Daya Antibakteri Infusa Kismis (Vitis vinifera L.) Konsentrasi 100%, 50%, dan 25% Terhadap Streptococcus mutans (Antibacterial Activity of Raisins Infuse (Vitis vinifera L.) Concentration 100%, 50%, and 25% Against Streptococcus mutans)

Abstract

Background: Dental plaque is one factor that causing the occurrence of dental
caries and periodontal disease. Bacteria that has role in the process of
forming and increasing the accumulation of dental plaque is Streptococcus
mutans. S. mutans digest sucrose and synthesis glukan in order to help
other bacterial adhesions to form plaques biofilm. An effective way to control
plaque accumulation is needed. One of the ways is using mouth rinse.
The mouth rinse in the market could give some side effect in long term.
Raisin is a food that made from dried grape result which consists of antimicrobial
substance such as flavonoid, tannin and triterpenoid. Objective: Determined
the large of antibacterial activity and effective concentration of
raisins infused that still have antibacterial activity against S. mutans. Methods:
This study was laboratories experimental with post test only control group
design research. The method was using well diffusion method. Antibacterial
activity was showed by the inhibition zone around the well. Total of research
samples were 25 samples which divided into 5 groups that were 25%, 50%,
100% concentration of raisins infused, chlorhexidine 0,2% and sterile
aquadest. Result and Conclusion: The magnitude of antibacterial activity
raisins infused against S. mutans was achieved by consentration of 100%,
50%, 25% respectively and the effective concentration of the raisins infused
which had antibacterial activity was 100%.