Efektivitas Chip Periodontal Ekstrak Buah Asam Jawa (Tamarindus indica L.) terhadap Pertumbuhan Bakteri Porphyromonas gingivalis secara In Vitro

Abstract

Periodontal disease is an inflammatory disease that begins with the formation of plaque biofilm on the tooth surface. Porphyromonas gingivalis bacteria is one of the main periodontal pathogens in the development of periodontitis. The use of antimicrobial agents such as periodontal chip is recommended as a support for periodontal treatment due to deeper accessibility in periodontal pockets. Tamarind has antibacterial properties that can inhibit the growth of periodontal pathogenic bacteria including tannins, flavonoids, saponins, alkaloids, phenols, glycosides and triterpenoids. This study aims to analyze the effectiveness of periodontal chip made of tamarind fruit extract against the growth of Porphyromonas gingivalis bacteria. This type of research is laboratory experimental research with post-test control group design. The samples of this study were tamarind fruit extract chips with concentrations of 25%, 12.5%, 6.25%, 3.125%, positive control (PerioChip) and placebo chips tested for inhibition against Porphyromonas gingivalis bacteria. This study used the disc diffusion method. Data analysis used Kruskal-wallis test followed by Mannwhitney. The results of this study showed that periodontal chips made of tamarind fruit extract (Tamarindus indica L.) were effective in inhibiting the growth of Porphyromonas gingivalis bacteria at concentrations of 25% and 12.5%.