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"Streptococcus mutans merupakan salah satu faktor penyebab karies. Anggur (Vitis vinifera) mengandung senyawa fenol, diantaranya flavonoid, tannin, antosianin dan resveratrol. Senyawa fenol memiliki efek antibakteri terhadap Streptococcus mutans asal saliva. Tujuan : Mengetahui besar efek antibakteri infusum kulit anggur (Vitis vinifera) varietas Probolinggo Biru terhadap Streptococcus mutans asal saliva secara invitro. Metode : Kulit anggur dijadikan infusum, yaitu hasil proses pemanasan kulit anggur. Senyawa fenol dalam infusum kulit anggur diidentifikasikan dengan uji fitokimia. Infusum kulit anggur dibuat menjadi 8 konsentrasi, yaitu konsentrasi 20% hingga 90%. Penelitian ini menggunakan dua macam tes sensitivitas, yaitu metode difusi dan metode dilusi, yang ditujukan untuk menentukan diameter zona hambat, Kadar Hambat Minimum (KHM) dan Kadar Bunuh Minimum (KBM). Analisa statistik dilakukan dengan metode deskriptif. Hasil : Zona hambatan meningkat dari 0,50 mm pada konsentrasi 20% hingga 6,70 mm pada konsentrasi 90%. Kadar Hambat Minimal (KHM) berada pada konsentrasi 50% dan Kadar Bunuh Minimal (KBM) berada pada konsentrasi 60%. Kesimpulan : Berdasarkan hasil penelitian in vitro yang dilakukan, terbukti bahwa infusum kulit anggur (Vitis vinifera) varietas Probolinggo Biru memiliki efek antibakteri yang potensial terhadap Streptococcus mutans asal saliva. Saran : Dilakukan penelitian lebih lanjut tentang kemungkinan efek lain selain efek antibakteri dari infusum kulit anggur (Vitis vinifera).

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Caries was caused by Streptococcus mutans. Grape (Vitis vinifera) variety Blue Probolinggo has active substance named phenolic compounds such as flavonoid, tannin, anthocyanin, and resveratrol. Phenolic compounds have antibacterial effect against salivary Streptococcus mutans. Objectives : The aim of this research is to determine the antibacterial effect of grape?s skin (Vitis vinifera) infusa variety Blue Probolinggo to salivary Streptococcus mutans, in vitro. Methods : The grape?s skin is made to be infusa, product of the process of steeping grape?s skin. Phenolic compounds in grape?s skin infusa were identified by phytochemical test. After divided to eight concentrations, from 20% till 90%, the grape?s skin infusa was tested against salivary Streptococcus mutans. This research used two kinds of sensitivity test, diffusion method and dilution method. That was aimed to determined an inhibitory zone, Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC). Statistical analysis was done in descriptive method. Result : Inhibitory zone was inclined from 0.50 mm in concentration 20% to 6.70 mm in concentration 90%. Minimum Inhibitory Concentration (MIC) was made at 50% and Minimum Bactericidal Concentration (MBC) was made at 60%. Conclusion : Infusa of Grape?s skin (Vitis vinifera) variety Blue Probolinggo has potential antibacterial effect against salivary Streptococcus mutan, in vitro. Suggestion : the future research can be done to know the possibility of another effect besides antibacterial effect of grape?skin infusa."

