Electronic Theses and Dissertation

Karies gigi merupakan salah satu penyakit rongga mulut yang paling banyak ditemukan dan berkaitan erat dengan aktivitas Streptococcus mutans, yaitu bakteri Gram positif yang mampu membentuk biofilm dan menghasilkan asam sehingga menyebabkan demineralisasi email gigi. Chlorhexidine gluconate dikenal sebagai agen antibakteri gold standard dalam kedokteran gigi, namun penggunaan jangka panjangnya dapat menimbulkan efek samping seperti pewarnaan gigi dan gangguan pengecapan, sehingga diperlukan alternatif antibakteri berbahan alam. Daun kari (Murraya koenigii) merupakan tanaman herbal yang mengandung berbagai senyawa bioaktif, seperti alkaloid, flavonoid, terpenoid, polifenol, dan tanin, yang memiliki aktivitas antibakteri. Penelitian ini bertujuan untuk menganalisis pengaruh ekstrak daun kari terhadap viabilitas Streptococcus mutans menggunakan metode time-kill assay. Penelitian ini merupakan penelitian eksperimental laboratoris dengan desain post-test only control group. Ekstrak daun kari dibuat dengan metode maserasi dan diuji pada konsentrasi 2,5%, 5%, dan 10%, kemudian dipaparkan pada suspensi Streptococcus mutans ATCC 25175 selama 30 detik, 1 menit, dan 2 menit. Viabilitas bakteri diukur menggunakan microplate reader berdasarkan nilai optical density setelah inkubasi. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi ekstrak dan lamanya waktu paparan berhubungan dengan penurunan viabilitas Streptococcus mutans. Dengan demikian, ekstrak daun kari berpotensi untuk dikembangkan sebagai agen antibakteri alami dalam upaya pencegahan karies gigi.

Dental caries is one of the most prevalent oral diseases and is closely associated with the activity of Streptococcus mutans, a Gram-positive bacterium capable of forming biofilms and producing organic acids that lead to enamel demineralization. Chlorhexidine gluconate is widely used as a gold standard antibacterial agent in dentistry; however, its long-term use may cause adverse effects such as tooth staining and taste disturbance, prompting the exploration of natural alternatives. Curry leaf (Murraya koenigii) is a medicinal plant known to contain bioactive compounds, including alkaloids, flavonoids, terpenoids, polyphenols, and tannins, which exhibit antibacterial activity. This study aimed to analyze the effect of curry leaf extract on the viability of Streptococcus mutans using the time-kill assay method. This research was conducted as an experimental laboratory study with a post-test only control group design. Curry leaf extract was prepared using the maceration method and tested at concentrations of 2.5%, 5%, and 10%. Each concentration was exposed to Streptococcus mutans ATCC 25175 for 30 seconds, 1 minute, and 2 minutes. Bacterial viability was evaluated using a microplate reader by measuring optical density values after incubation. The results demonstrated that higher extract concentrations and longer exposure times were associated with a greater reduction in bacterial viability. These findings indicate that curry leaf extract has potential as a natural antibacterial agent and may be further developed as an alternative approach for the prevention of dental caries.