Antibacterial properties of turmeric (Curcuma longa) against escherichia coli and bacillus licheniformis for wound healing / Nor Farrah Hidayati Rozali

In order to enhance the taste, flavour, colour, and smell of Asian food, spices are frequently utilised in the cooking process. They also affect numerous additional qualities that are advantageous to human health. In this study, one of the most famous spice which is turmeric (Curcuma longa) was used. Turmeric was undergoing a few process to make it powdery before proceeding with extraction. This turmeric was extracted with 95 % methanol and disc diffusion method was used for antibacterial activity determination. Two bacteria were used in this study which consists of Escherichia coli and Bacillus licheniformis. Antibacterial activity recorded showed that Escherichia coli have larger zone of inhibition compared to Bacillus licheniformis. Escherichia coli have the largest zone inhibition for concentration of 100 μg/ml and for Bacillus licheniformis the largest zone only 12 mm for 100 μg/ml concentration. The MBC and MIC for Escherichia coli recorded was 25 μg/ml and 50 μg/ml and the MBC and MIC for Bacillus licheniformis turned out to be the same 50 μg/ml.