* Corresponding Author
An Inhibition effect of immersion in effervescent garlic ethanol extract (Allium sativum L.) against Staphylococcus aureus growth on heat cured acrylic
https://doi.org/10.22146/majkedgiind.77132 Dian Praba Ramadhanti(1), Eka Prasasti Nur Rachmani(2*), Aris Aji Kurniawan(3)
(1) Department of Dentistry, Jenderal Soedirman University, Purwokerto, Central Java
(2) Department of Pharmacy, Jenderal Soedirman University, Purwokerto, Central Java
(3) Department of Dentistry, Jenderal Soedirman University, Purwokerto, Central Java
(*) Corresponding Author
Abstract
Denture stomatitis is an infection of the mucosa caused by bacteria such as Staphylococcus aureus (S. aureus) accumulating on the denture. Garlic (Allium sativum) contains antibacterial compounds that can be used as an alternative denture cleanser. The purpose of this study was to determine the inhibition effect of immersion in effervescent garlic ethanol extract (Allium sativum) against Staphylococcus aureus growth on heat cured acrylic dental plate. This research was a laboratory experiment in vitro using 40%, 50%, and 60% effervescent garlic ethanol extract. The samples were 12 pieces (n = 12) of heat cured acrylic plates which were divided into 3 treatment groups then incubated in S. aureus suspension for 24 hours and then immersed in an effervescent garlic ethanol extract for 6 hours. Bacterial colonies were counted using a colony counter and the data were analyzed using the One-way ANOVA and LSD Post hoc tests. The statistical analysis showed that the number of S. aureus colonies decreased along with an increased concentration of garlic ethanol extract. The results of the analysis showed that the 60% effervescent garlic ethanol extract had a significantly lower mean number of colonies compared to the 40% and 50% effervescent garlic ethanol extracts (p ≤ 0.05). This research concluded that effervescent garlic ethanol extract prevented the growth of S. aureus on the heat cured acrylic dental plate.
Keywords
Full Text:
PDFReferences
1. Alveno A, Ashrin MN, Damaiyanti DW. Pengaruh effervescent ekstrak kulit nanas
dalam menghambat pertumbuhan Candida albicans pada resin akrilik heat cured. Dent J
Kedokt Gigi. 2016; 10(2): 135–141.
2. Kaomongkolkit R, Wongviriya A, Daroonpan P, Chansamat R, Tantanapornkul W, Palasuk J.
Denture stomatitis and its predisposing factors in denture wearers. JIDMR. 2017; 10(1): 89-94.
3. Machmud E. Effectiveness of roselle effervescent tablets as traditional medicinal plants in preventing growth of candida albicans colonies and Streptococcus mutans. J Contemp Dent Pract. 2018; 19(8): 925–928. doi: 10.5005/jp-journals-10024-2358.
4. Gosal L, Hutomo S, Sooai CM. Kemampuan ekstrak etanol bawang putih (Allium sativum
L.) dalam menghambat perlekatan bakteri Pseudomonas aeruginosa. J Med Health.
2021; 3(1): 1–8. doi: 10.28932/jmh.v3i1.3143
5. Hannah VE, O’Donnell L, Robertson D, Ramage G. Denture stomatitis: causes, cures
and prevention. Prim Dent J. 2017; 6(4): 46–51. doi: 10.1308/205016817822230175
6. Rodriguez-Archilla A, Garcia-Galan C. Etiological factors related to denture stomatitis:
A meta-analysis. Dent Med Res. 2020; 8(2): 37. doi: 10.4103/dmr.dmr_26_20.
7. Izzah R, Kf IWA, Sukmana BI. Pengaruh perendaman ekstrak daun kemangi 12, 5%
dan batang pisang mauli 25% terhadap kekerasan permukaan resin akrilik. Dentin J
Kedokt Gigi. 2019; 3(3): 68–74.
8. Rahayu I, Fadriyanti O, Edrizal. Efektivitas pembersih gigi tiruan dengan rebusan daun sirih 25% dan 50% terhadap pertumbuhan Candida albicans pada lempeng resin akrilik polimerisasipanas. J B-Dent. 2014; 1(2): 142–149.
9. Ali DQ, Saputera D, Budiarti LY. Perbandingan daya hambat ekstrak bawang putih dengan
sodium hipoklorit terhadap Streptococcus mutans pada plat akrilik. Dentino J Kedokt
Gigi. 2017; 1(1): 16–21.
10. Fufa BK. Anti-bacterial and anti-fungal properties of garlic extract (Allium sativum): a
review. Microbiol Res J Int. 2019; 28(3): 1–5.
doi: 10.9734/MRJI/2019/v28i330133.
