Konsentrasi Hambat Minimum dan Konsentrasi Bunuh Minimum Ekstrak Bawang Merah (Allium cepa L.) terhadap Porphyromonas gingivalis
DOI:
https://doi.org/10.35790/eg.v14i2.64734Keywords:
Porphyromonas gingivalis; bawang merah (Allium cepa L.)Abstract
Abstract: Periodontal disease often begins with inflammation caused by bacteria in the oral cavity, such as Porphyromonas gingivalis. One of the herbal ingredients known for its antibacterial properties is shallot (Allium cepa L.). Shallots contain various secondary metabolites, including saponin, flavonoid, alkaloid, triterpenoid, and tannin. This study aimed to obtain the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of shallot extract. This was an experimental laboratory design using a post-test only control group approach. The test organism used was Porphyromonas gingivalis. Shallots were extracted using the maceration method, followed by serial dilution to obtain concentrations of 100%, 50%, 25%, 12.5%, 6.25%, 3.125%, 1.56%, 0.78%, and a negative control. The results showed that at concentrations of 100%, 50%, 25%, and 12.5%, there was no growth of Porphyromonas gingivalis was observed. However, bacterial growth was present at concentrations of 6.25%, 3.125%, 1.56%, 0.78%, and in the negative control group. In conclusion, the minimum inhibitory concentration was found to be 0.78%, while the minimum bactericidal concentration was 12.5%.
Keywords: Porphyromonas gingivalis; shallots (Allium cepa L.)
Abstrak: Penyakit periodontal biasanya diawali dengan inflamasi yang disebabkan bakteri di rongga mulut seperti Porphyromonas gingivalis. Bakteri ini merupakan kelompok bakteri yang berperan dalam inisiasi terjadinya penyakit periodontal kronis. Salah satu bahan herbal yang diketahui memiliki daya antibakteri ialah bawang merah dengan kandungan metabolit sekunder yaitu saponin, flavonoid, alkaloid, triterpenoid, dan tanin. Penelitian ini bertujuan untuk mendapatkan Konsentrasi Hambat Minimum (KHM) dan Konsentrasi Bunuh Minimum (KBM) dari ekstrak bawang merah terhadap pertumbuhan bakteri Porphyromonas gingivalis. Jenis penelitian ialah eksperimental laboratoris dengan post test only control group desain. Sampel penelitian yaitu Porphyromonas gingivalis. Bawang Merah diekstraksi menggunakan metode maserasi kemudian dilakukan penipisan seri atau metode dilusi dengan konsentrasi 100%, 50%, 25%, 12,5%, 6,25%, 3,125%, 1,56%, dan 0,78%, serta kontrol negatif. Hasil penelitian mendapatkan bahwa pada konsentrasi 100%, 50%, 25%, dan 12,5% tidak ada pertumbuhan P. gingivalis. Pada konsentrasi 6,25%, 3,125%, 1,56%, dan 0,78%, kontrol negatif tampak pertumbuhan P. gingivalis. Simpulan penelitian ini ekstrak bawang merah (Allium cepa L.) memiliki Konsentrasi Hambat Minimum pada konsentrasi 0,78%, dan Konsentrasi Bunuh Minimum pada konsentrasi 12,5% terhadap bakteri Porphyromonas gingivalis.
Kata kunci: Porphyromonas gingivalis; bawang merah (Allium cepa L.)