"Latar Belakang : Bakteri patogen Streptococcus mutans merupakan salah satu faktor penyebab karies yang perlu diperhatikan. Jus Anggur (Vitis vinifera) varietas Probolinggo Biru mengandung senyawa fenol, diantaranya flavonoid, tannin, antosianin dan resveratrol. Senyawa fenol memiliki efek antibakteri terhadap Streptococcus mutans asal saliva.Tujuan : Mengetahui besar efek antibakteri jus Anggur (Vitis vinifera) varietas Probolinggo Biru terhadap Streptococcus mutans asal saliva dengan menghitung besar zona hambatan, Konsentrasi Hambat Minimal (KHM) dan Konsentrasi Bunuh Minimal (KBM).Metode : Senyawa fenol pada jus anggur diidentifikasi dengan uji fitokimia. Jus anggur dibuat dalam 8 tingkat konsentrasi, 20% hingga 90%. Penelitian ini menggunakan dua macam tes sensitivitas, metode difusi dan metode dilusi. Analisa statistik dilakukan dengan metode deskriptif.Hasil : Zona hambatan meningkat dari 1.03 mm pada konsentrasi 20% hingga 7.03 mm pada konsentrasi 90%. Konsentrasi Hambat Minimal (KHM) sebesar 40% dan Konsentrasi Bunuh Minimal (KBM) sebesar 50%. Kesimpulan : Berdasarkan hasil penelitian in vitro yang dilakukan, terbukti bahwa jus Anggur (Vitis vinifera) varietas Probolinggo Biru memiliki efek antibakteri yang potensial terhadap Streptococcus mutans asal saliva.

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Background: The emergence of dental caries bacterial pathogen, Streptococcus mutans, is a significant threat to oral health. Grape (Vitis vinifera) juice variety Blue Probolinggo has active substance named phenolic compounds such as flavonoid, tannin, anthocyanin and resveratrol. Phenolic compounds have antibacterial effect against salivary Streptococcus mutans.Objectives: The aim of this research is to determine the antibacterial effect of Grape (Vitis vinifera) juice variety Blue Probolinggo by measuring the inhibitory zone, Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) on salivary Streptococcus mutans.Methods: Phenolic compounds in grape juice were identified by phytochemical test. After divided to eight concentrations, from 20% until 90%, the grape juice was tested against salivary Streptococcus mutans. This research used two kinds of sensitivity test, diffusion and dilution method. Statistical analysis was done in descriptive method.Result: Inhibitory zone was inclined from 1.03 mm in concentration 20% to 7.03 mm in concentration 90%. Minimum Inhibitory Concentration (MIC) was 40% and Minimum Bactericidal Concentration (MBC) was 50%.Conclusion: This research shows that Grape (Vitis vinifera) juice variety Blue Probolinggo has potential antibacterial effect against salivary Streptococcus mutans, in vitro."

"Porphyromonas gingivalis dalam plak gigi merupakan penyebab utama terjadinya penyakit periodontal. Aloe vera memiliki sifat antibakteri karena kandungan senyawa fenol. Tujuan penelitian ini untuk menguji efek antibakteri kulit lidah buaya terhadap Porphyromonas gingivalis dengan metode ekstraksi terpilih. Dilakukan ekstraksi dengan metode maserasi dan infundasi untuk menarik senyawa aktif antibakteri. Uji antibakteri terhadap Porphyromonas gingivalis dilakukan dengan metode dilusi (KHM dan KBM) dan metode difusi (zona hambatan). Hasil metode dilusi menunjukkan nilai KHM dan KBM pada konsentrasi 70%. Sedangkan, metode difusi menunjukkan zona hambat tertinggi sebesar 2.25 mm pada konsentrasi 80%. Dapat disimpulkan bahwa infusum kulit Aloe vera mengandung senyawa fenol, tanin, dan antrakuinon serta memiliki efek bakteriostatik dan bakterisidal terhadap Porphyromonas gingivalis secara in vitro.Porphyromonas gingivalis in dental plaque has been the primary cause of periodontal disease. Aloe vera has antibacterial properties because of its active compounds such as phenol. The aim of this study was to examine antibacterial effects of Aloe vera rind on Porphyromonas gingivalis using the chosen method. It was performed by doing xtraction with maceration and infusion methods to attract antibacterial active compounds. Antibacterial tests on Porphyromonas gingivalis were carried out using dilution (MIC and MBC)) and diffusion (inhibition zone) methods. The result of the dilution method showed MIC and MBC values at 70% concentration while the diffusion method showed the highest inhibition zone of 2.25 mm at 80% concentration. Hence, Aloe vera rind infuse revealed the presence of phenol, tannin, and anthraquinon and along with bacteriostatic and bacterisidal effects on Porphyromonas gingivalis, in vitro."

