PERTUMBUHAN BAKTERI Staphylococcus aureus ATCC 25923 SETELAH TERPAPAR BAHAN KUMUR CAMPURAN EKSTRAK DAUN SALAM DENGAN DAUN MINT

Daniel Damanik, Prof. Dr. drg. Juni Handajani, M.Kes., Ph.D., PBO. ; Prof. Dr.drg.Regina TC. Tandelilin, M.Sc., PBO.

2025 | Skripsi | PENDIDIKAN DOKTER GIGI

Staphylococcus aureus merupakan bakteri komensal dalam rongga mulut namun dapat menjadi menjadi patogen apabila terjadi dysbiosis. Bakteri ini dapat berperan pada pembentukan biofilm sebagai penyebab penyakit infeksi di rongga mulut. Campuran daun mint dengan daun salam diketahui memiliki kandungan senyawa aktif yang diduga berfungsi sebagai antibakteri. Tujuan penelitian ini adalah mengetahui daya antibakteri campuran ekstrak daun mint dengan daun salam terhadap S. aureus ATCC 25923. Metode penelitian secara in vitro dilakukan untuk menguji daya antibakteri campuran daun mint dengan daun salam. Konsentrasi yang digunakan campuran daun mint dengan daun salam berturut-turut 16?n 20%; 8?n 10%; 4?n 5%; 2?n 2,5%; 1?n 1,24%; 0,5?n 0,625%, sedangkan kontrol positif menggunakan khlorheksidin 0,12% serta kontrol negatif tanpa perlakuan. Pengujian dilakukan Minimum Inhibitory Concentration (MIC) untuk mengetahui konsentrasi terendah campuran ekstrak daun mint dengan daun salam yang mampu menghambat pertumbuhan bakteri. Metode well-diffusion dilakukan untuk mengetahui daya antibakteri melalui pengukuran diameter zona hambat pada sumuran. Replikasi dilakukan sebanyak 3 kali. Analisis data dilakukan dengan statistic pada kebermaknaan p<0>S. aureus ATCC 25923. Uji Dunnett T3 juga menunjukkan perbedaan tidak signifikan antara campuran konsentrasi daun mint 16?ngan daun salam 20%, campuran daun mint 8?ngan daun salam 10%. Disimpulkan campuran ekstrak daun mint dengan daun salam mampu menghambat pertumbuhan bakteri S. aureus ATCC 25923 namun kemampuan antibakteri campuran bahan tersebut masih di bawah kontrol klorheksidin 0,12%. Konsentrasi terendah dalam menghambat S. aureus ATCC 25923 yaitu campuran ekstrak daun mint 8?ngan daun salam 10%.

Staphylococcus aureus is a commensal bacterium in the oral cavity but can become pathogenic if dysbiosis occurs. This bacterium can play a role in the formation of biofilms  as a cause of infectious diseases in the oral cavity. A combination of mint leaves and bay leaves is known to contain active compounds that are thought to function as antibacterials. The purpose of this study was to determine the antibacterial effect of a combination of mint leaf and bay leaf extracts against S. aureus ATCC 25923. The in vitro research method was carried out to test the antibacterial effect of a combination of mint leaves and bay leaves. The concentrations used for the combination of mint leaves and bay leaves were 16% and 20%; 8% and 10%; 4% and 5%; 2% and 2.5%; 1% and 1.24%; 0.5% and 0.625%, while the positive control used 0.12% chlorhexidine and the negative control without treatment. The Minimum Inhibitory Concentration (MIC) test was carried out to determine the lowest concentration of the combination of mint leaf and bay leaf extracts that could inhibit bacterial growth. The well-diffusion method was used to determine the antibacterial effect by measuring the diameter of the inhibition zone in the wells. Replication was carried out 3 times. Data analysis was carried out with statistics at a significance of p <0>S. aureus ATCC 25923. The Dunnett T3 test also showed no significant difference between the mixture of 16% mint leaf concentration with 20?y leaf compared to a mixture of 8% mint leaf with 10?y leaf. It was concluded that the mixture of mint leaf extract and bay leaf was able to inhibit the growth of S. aureus ATCC 25923 bacteria, but the antibacterial ability of the mixture of ingredients was still under of 0.12% chlorhexidine. The lowest concentration in inhibiting S. aureus ATCC 25923 was a mixture of 8% mint leaf extract with 10?y leaf.

Kata Kunci : antibacterial, Staphylococcus aureus ATCC 25923, mint leaves, bay leaves