Aktivitas antibakteri dan mekanisme penghambatan ekstrak Sirih Hijau (Piper betle Linn) terhadap bakteri patogen pangan
Antibacterial activity and mechanisms of inhibition of piper betle Linn extract (green variety) towards food pathogenic bacteria
Jenie, Betty Sri Laksmi
Suhartono, Maggy T.
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The antibacterial effects of three kinds of Piper betle Linn extract were evaluated towards Escherichia coli and Staphylococcus aureus using well diffusion method. The plant extract, were prepared by solvent extraction of the dried Piper betle leaves using ethanol, ethyl acetate and water. The ethanol extract performed the best antibacterial effect expressed by the diameter of inhibition zone of 24 mm and 14 mm for S. aureus and E. coli respectively. The ethyl acetate extract was also active toward both pathogens with the diameter zone of 16 mm for S. aureus and 12.7 mm for E. coli. The water extract showed the lowest antibacterial activity with the diameter of inhibition zone of 11.5 mm and 10 mm for S. aureus and E. coli respectively.