"Porphyromonas gingivalis merupakan bakteri penyebab penyakit periodontal. Aloe vera memiliki khasiat antibakteri karena kandungan senyawa fenol. Tujuan penelitian ini untuk mengetahui efektivitas antibakteri Aloe vera terhadap Porphyromonas gingivalis. Dilakukan metode ekstraksi maserasi dan infundasi terhadap Aloe vera untuk menarik senyawa aktif antibakteri. Uji antibakteri dilakukan dengan metode dilusi (KHM dan KBM) dan difusi (zona hambat).Hasil metode dilusi menunjukkan nilai KHM sebesar 70% dan tidak terdapat nilai KBM. Sedangkan, metode difusi menunjukkan zona hambat tertinggi sebesar 1,75 mm pada konsentrasi 90%. Kesimpulan, infusum lidah buaya mengandung senyawa aktif fenol, tanin dan antrakuinon serta memiliki sifat bakteriostatik dan tidak bersifat bakterisidal terhadap Porphyromonas gingivalis secara in vitro.

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Porphyromonas gingivalis is the main etiologic agent of periodontal disease. Aloe vera has antibacterial effect because of its phenolic compound. The aim of this study is to investigate the antibacterial effectivity of Aloe vera on Porphyromonas gingivalis. The study was performed by extracting Aloe vera using maceration and infusion extraction methods in order to attract the antibacterial active compounds. The test method of the antibacterial effect was carried out by dilution method (MIC and MBC) and diffusion method (inhibition zone).The results of dilution method showed that MIC value was at 70% concentration while MBC value could not be determined. The largest inhibition zone of the diffusion method was 1,75 mm at 90% concentration. In summary, Aloe vera infuse contained antibacterial active compounds such as phenol, tannin and anthraquinone and showed bacteriostatic effect on Porphyromonas gingivalis, in vitro."

"Aloe vera memiliki sifat antibakteri karena kandungan senyawa fenolnya. Porphyromonas gingivalis merupakan agen penyebab dominan pada penyakit periodontal. Tujuan penelitian ini untuk menguji efek antibakteri infusum daging Aloe vera terhadap Porphyromonas gingivalis (in vitro). Dilakukan ekstraksi dengan metode maserasi dan infundasi untuk menarik senyawa aktif antibakteri dalam Aloe vera. Uji antibakteri dilakukan melalui metode dilusi (KHM dan KBM) dan difusi (zona hambat). Infusum daging Aloe vera terbukti mengandung senyawa fenol dan tanin. Hasil metode dilusi menunjukkan nilai KHM sebesar 80% dan nilai KBM tidak dapat ditentukan. Hasil metode difusi menunjukkan zona hambat tertinggi sebesar 1,75 mm pada konsentrasi 50% dan 90%. Kesimpulan, infusum daging lidah buaya hanya memiliki sifat bakteriostatik terhadap Porphyromonas gingivalis strain standar ATCC 33277, in vitro.

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Aloe vera has been known to possess antibacterial properties because of its phenolic compound. Porphyromonas gingivalis is a dominant etiological agent of periodontal disease. The aim of this study was to examine the antibacterial effect of Aloe vera leaf pulp on rphyromonas gingivalis (in vitro). Extraction of Aloe vera was performed using maceration and infusion method to attract antibacterial active compounds in Aloe vera. The antibacterial test was carried out by applying dilution technique (MIC and MBC values) and diffusion technique (inhibitory zones). Aloe vera leaf pulp infuse revealed the presence of phenol and tannin. The result of dilution method showed that MIC value was at 80% concentration and MBC value could not be determined. The largest inhibitory zone resulting from diffusion method was 1,75 mm at 50% and 90% concentrations. Conclusion, Aloe vera leaf pulp infuse has only bacteriostatic effect on Porphyromonas gingivalis standard strain ATCC 33277, invitro."

