Antibacterial Activity of Cough Suppressant Functional Drink from Betel Leaves (Piper sarmentosum), Lime (Citrus aurantifolia) and Honey
doi.org/10.26538/tjnpr/v4i10.7
Keywords:
Lime juice, Betel seating leaves, Honey, Cough, AntibacterialAbstract
In Indonesia, dried betel seating leaves are commonly used as a natural traditional medicine which can cure respiratory tract infection, along with the mixture of honey and lime juice. The objective of this research was to determine the antibacterial activity of betel seating leaves extract, and its combination with lime and honey, towards upper respiratory tract infectioncausing bacteria (Staphylococcus aureus and Pseudomonas aeruginosa), of which one of the main symptoms is cough. The experimental method consists of extraction of betel seating leaves with ethanol for 1, 3, 5 and 7 d and formulation of functional drink by mixing betel seating
leaves with lime and honey. Results showed that the extract macerated for 7 d had strong antibacterial activity with MBC of 34.25 ± 1.03 mg/mL and 41.35 ± 1.47 mg/mL against P. aeruginosa and S. aureus, respectively, and MIC of 8.56 ± 0.31 mg/mL and 10.34 ± 0.36
mg/mL against P. aeruginosa and S. aureus, respectively. Betel seating leaves extract were formulated with honey and lime to mask its bitter taste. The most preferred formulated drink with the highest antibacterial activity was a mixture of lime-honey (ratio 1:2) and addition of betel seating leaves extract of 3 MBC. This formulation exhibited the strongest inhibition against P. aeruginosa and S. aureus, with inhibition diameter of about 14.71 ± 0.04 mm and 14.05 ± 0.09 mm, respectively, by causing bacterial cell wall damage.
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