Preparation and processing of garlic extract and its further application on anti-fungal activity

Abstract

The anthracnose disease is brought on by the saprophyte fungus Colletotrichum musae (C. musae), which is prevalent in banana plantations. This study aimed to determine the effects of the garlic extraction process on the anti-fungal activity of C. musae. The concentration of garlic extract was studied at 20, 15, 10, and 5 ppm and tested the lowest concentration of garlic extract against anthracnose inhibition. Using absolute ethanol as a solvent was the best way to extract the substance from the banana. When testing the fungus with two methods, i.e., 1) the Agar Disc Diffusion method, measured the growth of mycelium at 12, 10, 10, and 9 mm, 2) The Dilution Susceptibility Test method, using concentrations 0, 5, 10, and 15, mean mycelium growth at seven days was 68.67+3.06, 31.00+3.00, 26.33+0.58, and 22.67+0.58 mm, respectively. The finding revealed that garlic extract could inhibit the fungus growth. The lowest concentrations were 10 and 15 ppm with no difference in inhibition, with mean values of 26.33+ 0.58 and 22.67+0.58 mm. The concentration at 10 ppm was the lowest concentration that could inhibit fungus in bananas by 75% compared to untreated banana hands.