The scope of this research aims to explore effective ways to prevent the bread from moulding for as long as possiblewith the treatment of antifungal herbaceous plants.The research investigates the growth of the fungusRhizopus stoloniferafter theZingiber officinaleandCurcuma longatreatment. This investigationdemonstrates how growth rates of moulds will change against substances with antifungal properties when applied toRhizopus stolonifer,commonly known as black bread mould.
In order to investigate the inhibitory activity of the herbaceous plants with antifungal properties,an experiment with the herb speciesZ. officinaleandC. longa is conducted.For this purpose, the experimental groups under the same circumstances, with an independent variable of two types of plant treatments with fungi-inhibiting properties are compared alongside a control group that shares the same conditions except for the herbaceous plant treatment. Based on the obtained data, an ANOVA statistical test was processed to present acomparison ofthetwo antifungal plant speciesin terms of theireffectiveness in inhibiting fungal growth and reproduction. The investigation aims to bring new perspectives to the biological aspects of a real life problem that most humans encounter in their daily lives.