Uji Daya Hambat Ekstrak Daun Kemangi (Ocimum basilicum L.) Terhadap Streptococcus mutans secara In-Vitro - Luh Made Diva Sasmita Pradnyani; I Gusti Agung Sri Pradnyani; Putu Lestari Sudirman (Bali Dental Journal, 2022)
Background : Streptococcus mutans is one of bacteries which is caused caries. The growth of bacteria can be inhibited by natural materials. Ocimum basilicum L. contains antibacterial substances like alkaloids, phenols, flavonoids, steroids, triterpenoids, tannin, and essential oils. This research aims to know the inhibition of ocimum bacilicum L. extract to Streptococcus mutans throught in-vitro. Method : It has been done laboratory experimental research with post only group design. The number of sampels in this research was 42, which were divided into 5 treatment groups of concentrations, they are 20%, 40%, 60%, 80%, 100 % and 2 control groups, they are amoxixilin (positive control) and ethanol 96% (negative control). Inhibited method that used in this research was disc diffusion method. Result : Phytochemical test result of Ocimum basilicum L. extract is alkaloids, phenols, saponin, essential oils, tannin, steroid, and flavonoids. In this research, the average of inhibition zone diameter with incubation length of 24 hour is 7 mm (20%), 7.5 mm (40%), 8.8 mm (60%), 9.2 mm (80%), 8.2 mm (100%), 42.3 mm (positive control) and 0 mm (negative control). For the incubation length of 48 hours, it is obtained 7.2 mm (20%), 8.3 mm (40%), 11.8 mm (60%), 11.6 mm (80%), 9.7 mm (100%), 44.3 mm (positive control) and 0 mm (negative control). Conclusion : Extract is able to inhibit the growth of bacteria of Streptococcus mutans on concentration of 20%, 40%, 60%, 80%, and 100% throught in vitro. Latar Belakang : Streptococcus mutans merupakan salah satu bakteri penyebab karies. Pertumbuhan bakteri dapat dihambat dengan menggunakan bahan herbal. Daun kemangi diketahui mengandung senyawa antibakteri seperti minyak atsiri, alkaloid, saponin, flavonoid, triterpenoid, steroid, tanin dan fenol yang diduga dapat menghambat pertumbuhan Streptococcus mutans. Penelitian ini bertujuan untuk mengetahui daya hambat ekstrak daun kemangi terhadap Streptococcus mutans secara in-vitro. Metode : Telah dilakukan penelitian eksperimental laboratoris dengan desain post only group. Jumlah sampel pada penelitian ini adalah 42 yang dibagi menjadi 5 kelompok perlakuan yaitu konsentrasi 20%, 40%, 60%, 80%, 100% dan 2 kelompok kontrol yaitu amoksisilin (kontrol positif) dan etanol 96 % (kontrol negatif). Metode uji daya hambat yang digunakan adalah metode difusi cakram. Hasil :Hasil uji fitokimia ekstrak daun kemangi menunjukkan terdapat senyawa alkaloid, fenol, saponin, minyak atsiri, tanin, steroid, dan flavonoid. Pada penelitian ini diperoleh rata-rata diameter zona hambat dengan inkubasi 24 jam sebesar 7 mm (20%), 7.5 mm (40%), 8.8 mm (60%), 9.2 mm (80%), 8.2 mm (100%), 42.3 mm (kontrol positif) dan 0 mm (kontrol negatif). Untuk inkubasi 48 jam diperoleh hasil sebesar 7.2 mm (20%), 8.3 mm (40%), 11.8 mm (60%), 11.6 mm (80%), 9.7 mm (100%), 44.3 mm (kontrol positif) dan 0 mm (kontrol negatif). Simpulan : Ekstrak daun kemangi dapat menghambat pertumbuhan bakteri Streptococcus mutans pada konsentrasi 20%, 40%, 60%, 80%, dan 100% secara in-vitro.