Introduction: Candida albicans is a normal organism found in the oral cavity. These organisms are opportunistic pathogens, which are not pathogenic to normal individuals but will cause disease in individuals with certain conditions. Oral candidiasis is one of the infections caused by this fungus. Management of therapy is done by administering antifungal drugs. The use of the antifungal drug has side effects and in the long term use can raise the resistance of Candida strain and treatment failure. Different choices of therapy can use herbs such as lime pulp and peel. The purpose of this study is to determine the difference in inhibition between lime (Citrus aurantifolia S) pulp and peel extract at concentrations of 25%, 50% and 100% for the growth of Candida albicans. Method: This study uses experimental Post Test Only Control Group Design. The treatment group is given ethanol extract of lime pulp and peel with concentrations of 25%. 50% and 100%. A positive control is given nystatin and ethanol 96% as a negative control. The antifungal test method is disc diffusion. Data analysis uses One-Way Anova comparative test. Result: Ethanol extract of pulp and lime peel does not perform inhibition zone against Candida albicans growth. Conclusion: Antifungal activity test results show no difference between lime pulp and peel extract at concentrations of 25%, 50%, and 100% in inhibiting the growth of Candida albicans. Latar Belakang: Candida albicans merupakan organisme normal yang terdapat pada rongga mulut. Organisme ini bersifat oportunistik patogen, yaitu tidak patogen pada individu normal tapi akan menyebabkan penyakit pada individu dengan kondisi tertentu. Kandidiasis oral merupakan salah satu infeksi yang disebabkan oleh jamur ini. Manajemen terapi dilakukan dengan pemberian obat antifungi. Penggunaan obat antifungi memiliki efek samping dan pada penggunaan jangka panjang dapat memunculkan strain Candida yang resisten dan menyebabkan kegagalan dari pengobatan. Alternatif terapi dapat menggunakan bahan alam berupa buah jeruk nipis, baik kulit maupun daging buah. Tujuan penelitian ini adalah untuk mengetahui perbedaan daya hambat antara ekstrak daging dan kulit buah jeruk nipis (Citrus aurantifolia S) pada konsentrasi 25%, 50% dan 100% terhadap pertumbuhan Candida albicans. Metode: Jenis penelitian yaitu eksperimental dengan rancangan penelitian post test only control group design. Kelompok perlakuan diberikan ekstrak etanol daging dan kulit buah jeruk nipis konsentrasi 25%, 50% dan 100%. Kontrol positif berupa nystatin dan kontrol negatif etanol 96%. Metode uji daya hambat jamur dengan difusi cakram. Analisis data menggunakan uji komparatif One Way Anova. Hasil: Ekstrak etanol daging dan kulit jeruk nipis tidak menunjukkan adanya zona hambat terhadap pertumbuhan Candida albicans. Kesimpulan: Hasil uji daya antijamur menunjukkan tidak terdapat perbedaan antara ekstrak kulit dan daging jeruk nipis kosentrasi 25%, 50% dan 100% dalam menghambat pertumbuhan Candida albicans.
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