UJI DAYA HAMBAT AIR PERASAN BUAH LEMON (CITRUS LIMON (L.) BURM. F.) TERHADAP PERTUMBUHAN BAKTERI AGGREGATIBACTER ACTINOMYCETEMCOMITANS

Umi Ghoni Tjiptoningsih

Abstract


Latar belakang: sebanyak 74,1% masyarakat Indonesia mengalami penyakit periodonsium. Data ilmiah menegaskan peran Aggregatibacter actinomycetemcomitans sebagai bakteri patogen oportunistik yang menjadi faktor etiologi periodontitis agresif lokal. Air perasan buah lemon (Citrus limon (L.)Burm. f.) memiliki banyak senyawa bioaktif seperti limonen, flavonoid, asam sitrat, dan tanin yang memiliki sifat antibakteri. Tujuan: penelitian ini bertujuan memberikan penjelasan mengenai daya hambat air perasan buah lemon 25%, 50%, 100% terhadap pertumbuhan bakteri Aggregatibacter actinomycetemcomitans. Metode: penelitian ini bersifat eksperimental laboratoris secara in vitro. Penelitian ini menggunakan air perasan buah lemon 25%, 50%, 100% dan kontrol positif (klorheksidin 0,2%). Uji daya hambat dilakukan dengan metode difusi agar menggunakan kertas cakram. Plat agar diinkubasi pada lingkungan anaerob pada suhu 37°C selama 24 jam. Perhitungan daya hambat dilakukan dengan mengukur zona terang di sekitar cakram kertas menggunakan jangka sorong digital. Hasil: uji t-independent menunjukkan perbedaan Aggregatibacter actinomycetemcomitansn yang tidak signifikan antara kelompok perlakuan dan kelompok kontrol (p>0,05). Daya hambat tertinggi pada air perasan buah lemon 25%, 50%, dan 100% adalah 8,775 mm. Kesimpulan: air perasan buah lemon (Citrus limon (L.) Burm. f.) dapat menghambat pertumbuhan bakteri Aggregatibacter actinomycetemcomitans (Aa).


Keywords


air perasan buah lemon, Aggregatibacter actinomycetemcomitans, metode difusi cakram kertas

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References


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DOI: https://doi.org/10.32509/jitekgi.v16i2.1100

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