| Summary: | Lactobacillus acidophilus is one of the bacteria that cause caries. Caries
progression can be prevented by inhibiting the growth of the bacteria. In recent
years the use of herbal medicines is increasing, including the use of red betel leaf
(Piper crocatum). Based on the results of the chromatogram, the contents of red
betel leaves are alkaloids, flavonoids, tannins and essential oils. These compounds
are expected potential as an antibacterial.
The purpose of this study is to determine the effect of processing and the
number of red betel leaf (Piper crocatum) on the growth of Lactobacillus
acidophilus. Tests carried out with boiling water and steeping water of red betel
leaf (Piper crocatum) with 10 and 20 pieces of leaves by using sterile aquades.
Pure culture of Lactobacillus acidophilus was diluted with physiological saline to
obtain 108CFU/ml. The effect of 10 and 20 pieces boiling water and steeping
water of red betel leaf (Piper crocatum) to the growth of Lactobacillus
acidophilus was determined by measuring the Optical Density (OD) using
spectrophotometre with 600 nm wavelength. The final OD was obtained from the
latter OD minus the initial OD. The initial OD was measured before incubation,
while the latter OD was measured after incubation for 24 hours.
This study showed that the application of boiling water and steeping water
of red betel leaf (Piper crocatum) with the number of 10 and 20 pieces give
significantly effect the growth of Lactobacillus acidophilus. The boiling water of
red betel leaf (Piper crocatum) with 20 pieces of leaves has the highest ability to
inhibit the growth of Lactobacillus acidophilus between the other groups.
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