The potential inhibitory power of cinnamon extract (Cinnamomum burmanii) toward the growth of Streptococcus gordonii bacteria

Introduction: S. gordonii are pioneer bacteria which play a vital role in the process of caries formation. As an alternative of caries prevention agent with minimal side effects, a natural plant, namely cinnamon, can be used. The essential oil in cinnamon contains cinnamaldehyde and eugenol compounds which have been proven effective in inhibiting bacterial growth. Objective: To determine the effect of cinnamon extract on inhibiting the growth of S. gordonii. Method: The research was carried out using analytical methods in an in vitro laboratory experiment with a posttest only control group design. The sample used in this study was S. gordonii bacteria in Brain Heart Infusion Broth (BHIB) media which was incubated at 37°C for 24 hours. Determination of the inhibitory power of cinnamon extract is carried out by giving cinnamon extract concentrations of 50%, 12.5%, 3.125%, and 0.78% to each paper disk on agar media. Statistical analysis was performed with IBM SPSS Statistics. Results: The inhibitory power of cinnamon extract concentration groups on the growth of S. gordonii bacteria had a value of Sig = 0.000 (Sig < 0.05) so there is a significant difference in the inhibitory power between cinnamon extract concentration groups. Conclusion: Based on the results, it can be concluded that the higher the concentration of cinnamon extract used, the more effectively it can inhibit the growth ofS. gordonii bacteria.