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Abstract
Ginger is known to be useful for dealing with bacterial infections in the mouth such as gingivitis, infections of the respiratory tract can also treat digestive problems. Antibacterial agents contained in red ginger (Zingiber officinale var. Runrum), white ginger (Zingiber officinale var. amarum) and bangle (Zingiber montanum) can fight bad bacteria, such as lactobacillus reuteri. To test the ratio of the antibacterial potential of the ethanol extract of red ginger, white ginger, and banglei to the growth of the bacteria Lactobacillus reuteri. This research is an experimental study, to compare the antibacterial potential of red ginger, white ginger and bangle. Against Lactobacillus Reuteri bacteria given concentrations of white ginger 30%, 40%, 50%, 60%, bangle 4%, 6%, 8%, 10%, 12%, and red ginger 10%, 15%, 20%, 25 %, 30% control (+) Yakult 70%, 80%, 90% and control (-) distilled water with always paying attention to the growth rate of bacteria specifically with a generation time of 3x24 hours of incubation. The results of this study indicate that antibacterial in the negative control against Lactobacillus reuteri is more effective than red ginger, white ginger and bangle. In red ginger extract concentration of 20%, in white ginger extract 50% and in bangle extract with a concentration of 4%. is the most effective comparison in terms of the inhibition zone formed
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