Pengaruh Pemberian Ekstrak Biji Kakao (Theobroma cacao L.) terhadap Waktu Pembekuan Darah secara In Vitro

Abstract

Tooth extraction is one of the most frequently performed procedures in the field of dentistry. A common complication that occurs after tooth extraction is bleeding (Post-extraction bleeding). Cocoa beans (Theobroma cacao L.) contain active compounds such as tannins, flavonoids, saponins and calcium which have a role in helping speed up the blood clotting process. This study aims to determine the effect of giving cocoa bean extract (Theobroma cacao L.) on blood clotting time in vitro. This type of research is true experimental with a post-test only control group design. The samples used were blood from Wistar rats (Rattus Novergicus) which were divided into four groups, namely a negative control group with normal blood and a treatment group given cocoa bean extract with concentrations of 4%, 8% and 16%. This study uses the Lee and White method to determine the average blood clotting time. The data obtained from the research were normally distributed and not homogeneous, the results of the Kruskal-Wallis statistical test showed that the administration of cocoa bean extract to each treatment showed significant results with a value of p=0.000 (p<0.05). The results of the Mann-Whitney post-hoc test showed that there were significant differences in each treatment group with a value of p=0.004 (p<0.05) in all groups. It was concluded that there was an effect of giving cocoa bean extract in accelerating blood clotting time in vitro.