Antibacterial Activity of Ethanol Extracts from “Basa Genep” Spices Against <i>Escherichia coli</i>: A Comparison of Disk and Well Diffusion Methods

"Basa Genep" is a fundamental spice blend in Balinese cuisine, comprising ingredients such as garlic, shallots, cayenne pepper, red chili, ginger, galangal, turmeric, and aromatic ginger. These spices contain bioactive compounds that act as antioxidants and antimicrobials. This research aims to evaluate the antimicrobial activity of ethanol extracts from the "Basa Genep" spice blend against Escherichia coli , thereby providing insights into the potential health benefits and applications of these traditional spices in food safety and preservation. This study used disk and well diffusion methods to investigate the antimicrobial activity of ethanol extracts from these spices against E. coli . The spices were extracted by maceration with 96% ethanol. The antibacterial tests revealed varying levels of inhibitory activity, with the results of the disk diffusion method showing zones of inhibition ranging from 7.45 mm to 15.84 mm, and the well diffusion method showing zones of inhibition from 10.89 mm to 27.72 mm. Turmeric exhibited the highest antibacterial activity, while garlic had the lowest Effect against E. coli .