| dc.description.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%. | en_US |
