PERBEDAAN DAYA HAMBAT OBAT ANESTESI LOKAL LIDOCAINE 2% DAN ARTICAINE 4% TERHADAP PERTUMBUHAN BAKTERI Porphyromonas gingivalis SECARA IN VITRO

Porphyromonas gingivalis is a gram-negative anaerobic bacteria which is an oral normal microflora located in subgingival area.This bacteria can cause inflamation and delayed wound healing after dental invasive procedures. Lidocaine 2% and articaine 4% are the most used anaesthetic agents in dentistry. Both of these agents have been studied for having antibacterial effect in certain concentrations. This will open the possibility of using local anaesthetic agents as antibacterial agent in dental invasive procedures to prevent infection after procedures. The purpose of this study is to analyze the difference inhibition of local anaesthetics drug lidocaine 2% and articaine 4% on the growth of Porphyromonas gingivalis bacteria in vitro. The study subject was pure culture of Porphyromonas gingivalis ATCC 33277 divided by two group, one group with lidocaine 2% and other with articaine 4%. This study was experimental laboratory with post test only control group design. The mean of inhibitions were obtained by measuring inhibition zone formed around paper discs with caliper in milimeter scale. The result showed Inhibition rate lidocaine 2% had greater rate than articaine 4% in inhibiting the growth of Porphyromonas gingivalis bacteria in vitro.The conclusion was lidocaine 2% was more effective than articaine 4% in inhibiting the growth of Porphyromonas gingivalis bacteria in vitro. Keywords: Antibacteria, Local anaesthetic, Lidocaine 2%, Articaine 4%, Porphyromonas gingivalis

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Perbedaan Daya Hambat Obat Anestesi Lokal Lidocaine 2% dan Articaine 4% Terhadap Pertumbuhan Bakteri Porphyromonas Gingivalis Secara In Vitro

Andalas Dental Journal ◽

10.25077/adj.v7i2.159 ◽

2019 ◽

Vol 7 (2) ◽

pp. 104-111

Author(s):

Fairuza Muharammy ◽

Rizanda Machmud ◽

Surya Nelis

Keyword(s):

Porphyromonas Gingivalis ◽

Anaerobic Bacteria ◽

Inhibition Zone ◽

Local Anaesthetics ◽

Control Group ◽

Invasive Procedures ◽

Control Group Design ◽

Anaesthetic Agents ◽

The Difference

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Uji daya hambat ekstrak buah pala (myristica fragrans Houtt) terhadap bakteri penyebab periodontitis porphyromonas gingivalis secara in vitro

e-GIGI ◽

10.35790/eg.4.2.2016.13504 ◽

2016 ◽

Vol 4 (2) ◽

Author(s):

Pricillia T. Kaawoan ◽

Jemmy Abidjulu ◽

Krista V. Siagian

Keyword(s):

