Ivena, Olivia and Drg. R. Setyohadi,, MS (2020) Uji Efektivitas Seduhan Rimpang Jahe Putih (Zingiber officinale Rosc. var. amarum) terhadap Pertumbuhan Bakteri Streptococcus mutans secara In Vitro. Sarjana thesis, Universitas Brawijaya.
Abstract
Streptococcus mutans merupakan salah satu flora normal rongga mulut dan memiliki kemampuan untuk memetabolisme karbohidrat menjadi asam sehingga dapat menyebabkan karies gigi. Rimpang jahe putih yang diolah dalam bentuk seduhan memiliki kandungan terpenoid, flavonoid dan fenolik yang dapat mengganggu aktifitas dan pertumbuhan bakteri Streptococcus mutans. Penelitian ini bertujuan untuk mengetahui bahwa seduhan rimpang jahe putih (Zingiber officinale Rosc. var. amarum) efektif terhadap pertumbuhan bakteri Streptococcus mutans secara in vitro. Konsentrasi seduhan rimpang jahe putih yang digunakan yaitu 9 gr/dl, 12 gr/dl, 15 gr/dl, 18 gr/dl, dan 21 gr/dl. Metode dilusi cair digunakan untuk menentukan kadar hambat minimum (KHM) dan kadar bunuh minimum (KBM). Hasil penelitian menunjukkan nilai KHM tidak dapat diidentifikasi. Nilai KBM yaitu pada konsentrasi 15 gr/dl. Hasil analisa data menggunakan perhitungan uji statistik non-parametrik Kruskal-Wallis yaitu (p/sig ≤0,05) dan hasil uji korelasi Spearman yaitu -0,935 sehingga terdapat hubungan bermakna yang sangat kuat dari peningkatan konsentrasi seduhan rimpang jahe putih terhadap pertumbuhan bakteri Streptococcus mutans dimana semakin tinggi konsentrasi seduhan yang digunakan menyebabkan semakin rendahnya pertumbuhan koloni bakteri yang terbentuk. Kesimpulan dari penelitian ini adalah seduhan rimpang jahe putih (Zingiber officinale Rosc. var. amarum) efektif terhadap pertumbuhan bakteri Streptococcus mutans secara in vitro.
English Abstract
Streptococcus mutans is one of the normal flora of the oral cavity that has the ability to metabolize carbohydrates to acid so that it can cause dental caries. The white ginger rhizome which is processed in the form of infusion contains terpenoids, flavonoids and phenolics which can interfere the activity and growth of the Streptococcus mutans. This study aims to determine the effectiveness of steeping white ginger root (Zingiber officinale Rosc. var. amarum) on the growth of Streptococcus mutans in vitro. The concentrations of steeping white ginger rhizome used were 9 gr / dl, 12 gr / dl, 15 gr / dl, 18 gr / dl, and 21 gr / dl. The liquid dilution method was used to determine the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC). The results showed that the MIC value could not be identified. The value of MBC is 15 gr / dl. The test results of Kruskal-Wallis as a non-parametric statistical test calculation were (p / sig ≤0.05) and the Spearman correlation test results were -0.935, meaning there was a very strong relationship between the increase in the concentration of steeping white ginger root on the growth of Streptococcus mutans bacteria which the higher the concentration of the infusion used, the lower the growth of the bacteria that is formed. The conclusion of this study is that steeping white ginger (Zingiber officinale Rosc. Var. Amarum) is effective on the growth of Streptococcus mutans bacteria in vitro.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0520140079 |
| Uncontrolled Keywords: | seduhan rimpang jahe putih, Streptococcus mutans, antimikroba, kadar bunuh minimum,steeping white ginger rhizome, Streptococcus mutans, antimicrobia, minimum bactericidal concentration |
| Subjects: | 600 Technology (Applied sciences) > 617 Surgery, regional medicine, dentistry, ophthalmology, otology, audiology > 617.6 Dentistry |
| Divisions: | Fakultas Kedokteran Gigi > Kedokteran Gigi |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 04 Jul 2022 02:49 |
| Last Modified: | 02 Oct 2024 07:19 |
| URI: | http://repository.ub.ac.id/id/eprint/191447 |
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