Functional properties of long pepper (Piper retrofractum Vahl) aqueous extracts

Agroindustrial Technology Program, Faculty of Agriculture, University of Trunodjoyo Madura

^* Corresponding author: darimiyya@gmail.com

Published online: 22 December 2025

Abstract

Long Pepper (Piper retrofractum Vahl) fruit is an herbal plant that is often used as a raw material for herbal medicine. Long pepper in Indonesia is referred to as Javanese chili. The use of Javanese chilies traditionally uses extraction using water as a solvent. However, there is no identification of Javanese chili compounds for aqueous extracts. The purpose of the study was to identify the Javanese chili compound extracted using water using several methods. The research methods used are infusion, maceration, microwave, and high pressure. Research parameters are phytochemical screening, antioxidant activity, total phenolic content, and antimicrobial. The results showed that the Javanese chili extract from the infusion method contained alkaloids, tannins, saponins, and flavonoids, while Javanese chili extract using the microwave method only contained flavonoids. The antioxidant also results also showed that the Javanese chili extract with the high-pressure method gave the greatest inhibitory value, while the long pepper extract with the maceration method gave the lowest inhibitory value. The highest total phenolics are produced at the high-pressure extraction and lowest treatments in microwave extraction. All extracts have antimicrobial properties on gram-positive and negative bacteria. The highest inhibiting properties in gram-negative bacteria are produced by the high-pressure method of water extract. While the highest inhibiting properties for gram-positive bacteria are produced by the infusion method. Javanese chili extract using water with the infusion method and high pressure has compounds that have high antioxidant and antibacterial properties.