The present study was conducted to assess the minimum inhibitory concentration of ethanolic extract of turmeric obtained from hot and cold extraction method on staphylococcus aureus pure culture. Ethanolic extract of turmeric was prepared and stock solution was made in the distilled water containing 100 mg/ml of turmeric extract. Stock solution was further subjected to double dilution method up to10 times. Sterile antibiotic sensitivity disc containing different concentration of turmeric extract were subjected to antibiotic sensitivity test on pure culture of staphylococcus aureus bacteria. After overnight incubation of culture plates an inhibitory zone were appeared around the disc no. 1, 2, 3 and 4 (concentration 100, 50, 25 and 12.5 mg/ml) with hot extracted turmeric extract and disc no. 1, 2 and 3 (concentration 100 mg, 50 mg and 25 mg/ml with cold extracted turmeric extract. With this in-vitro study, we concluded that ethanolic extract, extracted with hot and cold extraction method have antibacterial property against staphylococcus aureus bacteria. The MIC (minimum inhibitory concentration) value was at 12.5 mg/ml with hot extracted turmeric extract while MIC value with cold extracted extract was found 25 mg/ ml. Thus study revealed that turmeric extract with hot extraction gives MIC at lower concentration than cold extracted turmeric extract on pure culture of staphylococcus aureus bacteria.

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