DAYA HAMBAT LARUTAN BAKING SODA KONSENTRASI 70% TERHADAP BAKTERI STREPTOCOCCUS MUTANS (IN VITRO)

  • sri hidayati Poltekkes Kemenkes Surabaya Jurusan Keperawatan Gigi
  • jaja jaja Poltekkes Kemenkes Surabaya Jurusan Keperawatan Gigi
  • ida chairanna Poltekkes Kemenkes Surabaya Jurusan Keperawatan Gigi
DOI: https://doi.org/10.31964/jsk.v11i1.234

Abstract

Baking soda memiliki sifat alkali yang dapat menetralkan pH rongga mulut sehingga dapat menghambat proses metabolisme bakteri yang menghasilkan asam. Selain itu memiliki kemampuan mempengaruhi tekanan osmotik. Sifat hipertonik dari baking soda menyebabkan  hipotonik sel bakteri kehilangan air, sehingga sel akan dehidrasi dan akhirnya dapat membunuh sel bakteri. Penelitian ini bertujuan untuk mengetahui daya hambat larutan baking soda konsentrasi  70%  terhadap bakteri Streptococcus mutans (In vitro, merupakan penelitian eksperimental murni kelompok perlakuan dan control group design. Pembuatan larutan baking soda 70%  dan bakteri Streptococcus mutans diperoleh di Research Center Fakultas Kedokteran Gigi Universitas Airlangga. Paper disk yang berisi baking soda 70% dimasukkan oven sampai kering, control(+) Chlorhexedine 0,2% dan control(-) Aquades diinkubasi 37˚C selama 24 jam, zona yang terbentuk disekeliling paper disk diukur diameternya dalam mm. Data dikumpulkan dilakukan uji normalitas dan di cari rata-rata  serta SD, dianalisa menggunakan uji T independen. Hasil penelitian terlihat rata-rata diameter zona bening menunjukkan daya hambatnya masih belum melebihi kelompok kontrol positif dimana rata-rata kelompok perlakuan 14,21mm sedang kelompok kontrol angka rata-rata 19,42mm. Berdasarkan hasil penelitian ini disimpulkan ada perbedaan daya hambat yang terbentuk pada lempeng agar perbenihan streptococcus mutans.  Diharapkan bisa dimanfaatkan sebagai bahan antibakteri untuk mencegah karies gigi dengan pemakaian baking soda yang murah,mudah didapatkan oleh masyarakat, baik berupa kumur-kumur dan diolesan ke permukaan gigi, maupun sebagai bahan tambahan dalam pasta gigi.  Kata kunci       : Bakingsoda 70%, streptococcus mutans
Published
2020-05-07
How to Cite
hidayati, sri, jaja, jaja, & chairanna, ida. (2020). DAYA HAMBAT LARUTAN BAKING SODA KONSENTRASI 70% TERHADAP BAKTERI STREPTOCOCCUS MUTANS (IN VITRO). Jurnal Skala Kesehatan, 11(1), 21 - 27. https://doi.org/10.31964/jsk.v11i1.234
Issue
Vol 11 No 1 (2020): JURNAL SKALA KESEHATAN
Section
Articles

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