NINA DHANIAR, - (2010) KONSENTRASI HAMBAT MINIMAL EKSTRAK BIJI COKLAT (Theobroma cacao) JENIS CRIOLLO TERHADAP BAKTERI Streptococcus viridans. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Background. Cacao (Theobroma cacao) have received a lot of attentions due to their significant polyphenol contents. Cacao beans are well known as a natural product to contain polyphenols (catechin, anthocyanins, and proanthocyanidins) that have an antimicrobial effect. Streptococcus viridans is a normal flora of oral cavity, but in another side it is one of the main caused bacteria found in dental pulp and periapical less ions. The alternative way to inhibit the growth of the bacteria to control the change of normal flora by using natural products as antimicrobial. Purpose. The aim of this study is to determine the minimal inhibitory concentration (WC) on Streptococcus viridans. Method. This research was a laboratory experimental study. The extract of cacao bean was made with maceration method A serial dilution method was used to determine the WC of cacao bean on Streptococcus viridans, then continued with colony count as a crosscheck Result Cacao bean extract had WC of 3,13% and based on the colony counting showed that the colony of streptococcus viridans significantly decreased as the extract concentration increased Conclusion. WC value of cacao bean extract on streptococcus viridans is 3,13%.

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