Anti-microbial activity of the red beet extract (Beta vulgaris L.) with solvent ethanol and acid addition variation

The aim of this study was to identify the effectiveness of antimicrobial extract of red beets against E. coli and S. aureus. Extraction was carried out by maceration using ethanol solvents which added by acid variation then stored in an airtight, and light-resistant container for 24 hours at room temperature. The extraction results were then filtered using filter paper and the filtrate obtained. This filtrate was concentrated using a rotary evaporator and stored in a sealed dark bottle in the refrigerator. The research method was experimental with a total of 9 treatments and replicated (r) 2 times, data analysis was performed using descriptive methods. The treatment carried out was antimicrobial activity of red beet extract with ethanol solvent with variations of acid (citric, ascorbate and tartaric) and variations in concentration (10, 30, 50%) towards E. coli and S. aureus. The results showed that the higher concentration of the acid added increases the antimicrobial activity. Meanwhile, the use of acid variations showed tartaric acid gave the highest antimicrobial activity compared to citric acid and ascorbic acid.