Ramadani, Kurnia (2019) Pengaruh Ekstrak Etanol Daun Salam (Eugenia polyantha W.) terhadap pH Saliva Buatan yang Diinduksi Bakteri Streptococcus mutans In Vitro. Sarjana thesis, Universitas Brawijaya.
Abstract
Streptococcus mutans merupakan salah satu bakteri penyebab pH saliva dalam rongga mulut menjadi asam. Ekstrak etanol daun salam (Eugenia polyantha W.) dikenal mengandung flavonoid yang tinggi dan dikenal dapat menghambat pertumbuhan bakteri. Tujuan penelitian ini mengetahui pengaruh konsentrasi ekstrak etanol daun salam (Eugenia polyantha W.) terhadap pH saliva buatan yang diinduksi Streptococcus mutans secara in vitro. Penelitian ini menggunakan true experimental design yaitu posttest control group design. Konsentrasi yang digunakan dalam penelitian ini adalah 3%, 5%, 7%, dan 8%. Hasil penelitian menunjukkan ada perbedaan nilai pH saliva buatan yang telah diinduksi Streptococcus mutans dan ditambahkan dengan larutan ekstrak etanol daun salam terhadap kelompok kontrol secara in vitro. Analisa data menggunakan uji regresi dimana terdapat pengaruh pemberian ekstrak etanol daun salam terhadap pH saliva buatan. Uji One-Way ANOVA menunjukkan nilai signifikansinya 0,000 (p<0,05), terdapat perbedaan pH saliva buatan yang signifikan antara kelompok kontrol dan kelompok perlakuan. Uji korelasi Pearson menunjukkan semakin tinggi konsentrasi ekstrak etanol daun salam, maka semakin rendah pH saliva buatan. Kesimpulan pada penelitian ini yaitu ekstrak etanol daun salam dalam penelitian ini tidak mampu menaikkan pH saliva buatan secara signifikan pada konsentrasi 3%, 5%, 7% dan 8%.
English Abstract
Streptococcus mutans is one of the bacteria that causes pH of saliva within the oral cavity becomes acidic. Salam leaves extract known contains high flavonoid which can inhibited the growth of bacteria. The purpose of this research to know the effect of the concentration of Salam leaves extract solution toward the pH of artificial saliva induced by Streptococcus mutans using in vitro method. This research use True Experimental Design is posttest control group design. The concentrations used in this research was 3%, 5%, 7%, and 8%. The results showed there are differences in the absorbance values and pH of artificial saliva-induced by Streptococcus mutans in every sample added by Salam leaves extract on each concentration. Data were analyzed using regretion test where it showed the effect of Salam leaves extract solution to the artificial saliva pH. One-Way ANOVA test result showed significance value of 0.000 (p <0.05), there are significant differences in pH values of artificial saliva between the control group and the Salam leaves extract group. Using Pearson correlation test showed the higher concentrations of Salam leaves extract solution, the lower the artificial saliva pH. The conclusion of this research is a solution of Salam leaves extract could not significantly increase the pH of artificial saliva at concentration of 3%, 5%, 7% and 8%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FKG/2019/114/052001876 |
| Uncontrolled Keywords: | pH saliva buatan, ekstrak etanol daun salam, Streptococcus mutans-pH of artificial saliva, Salam leaves, Streptococcus mutans. |
| Subjects: | 600 Technology (Applied sciences) > 617 Surgery, regional medicine, dentistry, ophthalmology, otology, audiology > 617.6 Dentistry > 617.66 Extraction / Teeth--Extraction |
| Divisions: | Fakultas Kedokteran Gigi > Kedokteran Gigi |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 10 Aug 2020 07:49 |
| Last Modified: | 23 Oct 2021 02:58 |
| URI: | http://repository.ub.ac.id/id/eprint/179040 |
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