Porphyromonas Gingivalis ◽

Inhibition Zone ◽

Inhibitory Effect ◽

Control Group ◽

Control Group Design ◽

Group Design ◽

Myristica Fragrans ◽

Post Test ◽

Myristica Fragrans Houtt

Abstract: Periodontal disease is preceded by a buildup of plaque that contains a collection of bacteria. The most common bacteria found in plaques are Porphyromonas gingivalis that cause periodontitis. There are several ways to treat periodontitis inter alia the usage of natural materials. Nutmeg (Myristica fragrans Houtt) contains volatile oil, saponins, and alkaloids known as antibacterials. This study aimed to investigate the inhibitory effect of nutmeg extract on Porphyromonas gingivalis. This was an experimental laboratory study in vitro with a post test only control group design. The testing method used in this study was a modified method of Kirby-bauer. Nutmeg was extracted by using maceration method with ethanol 96%. Porphyromonas gingivalis bacteria were ordered from University of Hasanuddin Makassar and then were rejuvenated in the Laboratory of Microbiology Pharmacy FMIPA University of Sam Ratulangi Manado. The results showed that the average inhibitory zone of nutmeg extract was 13,5 mm. Conclusion: Nutmeg (Myristica fragrans Houtt) extract had an inhibitory effect on the Porphyromonas gingivalis bacteria.Keywords: nutmeg (Myristica fragrans Houtt), inhibition zone, periodontitis, Porphyromonas gingivalisAbstrak: Penyakit periodontal berawal dari penumpukan plak yang mengandung kumpulan bakteri. Bakteri yang paling banyak ditemukan yaitu bakteri Porphyromonas gingivalis yang menyebabkan penyakit periodontitis. Terdapat beberapa cara untuk mengobati periodontitis, salah satunya dengan penggunaan bahan alami. Pala (Myristica fragrans Houtt) memiliki kandungan minyak atsiri, saponin, dan alkaloida yang diketahui berefek antibakteri. Penelitian ini bertujuan untuk mengetahui adanya daya hambat ekstrak buah pala terhadap bakteri penyebab periodontitis Porphyromonas gingivalis. Jenis penelitian ini ialah eksperimental laboratorik secara in vitro dengan post test only control group design. Metode pengujian yang digunakan yaitu modifikasi Kirby-bauer menggunakan sumuran. Sampel buah pala diekstraksi dengan metode maserasi menggunakan pelarut etanol 96%. Bakteri Porphyromonas gingivalis yang digunakan dalam penelitian ini dikirim dari Universitas Hasanuddin Makassar yang telah diremajakan di Laboratorium Mikrobiologi Farmasi FMIPA Universitas Sam Ratulangi Manado. Hasil penelitian mendapatkan zona hambat ekstrak buah pala sebesar 13,5 mm. Simpulan: Ekstrak buah pala (Myristica fragrans Houtt) mempunyai daya hambat terhadap bakteri penyebab periodontitis Porphyromonas gingivalis.Kata kunci: pala (Myristica fragrans Houtt), zona hambat, periodontitis, porphyromonas gingivalis

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Uji Daya Hambat Ekstrak Kulit Langsat (Lansium parasiticum) Terhadap Pertumbuhan Bakteri Enterococcus faecalis Secara In Vitro

Andalas Dental Journal ◽

10.25077/adj.v8i2.146 ◽

2020 ◽

Vol 8 (2) ◽

pp. 70-74

Author(s):

Andhini Ardi ◽

Dedi Sumantri ◽

Surma Adnan

Keyword(s):

Enterococcus Faecalis ◽

Inhibition Zone ◽

Diffusion Method ◽

Control Group ◽

Fruit Peel ◽

Control Group Design ◽

Inhibition Effect ◽

Facultative Anaerobic Bacteria ◽

Peel Extract

Enterococcus faecalis is a bacteria that commonly found in secondary root canal infections. Enterococcus faecalis is a gram-positive, facultative anaerobic bacteria. Langsat (Lansium parasiticum) is a natural ingredient that contains secondary metabolites and has antibacterial ativity. The aim of this study was to examine the inhibition effect of langsat fruit peel extract (Lansium parasiticum) to the growth of Enterococcus faecalis. This was a laboratory experimental study with post-only control group design. Langsat fruit peel extract with 25%, 50%, 75%, and 100% concentration was using disc diffusion method on Mueller-Hinton Agar (MHA) and the inhibition zone was measured with a sliding caliper. The data were analyzed with Kruskal-Wallis test and Mann-Whithney test. The result of this study was langsat fruit peel extract with 25%, 50%, 75% concentration showed a inhibition zone, while at 100% showed no inhibition zone. The Kruskal-Wallis test showed that there are significant differences (p <0.05) between all groups. The conclusion was langsat fruit peel extract (Lansium parasiticum) have weak inhibition effect of the growth of Enterococcus faecalis bacteria. The inhibition zone of concentrations 25% : 2,20 mm; 50%: 0,94 mm; 75%: 0,36 mm and 100% : 0,00 mm.

