Effectiveness of Table Salt and Himalayan Black Salt against Streptococcus mutans and Klebsiella pneumoniae as Antibacterial : An In-Vitro
Efektivitas Garam Dapur dan Garam Hitam Himalaya terhadap Bakteri Streptococcus mutans dan Klebsiella pneumoniae sebagai Antibakteri secara In-Vitro
DOI:
https://doi.org/10.21070/ups.3726Keywords:
Table salt, Himalayan Black Salt, Streptococcus mutans, Klebsiella pneumoniae, AntibacterialAbstract
Gargling with a salt solution is a natural chemical way to maintain oral hygiene. There are various types of salt in the world. The aim of this research is comparing the effectiveness of table salt solution with Himalayan black salt solution at concentrations 5%,10%,15%,20%, and 25% as antibacterial against Streptococcus mutans and Klebsiella pneumoniae bacteria using disc diffusion method, Repeated by 4 times. The growth of Streptococcus mutans can inhibit by table salt solution concentration 15% with very strong inhibition zone. Himalayan Black salt solution concentration 25% can inhibit with medium category. Table salt solution with concentration 20% on Klebsiella pneumoniae results moderate strength, Himalayan Black salt solution on Klebsiella pneumoniae with concentration 25% results moderate category. Conclusion is that table salt solution works better in inhibiting bacterial growth compared with Himalayan Black salt solution. In the statistical tests, the results showed there was a different effect between the use.
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