Efektivitas Ekstrak Bawang Putih (Allium sativum) terhadap Bakteri Aggregatibacter actinomycetemcomitans Penyebab Gingivitis

Authors

  • Triagus Nursasongko Sutiyono
  • Risyandi Anwar Universitas Muhammadiyah Semarang
  • Zita Aprillia

DOI:

https://doi.org/10.18196/di.8204

Keywords:

Aggregatibacter actinomycetemcomitans, Ekstrak bawang putih, Gingivitis

Abstract

Gingivitis merupakan tahap pertama dalam perkembangan penyakit periodontal, yang disebabkan oleh plak gigi. Bakteri yang ditemukan dalam plak tersebut adalah Aggregatibacter actinomycetemcomitans (Aa). Perawatan gingivitis dapat dilakukan dengan berkumur larutan chlorhexidine 0,2. Bawang putih (Allium sativum) mengandung senyawa allicin yang memiliki efek antibakteri. Tujuan Penelitian ini untuk mengetahui efektivitas ekstrak bawang putih (Allium sativum) terhadap penghambatan pertumbuhan bakteri Aa sebagai penyebab gingivitis. Penelitian true eksperimental laboratoris dengan rancangan penelitian “post-test only control group design”. Pengujian kemampuan antibakteri ekstrak bawang putih dengan menggunakan metode difusi sumuran. Pembuatan ekstrak dengan metode maserasi dengan konsentrasi 12,5%, 25%, 50%, dan chlorhexidine 0,2% sebagai kontrol positif. Pengulangan dilakukan 6 kali setiap konsentrasi dilanjutkan pengamatan zona hambat bakteri. Hasil Penelitian menunjukkan nilai rerata zona hambat ekstrak bawang putih terhadap pertumbuhan bakteri Aa dengan konsentrasi 50% sebesar 11,50 mm, konsentrasi 25% sebesar 8,17 mm, dan kontrol positif sebesar 7,22 mm namun konsentrasi 12,5% tidak menghambat pertumbuhan bakteri Aa. Sehingga dapat disimpulkan bahwa konsentrasi 50% merupakan konsentrasi paling efektif dalam menghambat pertumbuhan bakteri Aa.

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Published

2019-11-21

Issue

Vol. 8 No. 2 (2019): November

Section

Articles

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