Antibacterial Activity of Andaliman Ethanol Extract (Zantoxylum Acanthopodium Dc.) Against Porphyromonas Gingivalis Bacteria

Abstract

Periodontitis is a destructive inflammatory disease of the supporting tissues of the teeth that causes further damage to the periodontal ligament, alveolar bone to the formation of pockets, and decreased gums caused by the bacterium Porphyromonas gingivalis. The most common and frequent periodontal disease is chronic periodontitis which is caused by the accumulation of plaque and calculus. Alternative treatment using herbal ingredients such as andaliman fruit (Zantoxylum acanthopodium DC.) has therapeutic benefits because of its broad biological activity, and lower side effects. Andaliman fruit (Zantoxylum acanthopodium DC.) contains active compounds such as phenolic compounds, saponins, flavonoids, tannins, triterpenoids, steroids, and alkaloids  that act as antibacterial. The aim of this study was to determine the minimum inhibitory level (MIC) and minimum killing rate (MBC) of andaliman fruit ethanol extract against Porphyromonas gingivalis bacteria. The research procedure used for the MIC and MBC tests was broth microdilution and the number of colonies was counted using the total plate count (TPC)  with variations of 6 concentrations of andaliman fruit ethanol extract with 10% DMSO solvent and 0.2% Chlorhexidine. Statistical analysis in this study was performed using Levene Statistics and Post Hoc Dunnet T3. The ethanol extract of andaliman fruit has a minimum inhibitory concentration (MIC) and a minimum killing concentration (MBC) against the growth of Porphyromonas gingivalis bacteria. The minimum inhibitory concentration in the ethanol extract of andaliman fruit was at a concentration of 25%, while the minimum killing concentration was at a concentration of 100%.