PERBEDAAN DAYA HAMBAT AIR REBUSAN DAUN SIRIH MERAH DENGAN DAUN SIRIH KUNING TERHADAP BAKTERI Lactobacillus spp. (Kajian in vitro)

INDRIA KUSUMA WARDHANI, drg. Nunuk Purwanti, M.Kes., Ph.D;drg. Ruslin, M.Kes., Ph.D

2014 | Skripsi | S1 PENDIDIKAN DOKTER GIGI

Karies gigi merupakan proses multifaktorial yang terjadi melalui interaksi antara gigi dan saliva sebagai host, bakteri di dalam mulut, serta makanan terutama karbohidrat yang mudah difermentasikan menjadi asam laktat. Produk asam laktat dari fermentasi karbohidrat oleh bakteri Lactobacillus spp. berperan penting dalam proses terbentuknya karies. Produk-produk herbal telah banyak digunakan sebagai bahan kumur salah satunya daun sirih. Daun sirih merah (Piper crocatum) dan daun sirih kuning (Piper betle) mengandung senyawa antibakteri. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan daya hambat air rebusan daun sirih merah (Piper crocatum) dan daun sirih kuning (Piper betle) terhadap pertumbuhan bakteri Lactobacillus spp. Metode penelitian ini terdiri dari empat tahap yaitu isolasi bakteri Lactobacillus spp., penyiapan air rebusan daun sirih merah (Piper crocatum) dan daun sirih kuning (Piper betle) masing-masing 30 dan 40 lembar, penyiapan biakan bakteri Lactobacillus spp., dan pengujian antibakteri menggunakan metode agar tuang pada media MRS agar yang diinkubasi selama 48 jam. Penghitungan jumlah koloni bakteri Lactobacillus spp. dilakukan dengan menggunakan bantuan colony counter. Hasil uji one way ANOVA menunjukkan terdapat perbedaan yang signifikan antara jumlah bakteri Lactobacillus spp. pada air rebusan daun sirih merah dan daun sirih kuning (p<0,05). Jumlah bakteri pada daun sirih kuning (Piper betle) lebih sedikit daripada pada daun sirih merah (Piper crocatum). Peningkatan jumlah daun pada kelompok yang sama tidak menunjukkan perbedaan yang signifikan. Disimpulkan bahwa air rebusan daun sirih merah (Piper crocatum) dan air rebusan daun sirih kuning (Piper betle) dapat menghambat bakteri Lactobacillus spp. Air rebusan daun sirih kuning (Piper betle) lebih berpengaruh menghambat bakteri Lactobacillus spp. daripada air rebusan daun sirih merah (Piper crocatum).

Dental caries is a multifactorial process that occurs through the interaction between teeth and saliva as the host, bacteria, food, especially carbohydrates that can be fermented into lactic acid. Lactic acid is product of carbohydrates fermentation by Lactobacillus spp. Lactic acid plays an important role in the process of caries formation. Herb products have been widely used as mouthwash. Betel leaf is one of herb product which commonly used. Red betel leaf (Piper crocatum) and yellow betel leaf (Piper betle) contain antibacterial compounds. The aim of this study was to determine differences in the effects of red betel leaf (Piper crocatum) and yellow betel leaf (Piper betle) decoction on the growth of Lactobacillus spp. Method of this research consist of four steps: isolation of Lactobacillus spp. from saliva, preparation of red betle leaves (Piper crocatum) and yellow betle leaves (Piper betle) decoction each 30 and 40 sheets, preparation of bacterial cultures of Lactobacillus spp., and antibacterial assays by using pour plate method on MRS agar medium for 48 hours incubation. Lactobacillus spp. colonies were counted with colony counter. One way ANOVA test result showed a significant difference between the number of Lactobacillus spp. of the red betel leaves decoction and yellow betle leaves decoction (p <0,05). The number of bacteria on the yellow betle leaves (Piper betle) decoction is less than red betle leaves (Piper crocatum) decoction. Increase the number of leaves on the same group showed no significant differences. It was concluded that decoction of red betel leaves (Piper crocatum) and yellow betel leaves (Piper betle) can inhibit Lactobacillus spp. Decoction of yellow betel leaves (Piper betle) is more potential in inhibiting Lactobacillus spp. than decoction of red betel leaves (Piper crocatum).

Kata Kunci : red betle leaves decoction, yellow betle leaves decoction, Lactobacillus spp., caries.