Antimicrobial Susceptibility of Myristica fragrans Extract  against Oral Pathogens

Singh, Abhilasha; Bais, Ritu Thakur; Singh, Vinod

doi:10.20546/ijcmas.2017.601.041

Cited by 3 publications

(1 citation statement)

References 4 publications

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“…Pada penelitian ini, berdasarkan rerata diameter zona hambat dapat dikatakan bahwa ekstrak buah pala memiliki daya hambat terhadap bakteri Streptococcus viridans, hal ini sesuai dengan penelitian oleh Singh et al (2017) yang menyatakan bahwa ekstrak buah pala lebih efektif terhadap bakteri Gram positif daripada bakteri Gram negatif. 11 Bakteri Gram positif bersifat polar sehingga senyawa saponin dan zat alkaloid yang juga bersifat polar mudah menembus dinding sel bakteri. 12 Komponen zat aktif pada ekstrak buah pala memiliki mekanisme kerja yang berbeda, minyak atsiri yang bersifat lipofilik mengubah permeabilitas membran sel dan merusak dinding sel sehingga menyebabkan kematian bakteri.…”

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Aktivitas Antibakteri Ekstrak Pala Dalam Menghambat Pertumbuhan Streptococcus Vidirans

Anastasia

Nasution

Yulianti³

2022

j. kesehat. gigi dan mulut

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Background: Antibacterial is a substance that can disturb bacteria growth activity or eliminate it. Nutmeg is one of the natural substances that have antibacterial activity, such as essential oil, saponin, and alkaloid. Objective: This study aimed to determine the antibacterial activity of nutmeg extract in inhibiting Streptococcus viridans growth. Methods: This is a quasi-experimental with posttest only control group design. Distilled water was used as the negative control group; chlorhexidine gluconate 2% was used as the positive control group; the treatment group used nutmeg extract with concentrations of 16%, 12%, 8%, and 4%, respectively. Antibacterial activity testing using agar diffusion (Kirby-Baurer Discs) with Shapiro-Wilk test data analysis, Levene-Test, one-way ANOVA test, and Post-Hoc Test. Result: The result showed that nutmeg extract has an antibacterial effect on the Streptococcus viridans with the most inhibitory zone, at 16% concentration (8,34 mm), while in the positive control the inhibition zone was (17.26 mm). Conclusion: This study concluded that nutmeg extract at a concentration of 16%, 12%, 8%, and 4% have an antibacterial effect in inhibiting the growth of Streptococcus viridans, but is not as effective as chlorhexidine gluconate 2%.

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