vii Universitas YARSI
ABSTRAK
Nama : Annisa Fauziah
Program studi : Fakultas Kedokteran Gigi
Judul : Uji daya hambat pertumbuhan bakteri Streptococcus mutans ATCC31987 terhadap ekstrak buah terung belanda (Solanum betaceum).
Terung belanda (Solanum betaceum) merupakan salah satu bahan alami yang mempunyai manfaat sebagai antibakteri. Terung belanda memiliki kandungan alkaloid yang berfungsi sebagai anti inflamasi, anti jamur, dan antibakteri. Bakteri Streptococcus mutans merupakan salah satu mikroorganisme penyebab karies gigi karena bersifat kariogenik dan melekat pada permukaan enamel gigi. Tujuan penelitian ini yaitu untuk mengetahui zona hambat atau konsentrasi hambat minimal (KHM) ekstrak terung belanda terhadap bakteri Streptococcus mutans.
Penelitian yang dilakukan mengunakan desain eksperimental laboratorik dengan metode disc diffusion. Bahan coba yang digunakan memakai ekstrak terung belanda dengan konsentrasi 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, Chlorhexidine Gluconate 0,2%, dan aquades dengan pengulangan sebanyak 3 kali. Data dicatat dan di uji dengan One-way Anova dan post hoc tamhane. Berdasarkan data hasil yang diperoleh menggunakan uji statistik dapat ditemukan bahwa ekstrak terung belanda mempunyai aktivitas antibakteri dalam menghambat pertumbuhan bakteri Streptococcus mutans, sehingga terbentuk diameter zona hambat (p<0,05). Ekstrak terung belanda dengan konsentrasi 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% dan 100% menunjukan perbedaan bermakna terhadap pertumbuhan bakteri Streptococcus mutans. Ekstrak terung belanda dengan konsentrasi 80%, 90% dan 100% efektif memiliki respon hambat sedang menurut klasifikasi Greenwood dalam menghambat pertumbuhan bakteri Streptococcus mutans. Terung belanda dengan konsentrasi yang tepat terbukti efektif sebagai bahan antibakteri karena Allah SWT menciptakan sesuatu pasti memiliki manfaat masing-masing.
Kata kunci: Solanum betaceum, Streptococcus mutans, antibakteri, konsentrasi hambat minimal.
viii Universitas YARSI
ABSTRACT
Name : Annisa Fauziah
Study Program: Fakultas Kedokteran Gigi
Title : Zone of inhibition test of Streptococcus mutans ATCC 31987 bacteria growth against dutch eggplant (Solanum betaceum).
Dutch eggplant (Solanum betaceum) is natural ingredients that can used as antibacterial. Solanum betaceum consist alcaloid which functioned as anti inflamatorry, anti fungal, and antibacterial agent. Streptococcus mutans is one of many microorganisms that can caused dental caries because of its cariogenicity and also adheres on the surface of teeth email. The aim of this study was to determine the minimal inhibition zone produced by Solanum betaceum against the growth of Streptococcus mutans. This study was done by using experimental design with disc diffusion method. Solanum betaceum extract was prepared in 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, also Chlorhexidine gluconate 0,2% as positive control and aquadest as negative control. For each group, the experiment was repeated 3 times. Datas were collected and tested by One Way Anova and Post Hoc Tamhane test. According to statistic-tested datas, Solanum betaceum extract has antibacterial activity to inihibit the growth of Streptococcus mutans, because inihibiton zones were found (p<0,05). Solanum betaceum extract with concentration of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100% showed significant differences in the growth of Streptococcus mutans bacteria. Solanum betaceum extracts with concentrations of 80%, 90% and 100% have moderate inhibition responses according to the classification of Greenwood in inhibiting the growth of Streptococcus mutans bacteria. Solanum betaceum with the right concentration is proven to be effective as an antibacterial ingredient because Allah SWT created thing with lots of advantage.
Keywords: Solanum betaceum, Streptococcus mutans, antibacterial, Minimal Inhibitory Consentration.