PENGARUH EKSTRAK BUNGA TELANG TERHADAP PERTUMBUHAN CANDIDA ALBICANS

Abstrak

Oral candidiasis is the most common opportunistic infection affecting the oral mucosa. In most cases, the lesions are caused by Candida albicans. Candida species causing oral candidiasis, most commonly Candida albicans, were isolated from more than 80% of the lesions. Candida is part of the normal oral microflora of immunocompetent individuals. About 30 to 60% of adults and 45 to 65% of infants carry candida species in the oral cavity. Various types of antifungal drugs have been produced and sold in the market to treat candida infections that attack the oral cavity. However, these drugs have side effects such as allergies, nausea, and in some cases irritation. One of the plants that can be cultivated as an ornamental plant and a medicinal plant at the same time is the butterfly pea flower (Clitoria ternatea l).

Some of the chemical compounds of butterfly pea flower are known to have fungicidal effects. In the extraction of butterfly pea flower infusion, anthocyanin substances were obtained directly marked by the presence of a blue pigment in the liquid. In previous studies, it was found that butterfly pea inhibit candida albicans by anthocyanin substances. This research is an experimental study with Post-test Only Control Group Design. The data used is data that is not normally distributed and is not homogeneous so further testing uses a non- parametric test, namely the Kruskal-Wallis test. The results of statistical testing using the Kurskal-Wallis test showed that there was a significant difference in the effectiveness of the 50%, 75%, and 100% effective concentration of the telang flower extract in killing Candida albicans fungal colonies on Sabouraud Dextrose Agar (SDA) media. The results of the test using Man Whitney showed that there was no significant difference in the concentration of butterfly pea extract 50%, 75%, 100% in killing Candida albicans fungal growth colonies on Sabouraud Dextrose Agar (SDA) media, meaning that the concentration of butterfly pea flower that was continuously increased experienced a decrease in effectiveness in inhibiting the growth of the fungus Candida albicans. The higher the concentration of butterfly pea flower extract, the smaller the inhibition zone formed and the inhibition response was getting weaker, this was due to the reduced diffusion power of the extract into the media. The decrease in the diffusion power was caused by the higher the concentration of the extra butterfly pea flower, the lower the solubility.

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