In In Vitro Antibacterial Activity of Green Betel Leaf (Piper betle L.) Extract Against the Growth of Shigella dysenteriae UJI AKTIVITAS ANTIBAKTERI EKSTRAK DAUN SIRIH HIJAU (Piper betle L.) TERHADAP PERTUMBUHAN BAKTERI Shigella dysenteriae SECARA IN VITRO
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Abstract
Conversely, green betel leaf (Piper betle L.) is rich in bioactive compounds, indicating its promise as a natural source of antibacterial agents. A laboratory-based experimental approach was employed using a post-test only control group design. Green betel leaves were extracted via maceration with 96% ethanol as the solvent. Antibacterial activity was evaluated using the disk diffusion technique on Mueller–Hinton Agar (MHA), applying extract concentrations of 40%, 60%, 80%, and 100%. Ciprofloxacin (5 µg) served as the positive control, while sterile distilled water functioned as the negative control. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney U test. The extract produced clear inhibition zones against Shigella dysenteriae, with mean diameters of 9.63 mm at 40%, 13.63 mm at 60%, 15.75 mm at 80%, and 21.13 mm at 100% concentration. The positive control (ciprofloxacin) generated a larger inhibition zone measuring 32.50 mm, whereas no inhibition was observed in the negative control. Based on these findings, the minimum inhibitory concentration was identified at 40%. In vitro testing demonstrated that green betel leaf extract (Piper betle L.) possesses antibacterial activity against Shigella dysenteriae. The strongest inhibitory effect was observed at full-strength extract (100%), while the MIC was established at 40%.
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