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All Journal e-Journal Pustaka Kesehatan STOMATOGNATIC- Jurnal Kedokteran Gigi ODONTO Dental Journal UNEJ e-Proceeding Padjadjaran Journal of Dentistry Journal of Dentomaxillofacial Science Padjadjaran Journal of Dental Researchers and Students Denta: Jurnal Kedokteran Gigi Odonto dental journal
Zainul Cholid
Fakultas Kedokteran Gigi, Universitas Jember
Biochemistry, Genetics & Molecular Biology Dentistry Education Health Professions Immunology & microbiology Library & Information Science Medicine & Pharmacology Public Health

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Efektivitas Ekstrak Biji Kakao (Theobroma Cacao L.) terhadap Penyembuhan Luka Pencabutan Gigi pada Sel Makrofag Atik Kurniawati; Zainul Cholid; Melati Harum Pertiwi
Denta Journal Kedokteran Gigi Vol 13 No 2 (2019): Agustus
Publisher : Fakultas Kedokteran Gigi Universitas Hang Tuah

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Background: Tooth extraction is a choice procedure that is often carried out in the field of dentistry. Tooth extraction can cause a cavity in the form of a tooth socket and tooth extraction wounds on the tissue around the socket followed by the body's response through wound healing. One of the process of wound healing namely the inflammatory phase. Macrophages are the most dominant cells in inflammation with the highest number on days 2 to 3. Polyphenols in cocoa beans have an active compound in the form of anti-inflammatory and antioxidants that are effective in accelerating the healing of wounds. Purpose: To determine the effect of giving the cocoa bean extract gel to the number of macrophage cells in the socket after tooth extraction male wistar rat on the 1st, 3th and 5th day. Material and method: This type of research is experimental laboratories. The samples used were 24 male Wistar rats which were then divided into 2 groups, namely the control group (sockets not given any treatment) and treatment groups (sockets were given 8% cocoa bean extract) on the 1st, 3th and 5th day post tooth extraction will be carried out decaputation. Results: The 8% cocoa bean extract gel had the potential to influence the number of macrophage cells in the socket after the tooth extraction of male Wistar rat on the 1st, 3th and 5th day caused an active compound in the cocoa Conclusions: the most effectiveness of the cocoa bean extract gel toward tooth extraction healing on the number of macrophage cells on the 3ath day
CACAO SEED (THEOBROMA CACAO L.) EXTRACT GEL EFFECT ON THE NEUTROFIL NUMBER AFTER TOOTH EXTRACTION Atik Kurniawati; Dwi Riski Saputra; Zainul Cholid; Hendito K. Putra
Odonto : Dental Journal Vol 7, No 1 (2020): July 2020
Publisher : Faculty of Dentistry, Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (610.284 KB) | DOI: 10.30659/odj.7.1.60-67

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Analyzing the antibacterial ability of green okra fruit (Abelmoschus esculentus L. Moench.) extract at several concentrations against Staphylococcus aureus: an experiment study Lestari, Sri; Safitri, Rizkiya Agnes; Cholid, Zainul; Dharmayanti, Agustin Wulan Suci
Padjadjaran Journal of Dentistry Vol 35, No 2 (2023): July 2023
Publisher : Faculty of Dentistry Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/pjd.vol35no2.46281

Abstract

ABSTRACTIntroduction: The common bacteria found in infected root canals are Gram-positive bacteria such as Staphylococcus aureus (20%). The bacterial infection can spread to the periapical tissues causing periapical lesions. Pulp necrosis, the cause of periapical lesions, requires root canal treatment. Ethylenediaminetetraacetic acid (17% EDTA) is one of the irrigants that can be used for root canal treatment however, 17% EDTA has a low antibacterial effect. The green okra fruit extract contains antibacterial properties that can inhibit the growth of bacteria. This study aims to analyze the antibacterial ability of green okra fruit extract at concentrations of 12.5, 25, 50, and 100% against S. aureus using a negative and positive control. Methods: This type of research was an in-vitro laboratory experiment with a posttest-only control group design. The antibacterial test using the disc diffusion method consisted of six groups: green okra fruit extract concentrations of 12.5, 25, 50, 100, and 17% EDTA (positive control), and aquadest (negative control). Antibacterial ability is indicated by the clear zone produced around the disc paper. Results: The average diameters of the inhibition zone were the green okra fruit extract concentrations of 12.5% (12.14), 25% (14.89), 50% (18.53), 100 (21.1), and 17% EDTA (22.08 mm), and 0 mm for aquadest. The results were analyzed using the Mann-Whitney test and showed a significant difference between all research groups (p<0.05). Conclusion: The antibacterial ability of green okra fruit extract (Abelmoschus esculentus L. Moench) against S. aureus increased with increasing concentrations, but remained lower than the antibacterial ability of 17% EDTA.
Co-Authors Abdul Rochim Abdul Rochim Agustin Wulan Suci Dharmayanti Atik Kurniawati Benedicta Regina Phoebe Sukamto Budi Yuwono Dwi Mukti Kusumastuti Dwi Riski Saputra Elfrida M. Agustina Hendito K. Putra Liliani Saputri Lijaya Melati Harum Pertiwi Pertiwi, Melati Harum Rendra Chriestedy Prasetya Safitri, Rizkiya Agnes Sri Lestari Syamsul Bachri Winny Adriatmoko Winny Adriatmoko Zahreni Hamzah Zulfa Fithri