Aktivitas antibakteri ekstrak kulit buah kakao  (Theobroma cacao L.) terhadap Escherichia coli, Bacillus subtilis,  dan Staphylococcus aureus

Mulyatni, Agustin Sri; Budiani, Asmini; Taniwiryono, Darmono

doi:10.22302/ppbbi.jur.mp.v80i2.39

Cited by 7 publications

(6 citation statements)

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“…Other research has shown that the potential of cacao pod extract to inhibit bacterial growth in the urinary tract and that the higher the extract concentration, the larger the inhibition zone against bacterial growth. The largest inhibition zone of Staphylococcus aureus and Escherichia coli growth was formed at a 64% concentration, and the result was 10 mm and 8.83 mm, respectively (Mulyatni et al, 2012).…”

Section: Discussionmentioning

confidence: 95%

“…The antimicrobial compound in cacao pods is flavonoid. The flavonoids in cacao pods are catechin, anthocyanin and leukoanthocyanidine (Mulyatni et al, 2012). Flavonoids are phenolic compounds and the result of phenylpropanoid cycle synthesis as a response against microbial infection.…”

Section: Discussionmentioning

confidence: 99%

“…This large amount of cacao pod waste becomes a problem for the environment (Sartini et al, 2012). Cacao pods consist of flavonoids, such as anthocyanin, catechin and leukoanthocyanidine, which are bioactive compounds that have antibacterial agent (Mulyatni et al, 2012). Moreover, other compounds in the cacao pod are pectin and lignin.…”

Section: Introductionmentioning

confidence: 99%

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Antibiofilm effect of Theobroma cacao (cacao pod) extract on Aggregatibacter actinomycetemcomitans biofilm in vitro

Binartha

Kardinal

Widyarman

2021

IJOHS

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Successful of periodontal treatment is to eradicate biofilm of bacteria. Aggregatibacter actinomycetemcomitans is a Gram-negative bacterium that have been suggested to be the main causes of periodontal disease. Theobroma cacao (cacao pod) is a medicinal plant that has a broad range of pharmacological effects. The aim of this study was to assess the antibiofilm effect of cacao pod extract against A. actinomycetemcomitans biofilm in vitro. A. actinomycetemcomitans were cultured in Brain Heart Infusion broth. Crystal-violet staining in biofilm assays were used to evaluate the cacao pod extract effect on A. actinomycetemcomitans ATCC 33384 biofilms and 0.2% chlorhexidine-gluconate was used as a positive control. After 24 hours of incubation, the optical density of each well in microtiter plates was measured. The results showed that the biofilm density after incubation with the cacao pod extract was significantly decreased in all concentrations and all incubation times (p<0.05). The most effective concentration for inhibiting biofilm A. actinomycetemcomitans was 100% cacao pod extract and 3 hrs of incubation time (p<0.05) with a 98.9% reduction of biofilm compared to negative control. Cacao pod extract is effective in inhibiting the growth of A. actinomycetemcomitans biofilm.

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Section: Discussionmentioning

confidence: 95%

Section: Discussionmentioning

confidence: 99%

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Antibiofilm effect of Theobroma cacao (cacao pod) extract on Aggregatibacter actinomycetemcomitans biofilm in vitro

Binartha

Kardinal

Widyarman

2021

IJOHS

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“…Flavonoids 3.91% bind to proteins via hydrogen bonds so that the protein structure becomes damaged and disrupts the permeability of cell membranes resulting in bacterial death 8 . Terpenoids of 2.94% work by binding to porin (transmembrane protein) on the outer membrane of the cell wall bacteria that can create instability from bacterial cell membrane permeability, causing an imbalance of ions and bacterial cell wall metabolites causing nutrient deficiencies and the occurrence of cell necrosis and apoptosis which can cause death from bacterial cells 5 .…”

Section: Discussionmentioning

confidence: 99%

“…In dentistry the use of herbal alternatives has been used for hundreds of years and has long been known for its high antibacterial ability, analgesic, biocompatibility, anti-inflammatory and anti-oxidant. 7 Indonesia is the third largest cocoa producer in the world, based on data from the Directorate General of Plantation, the total Indonesian cocoa production in 2010 was 900 thousand tons 8 . Cocoa pods contain alkaloids, flavonoids, tannins, saponins and terpenoids 9 .…”

Section: Introductionmentioning

confidence: 99%

The Difference Of Antibacterial Power Between Cocoa Peel (Theobroma cacao L.) Extract 6,25% and Chlorhexidine 0,2% Againts Streptococcus sanguinis

