Antibacterial inhibitory test of tomi-tomi fruit (Flacourtia iinermis Roxb) extracts against pathogenic bacteria in improving food safety

Abstract The tomi-tomi fruit (Flacourtia inermis Roxb) is a rare plant. This fruit has benefits as a flavourings spice and also traditional medicine used by the community, besides it also contains tannins and flavonoid compounds that can inhibit the growth of pathogenic bacteria in food. To support the use of tomi-tomi fruit (F. inermis Roxb) and increase its application in supporting food safety, the purpose of this study is to test and see the antibacterial inhibitory power of tomi-tomi fruit extract against pathogenic bacteria, namely Gram-Negative bacteria (Salmonella typhimurium) and Gram-Positive bacteria (Staphylococcus aureus and Bacillus cereus). This study is an experimental study using the Disc Diffusion method to determine the inhibitory power of bacterial growth using ethanol solvents with concentrations of 25%, 50%, and 75%. The results showed that of the three concentrations of tomi-tomi fruit extract tested against pathogenic bacteria, it turned out that the ethanol extract concentration of tomi-tomi 75% had a very strong inhibitory power category in S. aureus bacteria of 39 mm, S. typhimurium of 32.7 mm and B. cereus of 34.0 mm. Thus, tomi-tomi fruit ethanol extract has an inhibitory power that can be used for decontamination of 3 types of bacteria, especially in Staphylococcus aureus bacteria which have very strong inhibitory power, to maintain quality and improve food safety, among others rice, milk, cheese, fish, and meat that is often contaminated.