Efektivitas Gel Ekstrak Buah Asam Jawa (Tamarindus indica L.) Terhadap Pertumbuhan Bakteri Fusobacterium nucleatum Secara In Vitro

Abstract

Periodontal disease is a disease of the periodontal tissues that results in attachment loss and alveolar bone destruction. Fusobacterium nucleatum plays a key role in the development of periodontitis and biofilm formation. Adjunctive antimicrobial therapy is required to support mechanical treatment, as it provides more satisfactory therapeutic outcomes compared to mechanical debridement alone. The administration of antimicrobials in gel formulations offers advantages such as ease of application, increased retention time at the application site, and controlled drug release. Tamarind fruit contains secondary metabolites with antibacterial properties, including flavonoids, saponins, glycosides, and steroids. The aim of this study was to determine the effectiveness of tamarind fruit extract gel (Tamarindus indica L.) in inhibiting the growth of Fusobacterium nucleatum. This study was an experimental laboratory study using a post-test only control group design. The samples consisted of tamarind fruit extract gel prepared in five concentrations: 50%, 25%, 12.5%, 6.25%, and 3.125%, with 25% metronidazole gel as the positive control and placebo gel as the negative control. Tamarind fruit was extracted using the maceration method and formulated into a gel, followed by antibacterial testing using the disc diffusion method. Data analysis was performed using one-way ANOVA followed by the Post Hoc LSD test. The results showed that the inhibition zone produced by tamarind fruit extract gel at a concentration of 3.125% had a mean inhibition diameter of 10.19 mm. The tamarind fruit extract gel (Tamarindus indica L.) used in this study demonstrated strong effectiveness in inhibiting the growth of Fusobacterium nucleatum.