Uji Efektivitas Ekstrak Daun Kunyit (Curcuma longa L.) terhadap Bakteri Streptococcus sanguinis secara In-Vitro

Abstract

Dry socket is severe pain that occurs one to three days after tooth extraction. Streptococcus sanguinis is one of the bacteria from the s.viridan group which is commonly found in the oral cavity, where this bacteria can inhibit the healing process of dry sockets, for this reason infection prevention can be done by giving antibiotics. Behind their superiority, antibiotics have drawbacks, including causing resistance, then looking for drugs to replace antibiotics, one of which is switching to medicinal plants. The use of turmeric leaves by the community is only as a cooking ingredient which is not used in large quantities. In fact, most of the turmeric leaves are considered as waste and minimal utilization. Turmeric leaves contain flavonoids, tannins, saponins and alkaloids which have potential as antibacterial agents. This study aims to see how the antibacterial activity of each concentration of turmeric leaf extract (Curcuma longa L.). This study was an experimental study using post test only control group design. Turmeric leaf extract made by using maceration extraction method. The method used in the inhibition test using Kirby-baurer disc diffusion with 5 samples for each treatment. Sample consisted of five treatment groups which is turmeric leaf extract extract with concentration of 10%, 15%, 20% and and positive control (clindamycin) and negative control (DMSO) groups. Data were analyzed by One Way Anova test and Post Hoc test. The results of data analysis using ANOVA showed a p-value of 0.00 on inhibition, which means that turmeric leaf extract can inhibit the growth of Streptococcus sanguinis. The average inhibition zone produced was 9.52 mm at a concentration of 10%, at a concentration of 15% at 9.84 mm, and at a concentration of 20% at 10.18 mm. The conclusion of the study is that turmeric leaf extract can inhibit the growth of Streptococcus sanguinis bacteria.