Inhibitory effects of turmeric and black pepper extracts on the growth of Aspergillus candidus, A. flavus, and Penicillium citrinum
1999
Dharmaputra, O.K. (Institut Pertanian Bogor (Indonesia). Fakultas Matematika dan Ilmu Pengetahuan Alam) | Retnowati, I. | Affandi, H. | Sidauruk, R.M.N.
Inhibitory effects of turmeric (Curcuma domestica Val.) and black pepper (Piper nigrum) extracts on the growth of Aspergillus candidus, A. flavus, and Penicillium citrinum were investigated in cultural media. Fresh turmeric rhizome (local variety) and dried fruit of black pepper var. Belantung were extracted using aquadest and acetone. The concentrations of turmeric extract were 5.0, 10.0, and 15.0 percent v/v media, while the concentrations of black pepper extract were 0.5, 1.0, and 2.0 percent v/v media. One ml of spore suspension of each fungal isolate (10 at the power of 6 spores/ml) was spread on PDB (Potato Dextrose Broth) containing different concentrations of turmeric and black pepper extracts, then incubated at room temperature for 7 days. As a control PDB contained neither spices extracts nor solvents were used. Three replications were used for each treatment (including control). Fungal growth was determined on their dry weight. The dry weight of each fungus decreased as the extract concentrations of the spices increased. The acetone extract of the spices with the highest concentration (15.0 percent for turmeric extract and 2.0 percent for black pepper extract) was the most effective extract to inhibit the growth of A. candidus, A. flavus, and P. citrinum
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