"Latar Belakang : Ekstrak kismis telah dikenal sejak dahulu dalam menghambat pertumbuhan bakteri patogen, karena mengandung oleanolic acid yang telah terbukti dapat menghambat pertumbuhan bakteri rongga mulut.Tujuan: Penelitian ini bertujuan untuk membuktikan efek antimikroba infusum Kismis terhadap Streptococcus mutans.Metode: Infusum Kismis dibuat dengan proses pemanasan 100oCselama 15 menit pada 50 gr kismis dalam 500ml air (konsentyrasi 10%), kemudian diopanaskan lagi sehingga larutan tersisa 50ml (konsentrasi 100%). Untuk penelitian ini dibuat infusum 80%, 60%, 40%, 30%, dan 15% sesuai dengan prosedur yang benar. Efek antimikroba masing2 infusum kismis diperiksa dengan metode dilusi sehingga diperoleh nilai KHM dan KBM serta metode difusi sehingga diperoleh nilai Zona Hambatan terhadap 6 koloni streptococcus mutans.Hasil: Efek infusum Kismis terhadap Streptococcus mutans adalah sebagai berikut : Pada koloni 1 : zona hambatan 1,00 mm; KHM 30% /ml ,KBM 60% /ml ; koloni 2 : zona hambatan 1,50 mm; KHM 30% /ml ,KBM 60% /ml; koloni 3 : zona hambatan 1,00 mm; KHM 30% /ml ,KBM 60% /ml; koloni 4 : zona hambatan 0,50 mm; KHM 30% /ml ,KBM 60% /ml; koloni 5 : zona hambatan 1,00 mm; KHM 30% /ml ,KBM 60% /ml; koloni 6 : zona hambatan 1,00 mm; KHM 30% /ml ,KBM 60% /ml;Kesimpulan: Secara in vitro, infusum kismis dengan konsentrasi 30% bersifat bakteriostatik, sedangkan pada konsentrasi 60% bersifat bakterisid dengan rata-rata Zona hambatan 1,0625 mm.

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Background : Seedless Raisins has been known that it can inhibit the growth of pathogen bactery, because it contains of oleanolic acid that can inhibit the growth of oral pathogen.Objectives: The aim of the study is to determine the sensitivity of Infusum Raisins on mutans streptococci.Methods: Infusum is the product of the process of steeping Raisins for extraction of its medicinal principle. The effect of infusum Raisins was examined in vitro on the inhibit the bacterial growth by determining the inhibition zone (agar diffusion method), minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC). The microorganisms tested were composed 6 colony of Streptococcus mutans wild strain that taken from Oral Biology Laboratory of Faculty of Dentistry University of Indonesia, labeled as Streptococcus mutans1, Streptococcus mutans2, Streptococcus mutans3, Streptococcus mutans4,Streptococcus mutans5, Streptococcus mutans6. Data obtained was done in a descriptive method.Results: showed that Raisins?s Infusum had effect on all of mutans of Streptococcus mutans 1 (inhibition zone 1.00 mm; MIC 30% /ml ,MBC 60% /ml); Streptococcus mutans 2 (inhibition zone 1.50 mm; MIC 30%/ml ,MBC 60%/ml); Streptococcus mutans 3 (inhibition zone 1.00 mm; MIC 30%/ml ,MBC 60%/ml); Streptococcus mutans 4 (inhibition zone 0.50 mm; MIC 30%/ml ,MBC 60%/ml); Streptococcus mutans 5 (inhibition zone 1.00 mm; MIC 30%/ml ,MBC 60%/ml), Streptococcus mutans6 (inhibition zone 1.00 mm; MIC 30/ml ,MBC 60%/ml).Conclusion: We concluded that Raisins's Infusum has anti microbial activity against 6 colony of Streptococcus mutans in oral cavity, in vitro. Hence it may have potential anti-cariesproperty."

"Daun Sukun memiliki efek antibakteri. S.mutans berperan dalam pembentukan biofilm. Penelitian ini bertujuan menganalisis potensi ekstrak daun Sukun terhadap viabilitas S.mutans secara in vitro. S.mutans ATCC 25175 dikultur, diinkubasi 20 jam (fase akumulasi) dan 24 jam (fase maturasi), kemudian dipaparkan ekstrak Daun Sukun 5;10;20;40;80;100%. Uji viabilitas menggunakan MTT assay, dianalisis dengan one-way ANOVA. Terdapat penurunan bermakna viabilitas S.mutans fase 20 jam setelah pemaparan ekstrak daun Sukun pada semua konsentrasi, dan fase 24 jam hanya konsentrasi 5% terjadi peningkatan bermakna dibandingkan kelompok kontrol (p<0.05). Viabilitas biofilm S.mutans pada kelompok perlakuan fase 20 jam lebih rendah dibandingkan fase 24 jam.

