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Antibiotic resistance occurs when Escherichia coli bacteria develop genes that make them resistant to antibiotics. For this reason, research continues to look for new antimicrobial alternatives, including from vegetable sources such as red ginger (Zingiber officinale var rubrum). This research aims to identify the antibacterial ability of red ginger powder to inhibit the growth of Escherichia coli bacteria in vitro. The research was carried out using quantitative experimental methods using Nutrient Agar Media with varying concentrations of 10%, 15%, 20%, and control. The study results show that there is an inhibition zone with a certain diameter which shows the antimicrobial effect of red ginger against Escherichia coli Key words: Antibacterial, inhibitory power, red ginger, Escherichia coliABSTRAKAntibiotik resistensi terjadi ketika bakteri Escherichia coli mengembangkan gen yang membuat mereka tahan terhadap antibiotik. Untuk itu, penelitian terus mencari alternatif antimikroba baru, termasuk dari sumber nabati seperti jahe merah (Zingiber officinale var rubrum). Penelitian ini bertujuan untuk mengidentifikasi kemampuan antibakteri serbuk jahe merah dalam menghambat pertumbuhan bakteri Escherichia coli secara in vitro. Penelitian dilakukan dengan metode eksperimental kuantitatif menggunakan Media Nutrien Agar dengan variasi konsentrasi 10%, 15%, 20%, dan kontrol. Hasil studi menunjukkan adanya zona hambat dengan diameter tertentu yang menunjukkan efek antimikroba dari jahe merah terhadap Escherichia coli Kata kunci: Antibakteri, daya hambat, jahe merah, Escherichia coli
Fadila et al. (Mon,) studied this question.
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