Antibacterial Activity of Cinnamon Bark Extract (Cinnamomum Burmannii) Against Staphylococcus Aureus (Atcc) Bacteria
Keywords:
antibacterial, cinnamon bark, staphylococcus aureusAbstract
Staphylococcus aureus is one of bacteria causing dental caries. More efforts to control bacterial growth in oral cavity including using natural resources like cinnamon bark (Cinnamomum burmanni). Cinnamon bark contains bioactive compounds such as flavonoids, saponins, and phenols, which are recognized have antibacterial activity. This research was an experimental study with a post-test only control group design. Cinnamon bark extract was obtained using maceration method with 80% ethanol and tested using disc diffusion method at concentrations of 6.25%, 12.5%, and 25%. Chlorhexidine was used as a positive control, and DMSO (dimethyl sulfoxide) as a negative control. Data were analyzed using ANOVA and Post Hoc tests. Results showed that average diameter of the inhibition zone of cinnamon bark extract against Staphylococcus aureus was in strong category at concentrations of 6.25% (11.93 mm), 12.5% (13.33 mm), and 25% (17.1 mm). Shapiro-Wilk test showed that data were normally distributed, and ANOVA indicated a significant difference (p < 0.05). Post-hoc Tukey test showed that cinnamon bark significantly inhibited Staphylococcus aureus (p < 0.05) at a 25% concentration. Conclusion : cinnamon bark extract demonstrate potential antibacterial activity in vitro against Staphylococcus aureus.Downloads
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