Konsentrasi Hambat Minimum Ekstrak Kulit Buah Kakao (Theobroma cacao Linn) terhadap Porphyromonas gingivalis

Abstract

Porphyromonas gingivalis is a gram-negative bacterium that can cause periodontal diseases such as gingivitis and periodontitis. Cocoa pod husk extract (Theobroma cacao Linn) contains active substances of alkaloids, flavonoids, tannins, triterpenoids, and saponins that are antibacterial, so it is expected to inhibit the growth of P. gingivalis. Cocoa pod husk extract is made using ultasonic bath method. This research was conducted to determine the minimum inhibitory concentration (MIC) of cocoa pod husk extract against P. gingivalis. The method used is spectrophotometry. The study was divided into 8 treatment groups and 4 repetitions. The sample group used was cocoa pod husk extract concentration of 25%; 12,5%; 6,25%; 3,12%; 1,56%; 0,78%; BHI-B as a negative control, and doxycycline 2% as a positive control. This study is a laboratory experimental study with pretest-posttest control group design. Cocoa pod husk extract with a concentration of 25%; 12,5%; 6,25%; and positive controls had antibacterial ability against the growth of P. gingivalis. While cocoa pod husk extract with a concentration of 3,12%; 1,56%; 0,78%; and the negative control had no antibacterial ability against the growth of P. gingivalis. The conclusion of this research is that the MIC on the growth of P. gingivalis is found in cocoa pod husk extract at a concentration of 6,25%.