The Potential of Robusta Coffee Bean Gel as a Non-Pharmacological Material to Inhibit the Growth of Porphyromonas gingivalis Bacteria That Cause Periodontitis (laboratory study)

Chronic periodontitis is a multifactorial infectious disease of the dental support tissue caused by microorganisms. Porphyromonas gingivalis is a bacterium that has an important role in the initiation, growth, and severity of chronic periodontitis. So far, periodontitis treatment is carried out with scaling therapy or using chemical topical antibacterial agents such as aloclair gel. This topical antibacterial ingredient has side effects. For this reason, it is necessary to conduct research to prove herbal ingredients as a potential to inhibit the bacteria Porphyromonas gingivalis, the cause of periodontitis which is expected to contribute to dental therapy services. The purpose of this study was to prove robusta coffee bean gel alkaloid and flavonoids compounds of various concentrations in inhibiting the growth of porphyromonas gingivalis.The study used True Experiment post test only control group design. The subjects used the bacteria porphyromonas gingivalis ATCC 33277 with Suspense Mc Farland 0.5. Inhibitory power test using disc diffusion method. The Results of Robusta coffee bean gel alkaloid compounds all concentrations of 0.39%, 0.78%, 1.56% have inhibitory power with a weak category (