Antimicrobial Activity of Coconut Water Vinegar Powder to Staphylococcus aureus, Escherichia coli and Candida albicans

Abstract

Abstract Vinegar powder is made from coconut water vinegar, then dried using a spray dryer with maltodextrin as a filler. Antimicrobial activity of coconut water vinegar was known can inhibit Staphylococcus aureus, Escherichia coli growth, but there was no publication for Candida albicans. Powdered processing may cause antimicrobial activity to decrease. This research was aimed to study the effect of powdered processing of coconut water vinegar on the antimicrobial activity of S.aureus, E.coli, and C. albicans. Antimicrobial assay was carried out by diffusion method (wells method) and Minimum inhibitory concentration (MIC) test was done by dilution method. The resulting study showed that the inhibitory diameter of coconut vinegar powder to S. aureus was 6.38 ± 0.18 mm, 9.38 ± 0.18 mm, and 11.39 ± 0.19 mm, respectively. While to E. coli was 5.87 ± 0.18 mm, 8.01 mm, and 10.27 ± 0.018 ± 0.035 mm, respectively. MIC of S. aureus vinegar powder was at 0.22% acetic acid concentration. While in E. coli at levels of acetic acid at 0.43%. The result showed that the vinegar powder has potential as an antibacterial to Gram-positive and Gram-negative, but not potential to C. albicans.