PENGARUH EKSTRAK DAUN KEMANGI (Ocimum basilicum L.) TERHADAP HIDROFOBISITAS Streptococcus mutans (Kajian in vitro)

PAULUS PAKSI INGGIL LUMAKSITA, drg. Sri Larnani, M.D.Sc.

2013 | Skripsi | PENDIDIKAN DOKTER GIGI

Streptococcus mutans memiliki sifat hidrofobisitas yang berperan dalam akumulasi plak yang berkembang menjadi karies gigi. Kemangi (Ocimum basilicum L.) telah dikenal masyarakat Indonesia dan diteliti efek antibakterinya. Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak daun kemangi (Ocimum basilicum L.) terhadap hidrofobisitas Streptococcus mutans. Daun kemangi (Ocimum basilicum L.) diekstraksi dengan cara maserasi menggunakan shaker 80 rpm dan pengekstraksi akuades steril. Ekstrak daun kemangi (Ocimum basilicum L.) diencerkan dengan akuades steril menjadi konsentrasi 10%, 15%, dan 20%. Ekstrak tersebut diuji aktivitasnya terhadap hidrofobisitas bakteri Streptococcus mutans dalam kaldu Brain Heart Infusion (BHI). Akuades steril dan chlorhexidine gluconate 0,12% secara berurutan digunakan sebagai kontrol negatif dan kontrol positif. Pengaruh ekstrak daun kemangi (Ocimum basilicum L.) terhadap hidrofobisitas Streptococcus mutans diuji dengan mengukur indeks hidrofobisitas Streptococcus mutans terhadap heksadekana menggunakan spektrofotometer dengan panjang gelombang 550 nm. Hasil pengukuran indeks hidrofobisitas Streptococcus mutans dianalisis statistik dengan uji One Way Anova. Hasil uji One Way Anova menunjukkan bahwa terdapat pengaruh yang signifikan dari kelompok perlakuan ekstrak daun kemangi (Ocimum basilicum L.) terhadap hidrofobisitas Streptococcus mutans (p < 0,05). Hasil uji Post Hoc LSD menunjukkan perbedaan yang signifikan antara rerata nilai indeks hidrofobisitas pada kelompok perlakuan akuades steril, ekstrak daun kemangi (Ocimum basilicum L.), dan chlorhexidine gluconate 0,12%. Kesimpulan penelitian ini adalah ekstrak daun kemangi (Ocimum basilicum L.) dapat menurunkan hidrofobisitas Streptococcus mutans.

Streptococcus mutans possesses hydrophobicity properties playing a role in the accumulation of plaque which then develops to be dental caries. Sweet basil (Ocimum basilicum L.) has been well-known among Indonesian people and its antibacterial effect had been researched. The aim of the study was to find out the effect of sweet basil (Ocimum basilicum L.) leaves extract on the hydrophobicity of Streptococcus mutans. Sweet basil (Ocimum basilicum L.) leaves were extracted by means of maceration using shaker 80 rpm and menstruum sterile distilled water. The extract of the sweet basil (Ocimum basilicum L.) leaves was then diluted with sterile distilled water so that the concentrations became 10%, 15%, and 20%. The activity of the extract was tested to the hydrophobicity of Streptococcus mutans in Brain Heart Infusion (BHI) broth. Sterile distilled water and chlorhexidine gluconate 0.12% were used as negative control and positive control, respectively. The effect of the extract of the sweet basil (Ocimum basilicum L.) leaves was tested by measuring hydrophobicity index of Streptococcus mutans to hexadecane by means of spectrophotometer with wavelength 550 nm. The result of measuring hydrophobicity index of Streptococcus mutans was then statistically analyzed with One Way Anova test. The result of One Way Anova test showed that there was significant effect of treatment group sweet basil (Ocimum basilicum L.) leaves extract on the hydrophobicity of Streptococcus mutans (p < 0.05). There were significant differences between the mean of hydrophobicity indices of treatment groups of sterile distilled water, sweet basil (Ocimum basilicum L.) leaves extract, and chlorhexidine gluconate 0.12% based on Post Hoc LSD test. The conclusion of the study was that the extract of sweet basil (Ocimum basilicum L.) leaves can reduce the hydrophobicity of Streptococcus mutans.

Kata Kunci : kemangi (Ocimum basilicum L.), Streptococcus mutans, hidrofobisitas