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All Journal Dentino: Jurnal Kedokteran Gigi Jurnal Kesehatan Kartika
Dewi, Rahmalia
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Dentistry Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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ANTIBACTERIAL ACTIVITY TEST OF CUCUMBER PEEL EXTRACT (Cucumis sativus L.) AGAINST Streptococcus mutans BACTERIA Dewi, Rahmalia; Masyhudi, Masyhudi; Alhawaris, Alhawaris; Yani, Sinar; Yadi, Yadi
Dentino: Jurnal Kedokteran Gigi Vol 9, No 1 (2024)
Publisher : FKG ULM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/dentino.v9i1.18869

Abstract

Background: Dental caries is a  process of tooth demineralization caused by acids produced from food metabolism in bacteria. One of the main etiological factors of dental caries is the microorganisms known as Streptococcus mutans bacteria. S. mutans is one of the components of human dental plaque that is associated with sucrose diet and high caries activity. Cucumber peel extract (Cucumis sativus L.) is known to have an antibacterial activity due to the presence of secondary metabolites such as flavonoids, steroids, alkaloids, saponins and phenols found in cucumber peel. Purpose: This study aimed to determine the antibacterial activity at the lowest concentration of cucumber peel extract (Cucumis sativus L.) against Streptococcus mutans bacteria. Method: This study employed the disc diffusion method with a post-test only control group design. Streptococcus mutans bacteria were cultured on Mueller Hinton Agar media, and cucumber peel extract (Cucumis sativus L.) was applied as the antibacterial agent at concentrations of 0.01 g/ml, 0.05 g/ml, 0.1 g/ml, 0.2 g/ml, 0.4 g/ml and 0.5 g/ml with seven repetitions. Results: The results of the study showed that cucumber peel extract (Cucumis sativus L.) formed inhibition zones around the paper discs against the growth of Streptococcus mutans bacteria at concentrations of 0.4 g/ml and 0.5 g/ml. Conclusion: The concentrations of 0,4 g/ml and 0,5 g/ml are the lowest concentrations of cucumber peel extract (Cucumis sativus L.) that can inhibit the growth of Streptococcus mutans bacteria. Keywords : Antibacterial, Cucumber peel, Dental Caries, Streptococcus mutans
Identifikasi Bahan Tambahan Makanan (BTM) Berupa Formalin, Boraks, Pewarna Rhodamine-B Pada Makanan Di Pasar Atas Cimahi Ramadhan Putra, Husni; Dwi Frastika, Elfa; Hasanah, Nurul; Azzizatun Nisa, Nur; Thalia Syalsabila, Vinka; Nur Asriyah, Aas; Dewi, Rahmalia
JURNAL KESEHATAN KARTIKA Vol. 18 No. 1 (2023): Jurnal Kesehatan Kartika
Publisher : Faculty of Health Science and Technology, University of Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jkkes.v18i1.272

Abstract

The level of poisoning in Indonesia is increasing. Food is one of the contributors to the cause of some people experiencing poisoning. Food Additives (BTP), which are prohibited from being used by the government, are often violated by rogue elements who want to make more profit. Low prices and easy access are one of the reasons why people are tempted to commit fraud against their merchandise. This review describes several types of BTP that are often abused by some rogue traders with very bad effects in the short term or slow. Prohibited food additives that are often used by traders are formalin, borax and rhodamine B. Consumption in excess levels will cause digestive disorders, respiratory disorders, central nervous disorders, cancer and even death. To stop distribution continuously, there must be a stop and testing by the authorities.
Co-Authors Alhawaris, Alhawaris Azzizatun Nisa, Nur Dwi Frastika, Elfa Masyhudi Masyhudi, Masyhudi Nur Asriyah, Aas Nurul Hasanah Ramadhan Putra, Husni Thalia Syalsabila, Vinka Yadi, Yadi Yani, Sinar