| dc.description.abstract | One of the local factors of periodontitis is microorganisms that colonize in dental plaque, one of which is Staphylococcus Aureus. Mint leaves (Mentha Piperita L.) contain antibacterial substances in the form of terpenoids, steroids, phenols, flavonoids, alkaloids, and also tannins. The purpose of the study was to determine the inhibition zone formed after the administration of mouthwash containing mint leaves against the growth of periodontal bacteria Staphylococcus Aureus at concentrations of 2.5% 5% 7.5% and 10%. The research method used was laboratory experimental with post test only control group design. Determination of inhibition zone using Kirby Bauer standard blank disk diffusion method measured using digital push calipers. Mint leaves were extracted using maceration method, grouped into 4 treatments and 4 replications. Data analysis used the Kruskal-Wallis test, to determine significant differences in each concentration. The results showed that the average diameter of the inhibition zone at concentrations of 2.5%, 7.5% and 10% and positive control chlorhexidine 0.2% were 6.02 ± 0.05mm; 7.3 ± 0.18 mm; 7.42 ± 0.17 mm; 7.97 ± 0.28mm; and 11.82 ± 0.53 mm. Conclusion there is a significant potential of mouthwash extract. Mint leaves against the growth of Staphylococcus aureus with a significance value (p=0.000), the diameter of the strongest inhibition zone at a concentration of 10% with an average diameter of 7.97mm and the higher the concentration, the potential of the extract will increase. | en_US |
