Daya hambat ekstrak kulit buah manggis terhadap bakteri aggregatibacter actinomycetemcomitans secara in-vitro: studi eksperimental laboratoris

Abstract

ABSTRAK 

Pendahuluan: Kulit buah Manggis (Garcinia Mangostana L.) mengandung senyawa antibakteri yaitu Xanthone, Saponin, Flavonoid Dan Tanin. Aggregatibacter Actinomycetemcomitans merupakan bakteri gram negatif yang berperan penting pada penyakit Periodontitis Agresif dan telah diasumsikan sebagai agen etiologi utama. Tujuan penelitian ini untuk  mengetahui daya antibakteri dari ekstrak kulit buah manggis (Garcinia Mangostana L) berdasarkan kadar hambat minimal (KHM) dan kadar bunuh minimal KBM) terhadap pertumbuhan bakteri Aggregatibacter Actinomycetemcomitans (Aa). Metode: Penelitian ini bersifat eksperimental laboratoris secara in-vitro Uji Normalitas menggunakan uji Shapiro-Wilk, uji Homogenitas menggunakan uji Levene dan data tidak berdistribusi normal menggunakan uji Kruskal-Willis serta untuk mengetahui perbedaan bermakna menggunakan uji lanjutan Pairwise. Daya hambat dilakukan dengan metode dilusi menggunakan ekstrak kulit manggis sebanyak 10 sampel dengan variasi konsentrasi 50, 25, 12,5, 6,25, 3,125, 1,563, 0,781, 0,390, 0,195, dan 0,0975%. Kontrol positif klorheksidin 0,2%. Pengukuran dilakukan dengan mengamati adanya kejernihan pada tabung reaksi. Hasil kadar hambat minimal (KHM) dipertegas dengan melakukan kultur bakteri Aggregatibacter Actinomycetemcomitans (Aa) ada media agar BHI (Brain Heart Infusion) serta untuk mengetahui kadar bunuh minimal (KBM) ekstrak kulit manggis  Hasil: Ekstrak kulit manggis memiliki kadar hambat minimal (KHM) 12,5%-25%, kadar bunuh minimal (KBM) 25%.  Konsentrasi 50% dan 25% tidak ditemukan pertumbuhan bakteri atau steril, sementara pada konsentrasi 12,5% masih terdapat banyak pertumbuhan bakteri. Nilai P<0,05. Simpulan: Ekstrak kulit buah manggis (Garcinia Mangostana L) memiliki daya antibakteri  berdasarkan kadar hambat minimal (KHM) antara 12,5-25% dan kadar bunuh minimal KBM) 25%  terhadap pertumbuhan bakteri Aggregatibacter Actinomycetemcomitans (Aa).

Kata kunci : antibakteri, aggregatibacter actinomycetemcomitans, ekstrak kulit manggis, dilusi

Antibacterial inhibition of mangosteen peel extract against aggregatibacter actinomycetemcomitans in vitro: a laboratory experimental study

Introduction: Mangosteen peel (Garcinia Mangostana L.) contains antibacterial compounds, namely Xanthones, Saponins, Flavonoids and Tannins. Aggregatibacter Actinomycetemcomitans is a gram-negative bacterium that plays an important role in aggressive periodontitis and has been assumed to be the main etiological agent. The aim of this research was to obtain an explanation of the antibacterial power of mangosteen rind extract (Garcinia Mangostana L) based on the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) on the growth of Aggregatibacter Actinomycetemcomitans (Aa) bacteria. Method: This research is an in-vitro laboratory experimental study. Normality test using the Shapiro-Wilk test, homogeneity test using the Levene test and data not normally distributed using the Kruskal-Willis test and to determine significant differences using the Pairwise follow-up test. The inhibitory power was carried out using the dilution method using 10 samples of mangosteen peel extract with varying concentrations of 50%, 25%, 12.5%, 6.25%, 3.125%, 1.563%, 0.781%, 0.390%, 0.195%, 0.0975 %. and positive control 0.2% chlorhexidine. Measurements are carried out by observing the clarity of the test tube. Results: of the Minimum Inhibitory Concentration (MIC) were confirmed by culturing the bacteria Aggregatibacter Actinomycetemcomitans (Aa) on BHI (Brain Heart Infusion) agar media and to determine the Minimum Bactericidal Concentration (MBC)  of mangosteen peel extract. Results: Mangosteen peel extract has a minimum inhibitory level (KHM) 12.5%-25%, minimum kill rate (KBM) 25%. at concentrations of 50% and 25% there was no bacterial growth or sterility, while at a concentration of 12.5% there was still a lot of bacterial growth. P value < 0.05. Conclusion: Mangosteen rind extract (Garcinia Mangostana L) has antibacterial power based on a the Minimum Inhibitory Concentration (MIC) between 12.5% - 25% and a Minimum Bactericidal Concentration (MBC)  of 25% against the growth of Aggregatibacter Actinomycetemcomitans bacteria ( A A).

Keywords : antibacterial, aggregatibacter actinomycetemcomitans, mangosteen peel extract, dilution