11. Mnayer D, Fabiano-Tixier AS, Petitcolas E, Hamieh T, Nehme N, Ferrant C, Fernandez X, Chemat F. Chemical composition, antibacterial and antioxidant activities of six essentials oils from the Alliaceae family. Molecules. 2014; 19(12): 20034–20053. doi: 10.3390/molecules191220034.
12. Shang A, Cao SY, Xu XY, Gan RY, Tang GY, Corke H, Mavumengwana V, Li HB. Bioactive
compounds and biological functions of garlic (Allium sativum L.). Foods. 2019; 8(7): 1–31.
doi: 10.3390/foods8070246.
13. Gull I, Saeed M, Shaukat H, Aslam SM, Samra ZQ, Athar AM. Inhibitory effect of Allium sativum and Zingiber officinale extracts on clinically important drug resistant pathogenic bacteria. Ann Clin Microbiol Antimicrob. 2012; 11(8): 1–6.
14. Asiani TW, Sulaeman TNS, Kurniawan DW. Formulasi tablet efervesen dari ekstrak etanol
kelopak bunga rosella (Hibiscus sabdariffa L.). Pembangunan. 2012; 1–9.
15. Arniati, Haris A, Werorilangi S. Uji antibakteri patogen ekstrak sponge menggunakan metode
high throughput screening (HTS) dengan indikator MTT (3-[4,5-dimethylthiazol-2-yl]-2,5-
diphenyltetrazolium bromide). Pros Simp Nas KelautdanPerikanIIUnivHasanuddin. 2015; 144–
149. Available from: https://www.researchgate.net/publication/269107473_What_is_
governance/link/548173090cf22525dcb61443/download%0Ahttp://www.econ.upf.edu/~reynal/
Civil wars_12December2010.pdf%0Ahttps://think-asia.org/handle/11540/8282%0Ahttps://
www.jstor.org/stable/41857625. ISBN: 978-602-71759-1-4.
16. Wikananda IDARN, Hendrayana MA, Pinatih KJP. Efek antibakteri ekstrak ethanol kulit
batang tanaman cempaka kuning (M. champaca L.) terhadap pertumbuhan Staphylococcus
aureus. E-Jurnal Med. 2019; 8(5).
17. Miftahullaila M, Sinamo S, Natasya C, Nurul N, Griselda J. Pengaruh waktu perendaman plat
resin akrilik dalam perasan murni bawang putih terhadap jumlah koloni Candida albicans. J
Kedokt dan Kesehat Publ Ilm Fak Kedokt Univ Sriwij. 2020; 7(3): 25–30.
doi: 10.32539/JKK.V713.11483.
18. Ayu ZP, Pintadi S. Daya antibakteri ekstrak jintan hitam dan daun sirih terhadap Staphylococcus aureus pada plat gigi tiruan. Insisiva Dent J. 2020; 9(1): 19–25. doi: 10.18196/di.9113.
19. Salim, Hari Hardana Utama dan Soleha TU. Pengaruh Aktivitas Antimikroba Ekstrak Bawang
Putih (Allium sativum) Terhadap Bakteri Gram Positif (Staphylococcus aureus) dan Gram
Negatif (Escherichia coli) Secara In Vitro. Fak Kedokt Univ Lampung. 2017; 7: 66–70.
20. Fahmi YI, Andriana A, Hidayati DS. Uji daya hambat ekstrak bawang putih (Allium sativum)
terhadap bakteri (Staphylococcus aureus). J Kedokt. 2019; 4(2): 82.
21. Pujoharjo P, Herdiyati Y. Efektivitas antibakteri tanaman herbal terhadap Streptococcus
mutans pada karies anak. J Indones Dent Assoc. 2018;1(1):51–6.
22. Widiastiti M, Putra IWWP, Duniaji AS, Darmayanti LP. Analisis potensi beberapa
larutan pengencer pada uji antibakteri teh temu putih (Curcuma zedoaria (Berg) Roscoe)
terhadap Escherichia coli. Media Ilm Teknol Pangan. 2019; 6(2): 117–25.
23. Winardhi A, Saputra D, Dewipuspitasari. Perbandingan nilai kekasaran permukaan resin
termoplastik poliamida yang direndam larutan sodium hipoklorit dan alkalin peroksida. Dentin
J Kedokt Gigi. 2017; 1(1): 45–49.
24. Kurniawan RA, Jiwintarum Y, Dwihartati L. Pengaruh perbedaan suhu terhadap potensi
tablet siproflaksasin (Eksperimen dengan bakteri Escherichia coli ). 2015; 9(2): 1525–1533.
DOI: https://doi.org/10.22146/majkedgiind.77132
Article Metrics
Abstract views : 836
| 
views : 1199
Refbacks
- There are currently no refbacks.
Copyright (c) 2023 Majalah Kedokteran Gigi Indonesia
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.