Antibacterial Potency of Water Fraction, n-Hexane Fraction and Ethyl Acetate Fraction of Red Fruit (Pandanus conoideus Lam.) Against Streptococcus mutans ATCC 25175
Yayah Inayah, Yetty Herdiyati, and Ratna Indriyanti
Pediatric Dentistry Department, Faculty of Dentistry, Hasanuddin University, Makassar, Indonesia
Pediatric Dentistry Department, Faculty of Dentistry, Padjajaran University, Makassar, Indonesia
Abstract
Abstract Objective: To determine antibacterial potency in water fraction, n-hexane fraction and ethyl acetate fraction of red fruits against Streptococcus mutans ATCC 25175. Methods: This study was an experimental laboratory with true experimental design. The stages of the study included collecting samples, maceration, partitioning using water, n-hexane, and ethyl acetate solvents and testing the antibacterial activity of Streptococcus mutans. Results: The results of the study showed inhibitory zone of ethyl acetate fraction with concentrations 20% and 40%, 13.0 mm and 12.4 mm respectively, while inhibitory zone of water fraction, n-hexane and ethyl acetate with concentration of 10% does not exist or is worth 0.0 mm. Positive controls showed inhibition zone with an average of 21.2 mm in all three concentrations. The MIC and MBC was 0.312% and 0.625% respectively. Conclusion: Antibacterial potency of red fruit ethyl acetate fraction was higher than water fraction and n-hexane fraction against Streptococcus mutans ATCC 25175.
Keywords: Dental caries; Ethyl acetate fraction; n-hexane fraction; Red fruit; Water fraction
Topic: Nutrition and Quality of life