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    Antibacterial Ability of Cacao Peel Waste Extract (Theobroma Cacao L.) Against Streptococcus Sanguinis in Dental Root Canal

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    FKG_Antibacterial Ability of Cacao Peel Waste Extract (Theobroma cacao L.).bak.pdf (309.0Kb)
    Date
    2023-01-31
    Author
    UBA, Nadia Alfiana
    NUGROHO, Raditya
    FATMAWATI, Dwi Warna Aju
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    Abstract
    Background: Cocoa pod peel waste extract is a natural ingredient with active compounds. As much as 78% of the total production of cocoa pods is in the form of waste with processing directed at fertilizers and alternative energy sources. Streptococcus sanguinis in chronic and acute root canals has a percentage of 10% and has the ability to penetrate to a depth of 792µm in root canals. 2.5% NaOCl plays an important role in root canal treatment mainly as an irrigation material. Purpose: to determine the inhibitory concentration of cacao pod waste extract (Theobroma cacao L.) which is close to the inhibitory power of 2.5% NaOCl against Streptococcus sanguinis. Methods: The type of research is experimental laboratory in vitro with post test-only control group design using 4 sample groups, namely E6,25, E3,125, E1,56, and K. Inhibition test was measured in the clear area around the disc on the culture medium. Data were analyzed using non-parametric test (Kruskal-walis test) and different test (Mann-Whitney test). Results: the average diameter of the inhibition zone E1.56 was 0±0, E3.125 was 14.125±0.444, E6.25 was 17.225±0.909, and K was 25.680±0.329. Based on the Mann-Whitney test there were significant differences between different groups. Conclusion: cacao pod peel waste extract with a concentration of 3.125% had the lowest mean diameter of inhibition, while the concentration of 6.25% had an average diameter of inhibition close to 2.5% NaOCl.
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    https://repository.unej.ac.id/xmlui/handle/123456789/112589
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    • LSP-Conference Proceeding [1877]

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    Indonesia DSpace Group :

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