Health Notions, Volume 5 Number 8 (August 2021) ISSN 2580-4936 289 | Publisher : Humanistic Networ k for Science and Technology DOI: http://dx.doi.org/10.33846/hn50805 http://heanoti.com/index.php/hn RESEARCH ARTICLE URL of this article: http://heanoti.com/index.php/hn/article/view/hn50805 Antibacterial Activity of Fermented and Non-Fermented Edel Cacao Bean Extract (Theobroma Cacao L.) Against Porphyromonas gingivalis Mulki Nur Maajid 1(CA) , Rina Sutjiati 2 , Rudi Joelijanto 3 1(CA) Department of Orthodontics, Faculty of Dentistry, Universitas Jember, Indonesia; 171610101144@mail.unej.ac.id (Corresponding Author) 2 Faculty of Dentistry, Universitas Jember, Indonesia 3 Faculty of Dentistry, Universitas Jember, Indonesia ABSTRACT Porphyromonas gingivalis is considered the primary etiologic factor in periodontitis. The administration of antibiotics has so many adverse effects that alternative ingredients are needed with minimal side effects and as an agromedical-based innovation from herbal ingredients abundant in Jember district, namely extracts from cocoa beans. This study aimed to determine the antibacterial activity of fermented and unfermented cocoa bean extract (Theobroma cacao L. ) with various concentrations against P. gingivalis. This research was conducted using fermented cocoa bean extract 1%, 2%, 3%, unfermented cocoa bean extract 1%,2%,3%, chlorhexidine as a positive control, aquadest as a negative control. Extracts were made using the Ultrasound-Assisted Extraction method, then tested for antibacterial using the disk diffusion method on Muller Hinton Agar media, four replications, 24 hours incubation, and measuring the inhibition zone with a caliper. The minimum inhibitory concentration of fermented cocoa bean extract was 3%, the size of the inhibition zone was 12.57 mm, the unfermented cocoa bean extract was 2%, the size of the inhibition zone was 11.67 mm. Test the difference using Kruskal walis, significance value 0.001. Antibacterial activity of cocoa bean extract (Theobroma cacao L.) unfermented Edel variety had more potent antibacterial activity against P. gingivalis than fermented one. The results of the Mann-Whitney test between samples showed that there were almost significant differences between the researched samples. Keywords: antibacterial; Porphyromonas gingivalis; cocoa beans INTRODUCTION The main problem of teeth and mouth that mostly suffers in Indonesia is dental caries, then in the second rank is periodontal tissue disease, namely gingivitis and periodontitis (1) . Periodontitis is an inflammatory disease that affects the periodontium (2) . According to the World Health Organization, periodontal disease affects 10-15% of the adult population worldwide (3) . According to Riskesdas 2018, in the age range of 35-44 years, the prevalence of periodontitis was found to be very large, reaching 77%, and in all cases in Indonesia, it reached 74.1%. Periodontitis is a problem that needs attention (1) . Periodontitis is an inflammatory disease that affects the periodontium. Periodontitis involves progressive loss of the alveolar bone around the teeth. If left untreated, it can lead to loosening and bone loss at a slow rate, characterized by pocket formation and gingival recession, leading to tooth loss. Periodontitis is caused by microorganisms that attach to and grow on the tooth surface, together with an overly aggressive immune response to these microorganisms (2) . P. gingivalis is a gram-negative oral anaerobic bacterium and is considered to be the primary etiologic factor in periodontitis disease with a large number of virulence factors and extracellular proteases by exotoxin or endotoxin (4, 5, 6) . Administration of this systemic antibiotic drug must reach a concentration or dose sufficient to have a therapeutic effect to kill or inhibit the growth of the target microorganism. The drugs that are often used are metronidazole, ciprofloxacin, amoxicillin, and other combinations of drugs. When administering systemic antibiotics, an aspect to consider is that the medication must reach a location where the organism present maintains its local concentration at a sufficient level for an adequate time and causes minimal or no side effects. Considering these factors, the use of local antibiotics is the right choice. One of the local antibiotics that are effective and can be used is chlorhexidine. However, the use of antibacterials poses a risk of adverse reactions to the body other than the oral cavity, which can cause nausea, vomiting, headache, urticaria, gastrointestinal disturbances, stomach discomfort, allergic reactions, bacterial resistance in patients, and extrinsic discoloration of the teeth (2, 7) .