<![CDATA[This study aims to determine the antibacterial activity of the cinnamon extract in inhibiting the growth of Escherichia coli. The research design was a laboratory experiment consisting of three phases, namely the preparation phase of cinnamon extract using the maceration method using 96% ethanol, the characterization phase consisting of qualitative analysis with phytochemical tests and quantitative analysis with UV-Vis spectrophotometry, and the application phase including antibacterial activity test by disc diffusion method (Kirby-Bauer Test). The concentration series were 20%, 40%, 60%, 80%, and 100%, chloramphenicol as the positive control and methanol as the negative control. The results showed that cinnamon extract positively contained flavonoids with a total content of 1.310 mg QE/g or 0.131%. Cinnamon extract is effective as an antibacterial in the medium category with the optimum concentration to inhibit Escherichia coli is 40% indicated by the diameter of the inhibition zone of 9.55 mm at 12 hours of incubation. Therefore, the cinnamon extract has potential activity against Escherichia coli.]]>
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