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

Abstract

The oral health of the Indonesian population remains a significant concern. One of the most common oral health problems is caused by natural bacterial infections in the oral cavity. Dental caries, as one of these infectious diseases, can lead to more severe infections in the periapical tissues and oral cavity, such as swelling or abscesses, if left untreated. One bacterium involved in abscess formation is Staphylococcus aureus, which requires antibiotic treatment for infection management. However, the use of antibiotics can lead to various side effects, prompting the exploration of natural alternatives for treatment. Mackerel (Rastrelliger sp), a pelagic fish with high nutritional value and moderate economic importance, is one of the most widely consumed fish by the community. This fish contains beneficial compounds for humans, including fatty acids. Free fatty acids have been proven to possess strong antibacterial properties, including against Staphylococcus aureus. This study aimed to evaluate the antibacterial effectiveness of mackerel oil emulgel (Rastrelliger sp) against Staphylococcus aureus using the disc diffusion method in vitro. The research employed a laboratory experimental design with a post-test-only control group design. The samples used were colonies of Staphylococcus aureus. The study utilized mackerel oil emulgel at various concentrations (10%, 5%, 2.5%, 1.25%, 0.62%, 0.31%), a positive control of 1% Clinium® gel , and a negative control of gel base. Antibacterial testing was conducted using the disc diffusion method. Data were analyzed using the Kruskal-Wallis test to test the hypothesis, followed by the Mann-Whitney test to determine significant differences between treatment groups. The results indicated that mackerel oil emulgel (Rastrelliger sp) was effective as an antibacterial agent against Staphylococcus aureus.