| dc.description.abstract | Staphylococcus epidermidis is a normal flora and can develop into the main pathogenic agent in periodontitis infection. Cinnamon (Cinnamomum burmannii) is a plant that has antimicrobial substances in the form of flavonoids, alkaloids, tannins, and saponins. The purpose of this study was to determine the zone of inhibition, Minimum Inhibition Concentration (MIC), and Minimum Bactericidal Concentration (MBC) on the growth of Staphylococcus epidermidis ATCC 12228TM at concentrations of 20%, 40%, 60%, and 80%. The method used was experimental laboratory with a post-test only control group design study, analyzed by ANOVA and LSD tests. The zone of inhibition was determined using the diffusion method and the blank disk method, which was measured using a digital caliper, while the MIC and KBM used the dilution method. Cinnamon bark was extracted by the maceration method using 70% ethanol, grouped into 4 treatments with various concentrations, and replicated 4 times. The results showed that the diameter of the inhibition zone from concentrations of 20%, 40%, 60%, and 80% with the average diameter of the inhibition zone on the growth of Staphylococcus epidermidis ATCC 12228TM was 9.6250.52 mm, 11.5620.55 mm, 14 0.00.54 mm, and 20.6870.37 mm. The minimum inhibitory value (MIC) was 20% and the minimum kill rate (KBM) was 40%. The conclusion is that the higher the concentration of cinnamon bark extract, the more effective it is to inhibit the growth of Staphylococcus epidermidis ATCC 12228TM bacteria. | en_US |
