Antibacterial activity of combination papaya leaf (Carica papaya L.) extract and betel leaf (Peper betle L.) against Escherichia coli Endah Fajar Kurniawati, Sunarto, Triyadi Hendra Wijaya
Jenderal Soedirman University
Abstract
Background: Papaya leaves and betel leaves are used by the community as antiseptic agents. This study aims to evaluate antibacterial activity of combination activity of papaya leaf extract and betel leaf and to analyze secondary metabolites contained in both extracts.
Method: Simplisia of pepaya leaves and betel leaves was extracted by using ethanol 96%. Research conducted by measuring the clear zone of extract used disc diffusion method. The Methode used was phytochemical (qualitative test) using test tube to determine type of the active compounds contained in the plant. Chemical tested in this study were Flavonoid, saponin, and tannin analyzed by colour test. Data analysis used the Kruskal-Wallis test.
Results: The ethanol extract of papaya leaves at concentration 25% has an inhibition zone diameter in E. coli bacteria, which is 11 mm, while the ethanol extract of betel leaves at concentration 25% is 12.6 mm. The combination ratio of papaya leaf extract 1: 1, 1: 3, 3: 1 had inhibition zone diameter of 12.6 mm, 13.3 mm, 11 mm, respectively. Papaya and betel leaves contain flavonoids, saponins, and tannins.
Conclusion: The volume ratio variation that had the highest inhibition in papaya leaf extract and betel leaf extract with a concentration of 25% for E. coli bacteria was found in a ratio of 1: 3 with an inhibition zone diameter of 13.3 mm.
