Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/112589
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dc.contributor.authorUBA, Nadia Alfiana-
dc.contributor.authorNUGROHO, Raditya-
dc.contributor.authorFATMAWATI, Dwi Warna Aju-
dc.date.accessioned2023-03-07T04:43:30Z-
dc.date.available2023-03-07T04:43:30Z-
dc.date.issued2023-01-31-
dc.identifier.urihttps://repository.unej.ac.id/xmlui/handle/123456789/112589-
dc.description.abstractBackground: 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.en_US
dc.language.isootheren_US
dc.publisherFaculty of Dentistry, University of Jemberen_US
dc.subjectCacao peel waste extracten_US
dc.subjectNaOClen_US
dc.subjectStreptococcus sanguinisen_US
dc.titleAntibacterial Ability of Cacao Peel Waste Extract (Theobroma Cacao L.) Against Streptococcus Sanguinis in Dental Root Canalen_US
dc.typeArticleen_US
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