Eka Fitria Augustina, - and Noer Ulfah, - and Muhammad Thariq ‘Izza Rizqy, - and Ameilia Rizkiani Fauzan Zahrani, - (2022) The inhibitory effect of gourami fish scale (Osphronemus gouramy) extract-curcumin combination on Porphyromonas gingivalis. World Journal of Advanced Research and Reviews, 16 (2).

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Abstract

Background: Gourami fish scales, often considered as a waste, turned out to be an alternative source for antibacterial components. Its extract contains alkaloid, an antibacterial agent, while also contains hydrogen bonds which have the effect of increasing the interaction with other substances. Curcumin is one of the active ingredients of turmeric, a spice commonly used as an herbal medicine in Indonesia. Curcumin could suppress bacterial proliferation by inhibiting virulence agents. The combination of these substances was expected to help inhibit Porphyromonas gingivalis growth, one of the key pathogens in periodontitis patients. Objective: This study aims to determine the inhibitory effect of the gourami fish scale extract-curcumin combination on the growth of P. gingivalis bacteria. Method: This research is an in vitro experimental analytical laboratory research. The concentrations used are 100%; 50%; 25%; 12.5%; 6.25%; 3.125%; 1.56%; and 0.78%. The inhibition testing on P. gingivalis bacteria cultures was carried out by spectrophotometric methods and colony counts. Results: Gourami fish scale extract-curcumin combination with a concentration of 12.5%; 25%; 50%; and 100% killed colonies of P. gingivalis bacteria resulting in 0 colonies. A concentration of 6.25% inhibits bacterial growth by 92.9%. The statistical test result showed a significant difference (p < 0.05). Conclusion: Gourami fish scale extract-curcumin combination has an inhibitory effect on the growth of P. gingivalis bacteria with MIC value at the concentration of 6.25% and MBC of 12.5%.

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