UJI DAYA HAMBAT ANTIBAKTERI MINYAK ATSIRI DAUN KEMANGI (Ocimum basilicum) TERHADAP PERTUMBUHAN BAKTERI Streptococcus mutans

Nike, Pratami Aprila (2016) UJI DAYA HAMBAT ANTIBAKTERI MINYAK ATSIRI DAUN KEMANGI (Ocimum basilicum) TERHADAP PERTUMBUHAN BAKTERI Streptococcus mutans. Diploma thesis, UNIVERSITAS ANDALAS.

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Abstract

Daun kemangi (Ocimum basilicum) banyak dimanfaatkan untuk sayur atau lalap sebagai pemacu selera makan. Daun kemangi mengandung minyak atsiri yang bersifat sebagai antibakteri yang dapat digunakan dalam menghambat pertumbuhan bakteri Streptococcus mutans penyebab karies gigi. Tujuan dari penelitian ini untuk mengetahui daya hambat antibakteri minyak atsiri daun kemangi (Ocimum basilicum) terhadap pertumbuhan Streptococcus mutans dengan konsentrasi 100%, 50%, 25%, 12,5%, dan 6,25%. Penelitian ini merupakan penelitian eksperimental laboratorium. Metode yang digunakan yaitu difusi agar dengan menggunakan 24 cakram dalam 4 cawan petri. Sampel dibagi menjadi 6 kelompok dan direndam pada minyak atsiri daun kemangi konsentrasi 100%, 50%, 25%, 12,5%, 6,25%, dan kelompok kontrol etanol 96%. Hasil penelitian ini menunjukkan minyak atsiri daun kemangi konsentrasi 100% memiliki daya hambat sebesar 16,95 mm, konsentrasi 50% sebesar 16,63 mm, dan konsentrasi 25% sebesar 10,9 mm dengan kategoti kuat, sedangkan konsentrasi 12,5% memiliki daya hambat sebesar sebesar 6,4 mm, konsentrasi 6,25% sebesar 6,26 mm dengan kategori sedang, dan etanol 96% sebagai kelompok kontrol tidak menunjukkan adanya zona hambat. Hasil uji Kruskal wallis menunjukkan terdapat perbedaan yang bermakna antara minyak atsiri daun kemangi pada berbagai konsentrasi dengan pertumbuhan Streptococcus mutans (p<0,05). Minyak atsiri daun kemangi konsentrasi 100%, 50%, 25%, 12,5%, dan 6,25% memiliki daya hambat antibakteri terhadap pertumbuhan bakteri Streptococcus mutans Kata kunci : Minyak atsiri daun kemangi, antibakteri, Streptococcus mutans Faculty of Dentistry Andalas University Padang Undergraduated Thesis, 16 March 2016 NIKE PRATAMI APRILA, 1210342004 Antibacterial Inhibition Test of Essential oil of Sweet Basil (Ocimum basilicum) on the Growth Streptococcus mutans Bacteria xiii Contents + 47 Pages + 10 Images + 3 Tables + 4 Attachments ABSTRACT Sweet basil (Ocimum basilicum) is widely used for vegetables or salad as boosters appetite. Sweet basil contain essential oils that are antibacterial that can be used to inhibit caries bacteria Streptococcus mutans. The purpose of this study was to determine the inhibition of antibacterial essential oil of sweet basil (Ocimum basilicum) on the growth Streptococcus mutans bacteria with concentration 100%, 50%, 25%, 12,5%, and 6,25%. This study was an experimental study. The method used in the inhibition test using disc diffusion with 24 disc in 4 petri disc. Sample consisted of six groups which is essential oil of sweet basil with concentration of 100%, 50%, 25%, 12,5%, 6,25%, and ethanol 96% control group. The result showed that the concentration 100% has diameter of inhibition zone 16,95 mm, concentration 50% has diameter of inhibition zone 16,63 mm, and concentration 25% has diameter of inhibition zone 10,9 mm with strong category, concentration 12,5% has diameter of inhibition zone 6,4 mm and concentration 6,25% has diameter of inhibition zone 6,26 mm with medium category, and ethanol 96% was used as a control group did not show inhibiting effect. Kruskal wallis test results showed there’s a significant differentiation of the concentration essential oils with the growth Streptococcus mutans (p<0,05). The conclusion is essential oil of sweet basil (Ocimum basilicum) concentration of 100%, 50%, 25%, 12,5%, 6,25% has antibacterial inhibition on the Growth Streptococcus mutans Bacteria Key words : Essential oil of sweet basil, antibacterial, Streptococcus mutans

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