Konsentrasi Hambat Minimum dan Konsentrasi Bunuh Minimum Ekstrak Bawang Merah (Allium cepa L.) terhadap Porphyromonas gingivalis

Abstract: Periodontal disease often begins with inflammation caused by bacteria in the oral cavity, such as Porphyromonas gingivalis. One of the herbal ingredients known for its antibacterial properties is shallot (Allium cepa L.). Shallots contain various secondary metabolites, including saponin, flavonoid, alkaloid, triterpenoid, and tannin. This study aimed to obtain the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of shallot extract. This was an experimental laboratory design using a post-test only control group approach. The test organism used was Porphyromonas gingivalis. Shallots were extracted using the maceration method, followed by serial dilution to obtain concentrations of 100%, 50%, 25%, 12.5%, 6.25%, 3.125%, 1.56%, 0.78%, and a negative control. The results showed that at concentrations of 100%, 50%, 25%, and 12.5%, there was no growth of Porphyromonas gingivalis was observed. However, bacterial growth was present at concentrations of 6.25%, 3.125%, 1.56%, 0.78%, and in the negative control group. In conclusion, the minimum inhibitory concentration was found to be 0.78%, while the minimum bactericidal concentration was 12.5%.