Liquid Smoke Antimicrobial Test of Cocoa Fruit Peel Against Eschericia Coli and Staphylococcus Aureus Bacteria

Abstract

Abstract Cocoa fruit peel is one of the natural wastes that has not been widely used. Cocoa fruit peel is thought to have secondary metabolites that can kill bacteria. The purpose of this study is to determine the antibacterial properties of liquid cocoa peel smoke and, determining minimum inhibitory concentration as well as concentration growth of Escherichia coli and Staphylococcus aureus pathogenic bacteria. This research had been conducted in April to May 2019. Testing of antibacterial activity was Well method. The results of study showed that the liquid smoke of cocoa peel at 10% moisture content was able to inhibit the growth of E.coli and, S.aureus bacteria at the highest level compared to the liquid smoke of brown skin moisture content of 15%, 20% and 25%. The inhibitory zone value in Cocoa fruit peel liquid smoke with moisture content of 10% against E.coli bacteria was 25.1 mm, while S.aureus bacteria had an inhibition zone value of 32.6 mm. E.coli bacteria showed stronger resistance compared to S.aureus. This was indicated by the E.coli inhibition zone was smaller than the S. Aureus inhibition zone. The minimum inhibitory concentration and, the minimum kill concentration in a row were at concentrations of 3.125% and 12.5% for E.coli bacteria.