Wulandari

Prasetyo

Subiwahjudi

et al. 2019

CDJ

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Background: Streptococcus sanguinis is a bacterium that can cause failures in root canal treatments due its ability to penetrate the dentinal tubules to a depth of 400 μm in just two weeks. Irrigation material is needed to stop the growth of this bacteria so that no bacteria can pass through by using chemicals, irrigation materials that are widely used such as Chlorhexidine 0,2% but still lack because it cannot be used as a single irrigation solution because its effectiveness will be reduced if it is related to protein and organic dentine matrix and low Ph saliva.Therefore, research is needed to find natural ingredient that can be an alternative such as Cocoa peel extract was chosen because it contains active compounds, in the form of saponins, tanins, alkaloids, flavonoids, and terpenoids that have been known to have antibacterial properties a concentration of 6,25% is used in accordance with the MKC of Streptococcus sanguinis. Aim: To compare the antibacterial power between cocoa peel extract (Theobroma cacao L.) 6,25% and Chlorhexidine 0,2% against Streptococcus sanguinis Method: This research is an experimental laboratory with a post-test only control group design. The diffusion method was used to determine the susceptibility of bacteria isolated from the material by planting the culture of Streptococcus sanguinis on the agar medium by swabbing the nutrient media which has been divided into 3 parts consisting of negative control, cocoa peel extract and Chlorhexidine, then each nurient media so that it is given a paper disk and 0.01ml liquid on each section. The diameter of the inhibition zone was observed after 2x24 hours using the calipers. Results: The average inhibitory zone that was formed using cocoa peel extract was 20,40 mm against Streptococcus sanguinis and Chlorhexidine was 18,36 against Streptococcus sanguinis. Conclusion: Cocoa peel extract (Theobroma cacao L.) 6,25% had higher anti-bacterial power compared to 0,2% Chlorhexidine against the growth of Streptococcus sanguinis.

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The Difference of Antibacterial Power between Cocoa Peel (Theobroma Cacao L.) Extract 6% compared to Chlorhexidine Digluconate 2% Againts Streptococcus mutans (In vitro)

Amanda

Yuanita

Sampoerno

2021

CDJ

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Background: Before restoration, it is necessary to clean the cavity from the smear layer and residual bacteria such as Sreptococcus mutans using a 'gold standard' cavity cleanser, namely 2% Chlorhexidine digluconate (CHX), however CHX 2% has a disadvantage of having a toxic effect on fibroblasts, osteoblasts, myoblasts, odontoblast-like cells, Chinese hamster ovary cells, and buccal epithelial cells. The shortcomings of the 2% CHX triggered researchers to look for alternative cavity cleansers that are more biocompatible, namely cocoa peel extract because it contains of antibacterial compounds including alkaloids, flavonoids, tannins, saponins, and terponoids with a non-toxic 6% concentration. Purpose: To analyze the difference of antibacterial activity between cocoa peel extract with a concentration of 6% compared to chlorhexidine digluconate 2% against Streptococcus mutans. Methods: This research was an in vitro laboratory experimental study with the posttest only control group design which included two treatment groups, namely 6% cocoa peel extract and 2% CHX. This research was conducted using the inhibition zone diffusion method against S. mutans to see the antibacterial power of each sample. Results: There was a significant difference (p <0.05) in the mean diameter of the inhibition zone between 6% cacao peel extract, namely 11.5406 mm and CHX 2%, namely 13.2156 mm. Conclusion: Chlorhexidine digluconate 2% has a greater antibacterial power than 6% cocoa peel extract (Theobroma cacao L.) against Streptococcus mutans.

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Aktivitas antibakteri ekstrak kulit buah kakao (Theobroma cacao L.) terhadap Escherichia coli, Bacillus subtilis, dan Staphylococcus aureus

Abstract: Aktivitas antibakteri ekstrak kulit buah kakao (Theobroma cacao L.) terhadap Escherichia coli, Bacillus subtilis, dan Staphylococcus aureus Antibacterial activity of cocoa pod husk extract (Theobroma cacao L.) against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus

Cited by 7 publications

References 0 publications

Antibiofilm effect of Theobroma cacao (cacao pod) extract on Aggregatibacter actinomycetemcomitans biofilm in vitro

Antibiofilm effect of Theobroma cacao (cacao pod) extract on Aggregatibacter actinomycetemcomitans biofilm in vitro

The Difference Of Antibacterial Power Between Cocoa Peel (Theobroma cacao L.) Extract 6,25% and Chlorhexidine 0,2% Againts Streptococcus sanguinis

The Difference of Antibacterial Power between Cocoa Peel (Theobroma Cacao L.) Extract 6% compared to Chlorhexidine Digluconate 2% Againts Streptococcus mutans (In vitro)

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