Penentuan Nilai Konsentrasi Hambat Minimum (KHM) dan Konsentrasi Bunuh Minimum (KBM) Ekstrak Etanol Daun Pandan (Pandanus Amaryllifolius Roxb) Terhadap Bakteri Streptococcus Mutans

Abstract

Streptococcus mutans is one of the microorganisms in the oral cavity that can cause cavities. Prevention
that can be done to avoid this disease with mouthwash that contains antiseptic. Alternative methods can be
developed by utilizing natural ingredients as the basic ingredients for making mouthwash. Fragrant pandan
leaves (Pandanus amaryllifolius roxb) contain several active compounds including flavonoids, tannins, and
alkaloids that have the potential to have antibacterial activity. This study aims to determine the value of the
Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of pandan leaf
ethanol extract against Streptococcus mutans bacteria. Fragrant pandan leaf extract was obtained by
maceration method using 70% ethanol solvent with various concentrations of 0.36%, 0.78%, 1.56%, 3.12%,
6.25%, 12.5%, 25%, 50 %, and 100%. The determination of the MIC value was carried out by the liquid
dilution method using a UV-Vis Spectrophotometer. While the determination of the value of MBC is done by
the Spread plate method. The results showed that the MIC value was at a concentration of 6.25% because it
was able to inhibit the growth of bacteria. While the MBC value is at a concentration of 25%, where at that
concentration there are no bacterial colonies growing.