Antibacterial Activity of Moringa Leaf Layer Cake Against S. aureus and E. coli

The layer cake is one of the traditional cakes that are very popular with the community. The addition of Moringa leafs is expected to extend the period of storage and the components of the nutrition can be increased. Moringa leaves indicate to contain an antibacterial compound that is the result of...

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Autores principales:	I Ketut Budaraga, Dian Pramana Putra, Wellyalina Wellyalina
Formato:	article
Lenguaje:	EN ID
Publicado:	Green Engineering Society 2020
Materias:	moringa leaf layer cake s. aureu e. coli Agriculture (General) S1-972
Acceso en línea:	https://doaj.org/article/d0f12a0800224b6cbf6052b1ae14a62e
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spelling	oai:doaj.org-article:d0f12a0800224b6cbf6052b1ae14a62e2021-12-02T12:22:16ZAntibacterial Activity of Moringa Leaf Layer Cake Against S. aureus and E. coli2621-47092621-252810.32530/jaast.v4i1.130https://doaj.org/article/d0f12a0800224b6cbf6052b1ae14a62e2020-02-01T00:00:00Zhttps://kinfopolitani.com/index.php/JAAST/article/view/130https://doaj.org/toc/2621-4709https://doaj.org/toc/2621-2528The layer cake is one of the traditional cakes that are very popular with the community. The addition of Moringa leafs is expected to extend the period of storage and the components of the nutrition can be increased. Moringa leaves indicate to contain an antibacterial compound that is the result of secondary metabolites. This compound consists of alkaloids, tannins, flavonoids, terpenoids, saponins, and others. The purpose of this study was to determine the antibacterial properties of Moringa leaves added to layer cake against pathogenic bacteria S. aureus and E. coli. Research has been implemented on April - May 2019. The testing of antibacterial activity by using well method. The results showed that the layer cake with the addition of 4% Moringa leaves indicated the high inhibition zone on the bacteria E. coli by 10.7 mm and S. aureus by 9.7 mm when compared with the addition of 1%, 2%, and 3 % Moringa leaves. The result of bacterial pathogens that were tested in Moringa leaves showed that the bacteria E. Coli had resistance to more robust compared with S. Aureus. This is indicated by the inhibition zone of E. coli that is greater than S. aureus bacteria.I Ketut BudaragaDian Pramana PutraWellyalina WellyalinaGreen Engineering Societyarticlemoringa leaflayer cakes. aureue. coliAgriculture (General)S1-972ENIDJournal of Applied Agricultural Science and Technology, Vol 4, Iss 1, Pp 56-63 (2020)
institution	DOAJ
collection	DOAJ
language	EN ID
topic	moringa leaf layer cake s. aureu e. coli Agriculture (General) S1-972
spellingShingle	moringa leaf layer cake s. aureu e. coli Agriculture (General) S1-972 I Ketut Budaraga Dian Pramana Putra Wellyalina Wellyalina Antibacterial Activity of Moringa Leaf Layer Cake Against S. aureus and E. coli
description	The layer cake is one of the traditional cakes that are very popular with the community. The addition of Moringa leafs is expected to extend the period of storage and the components of the nutrition can be increased. Moringa leaves indicate to contain an antibacterial compound that is the result of secondary metabolites. This compound consists of alkaloids, tannins, flavonoids, terpenoids, saponins, and others. The purpose of this study was to determine the antibacterial properties of Moringa leaves added to layer cake against pathogenic bacteria S. aureus and E. coli. Research has been implemented on April - May 2019. The testing of antibacterial activity by using well method. The results showed that the layer cake with the addition of 4% Moringa leaves indicated the high inhibition zone on the bacteria E. coli by 10.7 mm and S. aureus by 9.7 mm when compared with the addition of 1%, 2%, and 3 % Moringa leaves. The result of bacterial pathogens that were tested in Moringa leaves showed that the bacteria E. Coli had resistance to more robust compared with S. Aureus. This is indicated by the inhibition zone of E. coli that is greater than S. aureus bacteria.
format	article
author	I Ketut Budaraga Dian Pramana Putra Wellyalina Wellyalina
author_facet	I Ketut Budaraga Dian Pramana Putra Wellyalina Wellyalina
author_sort	I Ketut Budaraga
title	Antibacterial Activity of Moringa Leaf Layer Cake Against S. aureus and E. coli
title_short	Antibacterial Activity of Moringa Leaf Layer Cake Against S. aureus and E. coli
title_full	Antibacterial Activity of Moringa Leaf Layer Cake Against S. aureus and E. coli
title_fullStr	Antibacterial Activity of Moringa Leaf Layer Cake Against S. aureus and E. coli
title_full_unstemmed	Antibacterial Activity of Moringa Leaf Layer Cake Against S. aureus and E. coli
title_sort	antibacterial activity of moringa leaf layer cake against s. aureus and e. coli
publisher	Green Engineering Society
publishDate	2020
url	https://doaj.org/article/d0f12a0800224b6cbf6052b1ae14a62e
work_keys_str_mv	AT iketutbudaraga antibacterialactivityofmoringaleaflayercakeagainstsaureusandecoli AT dianpramanaputra antibacterialactivityofmoringaleaflayercakeagainstsaureusandecoli AT wellyalinawellyalina antibacterialactivityofmoringaleaflayercakeagainstsaureusandecoli
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Antibacterial Activity of Moringa Leaf Layer Cake Against S. aureus and E. coli

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