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There are many traditional Indonesian cakes, especially traditional cakes from the South Coast of West Sumatra. This research was conducted to introduce traditional cakes typical of the South Coast of West Sumatra to the wider community in the Jabodetabek area. West Sumatra, is a province in Indonesia located on the island of Sumatra with Padang as its capital city. Pesisir Selatan Minang traditional cake is a traditional cake originating from the province of West Sumatra. The formulation of the problem consists of: (1) What are the typical Minang cakes and what is the texture and taste of Minang snacks? (2) How to introduce Minang cakes? The aims of this research are (1) To know and recognize the traditional Mianang cake. (2) Introducing and disseminating traditional Minang cakes. The research methods and data collection techniques used are (1) descriptive methods (2) data collection techniques using questionnaires (3) literature study. Place and time of research: the distribution of the questionnaire was carried out on 24-28 July 2021 through Google Form and WhatsApp media. Currently only a few people know the traditional Minang cake. It takes effort and support from the government and the community, especially the younger generation to preserve traditional cakes, especially traditional Minang cakes so that they are not lost due to the development of modern cakes.

The Miana Coleus atropurpereus plant is a unique plant because it has so many varieties. The differences in these varieties can be seen from the very diverse differences in leaf color. Several studies have known about the active antimicrobial compounds of Coleus atropurpereus miana leaves, namely in the form of flavonoids, saponins, steroids, tannins, essential oils, eugenol, polyphenolic compounds, alkaloids, ethyl salicylate, calcium oxalate, rosmarinic acid compounds. In this study, Escherichia coli and Staphylococcus aureus bacteria were used using thick extracts that had been macerated using 96% alcohol. in this study it showed 8 mm at a concentration of 50%, at a concentration of 25% it showed a clear zone of 7 mm and at a concentration of 12.5% ​​it showed 6 mm. It can be concluded that the extract of Coleus atropurpereus miana leaves is weakly toxic to E. coli and not toxic to S. aureus bacteria..  

The Miana Coleus atropurpereus plant is a unique plant because it has so many varieties. The differences in these varieties can be seen from the very diverse differences in leaf color. Several studies have known about the active antimicrobial compounds of Coleus atropurpereus miana leaves, namely in the form of flavonoids, saponins, steroids, tannins, essential oils, eugenol, polyphenolic compounds, alkaloids, ethyl salicylate, calcium oxalate, rosmarinic acid compounds. In this study, Escherichia coli and Staphylococcus aureus bacteria were used using thick extracts that had been macerated using 96% alcohol. in this study it showed 8 mm at a concentration of 50%, at a concentration of 25% it showed a clear zone of 7 mm and at a concentration of 12.5% ​​it showed 6 mm. It can be concluded that the extract of Coleus atropurpereus miana leaves is weakly toxic to E. coli and not toxic to S. aureus bacteria..