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Abstrak :
Latar Belakang : Ekstrak kismis telah dikenal sejak dahulu dalam menghambat pertumbuhan bakteri patogen, karena mengandung oleanolic acid yang telah terbukti dapat menghambat pertumbuhan bakteri rongga mulut. Tujuan: Penelitian ini bertujuan untuk membuktikan efek antimikroba infusum Kismis terhadap Streptococcus mutans. Metode: Infusum Kismis dibuat dengan proses pemanasan 100oCselama 15 menit pada 50 gr kismis dalam 500ml air (konsentyrasi 10%), kemudian diopanaskan lagi sehingga larutan tersisa 50ml (konsentrasi 100%). Untuk penelitian ini dibuat infusum 80%, 60%, 40%, 30%, dan 15% sesuai dengan prosedur yang benar. Efek antimikroba masing2 infusum kismis diperiksa dengan metode dilusi sehingga diperoleh nilai KHM dan KBM serta metode difusi sehingga diperoleh nilai Zona Hambatan terhadap 6 koloni streptococcus mutans. Hasil: Efek infusum Kismis terhadap Streptococcus mutans adalah sebagai berikut : Pada koloni 1 : zona hambatan 1,00 mm; KHM 30% /ml ,KBM 60% /ml ; koloni 2 : zona hambatan 1,50 mm; KHM 30% /ml ,KBM 60% /ml; koloni 3 : zona hambatan 1,00 mm; KHM 30% /ml ,KBM 60% /ml; koloni 4 : zona hambatan 0,50 mm; KHM 30% /ml ,KBM 60% /ml; koloni 5 : zona hambatan 1,00 mm; KHM 30% /ml ,KBM 60% /ml; koloni 6 : zona hambatan 1,00 mm; KHM 30% /ml ,KBM 60% /ml; Kesimpulan: Secara in vitro, infusum kismis dengan konsentrasi 30% bersifat bakteriostatik, sedangkan pada konsentrasi 60% bersifat bakterisid dengan rata-rata Zona hambatan 1,0625 mm.

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Background : Seedless Raisins has been known that it can inhibit the growth of pathogen bactery, because it contains of oleanolic acid that can inhibit the growth of oral pathogen. Objectives: The aim of the study is to determine the sensitivity of Infusum Raisins on mutans streptococci. Methods: Infusum is the product of the process of steeping Raisins for extraction of its medicinal principle. The effect of infusum Raisins was examined in vitro on the inhibit the bacterial growth by determining the inhibition zone (agar diffusion method), minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC). The microorganisms tested were composed 6 colony of Streptococcus mutans wild strain that taken from Oral Biology Laboratory of Faculty of Dentistry University of Indonesia, labeled as Streptococcus mutans1, Streptococcus mutans2, Streptococcus mutans3, Streptococcus mutans4,Streptococcus mutans5, Streptococcus mutans6. Data obtained was done in a descriptive method. Results: showed that Raisins?s Infusum had effect on all of mutans of Streptococcus mutans 1 (inhibition zone 1.00 mm; MIC 30% /ml ,MBC 60% /ml); Streptococcus mutans 2 (inhibition zone 1.50 mm; MIC 30%/ml ,MBC 60%/ml); Streptococcus mutans 3 (inhibition zone 1.00 mm; MIC 30%/ml ,MBC 60%/ml); Streptococcus mutans 4 (inhibition zone 0.50 mm; MIC 30%/ml ,MBC 60%/ml); Streptococcus mutans 5 (inhibition zone 1.00 mm; MIC 30%/ml ,MBC 60%/ml), Streptococcus mutans6 (inhibition zone 1.00 mm; MIC 30/ml ,MBC 60%/ml). Conclusion: We concluded that Raisins's Infusum has anti microbial activity against 6 colony of Streptococcus mutans in oral cavity, in vitro. Hence it may have potential anti-cariesproperty.

Abstrak :
Latar Belakang : Jambu air Semarang (Syzygium samarangenase) atau jambu cincalo telah terbukti dapat menghambat pertumbuhan bakteri patogen, karena mengandung senyawa Tannin dan Oleanolic acid. Tujuan: Penelitian ini untuk membuktikan daya antimikroba infusum Jambu air Semarang terhadap Streptococcus mutans. Metode: Infusum Jambu air Semarang dibuat dengan proses pemanasan 100o C selama 15 menit terhadap 50 gram jambu air semarang dalam 500 ml air, kemudian disaring untuk mendapatkan 500 ml larutan (konsentrasi 10%), dipanaskan lagi sehingga larutan tersisa 50 ml (konsentrasi 100%), untuk penelitian ini dibuat infusum 80%, 60%, 40%, 30%, 20%, dan 15% sesuai prosedur yang benar. Efek antimikroba masing-masing konsentrasi infusum diperiksa dengan metode difusi serial dilusi sehingga diperoleh nilai KHM dan KBM serta metode difusi sehingga diperoleh nilai zona hambatan terhadap 6 koloni S.mutans. Hasil: Terhadap ke-6 koloni S.mutans diperoleh hasil sebagai berikut: KHM : 80%/ml dan KBM tidak diketahui serta rata-rata zona hambatan 1,533 mm. Kesimpulan: Secara in vitro, Infusum Jambu air Semarang dengan konsentrasi 80% berkhasiat menghambat pertumbuhan bakteri S.mutans(efek bakteriostatik).

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Background : Wax apple (Syzygium samarangenase) has been known to prevent the growth of pathogen bacteria since anciety because it is contain fenol (tannin) and oleanolic acid which had been proved to prevent the growth of bacteria. Objectives: This research are for determine the antimicroba activity of Wax apple?s infusum on Streptococcus mutans. Methods: Wax apple?s infusum was made by the process of steeping seedless 50 gram Wax apple in 500 ml water, to see it?s medicinal properties after getting 100% concentration of solution. After that we made 80%, 60%, 40%, 30%, 20%, and 15% infusum. The antimicrobial activity of wax apple?s infusum was examined by dilution method to get the minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC), and diffusion method to get the inhibition zone to 6 colony of S.mutans. Data obtained from this research in a descriptive method. Results: Effect of Wax apple?s infusum on Streptococcus mutans are : Streptococcus mutans type 1 inhibition zone 1,5 mm; MIC 80% /ml ,MBC unknown; Streptococcus mutans type 2 inhibition zone 1,5 mm; MIC 80% /ml ,MBC unknown; Streptococcus mutans type 3 inhibition zone 1,4 mm; MIC 80% /ml ,MBC unknown; Streptococcus mutans type 4 inhibition zone 1,6 mm; MIC 80% /ml ,MBC unknown; Streptococcus mutans type 5 inhibition zone 1,7 mm; MIC 80% /ml ,MBC unknown; Streptococcus mutan type 6 inhibition zone 1,5 mm; MIC 80% /ml ,MBC unknown; Conclusion: We conclude that Wax apple?s Infusum has anti microbial activity against Mutans Streptococci, in vitro. Hence it may have potential anticariesproperty.