Antibacterial Effectiveness of Red Betel (Piper Crocatum) And Green Betel (Piper Betle L.) Leaf Extracts As Alternative Materials Of Irrigation Of Root Canal

Abstract

Preparation of canal root is one of steps in conducting root canal treatment. Preparation is carried out using various sizes of needles. Every substitution of needle should be accompanied with root canal irrigation to eliminate preparation debris, preventing blocking in apical area, softening dentin of root canal, eradicating microbes (antibacterial). Solution of Natrium Hypochlorite (NaOCI) in the concentration of 2.5% is one of irrigation materials of root canal recommended. NaOCI has characteristic to irritate oral cavity mucosa, therefore it is necessary to find an alternative material of root canal irrigation that is more biocompatible Various kinds of betel have been found in our surrounding. Betel leaves contain of active materials e.g. alkaloid, flavonoid, tannin, and saponin that have antibacterial ability. The natural material from the extract of red betel (Piper crocatum) and green betel (Piper betle L.) leaves possesses potentials as root canal irrigation material. This study was aimed at observing the effectiveness of the extract of red betel (Piper crocatum) and green betel (Piper betle L.) leaves as irrigation material of root canal preparation, through their antibacterial characteristic on Streptococcus viridans. This study was laboratory experiment. The samples were divided into five treatment groups i.e. extract of red betel (Piper crocatum) and green betel (Piper betle L.) leaves with the concentration of 100%, concentration of 50% , concentration of 25% , concentration of 12,5% , and NaOCI 2,5% (Control). Each group has 9 samples. Petridish containing of BHI-A media that has been inoculated with Streptococcus viridans and perforated were filled with research material appropriated to each treatment group. Subsequently, they were stored into a desicator and incubated in an incubator at 37° C for 24 hours. After 24 hours, they were observed for inhibition zone diameter using a vernier caliper (mm). The measurements were taken on the first day, the third, fifth and seventh.The results showed that inhibition zone diameter on the order of the measurement in 1st – 7th days from the largest to the smallest i.e. green betel leaf extract concentrations of 100%, 50%, NaOCl 2.5%, green betel leaf extract concentration of 25% , green betel leaf extract 12, 5%, subsequently followed red betel leaves. The analysis of betel leaf extract data showed that there were significant differences between inhibition zone of red betel leaf extract and green betel leaf. The conclusions of this study are (1) green betel leaf extract has the ability to inhibit the growth of Streptococcus viridans, (2) the efficient betel leaf extract approaching 2.5% of NaOCl is the green betel leaf extract concentration of 50%.