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PERBEDAAN DAYA HAMBAT MADN KONSENTRASI 100% TERHADAP PERTUMBUHAN BAKTERI PORPHYROMONAS GINGIVALIS DAN AGGREGATIBACTER ACTINOMYCETEMCOMITANS

Andalas Dental Journal ◽

10.25077/adj.v6i1.85 ◽

2020 ◽

Vol 6 (1) ◽

pp. 1-10

Author(s):

Indah Wulandari ◽

Emriadi Emriadi ◽

Kosno Supriyanto

Keyword(s):

Essential Oil ◽

Porphyromonas Gingivalis ◽

Inhibition Zone ◽

Aggregatibacter Actinomycetemcomitans ◽

Diffusion Method ◽

Control Group ◽

Control Group Design ◽

Bacteria Growth ◽

Pogostemon Cablin ◽

Leaf Essential Oil

Periodontal disease is the second common oral health disease after dental caries. Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans are the main species of bacteria that cause periodontitis. Improper use of antibiotics can cause bacterial resistence to antibiotics. Essential oil from Pogostemon cablin, Benth leaf is an essential oil from herb contains eugenol and terpenoid compounds which can be used as an alternative antimicrobial agent. The purpose of this research was to know the difference of inhibitory effect of Pogostemon cablin, Benth leaf essential oil to Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans.The method of this research was experimental laboratories with posttest only control group design. This Research was done using disc diffusion method on the Mueller Hinton Agar. The inhibition zone around the disc was measured by sliding caliper. The results were analyzed with non parametric test Mann Whitney.The results showed that Pogostemon cablin, Benth leaf essential oil had the inhibition zone. The inhibition zone againts Porphyromonas gingivalis was 13,47 mm and 41,15 mm on Aggregatibacter actinomycetemcomitans. The statistical test showed that Pogostemon cablin, Benth leaf essential oil can inhibit both bacterial growth with the bigger inhibition was on Aggregatibacter actinomycetemcomitans bacteria growth.

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The Antibacterial Effect of Ethanol Edamame Seeds (Glycine Max (L) Merril) Extract to E.coli Bacteria

Journal of Agromedicine and Medical Sciences ◽

10.19184/ams.v6i3.11120 ◽

2020 ◽

Vol 6 (3) ◽

pp. 137

Author(s):

Diayu Putri Akhita ◽

Edy Junaidi ◽

Septa Surya Wahyudi

Keyword(s):

Average Diameter ◽

Inhibition Zone ◽

Negative Control ◽

The Body ◽

Control Group ◽

Control Group Design ◽

Significant Difference ◽

Post Test ◽

The Times

Abstract Infectious diseases can occur in all parts of the body. One of the causes infection in humans is Eschericiae coli bacteria. Eschericiae coli is a rod-shaped bacteria, a gram negative bacteria, facultative aerobics and classified family member of Enterobacteriaceae from the Gammaproteobacteria class. Along the times, E.coli bacteria have resistent to some antibiotics. So we need a new alternative. There is a antibacterial substance in the isoflavon group contained in edamame. Genistein is a main isoflavon in edamame that have antiinflammation, antibacterial, and antioxidant effects. The purpose of this study was to determine is there any antibacterial effects in ethanol edamame seeds extract to E.coli bacteria. This study used a true experimental research design in vitro with a post test only control group design. The average diameter results of the inhibition zone were analyzed using the Kruskal-Wallis method and obtained p = 0.001 which means there are significant differences in at least two groups. After that, the Mann Whitney post hoc test was conducted and a significant difference was found in the positive and negative control groups for all groups but there was no difference in the treatment group, both groups K1, K2 and K3 for all groups. Keywords : Edamame, Antibacterial, E.coli

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The Difference of Antibacterial Power Between Cocoa Peel (Theobroma cacao) Extract 6% Compared to NaOCL 5% Againts Lactobacillus acidophilus

Conservative Dentistry Journal ◽

10.20473/cdj.v11i2.2021.67-71 ◽

2021 ◽

Vol 11 (2) ◽

pp. 67

Author(s):

Tamara Yuanita ◽

Dian Agustin Wahjuningrum ◽

Mega Selvia

Keyword(s):

