Daya Antibakteri Ekstrak Garlic terhadap Kadar Hambat Minimum (KHM) dan Kadar Bunuh Minimum (KBM) Streptococcus mutans pada Media Agar

Wiworo, Haryani and Susilarti and Siti, Hidayati (2015) Daya Antibakteri Ekstrak Garlic terhadap Kadar Hambat Minimum (KHM) dan Kadar Bunuh Minimum (KBM) Streptococcus mutans pada Media Agar. Jurnal Teknologi Kesehatan, 11 (1). pp. 44-47. ISSN 0216-4981

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Abstract

The increased prevalence in active caries in Indonesia is still high at 53.2%. The impacts of dental caries are a disruption in the activity function of oral cavity that affects nutritional status, performance and quality of life. Dental caries is tooth decay due to the influence of acid from the fermentation of bacteria, which causes the decomposition of dentin and cement that involves digestion of protein matrix by bacteria such as Streptococcus mutans. Preventive measures are necessary to do to combat the high rate of caries prevalence. People are starting to give attention on natural remedy (back to nature). Garlic contains alisin serving as natural anti-bacteria. Garlic extract is an effective agent for the control of methicillin-resistant Staphylococcus and oral pathogenic bacteria such as Streptococcus mutans. This study aimed to determine the effects of garlic extract as anti-bacteria on Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of Streptococcus mutans on agar media.This was an experimental study with a posttest with control group design. Samples were garlic extract with a concentration of 50%, 25%, 12.5%, 6.25%, 3.125%, and 1.56% and the control obtained by simple dilution method. Microorganisms used were pure cultures of Streptococcus mutans (S. mutans). The data were presented descriptively to determine the level of turbidity (MIC) and the presence of colony growth (MBC) of S. mutans on agar media. The results of Kruskal Wallis test showed that there were the effects of various concentrations of garlic extract on MIC and MBC of S. mutans on agar media (p <0.05).The conclusion is that MIC and MBC of garlic extract against Streptococcus mutans on agar media was at a concentration of 50%. Keywords: Garlic extract, Streptococcus mutans, Minimum Inhibitory Concentration, Minimum Bactericidal Concentration

Item Type:	Article
Uncontrolled Keywords:	Antibakteri Ekstrak; Streptococcus mutans
Subjects:	T Technology > TD Environmental technology. Sanitary engineering
Divisions:	> Jurusan
Depositing User:	Unnamed user with email server@poltekkesjogja.ac.id
Date Deposited:	07 Mar 2017 01:13
Last Modified:	08 Aug 2018 04:13
URI:	http://eprints.poltekkesjogja.ac.id/id/eprint/58

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