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Nadya Indah Permataningrum
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Daya Hambat Ekstrak Daun Kakao (Theobroma Cacao L.) terhadap Pertumbuhan Candida Albicans Nadya Indah Permataningrum; Leni Rokhma Dewi; Ayu Mashartini Prihanti
Pustaka Kesehatan Vol 7 No 3 (2019): Volume 7 No.3, 2019
Publisher : UPT Percetakan dan Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/pk.v7i3.10824

Abstract

Candidiasis is an infection caused by overgrowth of Candida species in the oral cavity dominated by C. albicans. One way to inhibit the growth of the fungi is by utilizing medical plants that contain antifungal compounds. Cocoa leaves is a plants that has antifungal compounds such as caffeine, flavonoids and alkaloids. The aim of study was analyzing the effect of cocoa leaf extract on the growth of C. albicans and determining the optimal concentration of cocoa leaf extract in inhibiting the growth of C. albicans. The study used macerated cocoa leaf extract. The inhibitive testing method conducted by disc diffusion method. The concentrations of cocoa leaf extract were 25%, 50%, 75%, 100%, and nystatin was used as positive control and aquadest was negative control. All were possed on the disc and further incubated for 24 hours. The inhibition effect was measured by a caliper. Cocoa leaf extract can inhibit the growth of C. albicans, and the largest co-concentration in inhibiting C. albicans was 100%.
Co-Authors Ayu Mashartini Prihanti Leni Rokhma Dewi