Abstract

The aim of this study was to determined the antibacterial activity cocoa beans (Theobroma cacao L.) ethanol extract on Porphyromonas gingivalis and Streptococcous mutans. Various bioactive compounds including polyphenols have been found in cocoa beans, which have essential properties such as antibacterial effects. This was an in vitro laboratory experimental study. Cocoa beans were extracted using ultrasonic method with ethanol 70%, then divided into groups of cocoa bean ethanol extract (CBE) with a concentration of 100%, 75%, 50%, 25%, compared with positive and negative control groups. The antimicrobial activity was determined in the extracts using agar disc diffusion method, and statistical analysing used Anova. The inhibition zone of strong category on P.gingivalis was formed in CBE group at concentration 50%-100%, while on S. mutans was formed in CBE group at concentration 25%-100%. The average diameter of inhibition zone against S. mutans was larger than P. gingivalis. There were significant differences between sample groups (p