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Abstract

Butterfly pea flower is a herbal plant where every part of the plant has properties. The high anthocyanin content in butterfly pea flowers shows antimicrobial properties. Apart from it, honey is also a natural ingredient that has antimicrobial performance, because the flavonoids in honey are antibacterial. Antimicrobials are materials used to eradicate microbial infections in humans, including antibiotics, antiseptics, disinfectants and preservatives. Antibacterial activity test using the disc diffusion method. There are 5 levels of concentration of the combination of butterfly pea flower extract and honey, namely F1 (100%: 0%), F2 (75%: 25%), F3 (50%: 50%), F4 (25%: 75%), F5 (0 %: 100%). The inhibition zone of


100% concentration of butterfly pea flower is 9.9 mm, the combination concentration (75%, 25%) has inhibition zone of 7.1 mm, the combination concentration (50%, 50%) shows an inhibition zone of 11.4 mm, the combination concentration ( 25%, 75%) has inhibition zone of 11.3 mm, and in honey with a concentration of 100%, an inhibition zone of 11.3 mm was obtained against Staphylococcus aureus. The inhibition zone of 100% concentration of butterfly pea flower is 7.9 mm, the combination concentration (75%, 25%) has inhibition zone of 7.3 mm, the combination concentration (50%, 50%) shows an inhibition zone of 9.7 mm, the combination concentration ( 25%, 75%) has inhibition zone of 8.0 mm, and in honey with a concentration of 100%, an inhibition zone of 12.4 mm was obtained against Eschericia coli. Based on the research, it is concluded that butterfly pea flower has antibacterial potential in the medium category and honey in the strong category. The combination of butterfly pea flowers and honey in concentrations of (50%, 50%) and (25%, 75%) against Staphylococcus aureus shows strong antibacterial power, but 100% concentration honey has the strongest inhibitory power against Eschericia coli.

Keywords

Antibacterial, Butterfly Pea Flower, Honey, Staphylococcus aureus, Eschericia coli

Article Details

References

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