Skrining Fitokimia dan Uji Aktivitas Antibakteri Ekstrak Daun Cabai Rawit (Capsiccum frutescens L.) terhadap Staphylococcus epidermidis

Phytochemical Screening and Antibacterial Activity Test of Cayenne Pepper Leaf Extract (Capsiccum frutescens L.) against Staphylococcus epidermidis

Abstract

Cayenne pepper leaves (Capsiccum frutescens L.) are a plant that has many benefits, one of which is in the health sector. Scientifically, cayenne pepper leaves act as an antioxidant, antibacterial and can prevent diabetes. This activity is caused by the chemical compounds contained in the plant. This research aims to determine the antibacterial activity of cayenne pepper leaf extract. The extraction process was carried out using 70% ethanol solvent using the maceration method. From the extraction results, 221.5 grams of thick extract was obtained so that the yield value was 31.57%. The results of the phytochemical screening test on the 96% ethanol extract of cayenne pepper leaves (Capsiccum frutescens L.) showed that the 96% ethanol extract of cayenne pepper leaves contained alkaloids, saponins, tannins, terpenoids and flavonoids. The results showed that cayenne pepper leaf extract has antibacterial activity against Staphylococcus epidermidis bacteria with inhibitory extract power at concentrations of 5%, namely 1.82 mm, 10%, namely 3.42 mm, and 15%, namely 6.04 mm.

Keywords:          Cayenne pepper leaves (Capsiccum frutescens L.), phytochemicals, yield value, antibacterial

Abstrak

Daun cabai rawit (Capsiccum frutescens L.) merupakan tanaman yang memiliki banyak manfaat salah satunya di bidang kesehatan. Secara ilmiah daun cabai rawit berperan sebagai antioksidan, antibakteri dan dapat mencegah diabetes. Aktivitas tersebut disebabkan oleh kandungan senyawa kimia yang terdapat di dalam tanaman tersebut. Penelitian ini bertujuan untuk menetahui aktivitas antibakteri ekstrak daun cabai rawit. Proses ekstraksi dilakukan menggunakan pelarut etanol 70% dengan metode maserasi. Dari hasil ekstrasi didapatkan ekstrak kental sebanyak 221,5 gram sehingga nilai rendemen diperoleh 31,57%. Hasil uji Skrining fitokimia pada ekstrak etanol 96% daun cabai rawit (Capsiccum frutescens L.) menunjukkan bahwa ekstrak etanol 96% daun cabai rawit mengandung alkaloid, saponin, tannin, terpenoid dan flavonoid. Hasil penelitian menunjukkan bahwa ekstrak daun cabai rawit memiliki aktivitas antibakteri terhadap bakteri Staphyloccocus epidermidis dengan daya hambat ekstrak pada konsentrasi 5% yaitu 1,82 mm, 10% yaitu 3,42 mm dan 15% yaitu 6,04 mm.

Kata Kunci:         Daun cabai rawit (Capsiccum frutescens L.), fitokimia, nilai rendemen, antibakteri