Antibacterial Activity of Fraction of Allium cepa L. Tubers

Abstract

Shallots (Allium cepa L.) can not only be used as a seasoning in cooking, but also used as a medicine by the Indonesian people. The part of plants that can be used as a medicine are part of the tubers. Shallot tubers contain secondary metabolites, phenol, flavonoids and terpenoids that have antibacterial activity. The purpose of this research is to know the antimicrobial activity of n-hexane, ethyl acetate and 1-butanol fraction of shallot tubers againts Staphylococcus aureus as Gram positive bacteria and Escherichia coli as Gram negative bacteria using disc diffusion method. The fraction of shallot tubers was made with the variation of concentration 25%; 12.5%; 6.25%; 3.125% and 1.5625%. The concentration of 25% provides the best inhibition against Staphylococcus aureus and Escherichia coli bacteria. The results of the data analysis using one way ANOVA and Kruskall-Wallis tests obtained results (p <0.05), it shown a significant difference between the variation of the concentration of the fraction, positive control and negative control. The conclusion of this study is that the ethyl acetate fraction has a greater inhibitory effect on the growth of Staphylococcus aureus and Escherichia coli than the n-hexane and 1-butanol fractions.Keywords: Allium cepa L., antibacterial, fraction, tubers.