Lactobacillus Acidophilus ◽

Average Diameter ◽

Inhibition Zone ◽

Diffusion Method ◽

Control Group ◽

Control Group Design ◽

Post Test ◽

The Difference ◽

Peel Extract

Background: Lactobacillus acidophilus is a gram-positive rod-shaped bacteria which mostly causes chronic caries lesions. In the process of cavity preparation it is reported that it is not possible to remove all microorganisms and even bacteria can survive even after removal of the necrotic tissue. Efforts to stop the growth of these bacteria are by chemical cavity cleanser using a 5% NaOCl, but this material have disadvantages including irritating periradicular tissue, unpleasant odor, and toxicity. Due to its disadvantages, it is hoped that natural ingredients can be used as alternatives. Cocoa peel extract has active compounds of tannins, flavonoids, alkaloids, terpenoids, and saponins which have antibacterial ability with a concentration of 6% according to the non-toxic minimum kill concentration of Lactobacillus acidophilus. Purpose: To analyze the difference in antibacterial power between the extract of cocoa bark with a concentration of 6% compared to 5% NaOCl against Lactobacillus acidophilus. Methods: This study was a laboratory experimental in vitro with a post test-only control group design. Using diffusion method against Lactobacillus acidophilus grown in tubes containing BHIB, then cultured in a petridish which contains a nutrient agar and is divided into 2 parts extract cocoa peel extract 6% and NaOCl 5%, then each petridish given a paper disc that has been poured 10μl by each material, then incubated inthe incubator for 2x24 hours at 37oC and observe the diameter of the inhibition zone formed using a caliper. Results: The average diameter of the inhibition zone formed in the 6% cocoa peel extract was 11.8375 mm and NaOCl 5% was 26.0344 mm against Lactobacillus acidophilus. Conclusion: There is a difference in antibacterial power between 6% cocoa peel extract and 5% NaOCl against Lactobacillus acidophilus.

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Antibakteri Ekstrak Kulit Buah Kakao (Theobroma cacao) 6,25% dan NaOCl 2,5% Terhadap Bakteri Streptococcus sanguinis

Conservative Dentistry Journal ◽

10.20473/cdj.v9i1.2019.19-21 ◽

2019 ◽

Vol 9 (1) ◽

pp. 19

Author(s):

Sepdhyo Wahyu Nugroho ◽

Mandojo Rukmo ◽

Edhie Arief Prasetyo ◽

Tamara Yuanita

Keyword(s):

Theobroma Cacao ◽

Average Diameter ◽

Inhibition Zone ◽

Diffusion Method ◽

Control Group ◽

Control Group Design ◽

Streptococcus Sanguinis ◽

Petri Dishes ◽

Peel Extract

Background: Streptococcus sanguinis is a gram-positive bacterium that infects and penetrates into dentinal tubules from a depth of 150 μm up to 792 μm. Chemicals, namely 2.5% NaOCl, are used to mitigate the growth of these bacteria via irrigation of the root canals, but 2.5% NaOCl still has disadvantages including irritating periradicular tissue, having an unpleasant odor, and being toxic. Due to these shortcomings, natural materials are expected to be used as alternatives. Cocoa peel extract has active tannin compounds, flavonoids, alkaloids, terpenoids, and saponins which have antibacterial attributes; a concentration of 6.25% is counted as the minimum bactericidal concentration (MBC) of Streptococcus sanguinis. Aim: To compare the difference of antibacterial power of 6.25% cocoa peel extract (Theobroma cacao) and 2.5% NaOCl against Streptococcus sanguinis. Method: This research is an in vitro experimental laboratory with post-test only control group design. The diffusion method was used on Streptococcus sanguinis planted in tubes containing BHIB, then cultured on petri dishes containing nutrient agar and divided into 3 parts, namely 6.25% cocoa peel extract, 2.5% NaOCl, and negative controls, then each Petri dishes were given a paper disc that had been dripped by 0.01 ml of each ingredient, then incubated in an incubator for 2x24 hours at 37°C; the diameter of the inhibitory zone formed was then observed using a caliper. Results: The average diameter of the inhibition zone formed on 6.25% cocoa peel extract was 19.2000 mm and 2.5% NaOCl was 17.2813 mm against Streptococcus sanguinis. Conclusion: The antibacterial power of 6.25% cocoa peel extract (Theobroma cacao) is higher than 2.5% NaOCl against Streptococcus sanguinis.

