A green method with a cost-effective and eco-friendly approach for synthesizing silver nanoparticles (AgNPs) using Piper retrofractum Vahl fruit extract as a bioreductor was investigated in this study. The effect of extract concentrations, reaction times, temperatures, and pHs under ultrasonication and stirring procedures on AgNPs formation was also studied. The characteristic of biosynthesized AgNPs was analyzed using Ultraviolet-Visible Spectrophotometry, Fourier Transform Infra-Red, Field Emission Scanning Electron Microscopy (FESEM)-Energy Dispersive Spectroscopy, X-Ray Diffraction, and Transmission Electron Microscopy. The result showed that the smaller size of AgNPs was formed using extract concentration 100% under alkaline conditions for 60 minutes and 60ºC of reaction time and temperature. The distribution size of AgNPs synthesized by stirring procedure has a more uniform size than the ultrasonication procedure. The morphology of AgNPs was a spherical shape, and the most extensive distribution size was within 1–5 nm. The biosynthesized AgNPs also showed antibacterial activity. From FESEM photographs, it was found that AgNPs cause changes in bacterial cell morphology, indicating that these nanoparticles penetrate the bacterial cell membrane, causing bacterial cell death. The combination of AgNPs with extract and antibiotic was more effective than AgNPs, extract, or antibiotic alone.
Key words: Piper retrofractum Vahl, biosynthesis, silver, nanoparticles, antibacterial effect
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