Electronic Theses and Dissertation

Enterococcus faecalis merupakan bakteri Gram positif anaerob fakultatif yang sering menyebabkan kegagalan perawatan endodontik. Enzim-enzim yang dihasilkan Enterococcus faecalis seperti sitolisin/hemolisin, proteinase, gelatinase, dan serin menyebabkan bakteri ini resisten terhadap antibiotik, seperti amoksisilin. Alternatif mengatasi resistensi ini, dapat dilakukan kombinasi antibiotik dan bahan herbal. Salah satu bahan herbal yang memiliki sifat antibakteri yaitu bawang putih (Allium sativum). Bawang putih (Allium sativum) mengandung senyawa alkaloid, tanin, flavonoid, minyak atsiri dan allicin yang mampu menghambat pertumbuhan Enterococcus faecalis. Tujuan penelitian ini adalah untuk mengetahui efektivitas kombinasi amoksisilin dan ekstrak bawang putih (Allium sativum). Metode yang digunakan yaitu metode post-test only group menggunakan 4 perlakuan kombinasi amoksisilin dan bawang putih (Allium sativum), amoksisilin dan bawang putih (Allium sativum) tunggal sebagai kontrol positif, dan akuades sebagai kontrol negatif. Konsentrasi masing-masing sampel yang digunakan, yaitu amoksisilin 0,1% dan ekstrak bawang putih (Allium sativum) 25%, 50%, 75% dan 100%. Hasil analisis statistik menggunakan uji Kruskal-Wallis menunjukkan adanya perbedaan signifikan antara kombinasi amoksisilin dan ekstrak bawang putih (Allium sativum) terhadap Enterococcus faecalis dengan nilai p=0,004. Kesimpulan penelitian ini yakni kombinasi amoksisilin dan ekstrak bawang putih (Allium sativum)
berpengaruh terhadap pertumbuhan Enterococcus faecalis.
Kata kunci: Enterococcus faecalis, amoksisilin, ekstrak bawang putih, resistensi

Enterococcus faecalis is a facultative anaerobic Gram-positive bacterium that often causes endodontic treatment failure. Enzymes produced by Enterococcus faecalis such as cytolysin/hemolysin, proteinase, gelatinase and serine cause the bacterium to be resistant to antibiotics such as amoxicillin. Alternative to overcome this resistance, a combination of antibiotics and herbal can be used. One of herbal that has antibacterial properties is garlic extract (Allium sativum). Garlic contains bioactive compounds such as alkaloids, tannins, flavonoids, essential oils, and allicin that can inhibit the growth of Enterococcus faecalis. The purpose of this study was to know the effectiveness of the combination of amoxicillin and garlic extract (Allium sativum). The method used in this study is the post-test only group method; consists of 4 control group of combination of amoxicillin and garlic (Allium sativum), amoxicillin and garlic (Allium sativum) individually as the control positive group and aquades as the control negative group. The concentration of each sample used was amoxicillin 0,1% and garlic extract (Allium sativum) 25%, 50%, 75%, and 100%. The result of statistical analysis using the Kruskal-Wallis test showed a significant difference between the combination of amoxicillin and garlic extract (Allium sativum) against Enterococcus faecalis with a p-value=0,004. The conclusion of this study is that the combination of amoxicillin and garlic extract (Allium sativum) affects the growth of Enterococcus faecalis. Keywords: Enterococcus faecalis, amoxicillin, garlic extract, resistance