| Abstrak | The aim of this study was to identity the chemical compounds of the piper sp. Fruit originated from Papua, that has been used as ?sirih pinang?(chew betle) and to determine the antibacterial activity of hexane and chloroform extraxt of piper sp. to Gram + bacteria isolates(Bacillus subtilis, Listeria monocytogenes dan Staphylococcus aureus) and Gram ? bacteria isolates(Salmonella typhimurium, Eschericia coli and Pseudomonas pseudomallei). The extract concentration were 50 % and 25 %, and every treatment consisted of 3 replications. The bacteriae growth media was Mueller Hinton Agar(MHA). The result of phytochemical screening of Piper sp.fruit(ether, alcohol,and water extracts)showed that it contained esential oil, lipid, emodol, tannin, reducing sugar, anthrasenoid, polyuronide, glucocide, steroid glycoside. |
|---|
