EFEKTIVITAS ANTIBAKTERI EKSTRAK DAUN KAKAO (Theobroma cacao L.) TERHADAP PERTUMBUHAN BAKTERI Streptococcus mutans SECARA IN VITRO

RENO, WARNI LIDRAWATI (2017) EFEKTIVITAS ANTIBAKTERI EKSTRAK DAUN KAKAO (Theobroma cacao L.) TERHADAP PERTUMBUHAN BAKTERI Streptococcus mutans SECARA IN VITRO. Diploma thesis, Universitas Andalas.

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Abstract

EFEKTIVITAS ANTIBAKTERI EKSTRAK DAUN KAKAO (Theobroma cacao L.) TERHADAP PERTUMBUHAN BAKTERI Streptococcus mutans SECARA IN VITRO Reno Warni Lidrawati, Hafni Bachtiar, Hidayati ABSTRAK Latar belakang dan tujuan : Bakteri Streptococcus mutans merupakan golongan bakteri Streptococcus yang paling banyak dijumpai pada permukaan gigi di rongga mulut. Streptococcus mutans mampu menghasilkan zat asam hasil metabolisme gula yang dapat menyebabkan menurunnya derajat keasaaman rongga mulut yang merupakan salah satu faktor penyebab terjadinya demineralisasi permukaan gigi. Daun kakao (Theobroma cacao L.) merupakan salah satu tanaman yang memiliki zat aktif sebagai antibakteri karena mengandung polifenol yang mempunyai aktivitas antibakteri. Polifenol bekerja dengan cara menghambat aktivitas sintesis glukosa oleh enzim glycosyltranferases, sehingga bakteri tidak dapat memproduksi zat asam, hal ini dapat menghambat terjadinya proses demineralisasi pada permukaan gigi Tujuan dari penelitian ini adalah untuk mengetahui efektivitas antibakteri ekstrak daun kakao dalam menghambat pertumbuhan bakteri Streptococcus mutans secara in-vitro. Material dan metode : metode penelitian ini adalah eksperimental laboratoris dengan desain penelitian adalah posttest only control group design. Sampel yang digunakan yaitu bakteri Streptococcus mutans yang didapatkan dari Laboratorium Mikrobiologi Fakultas Kedokteran, Universitas Indonesia. Penelitian dilakukan di Laboratorium UPT Sumber Daya Hayati Universitas Andalas dan Laboratorium Mikrobiologi Fakuktas Kedokteran Universitas Andalas. Penelitian tahap awal dilakukan dengan membuat ekstrak daun kakao konsentrasi 25%, 50%, 75%, dan 95%. Kemudian dilanjutkan dengan pengujian efektivitas antibakteri ekstrak dengan metode difusi menggunakan kertas cakram. Zona bening yang terbentuk disekeliling cakram yang diletakkan pada permukaan media MHA di cawan petri diukur dengan menggunakan jangka sorong digital. Analisis data yang digunakan adalah uji Kruskal Wallis dan dilanjutkan dengan uji Mann-Whithney dengan tingkat kepercayaan 95%. Hasil dan kesimpulan : hasil penelitian didapatkan bahwa terdapat efektivitas antibakteri ekstrak daun kakao (Theobroma cacao L.) konsentrasi 25%, 50%, 75%, dan 95% terhadap pertumbuhan bakteri Streptococcus mutans., dimana semakin tinggi konsentrasi ekstrak, semakin zona hambat yang terbentuk . Kata kunci : Theobroma cacao L., efektivitas antibakteri, dan Streptococcus mutans   THE EFFECTIVENESS OF THE EXTRACT COCOA LEAF (Theobroma cacao L.)TO THE GROWTHOF BACTERIAS Streptococcus mutants THROUGH IN VITRO Reno Warni Lidrawati, Hafni Bachtiar, Hidayati ABSTRACT Background and Objectives: Streptococcus mutantsbacterias were the most common Streptococcusbacteria on tooth surfaces in the oral cavity. Streptococcus mutantswas able to produce acidic substance from sugar metabolism which could cause decreasing degree of acid in oral cavity which was one of the factors causing the demineralization of tooth surface. Cocoa leaf (Theobroma cacao L.) was one plant that has an active substance as antibacterial because it contains polyphenols that have antibacterial activity. Polyphenols work by inhibited the activity of glucose synthesis by enzymes glycosyltransferases, so that bacteria could not produce acid, it could hinder the process of demineralization on tooth surfaces.The objective of this study was to determine the effectiveness of antibacterial extract cocoa leaf in inhibited the growth of Streptococcus mutants in in-vitro. Materials and methods: This research method was experimental laboratory with research design was posttest only control group design. Samples used were Streptococcus mutants bacteria obtained from Microbiology Laboratory of Faculty of Medicine, University of Indonesia. The research was conducted at the UPT Laboratory of Biological Resources of Andalas University and Microbiology Laboratory of Faculty of Medicine Andalas University. Early stage research done by making the cocoa leaf extract concentration of 25%, 50%, 75% and 95%. Then continued by testing the effectiveness of antibacterial extract by diffusion method using paper disc. The clear zone was formed around the disc which was placed on the surface of the MHA media was measured using the digital sliding caliper. The data analysis used was KruskalWallwas test and continued with Mann-Whithney test with 95% confidence level. Results and conclusions: The result showed that there wasthe effectiveness of extracts cocoa leaf (Theobroma cacao L.)for concentration of 25%, 50%, 75%, and 95% to the growth of Streptococcus mutants,where the higher the concentration of the extract, the bigger inhibition zone was formed. Keywords:Theobroma cacao L., effectiveness antibacterial, and Streptococcus mutants

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