Escherichia coli, Salmonella typhi, and Staphylococcus aureus are the pathogen bacteria causing foodborne illness. Seaweed contained antibacterial compounds that able to destroy the pathogen microbes. Sargassum spp belong to brown seaweed. However, the exploration of their bioactive on the growth of foodborne illness bacteria is restricted. This study aimed to investigate Sargassum spp hexane extract on the growth of E. coli, S. typhi, and S. aureus. Sargassum spp were collected from Talango Island waters, Sumenep District. These samples were dried, macerated three times by hexane (1:3; b:v), concentrated and freeze-dried to obtain the extract. E. coli, S. typhi, and S. aureus were used in this study. Bacteria were assayed by Disc method and cultured on Mueller Hinton Agar. The tetracycline and dimethyl sulfoxide 4% used as the control positive and negative, respectively. The identity of bioactive compounds was determined by the gas chromatography-mass spectrometry. The interaction between bioactive compounds with foodborne illness bacteria was analysed by in silico method. The result showed that the inhibition zone of Sargassum spp extracts on E. coli, S. typhi and S. aureus is 6.1, 4.1 and 4.2 mm, respectively. Sixteen bioactive compounds of Sargassum spp extract identified from alkane, alkene, alkanol, and carboxylic acids groups, respectively. Pentadecane, octadecane, and eicosane inhibited the growth of E. coli and S. typhi, while the growth of E. coli, S. typhi, and S. aureus was inhibited only by eicosane. In summary, the hexane extracts of Sargassum spp can hinder the growth of foodborne diseases bacteria.

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