Potensi Antibakteri Ekstrak Daun Salam (Syzygium polyanthum Wight Walp.) terhadap Pertumbuhan Bakteri Streptococcus Mutans di Rongga Mulut secara In-Vitro

Abstract

Odontogenic infections are infections caused by bacteria that are normal flora in the mouth, namely bacteria in plaque, gingival sulcus, and oral mucosa that can cause caries. The use of natural ingredients in general is considered safer and has relatively small side effects compared to the use of chemical drugs, one of which is the laurel plant (Syzygium polyanthum Wight Walp). The purpose of this study was to determine the antibacterial potential of bay leaf extract has a minimum inhibitory level limit against streptococcus mutans bacteria of the oral cavity. This type of research is an experimental laboratory with a post-test only control group design research design. The study sample used the concentration of turmeric leaf extract (Syzygium polyanthum Wight Walp) which was tested, namely 10%,30%,60%,90% with positive control (chlorhexidine 0.2%), and negative control (DMSO) carried out as many as four repetitions. Inhibitory power is obtained based on the measurement of the inhibition zone ya ng formed around the disc paper using a calipers. Bay leaf extract produced an inhibitory zone for Streptococcus Mutans bacteria at concentrations of 10% (12.87mm), 30% (15.47mm), 60% (16.82mm), 90%(18.62mm). Bay leaf extract may inhibit the growth of Streptococcus Mutans bacteria increased in proportion to the increase in concentration. The higher the concentration of bay leaf extract, the better the antibacterial potential against streptococcus mutans bacteria.