| dc.description.abstract | Streptococcus is a facultative anaerobic bacterium capable of fermenting carbohydrates, producing acid, lowering the pH of the tooth surface and causing demineralization resulting in caries. Barangan banana peel (Musa acuminata L.) has flavonoid, tannin, and saponin compounds that can function as antibacterials. This study aims to determine the inhibition zone, Minimum Inhibitory Concentration (MIC), and Minimum Bactericidal Concentration (MBC) of barangan banana peel powder with concentrations of 5%, 10%, 15%, and 20% against Streptococcus mutans ATCC® 25175™ bacteria. This type of research is laboratory experimental research and sample size used was 4 for each group, namely 5% concentration, 10% concentration, 15% concentration, 20% concentration, fluorine, and 2 control groups. This study used the Kirby-Bauer disc diffusion method to determine the value of the inhibition zone and Minimum Inhibitory Concentration (MIC) with MHA media, then the streaking method of MIC testing to determine the value of the Minimum Bactericidal Concentration (MBC) with MHB media. The results showed that the average diameter of the inhibition zone at 20% concentration was 13.8 ± 0.082 mm, 15% concentration was 13.4 ± 0.12 mm, 10% concentration was 10.45 ± 0.13 mm. Percent reduction obtained at 5% concentration was 7.10%, 10% concentration was 65.10%, 15% concentration was 97.36%, 20% concentration was 98.73%, and fluorine was 16.90%. Oneway ANOVA test showed the activity of inhibiting and killing Streptococcus mutans bacteria from several concentrations of barangan banana peel powder and fluorine (p<0.05). Post-Hoc Test (LSD) showed there was a significant difference (p<0.05) in each concentration. In conclusion, the Minimum Inhibitory Concentration (MIC) barangan banana peel powder (Musa acuminata L.) against Streptococcus mutans bacteria is at a concentration of 10%. The Minimum Bactericidal Concentration (MBC) of banana peel powder (Musa acuminata L.) is at a concentration of 20%. | en_US |
