Aktivitas antibakteri hard candy infusa dan dekoksi daun jambu biji (psidium guajava l.) pencegah karies gigi = Antibacterial activity of guava leaves (psidium guajava l.) infusion and decoction in hard candy as dental caries prevention

Praningrum, Hersasti (2020) Aktivitas antibakteri hard candy infusa dan dekoksi daun jambu biji (psidium guajava l.) pencegah karies gigi = Antibacterial activity of guava leaves (psidium guajava l.) infusion and decoction in hard candy as dental caries prevention. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Karies gigi merupakan penyakit pada rongga mulut yang disebabkan oleh aktivitas bakteri kariogenik Streptococcus mutans pada biofilm gigi. Infusa dan dekoksi daun jambu biji digunakan sebagai obat tradisional dalam meredakan sakit gigi. Penambahan infusa dan dekoksi daun jambu biji dalam pembuatan hard candy diharapkan dapat menghambat aktivitas kariogenik dari Streptococcus mutans. Tujuan dari penelitian adalah menentukan aktivitas antibakteri infusa dan dekoksi daun jambu biji dan menentukan konsentrasi penambahan infusa dan dekoksi daun jambu biji pada pembuatan hard candy dengan aktivitas antibakteri dan sifat organoleptik terbaik. Air seduhan didapat dengan pemanasan daun dalam air (1:2) pada suhu 90°C selama 15 menit untuk infusa dan 30 menit untuk dekoksi. Aktivitas antibakteri infusa dan dekoksi serta produk hard candy ditentukan dari pengukuran diameter zona hambat. Uji organoleptik dilakukan menggunakan uji skoring dan hedonik. Hasil penelitian menunjukkan zona hambat infusa daun jambu biji konsentrasi 20-100% berturut-turut adalah 10,15±0,316; 12,68±0,132; 14,11±0,250; 16,07±0,235; 15,71±0,552, dan zona hambat dekoksi 20-100% sebesar 11.01±0,763; 13,55±0,418; 15,29±0,142; 16,33±0,972; 16,86±1,292. Hard candy dengan penambahan infusa daun jambu biji dengan konsentrasi 20%, 40%, 60%, 80%, dan 100% memiliki zona hambat berturut-turut sebesar 10,18±0,164; 12,57±0,072; 14,04±0,224; 14,75±0,455; 15,75±0,222, dan hard candy dengan penambahan dekoksi daun jambu biji dengan konsentrasi 20%, 40%, 60%, 80%, dan 100% memiliki zona hambat sebesar 10,98±0,502; 13,45±0,307; 14,48±0,307; 15,58±0,087; 15,94±0,176. Penambahan konsentrasi terbaik berdasarkan aktivitas antibakteri dan tingkat kesukaan panelis adalah dengan penambahan infusa sebesar 60% dan penambahan dekoksi sebesar 60%. / Dental caries is a disease of the oral cavity caused by the activity of cariogenic bacteria Streptococcus mutans on dental biofilms. Guava leaves infusion and decoction are used as traditional medicine in relieving toothache. The addition of infusion and decoction of guava leaves in making hard candy is expected to reduce the cariogenic activity of Streptococcus mutans. The objective of this study is to determine the antibacterial activity of infusion and decoction of guava leaves and determine the optimal concentration for the addition of guava leaves infusion and decoction in making hard candy with the best antibacterial activity and organoleptic properties. Brewed guava leaves is obtained by heating the leaves in water (1:2) at 90°C for 15 minutes for infusion and 30 minutes for decoction. The antibacterial activity of guava leaves infusion and decoction and hard candy products was determined by measuring the diameter of the inhibition zone. Organoleptic tests were carried out using scoring and hedonic tests. The results showed inhibition zones of guava leaf infusion concentrations of 20-100% succeeded 10,145 ± 0.316; 12,675 ± 0,132; 14,108 ± 0,250; 16,067 ± 0.235; 15.71 ± 0.552, and the zone of inhibition of 20-100% guava leaves decoction is 11.008 ± 0.763; 13,548 ± 0,418; 5,294 ± 0,142; 16,333 ± 0,972; 16,858 ± 1,292. Hard candy with the addition of guava leaf infusion with a concentration of 20%, 40%, 60%, 80%, and 100% has a inhibitory zone of 10,18±0,164; 12,57±0,072; 14,04±0,224; 14,75±0,455; 15,75±0,222. Hard candy with the addition of guava leaf decoction with a concentration of 20%, 40%, 60%, 80%, and 100% has a inhibitory zone of 10,98±0,502; 13,45±0,307; 14,48±0,307; 15,58±0,087; 15,94±0,176. The best concentration addition was chosen based on antibacterial activity and the panelist preference level is by adding 60% for guava leaves infusion and 60% for guava leaves decoction.

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