Effect of Extraction Method on Total Flavonoid, Total Phenolic Content, Antioxidant and Anti-bacterial Activity of Zingiberis Officinale Rhizome

This research aims to compare between decocta and maceration method using water and ethanol as a solvent on total flavonoid, total phenolic content, antioxidant and antibacterial activity of Zingiber officinale rhyzome extract. The Rhyzome was dryed by oven method on 50 °C for 24 hours and 48 hours. Total flavonoid, total phenolic content and antioxidant activity were assay by spectrophotometric method. The antibacterial activity was determined by difussion agar method against Bacillus subtilis (Bs) and Escherichia colli InaCC B5 (Ec). Ethanol extract from dried rhyzome processed for 24 hours (R-24) indicated the best result for total flavonoid, total phenolic content and antioxidant activity. The yield of total flavonoid for R-24 was 286 μg/mL. The yield of total phenolic content for R-24 was 504 μg/mL and the yield of IC50 antioxidant activity for R-24 was 5.753 μg/mL. The extract should antibacterial activity againts Bs with inhibition diameter of 10% and 20% of samples concentration are 10 and 11.5 mm respectively. Meanwhile, The inhibition diameter result against Ec for 10% and 20% of samples concentration are 7.5 and 8.5 mm respectively.