Inhibition of cocoa peel (theobroma cacao l.) extract gel on growth of staphylococcus aureus

Abstract

Objective: The aim of this study was examined the inhibition of cocoa peel (Theobroma cacao L.) ethanol extract gel against the growth of Staphylococcus aureus. One of antimicrobial agents that is frequently used for treatment of S.aureus infection is chlorhexidine. Prolonged use of chlorhexidine can cause side effects, such as discoloration of teeth, restorations and tongue, and also desquamative lesions of oral mucosa. Therefore, to minimize the side effects of synthetic antimicrobial agents, an alternative antimicrobial therapy is needed, such as topical antimicrobials derived from natural ingredients like cocoa peel. Material and Methods: This study was an in vitro laboratory experimental study with a post test only control groupdesign. Identified cocoa peel were extracted using ultrasonic method with ethanol 70% then formulated into gel with dosage of 20 mg/ml, 40 mg/ml, 80 mg/ml, 160 mg/ml, and 320 mg/ml, then tested using disk diffusion method and compared with positive control, chlorhexidine gel and negative control, gelling base. Result: Inhibition zone was formed in group of cocoa peel ethanol extract gel with dosage of 80 mg/ml, 160 mg/ml, and 320 mg/ml, which indicated that there was inhibition activity against Staphylococcus aureus. The results of statistical tests showed that there were significant differences between sample groups. Conclusion: ethanol extract gel of cocoa peel (Theobroma cacao L.) can inhibit the growth of Staphylococcus aureus with dosage of 80 mg/ml, 160 mg/ml, and 320 mg/ml.