Active Compounds of Leaf Mint (Mentha piperita) Extract and In Vitro Antibacterial Inhibitory Effect

His research aimed to examine active substances and inhibitory effect of leaf mint (Mentha piperita) extract toward the growth of Lactic Acid Bacteria (LAB), Salmonella sp. and Escherichia coli. The materials were mint leaf, nutrient agar media, and other supporting laboratory equipments. The methods were laboratory experiment to both determine active compounds and in vitro determination of inhibitory effect. The design experiment was Completely Randomized Design which had 5 treatments, consisting of P0: aquadest, P1 addition of 0.01% antibiotic Zinc Bacitracin, P2 addition of leaf mint extract with concentration of 25%, P3 addition of leaf mint extract with concentration of 50% and P4 addition of leaf mint extract with concentration of 100%. Each treatment was repeated 3 times. The results on flavonoid, phenol and antioxidant of mint leaf water extract were 3.5%, 6.0% and 56%, respectively. On the inhibitory effect, mint leaf extract showed a significant effect (P<0.01) toward LAB, Salmonella sp, and Escherichia coli. Conclusion of this research w