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Abstract

Objective: This study was conducted to determine the minimum inhibitory concentration (MIC) of cocoa beans ethanol extract gel on Streptococcus mutans, and prediction interaction between the active compound of cocoa bean (Theobroma cacao L.) and the antibacterial protein in silico.

Various bioactive compounds including polyphenols have been found in cocoa beans, which have essential properties such as antibacterial effects. Material and Methods: The research was conducted in silico and in vitro study. The study was divided into 8 treatment groups and 4 repetitions. The sample group used was cocoa beans extract concentration of 25%; 12,5%; 6,25%; 3,12%; 1,56%; 0,78%; BHI-B as a negative control, and tetracycline as a positive control. Result: This study is a laboratory experimental study with pretest-posttest control group design. Cocoa peel extract with a concentration of 25%; 12,5%; 6,25%; and positive controls had antibacterial power against the growth of S. mutans. While cocoa beans extract with a concentration of 3.12%; 1,56%; 0,78%; and the negative control had no antibacterial power against the growth of S. mutans. There were significant differences between sample groups (p<0.05). Conclusion: There is an interaction between the active compound of cocoa bean (Theobroma cacao L.) and antibacterial protein in silico. The minimum inhibitory concentration (MIC) on the growth of Streptococcus mutans was found in cocoa bean extract at a concentration of 6.25% which was tested using the spectrophotometric method.

 

Pages

198-202

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Rights

©2025Rudy Joelijanto, Rina Sutjiati

DOI

10.15562/jdmfs.v10i4.1884

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