PHYTOCHEMICAL ANALYSIS OF PURNAJIWA (Kopsia sp.) FRUIT EXTRACT AND ITS INHIBITORY POWER TEST AGAINST Fusarium oxysporum f.sp. cubense (E. F. Smith) FUNGI, THE CAUSAL AGENT OF BANANA FUSARIUM WILT

Abstract

Banana Fusarium wilt, caused by Fusarium oxysporum f.sp. cubense (Foc), poses a serious threat to global banana production. The increasing resistance to synthetic fungicides and their environmental impact underscore the urgency of developing eco-friendly alternatives. The Kopsia sp. plant, known locally as purnajiwa and belonging to the Apocynaceae family, has been traditionally recognized for its medicinal properties and potential antifungal activity. This study aimed to analyze the phytochemical composition of ethanol extract from purnajiwa fruit and evaluate its inhibitory effects against Foc. Phytochemical screening was conducted using gas chromatography-mass spectrometry (GC-MS), while the antifungal assay was performed in vitro using a Completely Randomized Design (CRD) with 17 treatments (extract concentrations ranging from 0.1% to 20%, along with positive and negative controls), each replicated three times. The antifungal activity was assessed based on the diameter of the inhibition zone formed around the extract well. GC-MS results revealed the presence of various fatty acids and alkaloids in the extract. The Minimum Inhibitory Concentration (MIC) was observed at 0.8%, while the 20% extract showed the highest inhibition zone of 14.53 mm. Notably, concentrations of 10%, 15%, and 20% demonstrated strong and statistically comparable inhibitory effects. These findings highlight the potential of purnajiwa fruit extract as a natural antifungal agent and support its further development as a sustainable alternative for managing banana Fusarium wilt.