Introduction
Hot pepper (Capsicum annuum) contains a pungent compound known as capsaicin. It greatly attributes to the antimicrobial property of Capsicum annuum. Capsaicin is a phenol compound, which is the major component of disinfectants. Statement of the Problem
This study sought to determine the effectiveness of hot pepper (Capsicum annuum) extract as alternative disinfectant for cuspidor.
Specifically this aimed to answer the following questions:
1. What is the result of hot pepper extract for solubility test?
2. What are the significant differences between the different hot pepper extract concentration levels, in terms of zone of inhibition?
3. In which group of target microorganism is hot pepper (Capsicum annuum) extract more effective as disinfectant?
4. How does the hot pepper (Capsicum annuum) extract as a disinfectant compare with commercially available disinfectant?
Methodology
The experimental type of research was used in this study. Also statistical treatment through the used of T-test was utilized for comparison of the effectiveness of red pepper disinfectant with different concentration levels as well as to the commercially available one
