Potential of Hexadecanoic Acid as an Antifungal Cause of Fruit Rot in Red Chili Capsicum annuum L and Tomato Solanum lycopersicum L. Eva Johannes (a*), Amran Laga (b), Magdalena Litaay (a), Mustika Tuwo (a), Henra (a)
a) Department of Biology, Faculty of Mathematics and Natural Science, Hasanuddin University, Makassar 90245, Indonesia *evajohannes[at]ymail.com
b)Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar 90245, Indonesia
Abstract
Minimal processing of fresh cut fruit is an alternative treatment that speeds up and simplifies the processing process, and reduces waste that can pollute the environment, but is easily damaged by fungi that cause putrefaction, so that the product experiences a decrease in quality and does not last long. This study aims to examine the potential of hexadecanoic acid isolated from hydroid Aglophenia cupressina Lamoureoux in increasing the shelf life of red chilies and tomatoes. The hexadecanoic acid used is isolated from the hydroid Aglaophenia cupressina Lamoureoux obtained from the Spermonde Samalona archipelago, Makassar. Concentrations used 10- 20- and 40 ppm for antifungal testing. Fungal isolation from Capsicum annuum L red chili and Solanum lycopersicum L tomato using Potato Dextrose Agar (PDA) medium characterized macroscopically and microscopically. Microbiological tests were carried out using the agar diffusion method on PDA medium after incubation for 48 hours and 72 hours. The results obtained by hexadecanoic acid are fungicidal against the fungus Aspergillus flavus on red chilies and the fungus Rhizopus sp. on tomatoes.
