TY - JOUR AU - Hakim, Rachmi Fanani AU - Fakhrurrazi, AU - Alwi, Fadli PY - 2020/07/09 Y2 - 2024/03/29 TI - Effect of Black Pepper Extract (Piper nigrum L) towards Streptococcus Mutans Growth: Pengaruh Ekstrak Lada Hitam (Piper nigrum L) terhadap Pertumbuhan Streptococcus Mutans JF - Dentika: Dental Journal JA - Dentika Dental J. VL - 23 IS - 1 SE - DO - 10.32734/dentika.v23i1.2073 UR - https://talenta.usu.ac.id/dentika/article/view/2073 SP - 13-17 AB - <p><em>Streptococcus mutans </em>is a Gram-positive facultative anaerobic bacteria which has become the main cause of dental caries. Black pepper (<em>Piper nigrum L </em>) is one of herbal plants that compose antibacterial compounds including alkaloids, flavonoids, tannins, and essential oils. This study aims to determine the effect of black pepper (<em>Piper nigrum L.</em>) extract to inhibit of <em>Streptococcus mutans</em>growth. Black pepper extracts ware made by using maceration method. The effect of black pepper extract ( <em>Piper nigrum L. </em>) in inhibition of <em>Streptococcus mutans</em>growth by using the disc diffusion method on Mueller Hinton Agar media. The concentration of black pepper ( <em>Piper nigrum L.</em>) extracts used in this study were 6.25%, 12.5%, 25%, 50%, 75%. The results of this study were analyzed by using the one-way ANOVA test showed that there was significant effect of black pepper extract on <em>Streptococcus mutans</em> growth with p-value (p &lt;0.05), and then the data was tested by Least Significant Difference (LSD). Conclusion of this study showed that there was an effect of black pepper ( <em>Piper nigrum L.) </em>extract in inhibition of <em>Streptococcus mutans</em> growth with concentrations 75% is the optimum concentration which value 16.8 mm.</p> ER -