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

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.