Content of Phytochemical Compound and Antibacterial Activity of Cinnamon Leaf (Cinnamomum burmanii) and Noni Fruit and Leaf (Morinda citrifolia L) Mixture Extract to Replace Antibiotics

This research was conducted to determine the best extraction method to produce cinnamon leaf (Cinnamomum burmanii) and noni fruit and leaf (Morinda citrifolia L) mixture extract as source of phytochemical compound to replace the role of antibiotic in broiler production. There were four different extraction methods in these experiments, i.e. type A: maceration extraction method with aquadest solvent, type B: maceration extraction method with methanol solvent, type C: modified of reflux extraction and type D: combination of reflux and maceration extract. Two experiments were conducted to evaluate phytochemical compound of four types of cinnamononi extract and to examine antibacterial activity in these extracts. The result of experiment 1 showed that strong compound containing cinnamononi extract type A, C and D were phenolic (+++), whereas type B was triterpenoid (+++) and negative flavonoid (-). The result of experiment 2 showed that treatments have highly significant effect to zone of inhibition of E. coli and Salmonella sp.