Hafidza, Zahira and drg. R. Setyohadi,, MS (2021) Uji Efektivitas Seduhan Teh Hijau (Camellia sinensis (L.) O.K.) Terhadap Pertumbuhan Bakteri Streptococcus mutans secara In Vitro. Sarjana thesis, Universitas Brawijaya.
Abstract
Karies merupakan masalah kesehatan gigi yang banyak dialami masyarakat Indonesia. Terdapat beberapa faktor yang dapat menyebabkan karies. Faktor-faktor tersebut ialah penderita, bakteri (utamanya bakteri Streptococcus mutans), substrat, dan waktu. Teh hijau merupakan salah satu hasil produksi pertanian Indonesia yang bermanfaat bagi kesehatan. Komponen utama dari teh hijau yang memiliki sifat antibakteri ialah katekin. Penelitian ini merupakan penelitian eksperimental laboratorik in vitro, dengan rancangan true experimental yang bertujuan untuk mengetahui efektivitas seduhan teh hijau terhadap bakteri S. mutans dalam bentuk Kadar Hambat Minimum (KHM) dan Kadar Bunuh Minimum (KBM). Sebelum penelitian utama, terlebih dahulu dilakukan penelitian pendahuluan. Metode uji efektivitas menggunakan dilusi cair, dengan konsentrasi yang diuji ialah 14 gr/dl, 17 gr/dl, 20 gr/dl, 23 gr/dl, 26 gr/dl, dan aquades sebagai kontrol negatif. Analisis data menggunakan uji data Kruskall-Wallis, Post-Hoc Mann Whitney, dan Spearman. Hasil penelitian menunjukkan bahwa KHM tidak dapat ditentukan dan KBM sebesar 20 gr/dl. Kesimpulan dari penelitian ini ialah seduhan teh hijau memiliki efek antibakteri terhadap bakteri S. mutans secara in vitro.
English Abstract
Caries is a dental health problem that often occurs to Indonesians. There are several factors that can cause it, which are host, bacteria (mainly Streptococcus mutans), substrate, and time. Green tea is one of Indonesia's agricultural products that are beneficial for health. The main component of green tea which has antibacterial properties is catechins. This research is an in vitro laboratory experimental study, with a true experimental design that aims to know the effectiveness of brewed green tea towards the S. mutans bacteria, in the form of Minimum Inhibitory Concentrations (MIC) and Minimum Bactericidal Concentrations (MBC). Before the main research, a preliminary research is conducted. The effectiveness test uses liquid dilution method, with the concentrations of brewed green tea that being tested are 14 gr / dl, 17 gr / dl, 20 gr / dl, 23 gr / dl, 26 gr / dl, and aquadest as negative control. Data analysis uses the Kruskall-Wallis, Post-Hoc Mann Whitney, and Spearman test data. The results showed that the MIC could not be determined and the MBC was 20 gr / dl. The conclusion of this study is that brewed green tea has an in vitro antibacterial effect against S. mutans bacteria.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521140047 |
| Uncontrolled Keywords: | Streptococcus mutans, seduhan teh hijau,Streptococcus mutans, brewed green tea |
| 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: | 06 Jul 2022 01:44 |
| Last Modified: | 30 Sep 2024 06:10 |
| URI: | http://repository.ub.ac.id/id/eprint/191600 |
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