PERBANDINGAN EFEK ANTIBAKTERI DARI JUS PIR (Pyrus bretschneideri) TERHADAP Streptococcus mutans PADA WAKTU KONTAK DAN KONSENTRASI YANG BERBEDA

Abstract

Background : Dental caries is the most prevalent bacterial infections in human, caused by Streptococcus mutans. Pear contains catechine which is capable of killing cariogenic bacteria. It prevents plaque formation on teeth surface and dental caries. Objective : The purpose of this study was to determine the optimal concentration and contact time of Shandong pear juice (Pyrus bretschneideri) for Streptococcus mutans, in vitro. Method : This study was an experimental study using the post test only control group design The sample was Shandong pear juice (Pyrus bretschneideri). Samples were divided into test groups and control groups. The test groups were treated with different concentration of pear juices from 100% and 50%; also contact times from 30 and 120 seconds. The control groups were a positive control, a negative control, and a sample control. The optimal combination of concentration and contact time was determined by visual observation of the solution transparency degree of the suspension. Statistic analysis was done using Chi square Test. Result : From the experiment, it was shown that the solution was murky for the 50% and 100% of concentration with the contact time of 30 seconds in all replications. The solution was limpid (transparent) for the pair of 50%-120 seconds in 2nd replication and the pair of 100%-120 seconds in the 1st, 4th and 5 th replications. As for the negative control and sample control groups, the solution was limpid while the positive control group was murky. Chi square Test shown insignificant differences for all experimental groups compared to positive control group (p>0.05). Conclusions : Pear fruit juice (Pyrus bretschneideri) did not have bacteriostatic effect on every combination pair of concentration and contact time. Keywords : Pyrus bretschneideri, Streptococcus mutans, antibacterial activity, concentration, contact time.