| dc.description.abstract | The role of bacteria in causing oral infection is a global problem that is
currently occurring and has become a major issue for Indonesians, particularly
periodontitis caused by Staphylococcus aureus. Tamarind (Tamarindus indica L.) is a
multifunctional plant used in Indonesia as an antibacterial, antidiabetic,
anticholesterol, antioxidant, and analgesic. Tamarind seed coat extract contains
antimicrobial compounds such as polyphenols, tannins, and anthocyanins, which can
cause cell wall damage, inactivate enzymes, and interfere with protein transport,
causing bacteria to lyse. The goal of this study was to determine the zone of
inhibition, the value of the Minimum Inhibitory Concentration (MIC), and the
Minimum Bactericidal Concentration (MBC) of tamarind seed coat extract at 15%,
10%, 5%, and 2.5% concentrations against Staphylococcus aureus ATCC® 29213TM.
The experimental laboratory method was used, with a post test only control group
design study that was analyzed using ANOVA and LSD tests. The inhibition zone
was determined using the diffusion by a blank disk method, which was measured
with a digital caliper, whereas the MIC and MBC were determined using the dilution
method. Tamarind seed coat was extracted using a maceration method with 70%
ethanol, divided into four treatments with varying concentrations, and replicated four
times. The study's findings revealed inhibition zones with concentrations of 15%,
10%, 5%, and 2.5%, with an average of 15 mm, 12.7 mm, 10.6 mm, and 0 mm. The
MIC and MBC values in the dilution method on the tube appear clearer at 5% and
turbider at 15%, respectively, followed by subculture of the solution to Mueller
Hinton Agar (MHA) media so that the MIC and MBC values are at 5% and 10%
concentrations. The conclusion is that higher concentrations demonstrate that
tamarind seed coat extract is more effective against Staphylococcus aureus ATCC®
29213TM. | en_US |