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Efektivitas Air Rebusan Daun Binahong (Anredera cordifolia) Terhadap Pertumbuhan Salmonella typhi

Medical Laboratory Technology Journal ◽

10.31964/mltj.v1i1.7 ◽

2015 ◽

Vol 1 (1) ◽

pp. 1

Author(s):

Ratih Dewi Dwiyanti ◽

Nurlailah Nurlailah ◽

Indah Kurnia Widiningsih

Keyword(s):

Febrile Illness ◽

Inhibition Zone ◽

Salmonella Typhi ◽

Control Group ◽

Control Group Design ◽

Alcohol Extract ◽

Group Design ◽

Cooking Water ◽

Design And Methods

Typhus is one of acute febrile illness caused by the bacterium Salmonella typhi. Treatment of typhoid fever usually use antibiotics, the use of antibiotics can cause side effects. People today are using treatment with natural ingredients, one of which is Binahong (Anredera cordifolia) compounds containing alkaloids, polyphenols, flavonoids, saponin, and anthraquinone is efficacious as an antibacterial. This study aims to determine the effectiveness of the water decoction of leaves Binahong against Salmonella typhi growth in vitro. This type of research is true experiment with posttest study design Only Control Group Design and methods used are diffusion (wells) with 5 treatment. The concentration of the cooking water leaves the dgunakan Binahong is 20%, 40%, 60%, 80% and 100%. The result showed inhibition zone water decoction of the leaves Binahong against Salmonella typhi at a concentration of 20%, 40%, 60%, 80% is 0 mm, whereas at 100% concentration obtained inhibition zone of 11 mm. It is concluded that the water decoction of the leaves Binahong at a concentration of 100% has the ability to inhibit the growth of Salmonella typhi, but these results have not been effective because it is still in the category of resistance. It is suggested for further research to increase the concentration of water decoction of the leaves binahong or use alcohol extract of leaves binahong to inhibit the growth of Salmonella typhi. Keywords: Water decoction of leaves Binahong, Salmonella typhi, antibacterial. Abstrak: Penyakit tifus atau dikenal dengan demam tifoid atau demam enterik adalah salah satu penyakit demam akut yang disebabkan oleh bakteri Salmonella typhi. Pengobatan demam tifoid biasanya menggunakan antibiotik, penggunaan antibiotik dapat menimbulkan efek samping. Masyarakat saat ini banyak menggunakan pengobatan dengan bahan alami, salah satunya adalah Binahong (Anredera cordifolia) yang mengandung senyawa Alkaloid, Polifenol, Flavonoid, Saponin, dan Antrakuinon yang berkhasiat sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui efektifitas air rebusan daun Binahong terhadap pertumbuhan Salmonella typhi secara in vitro. Jenis penelitian ini adalah true eksperiment dengan rancangan penelitian Posttest Only Control Group Design dan metode yang digunakan adalah difusi (sumuran) dengan 5 perlakuan. Konsentrasi air rebusan daun Binahong yang dgunakan adalah 20%, 40%, 60%, 80% dan 100%. Hasil penelitian didapatkan zona hambat air rebusan daun Binahong terhadap Salmonella typhi pada konsentrasi 20%, 40%, 60%, 80% adalah 0 mm, sedangkan pada konsentrasi 100% didapatkan zona hambat sebesar 11 mm. Kesimpulan penelitian ini adalah air rebusan daun Binahong pada konsentrasi 100% memiliki kemampuan menghambat pertumbuhan Salmonella typhi, namun hasil ini belum efektif karena masih dalam kategori resisten. Disarankan bagi peneliti selanjutnya untuk meningkatkan konsentrasi air rebusan daun binahong atau menggunakan ektrak alkohol daun binahong untuk menghambat pertumbuhan Salmonella typhi. Kata kunci : Air rebusan daun Binahong, Salmonella typhi, antibakteri.