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Breadfruit leaf's has an antibacterial property. S.mutans has a function to form biofilm. The purpose of this study was to analyze the potential of breadfruit leaf’s extract toward the viability of S.mutans in vitro. S.mutans ATCC 25175 were cultured and incubated for 20 hours (accumulation phase) and 24 hours (maturation phase). Then added with the following breadlfruit leaf’s concentration :5;10;20;40;80;100%. The viability test was using MTT assay and would be analyzed by one-way ANOVA. There was significant decreased of the viability biofilm S.mutans on 20 hours phase after had been added the various concentration of bread fruit leaf’s extract, and on 24 hours phase only concentration 5% viability had increased significantly compared to the control group (p <0.05). The Viability biofilm S.mutans on 20 hours phase for all treatment group was lower than 24 hours phase."

"Latar belakang: Kadar Bunuh Minimal (KBM) ekstrak etanol temulawak (Curcuma xanthorriza Roxb.) terhadap Streptococcus mutans 25% dan 15% terhadap Streptococcus sanguinis single species (in vitro). Streptococcus mutans dan Streptococcus sanguinis saling berkompetisi untuk memperoleh nutrisi. Tujuan: Menganalisis efek antibakteri ekstrak etanol temulawak terhadap dual species Streptococcus in vitro. Metode: Uji antibakteri dengan metode perhitungan koloni dan kuantifikasi dengan Real-time PCR. Analisis data menggunakan Kruskal Wallis, Mann-Whitney dan Unpaired T-test. Hasil: KHM ekstrak etanol temulawak terhadap dual species Streptococcus 0,2% dan KBM 10%. Di dalam biofilm dual species Streptococcus, proporsi S.mutans lebih tinggi daripada S. sanguinis (p<0.05). Simpulan: Konsentrasi efektif ekstrak etanol temulawak sebagai antibakteri terhadap S.mutans dan S.sanguinis dalam dual species lebih rendah dari pada terhadap kedua bakteri tersebut sebagai single species. Di dalam biofilm dual species, S. sanguinis lebih sensitif terhadap ekstrak temulawak daripada S.mutans.

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Background: Minimal Bactericidal Concentration (MBC) of Java turmeric (Curcuma xanthorriza Roxb.) ethanol extract against Streptococcus mutans is 25% and 15% against Streptococcus sanguinis. In dental biofilm S.mutans and S.sanguinis competes each other to obtain nutrients.

Objectives: Analize the antibacterial effect of Java tumeric ethanol extract (MIC and MBC) against dual species Streptococcus in vitro.

Methods: Antibacteria activity of the extract was analyzed by measuring the growth of the bacteria after being exposed to the extract by counting colony formation and by quantifying the existing bacterial cell number using real-time PCR. Statistic analysis using Kruskal Wallis, Mann Whitney test and Unpaired t-test.

Results: The MIC of the extract was 0,2% and the MBC was 10%. After exposure of the extract to the dual species biofilm, the growth of S.mutans was higher than S.sanguinis (p<0,05).

Conclutions: Java tumeric ethanol extract is more effective against S.mutans and S.sanguinis as dual species Streptococcus than as single species. S.sanguinis is more sensitive to Java tumeric ethanol extract than S. mutans."

