Uji Efektivitas Antibakteri Emulgel Minyak Ikan Kembung (Rastrelliger sp) terhadap Bakteri Staphylococcus aureus dengan Metode Difusi Sumuran secara In Vitro

Abstract

The oral cavity serves as the primary entry point for food into the body and acts as a habitat for various types of microorganisms and bacteria. Some of these bacteria can become pathogenic, leading to the formation of abscesses. One of the bacteria contributing to abscess formation is Staphylococcus aureus, which necessitates the use of antibiotics to treat the infection. However, inappropriate use of antibiotics may trigger bacterial resistance, highlighting the need for natural alternatives as a treatment option. Mackerel (Rastrelliger sp) is a primary commodity and a distinctive fish species found in the waters of North Sumatra. Mackerel (Rastrelliger sp) contains Omega-3, EPA, and DHA, which exhibit antibacterial effects on Staphylococcus aureus. This study aims to determine the antibacterial effectiveness of mackerel (Rastrelliger sp) fish oil emulgel on Staphylococcus aureus in vitro. The study adopts an experimental laboratory approach using a Post Test Only Group Design, with Staphylococcus aureus as the test sample. The research employs mackerel (Rastrelliger sp) fish oil emulgel at concentrations of 10%, 5%, 2,5%, 1,25%, 0,62%, and 0,31%, alongside Clinium® 1% as a positive control and a gel base as a negative control. Antibacterial testing was conducted using the well-diffusion method. The results revealed significant differences in inhibitory effects, as evidenced by the Kruskal-Wallis test and the Mann-Whitney test (p ≤ 0.05).