<![CDATA[ABSTRAK Penyakit antraknosa yang disebabkan oleh Colletotrichum capsici masih menjadi penyakit utama pada buah cabai merah. Selama ini, penggunaan Curcuma aeruginosa sebagai antimikroba patogen penyebab penyakit pada manusia lebih popular daripada sebagai antimikroba fitopatogen. Rimpang Curcuma diketahui mengandung senyawa atsiri dan non atsiri. Potensi senyawa atsiri Curcuma sebagai antimikroba telah banyak dilaporkan, namun masih sangat terbatas untuk senyawa non atsirinya. Penelitian ini bertujuan untuk mengetahui efektivitas antifungi senyawa non atsiri dari ekstrak C. aeruginosa terhadap C. capsici. pada buah cabai merah. Senyawa non atsiri didapatkan dengan merendam rimpang C. aeruginosa menggunakan pelarut metanol kemudian didistilasi menggunakan rotary vacuum evaporator dan diidentifikasi menggunakan HPLC. Efektivitas antifungi senyawa non atsiri dari ekstrak rimpang C. aeruginosa diuji secara in vitro dan in vivo menggunakan Rancangan Acak Lengkap dengan 3 kali ulangan. Perlakuan yang diujikan yaitu konsentrasi senyawa non atsiri terdiri dari 0 ppm (kontrol) ; 4 ppm ; 6 ppm ; 8 ppm ; 10 ppm dan 12 ppm. Senyawa non atsiri dari ekstrak rimpang C. aeruginosa sangat efektif menghambat pertumbuhan C. capsici bahkan konsentrasi 12 ppm menunjukkan persentase penghambatan antraknosa hingga 100%. Hasil identifikasi HPLC menunjukkan bahwa senyawa non atsiri dari ekstrak rimpang C. aeruginosa mengandung kelompok Curcuminoid yang berpotensi sebagai fungisida nabati.Kata kunci : Senyawa Non Atsiri ; C. aeruginosa ; Antraknosa ; Cabai Merah ABSTRACTAnthracnose disease caused by Colletotrichum capsici is still as major disease in chilli pepper fruit. During this time, utilization of C. aeruginosa as antimicrobial of pathogen caused disease to human is more popular than to crops. Curcuma has been known containing essential and non essential compound. Potential of essential compound from Curcuma as antipathogen has been reported widely, nevertheless it is still limited known for non essential compound as antipathogen. This research aimed to understand the antifungi effectivity of non essential compound from C. aeruginosa extract to C. capsici on chilli pepper fruit. Non essential compound was obtained by soaking C. aeruginosa rhizome into methanol solvent then distilated using rotary vacuum evaporator and identified with HPLC instrument. Antifungi effectivity of non essential compound from C. aeruginosa rhizome extract was experimented by using Completely Randomized Design with 3 replications. Treatments tested were various concentrations of non essential compound namely 0 (control) ; 4 ; 6 ; 8 ; 10 and 12 ppm. Non essential compound from C. aeruginosa rhizome extract highly effective to inhibit growth of C. capsici even 12 ppm concentration showed inhibition percentage up to 100%. HPLC identification result showed non essential compound from C. aeruginosa rhizome extract contains Curcuminoid group which potential to be used as organic fungicide.Keywords : Non Essential Compound ; C. aeruginosa ; Anthracnose ; Chilli Pepper Fruit]]>
