AKTIVITAS ANTIBAKTERI EKSTRAK SIRIH HIJAU (Piper betle L) TERHADAP BAKTERI PATOGEN PANGAN [Antibacterial Activity of Green Sirih (Piper betle L) Extract towards Food Pathogens]

Abstract

Green sirih (Piper betle L ) extract were prepared using water, ethanol and ethyl acetate extraction of the dried materials. The extracts were tested for their antibacterial activities against Escherichia coli, Salmonella Typhimurium, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes. At concentrations 10-50% the extracts effectively inhibited the growth of all tested bacteria as shown by the clear zones which varied from 7 to 24 mm, while the minimum inhibitory concentration (MIC) varied from 0.1 to 1 %. E. coli, S. Typhimurium and S. aureus were more resistance to the green sirih extracts than other tested bacteria. The results showed that in general, ethanol extraction produced the best extract with strong antibacterial activities against E. coli and S. aureus. Analysis of the extract components with GC-MS revealed that sirih extract contained phenol, chavicol, eugenol, caryophylene, cylene, chalarene and others.

Keywords

• Green Sirih (Piper betle L)
• bioactive compound
• antibacterial