Efektivitas berbagai konsentrasiIenzim bromelain dari ekstrak buah nanas (AnanasIcomosus (L.) Merr) terhadap daya antibakteri Streptococcus mutans secara in vitro

Abstract

ABSTRAKPendahuluan: Salah satu zat organik yang terkandung dalam buah nanas Ananas comosus (L.) Merr .adalah enzim bromelain. Fungsi primer bromelain menguraikan protein dan bahan antibakteri. Mekanisme kerja bromelain sebagai antibakteri yaitu dengan cara menghambat enzim reverse transcriptase dan DNA topoisomerase. Tujuan penelitian menganalisis efektivitas daya antibakteri berbagai konsentrasi enzim bromelain dari ekstrak nanas terhadap Streptococcus mutans secara in-vitro. Metode: Jenis penelitian adalah eksperimental di laboratorium. Pengujian anti bakteri enzim konsentrasi 1, 2, 3, 4, 5, 6, 7, 8, 9, dan 10%, serta kontrol positif Ciprofloxacin cair 20mg terhadap Streptococcus mutans dengan metode difusi Kirby Bauer. Daya hambat antibakteri diukur dengan menggunakan jangka sorong. Penelitian dilakukan dua tahap, pertama melakukan ekstraksi enzim bromelain dari ekstrak nanas. Filtrat ekstrak kasar bromelain ditambahkan ammonium sulfat konsentrasi 40% dan dilakukan pengadukan selama 45 menit selanjutnya diinkubasi satu malam pada suhu 40C. Flitrat disaring dengan kertas Whatman no 1. Hasil endapan diliofilisasi dengan cara freeze dried. Tahap kedua dilakukan pengujian daya antibakteri berbagai konsentrasi enzim bromelain pada media Mueller Hinton Agar (MHA) yang telah ditumbuhi bakteri Streptococcus mutans hasil inkubasi selama 1x24 jam pada suhu 370C. Hasil: Enzim bromelain dapat menghambat bakteri Streptococcus mutans mulai dari konsentrasi 1%, diameter zona hambat sebesar 11 mm. Terjadi peningkatan yang signifikan pada konsentrasi 10%, diameter zona hambat sebesar 20 mm. Ciprofloxacin cair 20mg sebagai kontrol positif menunjukan daya hambat dengan  zona hambat 24 mm. Simpulan: Enzim dari ekstrak nanas memiliki daya antibakteri terhadap Streptococcus mutans yang dibuktikan dengan adanya zona hambat pada media MHA.Kata kunci: nanas; enzim bromelain; Streptococcus mutansABSTRACTIntroduction: One of the organic substances in the pineapple (Ananas comosus (L.) Merr.) is the bromelain enzyme. The primary function of bromelain is to break down proteins and antibacterial substances. The mechanism of action of bromelain as an antibacterial is by inhibiting the reverse transcriptase and DNA topoisomerase. The study aimed to analyse the effectiveness of the antibacterial activity of various concentrations of bromelain enzyme from pineapple extract against Streptococcus mutans in-vitro. Methods: This research was an experimental laboratory. Antibacterial enzyme testing with concentrations of 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10%, and positive control of 20 mg liquid Ciprofloxacin on Streptococcus mutans was performed using the Kirby Bauer diffusion method. The antibacterial inhibition was measured using a calliper. The research was carried out in two stages. The first was to extract the bromelain enzyme from pineapple extract. Bromelain crude extract filtrate was added with 40% ammonium sulfate, stirred for 45 minutes, and then incubated overnight at 40°C. The filtrate was filtered using Whatman paper no 1. The precipitate was lyophilised by freeze-dried. The second stage was testing the antibacterial power of various concentrations of bromelain enzyme on Mueller Hinton Agar (MHA) media grown with Streptococcus mutans which was incubated for 1x24 hours at 37°C. Results: Bromelain enzyme can inhibit Streptococcus mutans starting from a 1% concentration; the inhibition zone diameter was 11 mm. There was a significant increase at 10% concentration; the inhibition zone diameter was 20 mm. 20 mg liquid ciprofloxacin as positive control showed inhibition with an inhibition zone of 24 mm. Conclusions: Enzymes from pineapple extract have antibacterial activity against Streptococcus mutans, as evidenced by the presence of an inhibitory zone on MHA media.Keywords: pineapple; bromelain enzyme; Streptococcus mutans