Wibawa, Wisnu Bagus Aditya (2019) Efektivitas Ekstrak Bawang Putih Lanang (Allium Sativum L) Terhadap Pertumbuhan Bakteri Porphyromonas Gingivalis Secara In Vitro. Sarjana thesis, Universitas Brawijaya.
Abstract
Porphyromonas gingivalis merupakan salah satu bakteri patogen dominan yang menyebabkan periodontitis kronis. Bakteri ini merupakan bakteri obligat anaerob yang dapat merusak jaringan periodontal dan meresorpsi tulang alveolar. Bawang putih lanang (Allium sativum L) memiliki kandungan senyawa kimia seperti allicin, ajoene, minyak atsiri, dan flavonoid yang mampu menghambat dan membunuh bakteri Porphyromonas gingivalis. Tujuan penelitian ini adalah mengetahui efektifitas antibakteri ekstrak bawang putih lanang (Allium sativum L) terhadap bakteri Porphyromonas gingivalis. Penelitian ini adalah experimental laboratorium dengan pendekatan post-test control group design. Sampel dibagi menjadi 2 kelompok kontrol dan 6 kelompok perlakuan (1,5%; 3%; 4,5%; 6%; 7,5%; 9%). Kadar Hambat Minimum (KHM) pada konsentrasi 1,5% dan Kadar Bunuh Minimum (KBM) pada konsentrasi 4,5%. Hasil uji statistika menunjukan perbedaan yang bermakna pada setiap konsentrasi ekstrak bawang putih lanang (One Way ANOVA, p=0,000) dan terdapat hubungan yang bermakna antara konsentrasi ekstrak bawang putih lanang yang diberikan terhadap rerata jumlah koloni bakteri yang tumbuh (Pearson, correlation coeficient = -0,722). Berdasarkan penelitian ini, dapat disimpulkan bahwa ekstrak bawang putih lanang efektif sebagai antibakteri terhadap pertumbuhan bakteri Porphyromonas gingivalis secara In Vitro.
English Abstract
Porphyromonas gingivalis is one of the dominant pathogenic bacterial that causes chronic periodontitis. This bacterium is an anaerobic obligate bacterium which can damage periodontal tissue and resorb alveolar bone. Bulb garlic (Allium sativum L) has a chemical composition such as allicin, ajoene, essential oil, and flavonoids which can inhibit and killed the Porphyromonas gingivalis. The purpose of this study was to determine the antibacterial effects of bulb garlic extract (Allium sativum L) toward Porphyromonas gingivalis bacteria. This study was an experimental study with a post-test control group design. The sample was divided into 2 control groups and 6 groups of participants (1.5%; 3%; 4.5%; 6%; 7.5%; 9%). Minimum Inhibitory Concentration (MIC) at a concentration of 1.5% and Minimum Bactericidal Concentration (MBC) at a concentration of 4,5%. The results of statistical tests showed differences in each concentration of bulb garlic extract (One Way ANOVA, p = 0,000) and related relationships to the concentration of bulb garlic extract given to the average number of bacterial colonies growing (Pearson, correlation coef icient = - 0.722). In this research, it can be concluded that bulb Garlic extract is effective as an antibacterial to the growth of Porphyromonas gingivalis by In Vitro.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FKG/2019/42/052001796 |
| Uncontrolled Keywords: | Kadar Hambat Minimum, Kadar Bunuh Minimum, ekstrak bawang putih lanang, Porphyromonas gingivalis-Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC), Bulb garlic Extract, Porphyromonas gingivalis. |
| 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 07:58 |
| Last Modified: | 23 Oct 2021 04:26 |
| URI: | http://repository.ub.ac.id/id/eprint/179193 |
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