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

Abstract

Periodontal disease is a disease caused by infection of the supporting tissues of the teeth. Porphyromonas gingivalis is one of the main anaerobic gram-negative bacteria involved in the occurrence of periodontitis. Additional therapy in the form of topical antimicrobial administration is needed for more clinically satisfactory treatment results by eliminating pathogenic microorganisms of periodontal disease. Antimicrobial gel preparations have the advantages of easy application, allowing longer drug contact time, and controlled drug release. Tamarind fruit has secondary metabolites in the form of flavonoids, alkaloids, saponins, and tannins that play a role in inhibiting bacterial growth. The purpose of this study was to analyze the antibacterial effectiveness of tamarind fruit extract gel (Tamarindus indica L.) in inhibiting the growth of Porphyromonas gingivalis bacteria. This type of research is laboratory experimental with posttest only control group design. The sample of this study was tamarind fruit extract gel consisting of four concentrations, namely 25%, 12.5%, 6.25%, and 3.125% with a positive control of 25% metronidazole gel and negative control of placebo gel. Tamarind fruit was extracted by maceration method and made into gel preparation and then antibacterial test with disc diffusion method. Data analysis used Kruskal-wallis test followed by Mann-whitney test. The results showed that tamarind fruit extract gel (Tamarindus indica L.) had strong effectiveness in inhibiting the growth of Porphyromonas gingivalis bacteria at concentrations of 12.5% and 25%.