Antibacterial Activity of Breadfruit Leaf (Artocarpus altilis) Ethanol Extract Against Vibrio sp.

Abstract

Vibrio sp. infections remain a major challenge in aquaculture due to their negative impacts on aquatic animal health, productivity, and sustainability. This study aimed to evaluate the antibacterial potential of ethanol extract from breadfruit (Artocarpus altilis) leaves against Vibrio sp. and characterize its bioactive secondary metabolites. Breadfruit leaves collected from Tual, Maluku, Indonesia, were extracted through maceration using 70% ethanol, yielding a crude extract of 5.4%. The antibacterial activity was evaluated using the disc diffusion method with extract concentrations of 100%, 75%, 50%, 25%, 12.5%, 6.25%, and 3.125%, using tetracycline and distilled water as positive and negative controls, respectively. The highest antibacterial activity was obtained at 100% extract concentration with an inhibition zone of 10.275 ± 0.106 mm, classified as strong activity, although lower than tetracycline (21.550 ± 1.131 mm). Statistical analysis demonstrated significant differences among treatments (Kruskal–Wallis, p = 0.048) and a very strong positive correlation between extract concentration and inhibition zone diameter (Spearman r = 0.950, p < 0.001). Phytochemical screening revealed alkaloids, flavonoids, steroids, saponins, and tannins, while FTIR analysis confirmed hydroxyl, carbonyl, aromatic, and C–O functional groups. These findings indicate that breadfruit leaf extract has potential as a natural antibacterial agent against Vibrio sp.