GENERAL CHEMISTRY COURSE

CRITICAL JOURNAL REVIEW

CREATED BY:

NAHDA NABILA

(4183322003)

CLASS:
BILINGUAL PHYSICS EDUCATION 2018

DEPARTMENT OF PHYSICS
FACULTY OF MATEMATICS AND NATURAL SCIENCE
STATE UNIVERSITY OF MEDAN
2018
Name of journal : UJI DAYA ANTIMIKROBA EKSTRAK ETANOL DAUN SIRIH
MERAH (Piper Crocatum Ruiz & Pav.) TERHADAP PERTUMBUHAN
Staphylococcus aureus ATCC 6538, Eschericia coli ATCC 11229 DAN
Candida albicans ATCC 10231 SECARA IN VITRO.
Publisher : Universitas Muhammadiyah Surakarta
URL : file:///C:/Users/User/Downloads/258-435-1-SM.pdf
Author : Anika Candrasari, M. Amin Romas, Masna Hasbi, Ovi Rizky Astuti.

1. Identification in Abstract
Purpose : To determine the antimicrobial power of red betel leaf ethanol on the
growth of Staphylococcus aureus ATCC 6538, Escherichia coli ATCC
11229 and Candida albicans ATCC 10231 in vitro.
Method : This study is an experimental laboratory with a post test control group
design only method.
Result : The study showed that concentration 10 % - 100 % inhibit the growth of
Staphylococcus aureus. In Escherichia coli all the data obtained, having
an average which is not much different from the mean of the negative
control. While on Candida albicans average diameter of inhibition zone
of extract concentration 40% p = 0.197 concluded that statistically has
significant antifungal power compared with ketokonazole.
2. Background
Study’s reason : To inform the antimicrobial power of red betel leaf ethanol on the
growth of ATCC 6538 Staphylococcus aureus, Escherichia coli
ATCC 11229 and Candida albicans ATCC 10231 in vitro.

Reference :
One of the plants that is widely known by the community is betel nut. Betel is a plant
that has been widely used as a medicine in Southeast Asia. Betel in Indonesia there
are several types, which are distinguished by the shape of the leaves, taste and aroma,
namely green betel, betel nut, betel cloves, black betel and red betel (Moeljanto &
Mulyono, 2003; Sudewo, 2005).
.
 Several studies on natural antimicrobials that are effective against infection have been
carried out. One of the plants that has been studied is green betel (Piper betle Linn).
Green betel leaves have been shown to have antibacterial power (Fadhilah, 1993;
Taringan, 1994; Zakiyah, 1995; Sari & Dewi, 2006) and antifungal power (Sutardi,
1994; Wulandari & Maretnianin, 2008). The results of previous studies showed that
green betel leaves contain essential oils consisting of betelfenol, kavikol,
sesquiterpenes, hydroxycavikol, cavibetol, estragol, eugenol, and carvacrol. Essential
oils and extracts can fight against Gram-positive and Gram-negative bacteria. Green
betel leaves do not contain alkaloids while red betel leaves contain alkaloids (Sudewo,
2010). Red betel leaves contain chemical compounds such as alkaloids, flavonoids,
tannins, and essential oils that are thought to have the potential to be antimicrobial
(Ebadi, 2002). In connection with red betel and green betel comes from the same
genus, it is estimated that red betel also has the same effect on microbial growth.

However, evidence based medicine regarding the utilization of red betel is still small.
This is due to the fact that red betel has not been widely known by the public so that
scientific information about this plant is limited, as well as scientific journals in the
country and abroad (Juliantina et al, 2009). While red betel according to Syariefa
(2006) all parts of the plant contain chemical elements that are useful for treatment,
especially the leaves.

3. Method
Tools :
 sterile test tube
 incubator
 petri dish
 sterile sticky cotton
 inoculating loop
 erlenmeyer
 clamp
 pipette
 spritus lights.
 Materials :

 Red betel leaf

 Aquades
 Staphylococcus aureus ATCC 6538 bacteria
 Escherichia coli ATCC 11229 bacteria

Work procedure :
under, erlemeyer, clamp, dropper, spritus lamp. Red betel leaves are washed and then
aerated, then dried in an oven at 40 ° C to dry, then squeezed and mashed to a powder
using a blender. The powder is then added with 70% ethanol solution, stirred, allowed
to stand (macerated), and the filtrate is taken by filtration. The filter is evaporated in a
rotary vacuum evaporator at 40 ° C. At the end of this process, get red betel ethanol
extract with thick liquid, brown, with a distinctive aromatic odor. Furthermore, the red
betel ethanol extract was diluted with a sterile aquadest solvent when used (Poelongan
& Soeripto, 1998). Prepare two Muller Hinton media plates, at the bottom of the plate,
the lines are divided using markers and labeled with each extract concentration. Then
each part of the concentration is perforated to make a well of 6 mm in diameter.
Furthermore, the first plate was smeared evenly with the Staphylococcus aureus
ATCC 6538 bacteria which was compared with the 0.5 Mc.Farland standard. For the
second plate smeared evenly with the Escherichia coli bacteria ATCC 11229 which
has been compared with the standard 0.5 Mc.Farland. Then in each well, red betel
ethanol extract was dropped with a concentration of 2.5%, 5%, 10%, 20%, 40%, 80%
and 100%, positive control and negative control. Then incubate the plate at 37
C for 18-24 hours.
For each Sabouraud Dextrose medium to make a well with a diameter of 6 mm with a
proof boor then fill in 0.05 ml of red betel leaf ethanol extract with a concentration of
2.5%,
5%, 10%, 20%, 40%, 80%, and 100%, sterile distilled water as a negative control, and
ketoconazole as a positive control. Then incubated at room temperature for 1-2 days.
The diameter of the clear zone or the inhibition zone formed is measured by a ruler in
units of millimeters (mm).
 4. Result and Discussion
After conducting research on the antimicrobial power of red betel leaf on the growth
of ATCC 6538 Staphylococcus aureus, Eschericia coli ATCC 11229 and Candida
albicans ATCC 10231 in vitro, the following results were obtained:

