Pengaruh Minyak Atsiri Kapulaga (Amomum cardamomum) terhadap Kadar Metil Merkaptan yang Dihasilkan Bakteri Porphyromonas gingivalis (Kajian In Vitro)

Latar Belakang: Helitosis disebabkan pembentukan senyawa-senyawa sulfur atau Volatile Sulfur Compound (VSC) oleh bakteri. Metil merkaptan merupakan komponen VSC yang paling dominan menyebabkan bau pada halitosis. Agen antibakteri digunakan untuk mengatasi halitosis dengan cara menurunkan kadar metil merkaptan yang dihasilkan bakteri. Minyak atsiri kapulaga (Amomum cardamomum) diduga memiliki khasiat anti bakteri. Tujuan penelitian ini adalah untuk mengetahui pengaruh minyak atsiri kapulaga (Amomum cardamomum) terdapat kadar metil merkaptan yang dihasilkan porphyromonas gingivalis. Metode Penelitian: Setiap sumuran pada microplate ditetesi minyak atsiri kapulaga  (Amomum cardamomum) konsentrasi minyak atsiri kapulaga 0% (control negatif), 6,25%, 12,5%, 25%, 50%. Selanjutnya setiap sumuran yang telah ditetesi minyak atsiri kapulaga berfbagai konsentrasi, kemudian ditetesi suspensi bakteri porphyromonas gingivalis pada media TSB dan diinkubasi anaerob selama 48 jam. Tiap perlakuan menggunakan sampel sebanyak 5 sehingga sumuran yang dibutuhkan sebanyak 25. Setelah itu, semua sumuran ditetesi metionin dan DTNB kemudian diinkubasi anaerob selama 12 jam. Hasil inkubasi tersebut kemudian dilihat absorbansi metil merkaptan dengan microplate reader. Hasil Penelitian: Absorbansi kadar metil merkaptan yang dihasilkan pada minyak atsiri kapulaga 0%, 6,25%, 12,5%, 25%, 50% secara berurutan adalah 1,38, 0,217, 0,215, 0,204, 0,196. Minyak atsiri kapulaga (Amomum cardamomum) berpengaruh terhadap kadar metil merkaptan yang dihasilkan porphyromonas gingivalis. Terdapat perbedaan yang bermakna antara kelompok minyak atsiri kapilaga konsentrasi 0% sebagai kontrol negatif dengan minyak atsiri kapulaga 6,25%, 12,5%, 25%, 50% dan tidak ada perbedaan bermakna antara minyak atsiri kapulaga konsentrasi 6,25%, 12,5%, 25%, 50%. Kesimpulan: minyak atsiri kapulaga (Amomum cardamomum) dapat menurunkan kadar metil merkaptan yang dihasilkan bakteri porphyromonas gingivalis.

Background: Halitosis is caused by the formation of sulfur compounds or Volatile Sulfur Compound (VSC) by bacteria. Methyl merkaptan is the main compound that causes halitosis. Antibacterial agents are often used to treat halitosis by reducing level of methyl merkaptan produced by bacteria. One of the antibacterial agents derived from natural plant oil is cardamom (Amomum cardamomum). The objective of this study was to determine the effect of essential oil of cardamom (Amomum cardamomum) on methyl mercaptan level produced by porphyromonas gingivalis. Method: Essential oil of cardamom (Amomum cardamomum) was expelled on every well on microplate in concentration of 0% (as negative control) 6,25%, 12,5%, 25%, 50%. All wells that have been expelled with cardamom essential oil in different concentration then etched with porphyromonas gingivalis bacterial suspension in TSB media and were incubated anaerobically for 48 hours. Each treatment group had 5 samples so that 25 wells were needed. After that, all the wells etched with DTNB methionine and were incubated anaerobically for 12 hours. The result of those incubation were observed the absorbance of methyl mercaptan with microplate reader. Result: absorbation level of methyl mercaptan were produced cardamom essential oil in concentration 0%, 6,25%, 12,5%, 25%, 50% in sequence1,38, 0,217, 0,215, 0,204, 0,196. The essential oil of cardamom (Amomum cardamomum) affected the levels of methy mercaptan produced porphyromonas gingivalis. There was significant difference between group of cardamom essential oils in concentration 0% as negative control with group of cardamomum essential oil in concentration of  6,25%, 12,5%, 25%, 50%. Conclusion: the essential oil of cardamom (Amomum cardamomum) couid decrease methyl mercaptan level produced by porphyromonas gingivalis.