Efektivitas Antibakteri Ekstrak Sirih Merah (Piper Crocatum) Terhadap Bakteri Escherichia coli

Abstract

Escherichia coli bacterial infections remain a significant public health concern because some strains of this bacterium are pathogenic and can cause various diseases. The inappropriate use of antibiotics can increase the risk of bacterial resistance, making natural antibacterial alternatives necessary. Red betel leaf (Piper crocatum) is known to contain secondary metabolites such as flavonoids, tannins, alkaloids, and essential oils that have the potential to inhibit bacterial growth. This study aims to determine the antibacterial activity of red betel leaf extract (Piper crocatum) against the growth of Escherichia coli using the disk diffusion method. This study employed an experimental design with extract concentrations of 25%, 50%, 75%, and 100%. Red betel leaf extract was obtained through maceration, and its antibacterial activity was then tested on Mueller-Hinton Agar (MHA). The parameter observed was the diameter of the inhibition zone formed around the discs after incubation for 24 hours at 37°C. The results showed that red betel leaf extract was able to inhibit the growth of Escherichia coli with different inhibition zone diameters at each concentration. The largest inhibition zone was obtained at a 25% concentration, measuring 13.8 mm and classified as strong, while the 50%, 75%, and 100% concentrations produced inhibition zones of 7.0 mm, 7.4 mm, and 7.4 mm, respectively, classified as moderate. Based on the research results, it can be concluded that red betel leaf extract exhibits antibacterial activity against Escherichia coli, and the 25% concentration demonstrated the highest inhibitory activity.

Keywords: Piper crocatum, Escherichia coli, antibacterial, leaf extract, disk diffusion

ABSTRAK

Infeksi bakteri Escherichia coli masih menjadi salah satu permasalahan kesehatan karena beberapa strain bakteri tersebut bersifat patogen dan dapat menyebabkan berbagai penyakit. Penggunaan antibiotik yang tidak tepat dapat meningkatkan risiko resistensi bakteri sehingga diperlukan alternatif antibakteri berbahan alami. Sirih merah (Piper crocatum) diketahui memiliki kandungan metabolit sekunder seperti flavonoid, tanin, alkaloid, dan minyak atsiri yang berpotensi menghambat pertumbuhan bakteri. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri ekstrak daun sirih merah (Piper crocatum) terhadap pertumbuhan Escherichia coli menggunakan metode difusi cakram. Penelitian ini menggunakan metode eksperimental dengan variasi konsentrasi ekstrak 25%, 50%, 75%, dan 100%. Ekstrak daun sirih merah diperoleh melalui metode maserasi, kemudian diuji aktivitas antibakterinya pada media Mueller Hinton Agar (MHA). Parameter yang diamati berupa diameter zona hambat yang terbentuk di sekitar cakram setelah inkubasi selama 24 jam pada suhu 37°C. Hasil penelitian menunjukkan bahwa ekstrak daun sirih merah mampu menghambat pertumbuhan Escherichia coli dengan diameter zona hambat yang berbeda pada setiap konsentrasi. Zona hambat terbesar diperoleh pada konsentrasi 25% yaitu sebesar 13,8 mm dengan kategori kuat, sedangkan konsentrasi 50%, 75%, dan 100% menghasilkan zona hambat berturut-turut sebesar 7,0 mm, 7,4 mm, dan 7,4 mm dengan kategori sedang. Berdasarkan hasil penelitian dapat disimpulkan bahwa ekstrak daun sirih merah memiliki aktivitas antibakteri terhadap Escherichia coli dan konsentrasi 25% menunjukkan aktivitas penghambatan paling tinggi.

Kata kunci: Piper crocatum, Escherichia coli, antibakteri, ekstrak daun, difusi cakram