Electronic Theses and Dissertation

Latar Belakang: Tonsilitis kronis merupakan masalah kesehatan global dengan tingkat resistensi antibiotik yang meningkat. Daun mint (Mentha piperita) diketahui mengandung senyawa bioaktif yang berpotensi sebagai antibakteri, sehingga perlu diteliti efektivitasnya terhadap bakteri penyebab tonsilitis kronis. Tujuan: Mengetahui efektivitas antibakteri ekstrak etanol daun mint (Mentha piperita) terhadap bakteri isolat tonsilitis kronis (Staphylococcus aureus, Streptococcus agalactiae, dan Pseudomonas aeruginosa), termasuk menentukan kadar hambat minimum (KHM) dan zona hambatnya. Metode: Penelitian eksperimental laboratorium dengan desain post-test only control group. Ekstrak etanol daun mint diuji pada konsentrasi 6,25%, 12,5%, 25%, dan 50%. Uji aktivitas antibakteri dilakukan dengan metode difusi cakram untuk mengukur zona hambat dan metode dilusi untuk menentukan KHM. Hasil: Ekstrak etanol daun mint menunjukkan aktivitas antibakteri dari kategori sedang hingga kuat terhadap semua bakteri uji. Zona hambat tertinggi terhadap Staphylococcus aureus dan Streptococcus agalactiae mencapai kategori kuat (masing-masing 13,57 mm dan 18,31 mm). KHM ekstrak terhadap Streptococcus agalactiae adalah 0,75%. Analisis statistik (ANOVA) menunjukkan perbedaan signifikan (p

Background: Chronic tonsillitis is a global health problem with increasing antibiotic resistance. Mint leaves (Mentha piperita) are known to contain bioactive compounds with potential antibacterial properties, warranting investigation into their effectiveness against bacteria causing chronic tonsillitis. Objective: To determine the antibacterial effectiveness of ethanol extract of mint leaves (Mentha piperita) against bacterial isolates from chronic tonsillitis (Staphylococcus aureus, Streptococcus agalactiae, and Pseudomonas aeruginosa), including determining the Minimum Inhibitory Concentration (MIC) and inhibition zones. Methods: This laboratory experimental study used a post-test only control group design. The ethanol extract of mint leaves was tested at concentrations of 6.25%, 12.5%, 25%, and 50%. Antibacterial activity was tested using the disc diffusion method to measure the inhibition zone and the dilution method to determine the MIC. Results: The ethanol extract of mint leaves showed moderate to strong antibacterial activity against all test bacteria. The highest inhibition zones against Staphylococcus aureus and Streptococcus agalactiae reached the strong category (13.57 mm and 18.31 mm, respectively). The MIC of the extract against Streptococcus agalactiae was 0.75%. Statistical analysis (ANOVA) showed a significant difference (p