Ame Suciati Setiawan
Universitas Padjadjaran

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Zona hambat ekstrak etil asetat daun kemangi (Ocimum basilicum) terhadap Enterococcus faecalis ATCC 29212Inhibition zone of ethyl acetate extract of basil leaves (Ocimum basilicum) against Enterococcus faecalis ATCC 29212 Rahmi Wastri; Ame Suciati Setiawan; Dani Rizali Firman; Diani Prisinda; Fajar Fatriadi
Jurnal Kedokteran Gigi Universitas Padjadjaran Vol 33, No 1 (2021): April 2021
Publisher : Fakultas Kedokteran Gigi Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jkg.v33i1.28836

Abstract

Pendahuluan: Enterococcus faecalis (E. faecalis) merupakan bakteri yang persisten pada saluran akar gigi, sehingga dapat menyebabkan infeksi sekunder pada saluran akar gigi yang telah diobturasi. Bahan irigasi dan medikamen harus diberikan pada saluran akar gigi untuk menunjang keberhasilan perawatannya. Daun kemangi (Ocimum basilicum/O. basilicum) merupakan tanaman obat tradisional yang diketahui memiliki potensi antibakteri dan berpeluang untuk dikembangkan sebagai bahan irigasi saluran akar gigi. Penelitian ini bertujuan untuk mengetahui zona hambat ekstrak etil asetat daun O. basilicum terhadap E. faecalis ATTC 29212. Metode:Jenis penelitian eksperimental laboratori. Pengujian zona hambat ekstrak etil asetat daun O. basilicum yang diperoleh dari proses maserasi dilakukan dengan metode difusi cakram dengan menggunakan klorheksidin 0,1% sebagai kontrol positif dan dilakukan tiga kali pengulangan terhadap E. faecalis ATCC 29212. Ekstrak pekat dilarutkan menggunakan DMSO 10% dan dilakukan pengenceran dua tingkat sehingga diperoleh konsentrasi ekstrak 512.000 – 1.000 ppm. Hasil: Ekstrak etil asetat daun O. basilicum pada konsentrasi uji 512.000 ppm telah memperlihatkan zona abu-abu seluas 1 mm di luar cakram uji, sementara konsentrasi uji lainnya tidak memperlihatkan adanya penghambatan. Beragam faktor dalam penelitian ini dapat mempengaruhi hasil pengujian, diantaranya adalah kelarutan ekstrak uji dalam pelarut yang digunakan, prosedur sebelum ekstraksi, dan keterbatasan metoda pengujian. Simpulan: Ekstrak etil asetat daun O. basilicum tidak memiliki zona hambat terhadap E. faecalis ATTC 29212.Kata kunci: Ocimum basilicum, Enterococcus faecalis ATCC 29212, zona hambat. ABSTRACTIntroduction: Enterococcus faecalis (E. faecalis) is a bacteria that persist in root canals, cause secondary infection in obturated root canals. Irrigation material and medicament must be administered to the root canal to support the treatment success. Basil leaves (Ocimum basilicum/O. basilicum) is a traditional medicinal plant known with antibacterial potential and has the opportunity to be developed as a root canal irrigation agent. This study was aimed to determine the inhibition zone of the ethyl acetate extract of O. basilicum leaves against E. faecalis ATTC 29212. Methods: This study was an experimental laboratory. The inhibition zone test of the ethyl acetate extract of O. basilicum leaves obtained from the maceration process was conducted with the disc diffusion method using 0.1% chlorhexidine as a positive control and three replications E. faecalis ATCC 29212. The concentrated extract was dissolved using 10% DMSO, and two dilution levels were carried out to obtain an extract concentration of 512,000 - 1,000 ppm. Results: The ethyl acetate extract of O. basilicum leaves at the test concentration of 512,000 ppm showed a grey zone of 1 mm outside the test disc, while other test concentrations did not show any inhibition. Various factors in this study can affect the test results, including the solubility of the test extract in the solvent used, the procedure before extraction, and the limitations of the test method. Conclusion: O. basilicum leaf ethyl acetate extract had no inhibition zone against E. faecalis ATTC 29212.Keywords: Ocimum basilicum, Enterococcus faecalis ATCC 29212, zone of inhibition.
Perbedaan pH saliva sesudah konsumsi kismis Thompson seedless raisinDifferences in the salivary pH after consumption of Thompson seedless raisin Ayu Vidya Putri; Sri Tjahajawati; Ame Suciati Setiawan
Jurnal Kedokteran Gigi Universitas Padjadjaran Vol 30, No 2 (2018): Agustus
Publisher : Fakultas Kedokteran Gigi Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.187 KB) | DOI: 10.24198/jkg.v30i2.19795

Abstract

Pendahuluan: Kismis Thompson seedless raisin (Vitis vinifera sultanina) mengandung fruktosa dan glukosa yang dapat meningkatkan rangsang manis. Rangsang manis akan meningkatkan sekresi saliva yang berpengaruh pada pH saliva. Tujuan penelitian ini untuk mengetahui perbedaan pH saliva sebelum dan sesudah konsumsi kismis Thompson seedless raisin. Metode: Jenis penelitian eksperimental semu dengan analisis statistik uji Wilcoxon. Jumlah sampel 38 mahasiswa Kedokteran Gigi Universitas Padjadjaran berusia 18-24 tahun. Pengukuran pH saliva dilakukan sebelum dan sesudah mengonsumsi kismis Thompson seedless raisin. Hasil: Nilai rata-rata pH saliva sebelum mengonsumsi kismis Thompson seedless raisin adalah 6,87 dan sesudah mengonsumsi kismis Thompson seedless raisin adalah 7,20. Analisis statistik menunjukan peningkatan pH saliva yang  bermakna (p-value < 0,05) antara sebelum dan sesudah mengonsumsi kismis Thompson seedless raisin. Simpulan: Terdapat peningkatan nilai pH saliva sebelum dan sesudah konsumsi kismis Thompson seedless raisin.Kata kunci: Kismis Thompson seedless raisin, pH saliva. ABSTRACT Introduction: Thompson seedless raisin (Vitis vinifera sultanina) contains fructose and glucose which can increase sweet stimulation bud. Sweet stimulation will increase salivary secretion which affects the salivary pH. The purpose of this study was to determine differences in the salivary pH before and after consumption of Thompson seedless raisin. Methods: This research type was quasi-experimental research with Wilcoxon test statistical analysis. The number of samples was as much as 38 dentistry students from Universitas Padjadjaran aged 18 – 24-years-old. Measurement of the salivary pH was performed before and after consuming Thompson seedless raisin. Result: The average value of salivary pH before consuming Thompson seedless raisin was 6.87 and after consuming Thompson seedless raisin was 7.20. Statistical analysis showed a significant increase in the salivary pH (p-value < 0.05) before and after consuming Thompson seedless raisin. Conclusion: There was a significant increase in the salivary pH value before and after consumption of Thompson seedless raisin.Keywords : Thompson seedless raisins, salivary pH.