Skripsi
AKTIVITAS ANTIBAKTERI PERMEN JELI BUAH NANAS (Ananas comosus) DAN STEVIA TERHADAP Porphyromonas gingivalis
Porphyromonas gingivalis is the main anaerobic bacterium responsible for gingivitis and periodontitis. The use of natural ingredients such as pineapple (Ananas comosus) and stevia has potential as antibacterial agents capable of inhibiting and even killing Porphyromonas gingivalis, and can be developed into products in the form of jelly candy. This study aimed to determine the antibacterial activity of pineapple and stevia jelly candy against Porphyromonas gingivalis. Methods: This research was an in vitro experimental laboratory study using a post-test only control group design. The antibacterial test against Porphyromonas gingivalis was conducted using the well diffusion method with three sample groups: jelly candy containing pineapple and stevia, jelly candy containing stevia without pineapple, and jelly candy without pineapple and stevia. The antibacterial activity of the jelly candy was measured by calculating the diameter of the inhibition zone formed, using a caliper in millimeters. The inhibition zone data were analyzed using Welch’s ANOVA and the Games-Howell Post-Hoc test. Results: The inhibition zone test showed that both the pineapple and stevia jelly candy and the stevia- only jelly candy inhibited the growth of Porphyromonas gingivalis, with mean inhibition zones of 5.36 mm and 4.28 mm, respectively, whereas the jelly candy without pineapple and stevia showed no inhibition zone formation. Conclusion: Pineapple jelly candy demonstrated antibacterial activity against Porphyromonas gingivalis, indicating its potential to help prevent gingivitis and periodontitis.