The Inhibition Cacao Pod Husk Extract (Theobroma cacao) toward the growth of supragingiva bacteria

• Main Authors: Nia Rahma, Lutfiani, Ernie Maduratna, Setiawatie, Poernomo Agoes, Wibisono
• Format: Article PeerReviewed
• Language: English; English
• Published: Fakultas Kedokteran Gigi Unair 2012
• Subjects: R Medicine; RK Dentistry
• Online Access: http://repository.unair.ac.id/73246/1/PD-6-2-2014-07716-abs.pdf; http://repository.unair.ac.id/73246/2/Daya%20hambat%20ekstrak%20kulit%20buah%20kakao%20%28Theobroma%20cacao%29%20terhadap%20pertumbuhan%20bakteri%20supragingiva.pdf; http://repository.unair.ac.id/73246/; http://dentj.fkg.unair.ac.id/periodontic-journal-dept-7-vol-6-no-2.html

Background: Cacao (Theobroma cacao) is rich in polyphenol compounds, polphenol oxidase, and endophytic fungi. Cacao pod husk is a waste product of the cacao industry and present a serious disposal problem. Cacao pod husk also contained polyphenol as a mixture of condensed or polymerized flavonoid...