Introduction: Red betel (Piper crocatum) has long been known as one of herbs that has antibacterial properties as it contains several useful compounds such as essential oils, flavonoid, alkaloids and tannins. Â The objective of this study is to learn more about the effectiveness of red betel leaf extract based on in vitro test against periodontal pathogen bacteria such as Aggregatibacter actinomycetemcommitans (Aa) and Porphyromonas gingivalis (Pg).
Method: This study was conducted using diffusion method that has Kirby-Bauer test sensitivity. The experiment was performed eight times on four treatments consisting of 10% DMSO as negative control and 2.5%, 5% and 10% of red betel leaf extract. The sterile paper disc was soaked into sterile water and red betel leaf extract at each concentration before evaporation inside the incubator. Â After that, the dry paper disc was placed in the Nutrient Agar (NA) that had previously been inoculated and incubated for 24 hours at 37Â° Celsius. ANOVA test was used to compare inhibition zone in four group intervention.
Result: Â The result of the study shows that the 2.5%, 5% and 10% concentration of red betel leaf extract respectively could inhibit the growth of bacteria Aa and Pg. The result of the study also confirms that the 10% red betel leaf extract concentration created the largest inhibition zone (10.5786 mm for bacteria Aa and 10.7638 mm for bacteria Pg).
Conclusion: Red betel leaf extract, particularly at 10% concentration is significantly effective in inhibiting the growth of Aa and Pg bacteria.Â