Effect of ethanol extract papasan fruit (Coccinia grandis) on the ability of Lactobacillus bulgaricus probiotic in inhibiting the growth of Escherichia coli.

Papasan fruit is a plant from the Cucurbitaceae family which was proven to have antibacterial activity. The purpose of this study was to examine the effect of papasan fruit ethanol extract on the growth of L. bulgaricus and the antibacterial activity of the combination of ethanol extract with L. bulgaricus metabolites. The method used for the growth of L. bulgaricus using the TPC (Total Plate Count) method and the calculation of the number of bacterial colonies using the SNI 2332.3:2015 standard formula. Specific and non-specific standardization tests using the Indonesian Ministry of Health standards (2008). Antibacterial activity test using paper disc diffusion method. Phytochemical screening results obtained positive containing alkaloids, terpenoids, flavonoids, tannins and saponins. The water-soluble extract content (46.66 ± 5.77%), ethanol soluble extract content (83.33 ± 5.77%), water content (7 ± 1%), total ash content (2.16 ± 0, 28%), acid insoluble ash content (0.68 ± 0.28%), specific gravity (1,19 ± 0.003 g/mL), heavy metal contamination Pb (0.0628 mg/L), Cd (0.0076 mg/L), total plate count (3,492 x 10³ CFU/mL) and yeast mold rate (60 CFU/mL). The results of antibacterial testing at a concentration of 50% extract with metabolites against E. coli resulted in an inhibitory response with a susceptible criterion of 21 mm and the resulting antibacterial effectiveness of 91.30% with a strong category. [ABSTRACT FROM AUTHOR]