326 ANTIMICROBIAL AFFECTIVITY OF KECOMBRANG ( Nicolaia speciosa): THE EFFECT PART OF KECOMBRANG PLANTS INTO FOOD BACTERIA AND FUNGI Rifda Naufalin a , Herastuti Sri Rukmini a a Jenderal Soedirman University, Purwokerto,Central Java, Indonesia Abtract. Kecombrang ( Nicolaia speciosa ) is one of spice crop’s which is usually used as food flavoring and medicines. Parts of the plant that common used are the flower and the stem. Kecombrang contains of phenolics, flavonoids,terpenoids, steroids, saponin and essential oil. That compounds must be act as an active antimicrobial agents and they can be extracted by using solvents. The contents of the active compounds are maybe different in various parts of kecombrang plant. The aims of this research were 1. to find the part of kecombrang plant which has highest activity as preservative, 2. to compare between the fresh parts of kecombrang and their dried powder solutions due to their activity as preservative, 3. to study the effect of concentrations of the preservatives on their active preservative.The research was using Randomized Block Design (RBD). The variables observed were physicochemical characteristic including yield of dried powders, colors, odors and pH value of solutions. The antimicrobial activity tests to Gram positive bacteria (Bacillus cereus) and Gram negative bacteria (Escherichia coli) were conducted by well diffusion method while paper disc plate method was conducted to zalacca mould. The result of the research indicated that the best treatment that indicated the highest antimicrobial activity to E. coli and B. Cereusobtained by interaction between kecombrang flower, dried powder and concentration of 6 percent (B1P2K2) gave inhibition zone diameter of 3.50 mm and 5.50 mm, respectively. The best treatment which indicated the highest antifungal activity obtained by interaction of the stem of kecombrang, dried powder and concentration of 6 percent (B3P2K2) gave inhibition zone diameter of16.50 mm. Keywords: Kecombrang, antimicrobial, food bacteria and fungi 1. Introduction The using of sintetic preservative still in controversial from the dose. The use of formalin still find in the fishery about 25%. The nature preservative for food product which helps to solve this problem is need to be analyze. This condition supported to grow and produce the nature preservative, with the explore Indonesian crops such as kecombrang ( Nicolaia spesios aHor an). According to (7) kecombrang can raise the mother’s milk,influenza madicine, and blood cleanser. Where as kecombrang commonly as the spices which give more taste in food such as urab, pecel, and meat culliner.The researchs are found in fresh kecombrang, officially it needs to analyze the dried powder of kecombrang. In(12) is shown that kecombrang flower inhibit the growth of bacteria Eschericia coli and Bacillus subtilis . So, (10) extracted the compound of antimicrobial Proceedings of the Third International Conference on Mathematics and Natural Sciences (ICMNS 2010)