POTENSI DAYA HAMBAT BAWANG PUTIH (Allium sativum) TERHADAP PERTUMBUHAN BAKTERI Porphyromonas gingivalis

Umi Ghoni Tjiptoningsih, Finda Fredina

Abstract


ABSTRAK

Latar Belakang: Penyakit periodontal adalah kerusakan jaringan periodontal yang disebabkan oleh berbagai mikroorganisme yang ditandai dengan rusaknya jaringan pendukung gigi. Salah satu contoh penyakit jaringan periodontal adalah periodontitis kronis. Porphyromonas gingivalis (P. gingivalis), adalah anaerob obligat gram negatif, yang berada di dalam mulut dan sangat terkait dengan penyakit periodontal. Bawang putih memiliki kandungan bahan kimia yaitu allicin yang dapat menghambat bakteri patogen tanpa mempengaruhi flora bakteri yang berguna bagi manusia serta telah terbukti memiliki spektrum aktivitas antibakteri yang luas, termasuk efek pada bakteri patogen periodontal. Tujuan: Untuk melakukan studi pustaka integratif dengan bukti ilmiah yang berkaitan dengan potensi daya hambat bawang putih (Allium sativum) terhadap pertumbuhan bakteri Porphyromonas gingivalis. Metode: Studi pustaka ini dibuat berdasarkan sumber acuan atau referensi yang didapat dari jurnal, textbook, dan situs web yang diakses melalui database Google Scholar, Science Direct, EBSCO, dan PubMed. Bawang putih adalah bahan herbal yang memiliki aktivitas anti bakteri serta dapat menghambat pertumbuhan bakteri Porphyromonas gingivalis. Kesimpulan: Ulasan ini mengungkapkan bahwa bawang putih (Allium sativum) dapat menghambat pertumbuhan bakteri Porphyromonas gingivalis.

 

Kata kunci: Allium sativum, Porphyromonas gingivalis, Penyakit Periodontal

 

ABSTRACT

Background: Periodontal disease is the destruction of periodontal tissue caused by various microorganisms which is characterized by damage to the supporting tissues of the teeth, one example of periodontal tissue disease is chronic periodontitis. Porphyromonas gingivalis (P. gingivalis) is gram-negative obligate anaerobe, which resides in the mouth and strongly related with periodontal disease. Garlic contains allicin can selectively inhibit pathogenic bacteria without affecting the bacterial flora that is useful for humans and has shown to have a broad spectrum of antibacterial activity, including effects on periodontal pathogenic bacteria. Objective: The aim of this study was to conduct an integrative literature study towards inhibitory potential of garlic (Allium sativum) on the growth of Porphyromonas gingivalis Bacteria. Methods: This literature study is based on journals from Google Scholar, Science Direct, EBSCO, and PubMed databases. Garlic is a herbal ingredient that has anti-bacterial nature and can inhibit the growth of Porphyromonas gingivalis bacteria. Conclusion: This review revealed that garlic (Allium sativum) can inhibit the growth of Porphyromonas gingivalis bacteria.

 

Keywords : Allium sativum, Porphyromonas gingivalis, Periodontal Disease


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References


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