The Terpenoid Activity of Ethanol extracted from Purple Yam Sap to Inhibit the Growth of R. oligosporus and S. cerevisiae

Abstract

Plants that contain secondary metabolite components can be used as an anti-microbial. Terpenoids are part of secondary metabolic, which is naturally in the plants. This study aims to investigate the terpenoid activity of purple yam sap as an anti-microbe to prevent the growth of <em>R. Oligosporus’</em>mold and <em>S.Cerevicea’s yeast. </em>The terpenoid property within the purple <em>yam sap</em> was identified using the thin-layer chromatography (TLC) eluent toluene of <em>Etil Asetat </em>(3: 7). The anti-microbial activity was tested using the agar diffusion method, and the cell damage analysis was carried out using SEM. This study showed that the anti-microbial activities of the terpenoid to inhibit the growth of <em>R. Oligosporus </em>mold were as follow: the 96% ethanol extract had the inhibition zone of 8.5 mm, the 80% ethanol extract had the inhibition zone of 9.5 mm, and 65% ethanol extract had the inhibition zone of 10.03 mm, whereas the 50% ethanol extract had the highest inhibition zone by 10.93 mm. Meanwhile, 96% ethanol extract had the most robust ability to inhibit the growth of <em>S.crevicea</em> yeast by 11.07 mm, and 80% of the ethanol extract had the weakest ability to inhibit the growth of this yeast only 9.23 mm diameter of inhibition zone. The terpenoids substance with the minimum concentrate (0.01%). Extract causes the cell of the <em>R.oligosporus</em> fungus and cells the <em>S. Cereviceae’s</em> yeast to leak; thus, the cell ruptured and died. On the one hand, the <em>S.cereviceae</em> cell changes the shapes and experiences cell damage.

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