ANTIBACTERIAL POTENTIAL OF KAPUL FRUIT SKIN (Baccaurea macrocarpa) ON Streptococcus sanguis

• Main Authors: Norhayati Norhayati (Author), Siti Ujrumiah (Author), Annisa Noviany (Author), Amy Nindia Carabelly (Author)
• Format: Book
• Published: Universitas Islam Sultan Agung, 2019-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Summary

Introduction: Recurrent aphthous stomatitis (SAR) is a recurrent ulceration lesion where many Streptococcus sanguis bacteria are found. Streptococcus sanguis bacteria can be killed by compounds that contain antibacterial. Kapul fruit (Baccaurea macrocarpa) is a typical Kalimantan fruit, has antioxidant and antibacterial activity which serves to kill Streptococcus sanguis. Method: Performed a quantitative phytochemical test on the kapul fruit peel and continued with the antibacterial activity test using the disc diffusion method of kapul fruit peel extract at the concentrations 20%, 40%, 60%, 80%, 100%,Chlorhexidine as a positive control and aquades as a negative (n=4/group). Result: From the phytochemical test, Kapul fruit peel extracts contain 35,851% of alkaloid, 23,225% of saponin, 2,395mg of tannin and 21,000mg of flavonoids. Kapul fruit peel extracts has the potential as an antibacterial against Streptococcus sanguis at concentration of 40%, 60%, 80% and 100%. The concentration at 100% has an equivalent to chlorhexidine as an antibacterial potential. Conclusion: The potential of Kapul peel Extract as antibacterial to Streptococcus sanguis bacteria on 40%, 60%, 80%, 100% concentration. The concentration at 100% has an equivalent to chlorhexidine as an antibacterial potential.

Item Description

2354-5992
2460-4119
10.30659/odj.6.2.118-124