"Latar Belakang : Jambu air Semarang (Syzygium samarangenase) atau jambu cincalo telah terbukti dapat menghambat pertumbuhan bakteri patogen, karena mengandung senyawa Tannin dan Oleanolic acid.Tujuan: Penelitian ini untuk membuktikan daya antimikroba infusum Jambu air Semarang terhadap Streptococcus mutans.Metode: Infusum Jambu air Semarang dibuat dengan proses pemanasan 100o C selama 15 menit terhadap 50 gram jambu air semarang dalam 500 ml air, kemudian disaring untuk mendapatkan 500 ml larutan (konsentrasi 10%), dipanaskan lagi sehingga larutan tersisa 50 ml (konsentrasi 100%), untuk penelitian ini dibuat infusum 80%, 60%, 40%, 30%, 20%, dan 15% sesuai prosedur yang benar. Efek antimikroba masing-masing konsentrasi infusum diperiksa dengan metode difusi serial dilusi sehingga diperoleh nilai KHM dan KBM serta metode difusi sehingga diperoleh nilai zona hambatan terhadap 6 koloni S.mutans.Hasil: Terhadap ke-6 koloni S.mutans diperoleh hasil sebagai berikut: KHM : 80%/ml dan KBM tidak diketahui serta rata-rata zona hambatan 1,533 mm.Kesimpulan: Secara in vitro, Infusum Jambu air Semarang dengan konsentrasi 80% berkhasiat menghambat pertumbuhan bakteri S.mutans(efek bakteriostatik).

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Background : Wax apple (Syzygium samarangenase) has been known to prevent the growth of pathogen bacteria since anciety because it is contain fenol (tannin) and oleanolic acid which had been proved to prevent the growth of bacteria.Objectives: This research are for determine the antimicroba activity of Wax apple?s infusum on Streptococcus mutans.Methods: Wax apple?s infusum was made by the process of steeping seedless 50 gram Wax apple in 500 ml water, to see it?s medicinal properties after getting 100% concentration of solution. After that we made 80%, 60%, 40%, 30%, 20%, and 15% infusum. The antimicrobial activity of wax apple?s infusum was examined by dilution method to get the minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC), and diffusion method to get the inhibition zone to 6 colony of S.mutans. Data obtained from this research in a descriptive method.Results: Effect of Wax apple?s infusum on Streptococcus mutans are : Streptococcus mutans type 1 inhibition zone 1,5 mm; MIC 80% /ml ,MBC unknown; Streptococcus mutans type 2 inhibition zone 1,5 mm; MIC 80% /ml ,MBC unknown; Streptococcus mutans type 3 inhibition zone 1,4 mm; MIC 80% /ml ,MBC unknown; Streptococcus mutans type 4 inhibition zone 1,6 mm; MIC 80% /ml ,MBC unknown; Streptococcus mutans type 5 inhibition zone 1,7 mm; MIC 80% /ml ,MBC unknown; Streptococcus mutan type 6 inhibition zone 1,5 mm; MIC 80% /ml ,MBC unknown;Conclusion: We conclude that Wax apple?s Infusum has anti microbial activity against Mutans Streptococci, in vitro. Hence it may have potential anticariesproperty."

"Dental caries was caused by Streptococcus mutans. Grape (Vitis vinifera) variety Blue Probolinggo have active substance: Polyphenol compound such as flavonoid, tannin, anthocyanin and resveratrol. One of its benefits is its capability to prevent dental caries. Objectives: The aim of this study was to determine the sensitivity of grape skin (Vitis vinifera) infusum on salivary mutans streptococci. Methods: Grape skin infusum of Vitis vinifera containing poliphenol compound wa examined in vitro on the bacterial growth by determining the inhibition zone (agar diffusion method), Minimum Inhibition Concentration (MIC) and Minimum Bactericidal Concentration (MBC). The microorganisms tested of mutans of Streptococcus mutans was isolated from human harboring species in Jakarta Indonesia. Data obtained wa done in a descriptive method. Results: grape skin infusum containing Vitis vinifera had effect on all of mutans of Streptococcus mutans: inhibitory zone was inclined from 0.05 mm in concentration 20%/ml to 6.70 mm in concentration 90%. MIC was made at 50% and MBC was made at 60%. Conclusion: The grape skin of Vitis vinifera showed antimicrobial activity against local strains of mutans of Streptococcus mutans, isolated from humans harboring species. It is expected that it can be used in preventing caries risk in the future."