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Uji Daya Hambat Ekstrak Daun Salam (Syzygium polyanthum wight) Terhadap Pertumbuhan Bakteri Porphyromonas Gingivalis Secara In Vitro

Andalas Dental Journal ◽

10.25077/adj.v9i1.98 ◽

2021 ◽

Vol 9 (1) ◽

pp. 19-28

Author(s):

Monalisa Monalisa ◽

Erly Erly ◽

Aria Fransiska

Keyword(s):

Porphyromonas Gingivalis ◽

Chronic Periodontitis ◽

Leaf Extract ◽

Bacterial Colonization ◽

Inhibition Zone ◽

Control Group ◽

Significant Difference ◽

One Way Anova ◽

Paper Disc

Chronic periodontitis is the most common type of periodontitis. The main cause of chronic periodontitis is bacterial colonization of plaque. Porphyromonas gingivalis is the main pathogen and has the highest prevalence of chronic periodontitis. Bay leaf extract (Syzygium polyanthum wight) is believed to have the pharmacological effect that can be used as antibacterial. The purpose of this research was to determine the inhibitory of bay leaf extract on the growth of Porphyromonas gingivalis in vitro. The method of this research was experimental laboratories with posttest only control group design. There were 30 samples divided into 6 groups, namely bay leaf extract concentration of 2.5%, 5%, 10%, 20%, 40% and Dimethyl Sulfoxide (DMSO) as a control. Inhibitory test using the Kirby-Bauer method with a paper disc on Mueller Hinton medium agar. Inhibition zone that created around paper disc was measured with the sliding caliper. The results were analyzed with One Way Anova and Post Hoc LSD test. The results of this research showed that the mean of bay leaf extract 40% had the largest inhibition zone that was 7,6 mm and the lowest formed by bay leaf extract 2,5% that was 1,94 mm. One Way Anova test showed that there was a significant difference among the group (p<0,05). The conclusion of this research there was significant difference inhibition among 2,5%, 5%, 10%, 20%, and 40% concentration of bay leaf extract on the growth of Porphyromonas gingivalis in vitro. The higher concentration of bay leaf extract resulting the greater inhibition zone.

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DAYA HAMBAT EKSTRAK LIDAH BUAYA (Aloe barbadensis Miller) TERHADAP PERTUMBUHAN BAKTERI Staphylococcus aureus SECARA IN VITRO

JURNAL WIDYA BIOLOGI ◽

10.32795/widyabiologi.v10i01.234 ◽

2019 ◽

Vol 10 (01) ◽

pp. 23-32

Author(s):

Pramesti Indah Prabasari ◽

I M Sumarya ◽

N.K.A. Juliasih

Keyword(s):

Staphylococcus Aureus ◽

Aloe Vera ◽

Inhibition Zone ◽

Inhibitory Effect ◽

Positive Control ◽

Control Group ◽

Aloe Barbadensis ◽

Control Group Design ◽

Inhibitory Power

Aloe vera (Aloe barbadensis Miller) contains anthraquinone compounds, flavonoids and saponins which are thought to have antibacterial effects so as to inhibit bacterial growth. The purpose of the study was to determine the inhibitory power of Aloe barbadensis Miller on the growth of Staphylococcus aureus bacteria. The pure experimental study was conducted with The Randomized Posttest Only Control Group Design using six (6) treatments, namely aloe vera extract with a concentration of 25%, 50%, 75%, 100%, Chloramphenicol 30 mcg antibiotics as a positive control, and sterile aquadest as a control negative for Staphylococcus aureus bacteria grown on Mueller Hinton media. After being treated, it was incubated for 24 hours and measured its inhibitory power. The growth inhibition data of Staphylococcus aureus bacteria in the form of inhibition zone diameter was analyzed statistically by Kruskal Wallis test, at the level of confidence α = 0.05. The results showed that the average inhibitory effect of Aloe vera extract on the growth of Staphylococcus aureus bacteria in concentrations of 25%, 50%, 75% and 100% were 0 ± 0 mm; 7.125 ± 0.1250 mm; 8.375 ± 0.23936 mm; and 9.0 ± 0.40825 mm. Based on the results of the study concluded that aloe vera extract can inhibit the growth of Staphylococcus aureus bacteria. The higher the concentration of Aloe vera extract the greater the inhibitory effect on the growth of Staphylococcus aureus bacteria.

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