Antibacterial Potential of Ethanol Extract of Coriander Seeds (Coriander sativum) Against Staphylococcus aureus

Abstract

Background: Coriander seeds are one of the spice plants which have antibacterial benefits because they contain the compounds linalool, sabinene, a-terpinene, myrcene, ocimene, decanal, trantridecen, geraniol, desilaldehyde, octadasenic acid, scopoletin, petroselinic acid, d-mannite, felandren , camphora, and p-simena. Food poisoning is one of the disasters that often occurs in Indonesia with an incidence rate of 39.8%. Staphylococcus aureus bacteria are the bacteria that cause the largest food poisoning, namely 30% of food poisoning cases are caused by Staphylococcus aureus bacteria, followed by Bacillus cereus bacteria (26.67%), Bacillus cereus (26.67%); Salmonella spp. (16.67%) Escherichia coli (16.67%); and Clostridium spp. (6.67%). Aims:The aim of this study was to test the antibacterial activity of 96% ethanol extract of coriander seeds against Staphylococcus aureus. Methods: The extraction method used was maceration then tested for antibacterial activity using the disc diffusion method. Results: The results of the antibacterial activity test showed that the average diameter of the inhibition zone of 96% ethanol extract of coriander seeds, 10% concentration, was 9.3 mm, 25% concentration was 10.7 mm, and 50% concentration was 11.7 mm. Conclusion: The conclusion of this study is that 96% ethanol extract of coriander seeds has antibacterial activity against Staphylococcus aureus.