Uji Aktivitas Antibakteri Ekstrak Etanol Akar Cabai Rawit (Capsicum frutescens L.) terhadap Escherichia coli dan Staphylococcus aureus

Abstract

Background: Chili pepper (Capsicum frutescens L.) is known to contain an antibacterial compound. Previous studies focused on the fruit and leaves, while the antibacterial potential of the chili root remains underexplored. Aims: To test the antibacterial activity of ethanolic extract from chili pepper root against Escherichia coli and Staphylococcus aureus and to analyze its effectiveness at various extract concentrations. Methods: This study used a maceration extraction method with 70% ethanolic as the solvent. Antibacterial activity was tested using the disc diffusion method with six extract concentrations: 12.5%, 25%, 50%, 75%, 85%, and 100%, against E. coli and S. aureus, with four experimental repetitions for each extract concentration. Results: Phytochemical analysis identified secondary metabolites, including alkaloids and flavonoids, in the chili pepper roots. The bacterial susceptibility test results showed no inhibition zones at any concentration of the ethanolic chili pepper root extract against E. coli and S. aureus growth. Conclusion: The susceptibility test results indicated that the ethanolic extract of chili pepper roots does not exhibit antibacterial activity against E. coli and S. aureus. Therefore, it is recommended to explore other parts of the chili pepper plant for potential in vitro antibacterial properties.