Uji aktivitas kombinasi ekstrak etanol umbi allium sativum dan klorheksidin terhadap patogen karies: Penelitian in vitro terhadap streptococcus mutans dan streptococcus sanguinis
L Latar Belakang: Klorheksidin 0,2% merupakan antiseptik yang mampumembunuh bakteri penyebab karies, namun memiliki efek samping dalam jangkapanjang. Ekstrak bawang putih (Allium sativum) juga berpotensi menghambatbeberapa bakteri penyebab karies. Tujuan: Untuk mengetahui efek antibakterikombinasi ekstrak etanol umbi Allium sativum dengan klorheksidin terhadapStreptococcus mutans dan Streptococcus sanguinis. Metode: Penelitian in vitrodengan post-test only control group design. Kedua bakteri uji diberikan 8perlakuan: kombinasi klorheksidin 0,1% dengan ekstrak etanol umbi Alliumsativum 3,125%, 6,25%, 12,5%, dan 25%, ekstrak etanol umbi Allium sativum 25%,klorheksidin 0,1%, klorheksidin 0,2%, dan aquades. Hasil: Perlakuan ekstraketanol umbi Allium sativum 25% dan klorheksidin 0,1% secara terpisah mampumenghambat S. mutans, sedangkan kombinasi ekstrak etanol umbi Allium sativum12,5% dan 25% dengan klorheksidin 0,1% mampu membunuhnya. Perlakuanekstrak etanol umbi Allium sativum 25% tidak menghambat S. sanguinis, namunketika dikombinasikan dengan klorheksidin 0,1% mampu membunuhnya. UjiMann-Whitney menunjukkan tidak adanya perbedaan bermakna antara kelompokkombinasi dengan klorheksidin 0,2% terhadap S. mutans, namun terdapatperbedaan bermakna pada kelompok kombinasi ekstrak 3,125% terhadap S.sanguinis. Kesimpulan: Efek antibakteri kombinasi ekstrak etanol umbi Alliumsativum dengan klorheksidin 0,1% setara dengan klorheksidin 0,2% terhadap S.mutans dan S. sanguinis.
B Background: 0.2% chlorhexidine is an antiseptic that can kill caries-causingbacteria but has long-term side effect. Garlic (Allium sativum) extract also has thepotential to inhibit it. Objective: To examine the antibacterial effect of ethanolextract of Allium sativum bulbs and chlorhexidine combination againstStreptococcus mutans and Streptococcus sanguinis. Methods: In vitro researchwith post-test only control group design. There were 8 treatments on both bacteria:0.1% chlorhexidine combined with 3.125%, 6.25%, 12.5%, and 25% ethanolextract of Allium sativum bulbs, 25% ethanol extract of Allium sativum bulbs, 0.1%chlorhexidine, 0.2% chlorhexidine, and distilled water. Results: 25% ethanolextract of Allium sativum bulbs and 0.1% chlorhexidine was able to inhibit S.mutans, while 12.5% and 25% ethanol extract of Allium sativum bulbs combinedwith 0.1% chlorhexidine was able to kill it. 25% ethanol extract of Allium sativumbulbs did not inhibit S. sanguinis, but when combined with 0.1% chlorhexidine itwas able to kill it. Mann-Whitney test showed that there was no significantdifference between the combination groups and 0.2% chlorhexidine against S.mutans, but 3.125% extract combination showed a significant difference against S.sanguinis. Conclusion: Antibacterial effect of ethanol extract of Allium sativumbulbs with chlorhexidine 0.1% combination equal to chlorhexidine 0.2% against S.mutans and S. sanguinis.