Antibacterial Effect of Granati fructus Cortex Extract on Streptococcus mutans In Vitro

The rind of pomegranate fruit (Granati fructus cortex) composed of antibacterial compounds such as alkaloid, flavonoid and tannin. Objective: To evaluate the bacterial effect of Granati fructus cortex extract against Streptococcus mutans. Methods: The study was laboratory experimental. The inhibition test was performed by agar diffusion method on MHA medium. Results: It showed the bacterial property of Granati fructus cortex on various concentration. The highest extract concentration of 30% extract has the largest of inhibition zones (15.4mm). The results showed a difference in the size of inhibition zones related to different extract concentrations. Conclusion: This study confirmed the antibacterial effect of Granati fructus cortex on the growth of Streptococcus mutans