Perasan Jahe Merah (Zingiber officinale var. Rubrum) terhadap Daya Hambat Bakteri Aggregatibacter actinomycetemcomitans

Abstract

Abstrak Aggregatibacter actinomycetemcomitans positif ditemukan pada plak penyebab utama penyakit periodontal. Jahe merah merupakan salah satu tanaman obat tradisional mengandung minyak atsiri, oleoresin, flavonoid, polifenol dan saponin. Senyawa minyak atsiri, oleoresin, flavonoid dan saponin yang berfungsi sebagai bahan antibakteri. Tujuan penelitian ini untuk mengetahui efektifitas perasan jahe merah terhadap daya hambat bakteri Aggregatibacter actinomycetemcomitans. Penelitian ini menggunakan metode true experiment. Rancangan penelitian ini adalah Post test only control group design. Subjek penelitian ini menggunakan bakteri Aggregatibacter actinomycetemcomitans. Penelitian dilakukan dengan menggunakan konsentrasi 25%, 50%, 75% dan 100% serta kelompok kontrol Natrium fisiologis 0,9 %. Pengujian dalam percobaan ini dilakukan 3x pengulangan, untuk melihat besarnya daya hambat dengan mengukur besarnya oligodinamik menggunakan jangka sorong. Analisa data yang digunakan deskriptif kuantitatif dan uji statistik Anova. Hasil penelitian menunjukkan bahwa konsentrasi perasan jahe merah 25%, 50%, 75% dan 100% masing-masing daya hambatnya terhadap bakteri Aggregatibacter actinomycetemcomitans yaitu 11,1 mm, 13,4 mm, 13,8 mm dan 14,6 mm. Hasil uji statistik Anova menunjukkan perbedaan daya hambat tersebut signifikan dengan p value < 0.05. Kesimpulan penelitian yaitu semakin tinggi konsentrasi perasan jahe merah (Zingiber officinale var. Rubrum) semakin efektif daya hambatnya terhadap pertumbuhan bakteri Aggregatibacter actinomycetemcomitans. Ada perbedaan efektivitas perasan jahe merah pada konsentrasi 25%, 50%, 75% dan 100% terhadap daya hambat bakteri Aggregatibacter actinomycetemcomitans (p < 0.05).Abstract[JUICE OF RED GINGER (ZINGIBER OFFICINALE VAR. RUBRUM) ON THE INHIBITORY POWER OF AGGREGATIBACTER ACTINOMYCETEMCOMITANS] Aggregatibacter actinomycetemcomitans was Positive found on plaque as the main cause of periodontal disease. Red ginger is one of the traditional medicinal plants containing essential oils, oleoresins, flavonoids, polyphenols and saponins. compounds Essential oil, oleoresins, flavonoids and saponins that function as antibacterial ingredients. The purpose of this study was to determine the effectiveness of red ginger juice against the inhibition of bacteria Aggregatibacter actinomycetemcomitans. This study uses the method true experiment. The design of this study is Post test only control group design. The subject of this study used the bacteria Aggregatibacter actinomycetemcomitans. The study was conducted using concentrations of 25%, 50%, 75% and 100% and physiological sodium control group 0.9%. Testing in this experiment was carried out 3 times repetition, to see the magnitude of the inhibitory by measuring the magnitude of oligodynamic using calipers. Data analysis used quantitative descriptive and Anova statistical tests. The results showed that the concentration of squeezed red ginger 25%, 50%, 75% and 100% respectively inhibited the bacteria Aggregatibacter actinomycetemcomitans which were 11.1 mm, 13.4 mm, 13.8 mm and 14.6 mm. The results of the Anova statistical test show that the difference in inhibition is significant with p value

Keywords

• Red Ginger Juice
• Inhibitory Power
• Aggregatibacter actinomycetemcomitans