<![CDATA[Dental caries is a highly prevalent infectious disease closely associated with the activity of Streptococcus mutans. The use of synthetic antibacterial agents such as chlorhexidine and topical antibiotics is common; however, prolonged use may lead to adverse effects and bacterial resistance. This has prompted the development of natural-based antibacterial alternatives, including pine resin essential oil (Pinus merkusii Jungh. et de Vriese). This study aimed to evaluate the in vitro antibacterial activity of pine resin essential oil against S. mutans. Antibacterial activity was assessed using the well diffusion method at concentrations of 10%, 15%, and 20%. Ampicillin and 10% DMSO served as positive and negative controls, respectively. Inhibition zone diameters were measured after 24 hours of incubation at 37°C and analyzed using one-way ANOVA followed by Tukey’s HSD test. Phytochemical screening revealed the presence of terpenoids (α-pinene and δ-3-carene), alkaloids, and flavonoids. The results demonstrated that the inhibition zone diameters against S. mutans at concentrations of 10%, 15%, and 20% were 13,65 ± 2,15 mm; 15,92 ± 1,75 mm; and 20,37 ± 3,46 mm, respectively. These findings indicate that antibacterial activity increased significantly with increasing concentration (p<0.05). ABSTRAK Karies gigi merupakan penyakit infeksi dengan prevalensi tinggi yang berkaitan erat dengan aktivitas bakteri Streptococcus mutans. Upaya pencegahan umumnya dilakukan melalui penggunaan agen antibakteri sintetis seperti chlorhexidine dan antibiotik topikal, namun penggunaan jangka panjang dapat menimbulkan efek samping serta resistensi bakteri. Kondisi ini mendorong pengembangan alternatif antibakteri berbasis bahan alam, salah satunya minyak atsiri getah pinus merkusi (Pinus merkusii Jungh. et de Vriese). Penelitian ini bertujuan untuk menganalisis aktivitas antibakteri minyak atsiri getah pinus merkusi terhadap S. mutans secara in vitro. Uji antibakteri menggunakan metode difusi sumuran dengan variasi konsentrasi minyak atsiri sebesar 10%, 15%, dan 20%. Ampicilin digunakan sebagai kontrol positif dan DMSO10% sebagai kontrol negatif. Diameter zona hambat diukur setelah inkubasi 24 jam pada suhu 37°C dan dianalisis menggunakan One Way ANOVA dilanjutkan uji Tukey HSD. Skrining fitokimia menunjukkan adanya kandungan terpenoid (α-pinene dan δ-3-carene), alkaloid dan flavonoid. Hasil penelitian menunjukkan bahwa diameter zona hambat terhadap S. mutans pada konsentrasi 10%, 15%, dan 20% masing-masing sebesar 13,65 ± 2,15 mm; 15,92 ± 1,75 mm; dan 20,37 ± 3,46 mm. Berdasarkan hasil penelitian dapat disimpulkan bahwa terjadi peningkatan signifikan daya hambat bakteri seiring kenaikan konsentrasi (p<0,05). ]]>
