ANTIBACTERIAL ACTIVITY OF BLACK CUMIN ( NIGELLA SATIVA) EXTRACT AGAINST STREPTOCOCCUS SANGUINIS (ATCC) BACTERIA

Abstract

Streptococcus sanguinis bacteria are one of the primary causes of dental caries and periodontal disease. Black cumin is suspected to contain secondary metabolites including flavonoids, alkaloids, thymoquinone, saponins, tannins, steroids and phenols, which possess potential antibacterial properties. This study was a true experiment using a post-test only control group design, aiming to determine the in vitro antibacterial activity of black cumin extract against Streptococcus sanguinis bacteria. Samples were tested at concentrations of 25%, 50%, 75% and compared with a positive control (0.2% chlorhexidine) and a negative control (Dimethyl Sulfoxide/ DMSO). Data were analyzed using ANOVA and Post Hoc (Tukey) tests. The results showed an average inhibition zone in the moderate category at concentrations of 25% (10.63 mm), 50% (10.66 mm), and 75% (10.9 mm). The ANOVA test revealed a significant difference between the groups, with a p-value of 0.061 (p < 0.1). The Post Hoc (Tukey) test indicated that the 75% concentration of black cumin extract had comparable antibacterial potential to chlorhexidine (p > 0.1). This study concluded that black cumin extract can significantly inhibit Streptococcus sanguinis bacteria at a 75% concentration.