In Vitro Antibacterial Activity Test of Black Pepper (Piper nigri fruktus) Extract Against Escherichia coli Using the Diffusion Method

Dimas Aryq Ijlal Wafi¹, Marijam Purwanta^2*, Sri Purwaningsih¹

Abstract

The increasing prevalence of antibiotic-resistant E. coli strains necessitates exploring alternative antibacterial agents. Black pepper (Piper nigrum) is a widely available spice in Indonesia known for its various bioactive compounds, which exhibit antimicrobial properties. This study evaluates the antibacterial activity of black pepper fruit extract against E. coli using in vitro diffusion and dilution methods. A true experimental design with a post-test-only control group was employed, involving non-pathogenic E. coli cultures. Various concentrations of black pepper extract (100 ppm to 3.125 ppm) were tested. Outcomes were measured by inhibition zones in diffusion tests and growth observations in dilution tests to determine Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC). Results demonstrated a concentration-dependent increase in antibacterial activity, with higher extract concentrations producing larger inhibition zones. Black pepper extract exhibited potential as an alternative antimicrobial agent. Further research is recommended to optimize the formulation and explore its clinical applications.

Keywords

antibacterial; black pepper; Escherichia coli.

Cite This Article

Wafi, D. A. I., Purwanta, M., Purwaningsih, S. (2025). In Vitro Antibacterial Activity Test of Black Pepper (Piper nigri fruktus) Extract Against Escherichia coli Using the Diffusion Method. International Journal of Scientific Advances (IJSCIA), Volume 6| Issue 1: Jan-Feb 2025, Pages 42-46, URL: https://www.ijscia.com/wp-content/uploads/2025/01/Volume6-Issue1-Jan-Feb-No.820-42-46.pdf

Volume 6 | Issue 1: Jan – Feb 2025