References
1. World Health Organization. Global Oral Health Status Report. Vol. 57, WHO; 2022. p. 40. ISBN 978-92-4-006148-4
2. Kemenkes. Survei Kesehatan Indonesia. 2023. p. 319–30. ISBN 978-602-373-118-3
3. Surya LS. Hubungan faktor lokal, faktor sistemik dan faktor perilaku terhadap kejadian penyakit periodontal di Indonesia (Analisis Riskesdas). Makassar Dent J. 2019;8(2):57–66. Doi: https://doi.org/10.35856/mdj.v8i2.271
4. Andrian R, Reca R, Nuraskin CA. Hubungan Pemeliharaan kesehatan gigi dan mulut dengan penyakit periodontitis pada pasien diabetes mellitus di Kecamatan Johan Pahlawan Kabupaten Aceh Barat. J Kesehat Ilm. 2024;17(1):49–58. Available from: http://ejournal.poltekkesaceh.ac.id
5. Arif AC, Asmah N, Bachtiar R. Efek antibakteri ekstrak buah kurma ajwa (Phoenix dactylifera L) terhadap bakteri Porphyromonas gingivalis. Ijoh Indones J Public Heal. 2023;1(3):260–7. Available from: https://jurnal.academiacenter.org/index.php/IJOH
6. Newman MG, Takei HH, Klakkevold RP, Carranza AF. Newman And Carranza’s Clinical Periodontology (13th ed). 2019. ISBN: 978-0-323-52300-4
7. Tamara A, Oktiani BW, Taufiqurrahman I. Pengaruh ekstrak flavonoid propolis kelulut (G. thoracica) terhadap jumlah sel netrofil pada periodontitis (Studi in vivo pada tikus Wistar (Rattus norvegicus) jantan). Dentin J Kedokt Gigi. 2019;3(1):10–6. Available from: https://ppjp.ulm.ac.id/journals/index.php/dnt/article/viewFile/885/847
8. Edy HJ. Pemanfaatan bawang merah (Allium cepa L) sebagai antibakteri di Indonesia. J Farm Medica/Pharmacy Med J. 2022;5(1):27. Doi: https://doi.org/10.35799/pmj.v5i1.41894
9. Tarigan HG. Uji daya hambat ekstrak bawang merah ( Allium cepa L ) terhadap pertumbuhan Salmonella typhi dengan sampel laboratorium Sekolah Tinggi Ilmu Kesehatan Santa Elisabeth Medan 2024 [Skripsi]. Medan: Sekolah Tinggi Ilmu Kesehatan Santa Elisabeth; 2024. Doi: ttps://doi.org/10.31004/jkt.v5i3.31296
10. Widhorini, Rafianti R. Uji daya hambat ekstrak bawang merah (Allium cepa L.) terhadap pertumbuhan Salmonella typhi) pada media nutrient agar (Na). Quagga J Pendidik dan Biol. 2019;11(2):99. Avalaible from: https://journal.uniku.ac.id/index.php/quagga/article/view/1877
11. Sa`Adah H, Supomo, Musaenah. Aktivitas antibakteri ekstrak air kulit bawang merah ( Allium Cepa L .) terhadap bakteri Propionibacterium acnes. J Ris Kefarmasian Indones. 2020;2(2):80–8. Available from: https://Jurnalfarmasi.Or.Id/Index.Php/Jrki/Article/View/73/68
12. Anjani R, Sahputri J, Novalia V. Uji efektivitas antibakteri ekstrak etanol umbi lapis bawang merah ( Allium cepa L .) terhadap pertumbuhan bakteri Staphylococcus aureus. Jurnal Ilmiah Manusia dan Kesehatan. 2024;7(2):267-76. Doi: https://doi.org/10.31850/makes.v7i2.2918
13. Oluwasina OO, Idris SO, Ogidi CO, Igbe FO. Production of herbal toothpaste: physical, organoleptic, phyto-compound, and antimicrobial properties. Heliyon. 2023;9(3):E13892. Available from: https://doi.org/10.1016/j.heliyon.2023.E13892
14. Velisdeh ZJ, Najafpour GD, Mohammadi M, Poureini F. Optimization of sequential microwave-ultrasound-assisted extraction for maximum recovery of quercetin and total flavonoids from red onion (Allium Cepa L.) skin wastes. arXiv. 2021;1–32. Available from: https://doi.org/10.48550/arXiv.2104.06109
15. Pertala MS, Tutik T, Nofita N. Identifikasi senyawa metabolit sekunder menggunakan instrumen Gc-Ms pada ekstrak kulit bawang merah (Allium cepa L.) menggunakan pelarut etil asetat dan n-heksana. J Ilmu Kedokt Dan Kesehat. 2023;9(4):1300–9. Doi: https://doi.org/10.33024/jikk.v9i4.5658
16. Astriani NK, Chusniasih D, Marcellia S. Uji aktivitas antibakteri ekstrak daun jeruk purut (Citrus hystrix) terhadap bakteri Escherichia coli dan Staphylococcus aureus. Jurnal Ilmu Kedokteran dan Kesehatan. 2021;8(September):291–301. Doi: https://doi.org/10.33024/jikk.v8i3.4350
17. Julianto TS. Fitokimia Tinjauan Metabolit Sekunder dan Skrining fitokimia. Vol. 53. Jakarta: EGC; 2019. p. 1–116. ISBN 978-602-450-333-8
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Ernita Sari, Herrina Firmantini, Niswatun Chasanah, Putri W. S. Ningrum
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
COPYRIGHT
Authors who publish with this journal agree to the following terms:
Authors hold their copyright and grant this journal the privilege of first publication, with the work simultaneously licensed under a Creative Commons Attribution License that permits others to impart the work with an acknowledgment of the work's origin and initial publication by this journal.
Authors can enter into separate or additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (for example, post it to an institutional repository or publish it in a book), with an acknowledgment of its underlying publication in this journal.
Authors are permitted and encouraged to post their work online (for example, in institutional repositories or on their website) as it can lead to productive exchanges, as well as earlier and greater citation of the published work (See The Effect of Open Access).
