SCREENING OF FLAVONOID LEVELS AND INHIBITORY ACTIVITY TEST OF DRIED RED JUJUBE FRUIT EXTRACT (ZIZIPHUS JUJUBA MILL) AGAINST LACTOBACILLUS ACIDOPHILUS BACTERIA

Background: Lactobacillus acidophilus bacteria are gram-positive bacteria that have been proven to help accelerate the demineralization process in tooth structure. Flavonoids are one of the bioactive substances that have antibacterial effects and are contained in dried red jujube fruit (Ziziphus jujuba mill). Objective: This study aims to determine flavonoid level and the inhibitory activity of dried red jujube fruit extract (Ziziphus jujuba Mill) against Lactobacillus Acidophilus bacteria. Method: In this study, two laboratory tests were carried out, namely: 1. Flavonoid level test quantitatively by using spectrophotometer UV-Vis. 2. Inhibitory Activity Test, soak each disc with 10 µl of jujube fruit extract with concentrations of 15%, 25%, 50%, 75%, 100% mg/mL, 10 µl of 0.2% chorhexidin as a positive control and DMSO% (Dymethyl Sulfoxide) disc as a negative control. Results: Phytochemical tests of jujube fruit contain bioactive compounds in the form of flavonoids with quercetin of 2,547% (w/w QE). Increasing the concentration of the test material from 15% to 100% have significant effect on Lactobacillus acidophilus inhibition zone. Groups with high concentrations (50% - 100%) showed significantly greater of inhibition zone than groups with lower concentrations (15% and 25%). Conclusion: Based on the results of the study, dried red jujube fruit (Ziziphus jujuba mill) can inhibit bacteria at concentrations of 75% and 100% significantly. Inhibitory level produced from jujube fruit extract is effective at a concentration of 75% and more (medium category) with a average diameter of 13.85 mm according to CLSI (Clinical Laboratory Standards Institute).