Pengaruh Pemberian Gel Ekstrak Biji Kakao (Theobroma cacao L) 8% terhadap Jumlah Sel Makrofag pada Soket Pasca Pencabutan Gigi Tikus Wistar Jantan

Abstract

Background: Tooth extraction is a treatment procedure that is often carried out in the field of dentistry. Tooth extraction can cause a cavity in the form of a tooth socket and tooth extraction wounds on the tissue around the socket followed by the body's response through wound healing. The process of wound healing through three phases, namely the inflammatory phase, proliferation and maturation phase. Macrophages are the most dominant cells in inflammation with the highest number on days 2 to 3. Macrophages will remain in the wound until healing is complete and the macrophages will gradually decrease and will be replaced by lymphocytes. Polyphenols in cocoa beans have a chemical content in the form of antibacterial anti-inflammatory and antioxidants that are effective in accelerating the healing of post-extraction wounds. Purpose: To determine the effect of giving the cocoa bean extract gel (Theobroma cacao L) to the number of macrophage cells in the socket after extracting male wistar rat teeth on day 1, day 3 and day 5. Method: This type of research is experimental laboratories. The samples used were 24 male Wistar rats which were then divided into 2 groups, namely the control group (sockets not given any treatment) and treatment groups (sockets were given 8% cocoa bean extract) on day 1, 3, and day the fifth post revocation will be carried out decaputation. Results and conclusions: The results showed that the 8% cocoa bean extract gel (Theobroma Cacao, L) had the potential to reduce the number of macrophage cells in the socket after the extraction of male Wistar rat teeth Keywords: Cocoa bean extract (Theobroma cacao L), macrophages, tooth extraction.