobial activity of garlic and Kaempferia galanga in inhibiting the growth of Aspergillus sp. which can contaminate the sardine fish Pedetan. The study was conducted by experimental method by isolating Aspergillus sp. from Pedetan and testing the inhibitory power of garlic and Kaempferia galanga and the Minimum Inhibitory Concentration (MIC) of Aspergillus sp. The results showed that the extract of garlic and Kaempferia galanga can inhibit the growth of Aspergillus sp. Garlic extract can inhibit A. flavus with inhibition zone diameter of 20.65 mm and Kaempferia galanga extract can inhibit the inhibition zone diameter of 23.75 mm. Minimum Inhibitory Concentration (MIC) for garlic extract was 0.4% with inhibition zone diameter of 1.0 mm and Kaempferia galanga with inhibition zone diameter of 1.2 mm. Garlic extract and Kaempferia galanga at 0.5% concentration can inhibit 100% of the conidia Aspergillus sp. Garlic extract and Kaempferia galanga can inhibit the growth of Aspergillus sp. because they contains bioactive compounds that are antimicrobial.