The Effectiveness of Involvement Test of kaffir lime (Citrus hystrix) Fruit Extract on the Growth of Streptococcus Mutans Bacteria (in vitro)

Abstract

Background : Dental and oral health problems in Indonesia according to the Basic Health
Research of Riskesdas in 2018 is tooth decay/cavities/ sickness. Dental caries is one of the
infectious diseases with multifactorial causes. The bacteria that play a role an important
factor in the formation of dental plaque is the bacterium Streptococcus mutans. One of the
natural ingredients used as herbal medicine is kaffir lime fruit. Kaffir lime leaves contain
alkaloids, polyphenols, essential oils, tannins, flavonoids.. Kaffir lime leaves and fruits have a
pharmacological effect as an antiseptic and contain antioxidants.
Objective: The purpose of this study was to determine the effectiveness of the inhibition test
of kaffir lime fruit extract against the growth of Streptococcus mutans bacteria (in vitro).
Method: This research is an experimental laboratory research conducted from July to August
2022 at the Microbiology Research Center Laboratory of the Faculty of Dentistry, Airlangga
University, Surabaya, which is located on Jl. Major General. Prof. Dr. Moestopo 47 Surabaya
60132. The method in this study is to observe and measure the diameter of the inhibition zone
of Streptococcus Mutans bacteria using the paper disc diffusion method. From the calculated
data, the Shapiro-Wilk normality test was carried out, because based on the number of
samples less than 50 samples. If the data is normally distributed, bivariate analysis is
performed using the One Way Anova test.
Result: Based on the results of the One Way Anova test in the table above, it can be seen that
the significance value or p-value is 0.000 <0.05 so it can be concluded that there is a
significant difference in the average diameter of the inhibition zone between all treatment
groups. To find out the difference between the 2 groups. The smallest significant difference
test was continued
In the K+ group, the 50% concentration of kaffir lime fruit extract had a significance value or
p-value of 0.000 < 0.05 so that there was a significant difference in the average diameter of
the inhibition zone for the growth of Streptococcus mutans bacteria non ATCC. In the K+
group with the given group kaffir lime fruit extract concentration 50%.
- In the K+ group, the 30% concentration of kaffir lime fruit extract had a significance value
or p-value of 0.000 <0.05 so that there was a significant difference in the average diameter of
the inhibition zone for the growth of Streptococcus mutans bacteria non ATCC. In the K+
group with the given group kaffir lime fruit extract concentration 30%.
- In the group that was given a concentration of 50% kaffir lime fruit extract and the group
that was given a 30% concentration of kaffir lime fruit extract had a significance value or pvalue of 0.000 <0.05 so that there was a significant difference in the average diameter of the
inhibition zone for the growth of non-Streptococcus mutans bacteria. ATCC In the group that
was given kaffir lime fruit extract with a concentration of 50% and the group that was given a
30% concentration of kaffir lime fruit extract.
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Conclusion: based on the statistical test results above, it can be concluded that kaffir lime
fruit extract is effective in inhibiting the growth of non-ATCC Streptococcus mutans bacteria