Antibakteri Ekstrak Jahe (Zingiber O. Rosc) terhadap Porphyromonas Gingivalis Atccò33277 Tm Penyebab Periodontitis (In Vitro)

Abstract

The severity of periodontitis is determined by changes in the composition and pathogenic capability of plaque microorganisms against host resistance, which usually results from gingivitis. Porphyromonas gingivalis is the primary cause of gram-negative bacterial periodontitis; chlorhexidine a mouthwash frequently used to treat causes tooth discoloration. For herbal alternative, ginger (Zingiber O. Rosc) a spice plant containing antimicrobial compounds in the form of phenols, essential oils, flavonoids and terpenoids. Porphyromonas gingivalis ATCC®33277™ concentrations of 60%, 40%, 20%, and 10% were used to find the Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC), and inhibition zone. The method used in the study is an experimental laboratory, with a posttest only control group design. Determination of MIC and MBC was carried out by dilution method, while the inhibition zone was determined using the blank disc diffusion method, measured using a digital calliper. Using the maceration method, ginger is extracted, divided into 4, each with a different concentration, then replicated four times. After that continue with oneway Anova test and Post Hoc Least Significance Different (LSD) test. The Porphyromonas gingivalis ATCC®33277™ strain of has a 10% MIC and has MBC of 40%. In conclusion, the effectiveness of ginger extract in preventing the growth of Porphyromonas gingivalis ATCC®33277™ bacteria increases with its concentration. Results showed the growth inhibition zones of Porphyromonas gingivalis ATCC®33277™ had average diameters of 22.87 mm, 18.5 mm, 14.5 mm, and 11.31 mm when exposed to doses of 60%, 40%, 20%, and 10%, respectively. To conclude, the higher the concentration, the higher the killing power and the stronger the inhibition zone at a concentration of 60%.