UJI DAYA HAMBAT EKSTRAK JINTAN HITAM (Nigella sativa) KONSENTRASI 50%, 75% DAN 100% TERHADAP PERTUMBUHAN BAKTERI Staphyloccocus aureus
Kata Kunci:
Staphylococcus aureus, dental root canal sterilization, inhibition, black cuminAbstrak
Introduction: This research is a laboratory research using Post Test Control Group Design. The samples used were Staphylococcus aureus bacteria which were divided into 5 groups, namely the group treated with black cumin extract with a concentration of 50%, 75% and 100%, the treatment group given ChKM as a positive control, and the group treated with aquadest as a negative control, with each 5 repetitions. Cumin extraction was carried out by maceration method using 96% ethanol solvent. Inhibition zone testing was carried out using the Kirby Bauer method. The inhibition produced at 50% extract concentration was 9.87 mm, 75% concentration was 14.24 mm and at 100% concentration was 17.19 mm. The higher the extract concentration, the greater the amount of antibacterial compounds released. Where antibacterial compounds identified are saponins, phenols, alkaloids, flavonoids, tannins. It can be concluded that the inhibition of black cumin extract (Nigella sativa) at concentrations of 50%, 75% and 100% can inhibit the growth of Staphylococcus aureus bacteria, with the most effective concentration being in the treatment group containing black cumin extract with a concentration of 100%.
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