Aktivitas Antibakteri dan Antioksidan Ekstrak Air, Etanol, dan N- heksana Sayur Hitam (Asystasia sp.) Asal Kabupaten Dogiyai-Papua.

Abstract

The black vegetable (Asystasia sp.) plants has been used by people in Papuan as vegetable and has been known to heal wounds. The purpose of this study was to identify the content of phytochemicals, antibacterial and antioxidant from black vegetable. The black vegetable extracted with water, 70% ethanol, and n-hexane solvent. Antioxidant activity of black vegetable extracts were determined by DPPH method and antibacterial activity tested by paper disc method against Escherichia coli (Gram negative) and Staphylococcus aureus (Gram positive). The result phytochemicals showed that the black vegetable by water, ethanol 70% and n-hexane extracts contained flavonoid, saponin, tannin and steroids. Antibacterial test results showed that the extract do not have any antibacterial activity against E.coli and S. aureus. The analysis of antioxidant activity showed that the IC50 value of boiling (water), heating (water), n-hexane, without heating (water) and ethanol 70%, respectively for 1286.894 ppm, 3391.667 ppm, 1098.667 ppm, 228 842 ppm and 263.117 ppm. The conclusion, black vegetable is do not have antibacterial activity and has a weak antioxidant activity.