Skripsi
AKTIVITAS ANTIBAKTERI PERMEN JELI BUAH NANAS (Ananas comosus) TERHADAP PERTUMBUHAN Streptococcus mutans
Background: The main bacteria that causes dental caries is Streptococcus mutans. Pineapple fruit has the potential as an antibacterial agent that can inhibit or even kill the growth of Streptococcus mutans and can be made as a product like jelly candy. This study aimed to determine the antibacterial activity of pineapple fruit (Ananas comosus) jelly candy on the growth of Streptococcus mutans. Methods: This study used an in vitro laboratory experimental study with a post-test-only control group design. The antibacterial activity of Streptococcus mutans was determined using the well diffusion method on three sample groups: pineapple fruit with stevia jelly candy, stevia jelly candy without pineapple fruit, and jelly candy without pineapple fruit and stevia. The diameter of the inhibition zone was expressed in millimeters using a caliper to determine antibacterial activity of jelly candy. The mean zone of inhibition was analyzed using Welch’s ANOVA and Post-Hoc Games-Howell. Results: The inhibition zone test showed that pineapple fruit with stevia jelly candy and stevia jelly candy without pineapple were able to inhibit Streptococcus mutans bacteria with an average value of 10,72 mm and 8,51 mm, while jelly candy without pineapple and stevia did not form an inhibition zone. Conclusion: Pineapple fruit jelly candy has antibacterial activity against Streptococcus mutans, therefore this jelly candy has the potential to prevent caries.