Uji daya hambat ekstrak buah pala (myristica fragrans Houtt) terhadap bakteri penyebab periodontitis porphyromonas gingivalis secara in vitro
DOI:
https://doi.org/10.35790/eg.4.2.2016.13504Abstract
Abstract: Periodontal disease is preceded by a buildup of plaque that contains a collection of bacteria. The most common bacteria found in plaques are Porphyromonas gingivalis that cause periodontitis. There are several ways to treat periodontitis inter alia the usage of natural materials. Nutmeg (Myristica fragrans Houtt) contains volatile oil, saponins, and alkaloids known as antibacterials. This study aimed to investigate the inhibitory effect of nutmeg extract on Porphyromonas gingivalis. This was an experimental laboratory study in vitro with a post test only control group design. The testing method used in this study was a modified method of Kirby-bauer. Nutmeg was extracted by using maceration method with ethanol 96%. Porphyromonas gingivalis bacteria were ordered from University of Hasanuddin Makassar and then were rejuvenated in the Laboratory of Microbiology Pharmacy FMIPA University of Sam Ratulangi Manado. The results showed that the average inhibitory zone of nutmeg extract was 13,5 mm. Conclusion: Nutmeg (Myristica fragrans Houtt) extract had an inhibitory effect on the Porphyromonas gingivalis bacteria.
Keywords: nutmeg (Myristica fragrans Houtt), inhibition zone, periodontitis, Porphyromonas gingivalis
Abstrak: Penyakit periodontal berawal dari penumpukan plak yang mengandung kumpulan bakteri. Bakteri yang paling banyak ditemukan yaitu bakteri Porphyromonas gingivalis yang menyebabkan penyakit periodontitis. Terdapat beberapa cara untuk mengobati periodontitis, salah satunya dengan penggunaan bahan alami. Pala (Myristica fragrans Houtt) memiliki kandungan minyak atsiri, saponin, dan alkaloida yang diketahui berefek antibakteri. Penelitian ini bertujuan untuk mengetahui adanya daya hambat ekstrak buah pala terhadap bakteri penyebab periodontitis Porphyromonas gingivalis. Jenis penelitian ini ialah eksperimental laboratorik secara in vitro dengan post test only control group design. Metode pengujian yang digunakan yaitu modifikasi Kirby-bauer menggunakan sumuran. Sampel buah pala diekstraksi dengan metode maserasi menggunakan pelarut etanol 96%. Bakteri Porphyromonas gingivalis yang digunakan dalam penelitian ini dikirim dari Universitas Hasanuddin Makassar yang telah diremajakan di Laboratorium Mikrobiologi Farmasi FMIPA Universitas Sam Ratulangi Manado. Hasil penelitian mendapatkan zona hambat ekstrak buah pala sebesar 13,5 mm. Simpulan: Ekstrak buah pala (Myristica fragrans Houtt) mempunyai daya hambat terhadap bakteri penyebab periodontitis Porphyromonas gingivalis.
Kata kunci: pala (Myristica fragrans Houtt), zona hambat, periodontitis, porphyromonas gingivalis
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