Antibacterial Activity of Cough Suppressant Functional Drink from Betel  Leaves (Piper sarmentosum), Lime (Citrus aurantifolia) and Honey

Hardoko Hardoko1,2*, Marcella Jessica2, Yuniwaty Halim2
1Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan,  Universitas Brawijaya. Jl. Veteran No. 1 Malang 65113, Indonesia
2Program Studi Teknologi Pangan, Fakultas Sains dan Teknologi, Universitas Pelita Harapan.  Jl. M.H. Thamrin Boulevard 0-0, Lippo Karawaci, Tangerang 15811, Indonesia

Corresponding Author: hardoko@ub.ac.id; Tel: +62-(0)816160865
Recieved Date: August 06, 2020; Accepted Date: October 28, 2020; Published Date: 02 November 2020
Citation: Hardoko H, Jessica M, Halim Y. Antibacterial Activity of Cough Suppressant Functional Drink from Betel  Leaves (Piper sarmentosum), Lime (Citrus aurantifolia) and Honey. Trop J Nat Prod Res. 2020; 4(10):695-702.  https://doi.org/10.26538/tjnpr/v4i10.7
Copyright: © 2020 Hardoko et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
ABSTRACT

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 infection-causing 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. 

Keywords: Antibacterial, Cough, Honey, Betel seating leaves, Lime juice.
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