Evaluation of minimum inhibitory concentration of methanol extract of cacao seeds on growth of Streptococcus mutans bacteria by microdilution method

Abstract

Background: Indonesia is famous for its medicinal plants. Cocoa bean (Theobroma cacao L.) is a plant widely used as a traditional medicine alternative to cure diseases. Cocoa beans contain alkaloids, flavonoids, saponins and tannins which are antibacterial and have potential as antioxidants. Various dental and oral diseases that occur are caused by bacteria, one of which is Streptococcus mutans which causes dental caries. Bacteria that play an important role in the occurrence of dental caries is Streptococcus mutans. Dental caries can be prevented by chemically and mechanically maintaining oral hygiene using antiseptics that have antibacterial properties. This study aimed to test the minimum inhibitory concentration of methanol extract of cocoa seeds on the growth of Streptococcus mutans with the microdilution method. Methods: The research method is the microdilution method with concentrations of 0.753%, 1.563%, 3.125%, 6.25%, 12.5%, 25%, 50%, 100%. Streptococcus mutans bacteria were obtained from the University of Indonesia's veterinary laboratory. Results: The results showed that the minimum inhibitory concentration of methanol extract of cocoa beans on the growth of Streptococcus mutans was at a concentration of 1.563%. Conclusions: In conclusion, the methanol extract of cocoa beans has an inhibitory effect on Streptococcus mutans bacteria and there is a minimum inhibitory concentration at a concentration of 1.563%. It is recommended to continue to toothpaste medication and do preclinical trials.