Table 1 shows that the negative control and treatment groups using ethanol extract of red
betel leaves with a concentration of 2.5% and 5% did not show an antibacterial effect on the
growth of Staphylococcus aureus. Staphylococcus aureus cultures began to form inhibition
zones at extract concentrations as large as 10% and increases with increasing concentration of
extract.

Table 2 shows that the negative control and treatment groups using ethanol extract of red
betel leaves with a concentration of 2.5%, 5%, 10% and 20% did not show antibacterial
power to the growth of Escherichia coli. The culture of Escherichia coli began to form a
inhibition zone at an extract concentration of 40% b / v and slightly increased with increasing
levels of extract concentration but remained after the highest extract concentration of 100%.
Table 3 shows that there is no antifungal power in the negative control or extract
concentration of 2.5% and 5% for Candida albicans. The inhibitory zone in the culture of
Candida albicans begins to form at a concentration of 10% extract with a diameter of 8 mm.
From several kinds of extract concentrations that have been made, it can be seen that the
extract concentration of 40% has the largest diameter inhibition zone, reaching 14 mm. The
diameter of the extract concentration is almost close to the maximum diameter of the positive
control used (ketoconazole) which is 15 mm. In Staphylococcus aureus bacteria, the results of
analysis of data variants were not homogeneous and the data distribution was not normal, so
the data could not be tested by ANOVA, so the Kruskal Wallis Non Parametric Test was
used. In this test p obtained (Asymp. Sig) = 0.001. Therefore the value of p <0.05 can be
concluded that there are significant differences in the antibacterial power between the ten
treatment groups.

In the Mann Whitney Non Parametric test, a comparison was made between groups of red
betel extract concentrations (2.5%, 5%, 10%, 20%, 40%, 80%, and 100%) with negative
controls (blank disks) and a comparison between the extract with the greatest concentration
of 100% with positive control (Amoxicillin) can be concluded that the group that has a
difference in inhibition zone is statistically significant when compared with the negative
control (blank disk) is a group (20%, 40%, 80%, and 100% ) ie p <0.05. Besides that, 100%
concentration also had significant inhibition zone differences when compared with positive
controls (Amoxicillin) with p <0.05.
In the Escherichia coli group, all data obtained, had a mean that was not much different
from the mean negative control, so the data was not followed by statistical data
assessment. While for Candida albicans in the Kruskal Wallis test p value was obtained
(asymp. Sig.) = 0.002. The p value is <0.05, it can be concluded that there are significant
differences in antifungal power between the nine treatment groups.

In the test conducted with a comparison of negative controls (-) was used to assess the
antifungal power statistically. In the test conducted by comparing the positive control (+)
was used to assess the magnitude of the potential antifungal power (extract concentration
of 10%, 20%, 80%, and 100%) it can be concluded that the potential antifungal power at the
extract concentration was still less effective. However, at the concentration of extract with
the highest antifungal power of 40%, the p value (asymp. Sig.) = 0.197 was obtained so that
it could be concluded that the potential antifungal power at 40% extract concentration was
not much different when compared to positive controls.

Red betel leaves contain chemical compounds such as alkaloids, polyphenolate compounds,
flavonoids, tannins, saponins, and essential oils. Antifungal properties of this leaf may be
caused by the presence of alkaloid compounds, favonoids, tannins, and essential oils
(Sudewo, 2010). Alkaloids are active substances from plants that function as powerful drugs
and activators for immune cells that can destroy bacteria, viruses, fungi, and cancer cells
(Olivia et al, 2004). Alkaloids have antimicrobial activity by inhibiting estera se, DNA, RNA
polymerase, and cell respiration and play a role in DNA intercalation (Aniszewki, 2007).
Whereas as an antifungal, alkaloids biologically cause cell membrane damage. Alkaloids will
bind strongly to ergosterol to form a hole or channel that causes cell membranes to leak and
lose some intra-cell material such as electrolytes (especially potassium) and small
molecules. This results in permanent damage to cells and cell death in fungi (Mycek et al,
2001; Setiabudy & Bahry, 2007).

5. Conclusion
Ethanol extract of red betel leaves (Piper crocatum Ruiz & Pav.) Has inhibition on the
growth of Staphylococcus aureus ATCC 6538 bacteria at concentrations of 10%, 20%,
40%, 80% and 100%, while the growth of Escherichia coli bacteria ATCC 11229
ethanol extract Red betel leaf (Piper crocatum Ruiz & Pav.) has inhibition at
concentrations of 40%, 80%, and 100% even though it is not statistically significant.
And the growth of Candida albicans ATCC 10231 has inhibition at concentrations of
10%, 20%, 40%, 80%, and 100%.