Analysis of Antibacterial Effectiveness of Red Ginger Extract (Zingiber Officinale Var Rubrum) Compared to White Ginger Extract (Zingiber Officinale Var. Amarum) In Mouth Cavity Bacterial Streptococcus Mutans (In-Vitro)

摘要

Ginger has an active compound of phenol, flavonoids, terpenoids and essential oils that can inhibit microbial growth. Streptococcus mutans bacteria play an important role in the development of dental caries. To know the Antibacterial Effectiveness Analysis of Red Ginger Extract (Zingiber Officinale Var. Rubrum) Compared to White Ginger Extract (Zingiber Officinale Var. Amarum) In Mouth Cavity Bacterial Streptococcus Mutans (In-Vitro). Type of research used is laboratory experimental. The sample is a red Ginger extract (Zingiber officinale var. Rubrum) and white ginger extract (Zingiber officinale var. Amarum) and Bacteria used areStreptococcus mutans using the inhibitory test method. The highest average value of the highest group is shown in red ginger extract 60% of 15.90 mm, 40% by 14.73 mm and 20% by 12.70 mm. For White Ginger extract 60% by 11.90 mm, 40% by 11.15 mm, and 20% by 10.08 mm. Based on the normality test, Mann-Whitney test and T-test obtained p value <0.05 which means there is significant difference between inhibition between treatment group and overall measurement. Red Ginger Extract(Zingiber officinale var. Rubrum) and White Ginger Extract (Zingiber officinale var. Amarum) has an antibacterial effect onStreptococcus mutans. Red ginger extract at concentration of 60% has greater antibacterial effect inhibiting Streptococcus mutans compared to white ginger extract. Based on the results of the study the higher concentration of red ginger extract and white ginger the greater the inhibitory power diameter against Streptococcus mutans.