The Inhibition Cacao Pod Husk Extract (Theobroma cacao) toward the growth of supragingiva bacteria
| Main Authors: | Nia Rahma, Lutfiani, Ernie Maduratna, Setiawatie, Poernomo Agoes, Wibisono |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Fakultas Kedokteran Gigi Unair
, 2012
|
| Subjects: | |
| Online Access: |
http://repository.unair.ac.id/73246/1/PD-6-2-2014-07716-abs.pdf http://repository.unair.ac.id/73246/2/Daya%20hambat%20ekstrak%20kulit%20buah%20kakao%20%28Theobroma%20cacao%29%20terhadap%20pertumbuhan%20bakteri%20supragingiva.pdf http://repository.unair.ac.id/73246/ http://dentj.fkg.unair.ac.id/periodontic-journal-dept-7-vol-6-no-2.html |
| ctrlnum |
73246 |
|---|---|
| fullrecord |
<?xml version="1.0"?>
<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://repository.unair.ac.id/73246/</relation><title>The Inhibition Cacao Pod Husk Extract (Theobroma cacao) toward the growth of
supragingiva bacteria</title><creator>Nia Rahma, Lutfiani</creator><creator>Ernie Maduratna, Setiawatie</creator><creator>Poernomo Agoes, Wibisono</creator><subject>R Medicine</subject><subject>RK Dentistry</subject><description>Background: Cacao (Theobroma cacao) is rich in polyphenol compounds, polphenol oxidase, and
endophytic fungi. Cacao pod husk is a waste product of the cacao industry and present a serious
disposal problem. Cacao pod husk also contained polyphenol as a mixture of condensed or
polymerized flavonoids. Endophytic fungus in cacao pod husk may be producing polyphenol oxidase
with high bioactivity because cacao pod husk contained polyphenol as inducer for fungus to produce
this enzyme. In medicine, polyphenol oxidases are used for prevention of bacterial adhesion.
Purpose: The aim of this study was to find the inhibition of cacao pod husk extract on the growth of
supragingival bacteria. Method: This research was done in vitro experiment using agar disc diffusion
method. The extract was diluted into concentration of 100%, 50%, 25%, 12,5%, 6,25%, 3,12%,
1,56%, 0,78%, 0,39%, and 0,19%. In this method, the cacao pod husk extract suspension was
incorporated onto 5 mm paper discs then gently placed on the seeded assay plates. The zone of
inhibition is measured after the incubation. The inhibitory zones were recorded in millimetersand and
analyzed using One Way ANOVA test. Result: The result showed that antibacterial activity of cacao
pod husk extract was active on supragingival bacteria with Minimum Inhibitory Concentration (MIC)
of 12,5% with average of inhibitory zone 9,38 mm. Result of statistical test revealed that cacao pod
husk extract had significant differences of inhibitory zone from each concentration on supragingival
bacteria. The cacao pod husk extract was potential against supragingival bacteria ranged from
12,5%. Conclusion: Cacao pod husk extract could inhibit the growth of supragingiva bacteria with
MIC at 12,5%.</description><publisher>Fakultas Kedokteran Gigi Unair</publisher><date>2012-07</date><type>Journal:Article</type><type>PeerReview:PeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://repository.unair.ac.id/73246/1/PD-6-2-2014-07716-abs.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unair.ac.id/73246/2/Daya%20hambat%20ekstrak%20kulit%20buah%20kakao%20%28Theobroma%20cacao%29%20terhadap%20pertumbuhan%20bakteri%20supragingiva.pdf</identifier><identifier> Nia Rahma, Lutfiani and Ernie Maduratna, Setiawatie and Poernomo Agoes, Wibisono (2012) The Inhibition Cacao Pod Husk Extract (Theobroma cacao) toward the growth of supragingiva bacteria. Periodontic Journal, 6 (2). ISSN 2085-711X. </identifier><relation>http://dentj.fkg.unair.ac.id/periodontic-journal-dept-7-vol-6-no-2.html</relation><recordID>73246</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal PeerReview:PeerReviewed PeerReview Book:Book Book |
| author |
Nia Rahma, Lutfiani Ernie Maduratna, Setiawatie Poernomo Agoes, Wibisono |
| title |
The Inhibition Cacao Pod Husk Extract (Theobroma cacao) toward the growth of
supragingiva bacteria |
| publisher |
Fakultas Kedokteran Gigi Unair |
| publishDate |
2012 |
| isbn |
62201407716 |
| topic |
R Medicine RK Dentistry |
| url |
http://repository.unair.ac.id/73246/1/PD-6-2-2014-07716-abs.pdf http://repository.unair.ac.id/73246/2/Daya%20hambat%20ekstrak%20kulit%20buah%20kakao%20%28Theobroma%20cacao%29%20terhadap%20pertumbuhan%20bakteri%20supragingiva.pdf http://repository.unair.ac.id/73246/ http://dentj.fkg.unair.ac.id/periodontic-journal-dept-7-vol-6-no-2.html |
| contents |
Background: Cacao (Theobroma cacao) is rich in polyphenol compounds, polphenol oxidase, and
endophytic fungi. Cacao pod husk is a waste product of the cacao industry and present a serious
disposal problem. Cacao pod husk also contained polyphenol as a mixture of condensed or
polymerized flavonoids. Endophytic fungus in cacao pod husk may be producing polyphenol oxidase
with high bioactivity because cacao pod husk contained polyphenol as inducer for fungus to produce
this enzyme. In medicine, polyphenol oxidases are used for prevention of bacterial adhesion.
Purpose: The aim of this study was to find the inhibition of cacao pod husk extract on the growth of
supragingival bacteria. Method: This research was done in vitro experiment using agar disc diffusion
method. The extract was diluted into concentration of 100%, 50%, 25%, 12,5%, 6,25%, 3,12%,
1,56%, 0,78%, 0,39%, and 0,19%. In this method, the cacao pod husk extract suspension was
incorporated onto 5 mm paper discs then gently placed on the seeded assay plates. The zone of
inhibition is measured after the incubation. The inhibitory zones were recorded in millimetersand and
analyzed using One Way ANOVA test. Result: The result showed that antibacterial activity of cacao
pod husk extract was active on supragingival bacteria with Minimum Inhibitory Concentration (MIC)
of 12,5% with average of inhibitory zone 9,38 mm. Result of statistical test revealed that cacao pod
husk extract had significant differences of inhibitory zone from each concentration on supragingival
bacteria. The cacao pod husk extract was potential against supragingival bacteria ranged from
12,5%. Conclusion: Cacao pod husk extract could inhibit the growth of supragingiva bacteria with
MIC at 12,5%. |
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Universitas Airlangga |
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Adat Istiadat Administrasi Negara dan Militer Agama |
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KOTA SURABAYA |
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JAWA TIMUR |
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