Daya Antibakteri Infusa Kismis (Vitis vinifera L.) Konsentrasi 100%, 50%, dan 25% Terhadap Streptococcus mutans
ABSTRACT: Dental plaque is one
factor that causing the occurrence of dental caries and periodontal disease.
Bacteria that has role in the process offorming and increasing the accumulation
of dental plaque is Streptococcusmutans. S. mutans digest sucrose and synthesis
glukan in order to helpother bacterial adhesions to form plaques biofilm. An
effective way to controlplaque accumulation is needed. One of the ways is using
mouth rinse.The mouth rinse in the market could give some side effect in long
term.Raisin is a food that made from dried grape result which consists of
antimicrobialsubstance such as flavonoid, tannin and triterpenoid. Objective:
Determinedthe large of antibacterial activity and effective concentration ofraisins
infused that still have antibacterial activity against S. mutans. Methods: This
study was laboratories experimental with post test only control group design
research. The method was using well diffusion method. Antibacterialactivity was
showed by the inhibition zone around the well. Total of researchsamples were 25
samples which divided into 5 groups that were 25%, 50%, 100% concentration of
raisins infused, chlorhexidine 0,2% and sterile aquadest. Result and
Conclusion: The magnitude of antibacterial activity raisins infused against S.
mutans was achieved by consentration of 100%,50%, 25% respectively and the
effective concentration of the raisins infused which had antibacterial activity
was 100%.
Keywords: Antibacterial,
flavonoid, raisins infuse, S. mutans, tannin, triterpenoid
Penulis: Dian Fajariani, Achmad
Gunadi, Melok Aris Wahyukundari
Kode Jurnal: jpkesmasdd170078