Efektivitas Pasta Gigi Ekstrak Kulit Buah Kakao (Theobroma cacao L.) dalam Menghambat Pertumbuhan Bakteri Staphylococcus aureus Secara In Vitro

Abstract

Periodontal disease is an inflammatory condition of the supporting tissues of the teeth caused by the accumulation of plaque containing pathogenic bacteria, one of which is Staphylococcus aureus. Plaque control can be achieved through chemical plaque control using toothpaste with antibacterial activity. Cocoa pod husk (Theobroma cacao L.) contains various active compounds, including flavonoids, alkaloids, saponins, tannins, and terpenoids, which are known to possess antibacterial properties. This study aimed to evaluate the effectiveness of cocoa pod husk extract toothpaste in inhibiting the growth of Staphylococcus aureus in vitro. This research was a laboratory experimental study with a post-test only control group design using Staphylococcus aureus ATCC® 29213. Cocoa pod husk extract toothpaste was tested at concentrations of 2.5%, 5%, and 10%, with a positive control and a negative control. Antibacterial activity was evaluated using the well diffusion method. The results showed that all concentrations of cocoa pod husk extract toothpaste produced inhibition zones against the growth of Staphylococcus aureus. Statistical analysis revealed a statistically significant difference in inhibitory activity among the treatment groups (p < 0.05), with the 10% concentration demonstrating the greatest inhibitory effect among the tested concentrations.The conclusion of this study is that cocoa pod husk extract toothpaste (Theobroma cacao L.) at a concentration of 10% is the most effective concentration in inhibiting the growth of Staphylococcus aureus in vitro.