ANTIMICROBIAL POTENTIAL OF PINEAPPLE WASTE EXTRACTS ON STAPHYLOCOCCUS AUREUS AND SALMONELLA SPP
Abstract
Antimicrobial Potential of Pineapple Waste Extracts on Staphylococcus aureus and Salmonella spp. This study aimed to determine the antimicrobial properties of pineapple waste powder extracts using ethanol and water as solvents. The extracts were prepared using a modified cold maceration technique, where 40 g of the ground samples were macerated for 72 hours with occasional stirring in 120 mL of 96% ethanol and distilled water. Antimicrobial activity was tested against Staphylococcus aureus and Salmonella spp using the paper disc diffusion method. The Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal/ Bactericidal Concentration (MFC/ MBC) values were also determined to assess the concentration required for inhibition and complete eradication. The extraction process yielded 12.9 g (32.3%) of extract from 40 g of dried pineapple waste using ethanol and 9.9 g (24.8%) using water. The ethanol extract exhibited inhibition zones ranging from 18 mm to 8 mm against Staphylococcus aureus and 19 mm to 10 mm against Salmonella spp., showing superior efficacy compared to the aqueous extract, which had inhibition zones from 15 mm to 10 mm against Staphylococcus aureus and 13 mm to 6 mm against Salmonella spp. The Minimum Inhibitory Concentration (MIC) for ethanol extract was 25.0 mg/ml for Staphylococcus aureus and 12.5 mg/ml for Salmonella spp., while the Minimum Bactericidal Concentration (MBC) was 25.0 mg/ml and 12.5 mg/ml, respectively. These findings suggest that pineapple waste can be a valuable source of natural antimicrobial agents, particularly when extracted with ethanol.
Keywords: Pineapple waste, Antimicrobial activity, Ethanol extract, Staphylococcus aureus, Salmonella spp.
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