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Faradila Tiarasanti,1,&ast; Irna Sufiawati,1,&ast; Eri Amalia,2 Kartika Indah Sari,3 Cucu Zubaedah,4 Veni Takarini5 1Department of Oral Medicine, Faculty of Dentistry, Padjadjaran University, Bandung, Indonesia; 2Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Padjadjaran University, Bandung, Indonesia; 3Department of Oral Biology, Faculty of Dentistry, Padjadjaran University, Bandung, Indonesia; 4Department of Dental Public Health, Faculty of Dentistry, Padjadjaran University, Bandung, Indonesia; 5Department of Dental Material Science and Technology, Faculty of Dentistry, Padjadjaran University, Bandung, Indonesia&ast;These authors contributed equally to this workCorrespondence: Irna Sufiawati, Department of Oral Medicine, Faculty of Dentistry, Padjadjaran University, Jalan Sekeloa No. 1, Bandung, West Java, 40132, Indonesia, Tel +62-22-2504985, Email irna.sufiawati@fkg.unpad.ac.idPurpose: Phenolic compounds with antioxidant, antimicrobial, and anti-inflammatory properties have been identified in potatoes (Solanum tuberosum L.; Solanaceae), which may potentially contribute to wound healing. The study aimed to evaluate the effect of potato peel extract gel Granola variety on oral gingival wound healing in Wistar Rats.Methods: This research was a true experimental in vivo study, involving 30 male Wistar rats, aged 12– 14 weeks and weighing approximately 150 to 200 grams. Surgical vertical incisions, each 3 mm in length, were made on the mandibular gingiva. The test group consisted of six subgroups, each comprising 5 rats. The negative control group received a base gel, while treatment groups were given 1% povidone-iodine solution, 0.1% triamcinolone acetonide oral paste, and 2%, 4%, and 6% potato peel extract gel. Wound lengths were measured on days 3, 7, and 14 to evaluate the healing process. Statistical analysis used the ANOVA test, a p-value of < 0.05 was considered statistically significant.Results: All experiment

Ida Ayu Evangelina,1 Yetty Herdiyati,2 Avi Laviana,1 Rasmi Rikmasari,3 Cucu Zubaedah,4 Anisah,5 Dikdik Kurnia5 1Department of Orthodontics, Faculty of Dentistry – Universitas Padjadjaran, Bandung, Indonesia; 2Department of Pediatric Dentistry, Faculty of Dentistry – Universitas Padjadjaran, Bandung, Indonesia; 3Department of Prosthodontics, Faculty of Dentistry – Universitas Padjadjaran, Bandung, Indonesia; 4Department of Dental Public Health, Faculty of Dentistry – Universitas Padjadjaran, Bandung, Indonesia; 5Department of Chemistry, Faculty of Mathematics and Natural Science – Universitas Padjadjaran, Sumedang, IndonesiaCorrespondence: Dikdik KurniaDepartment of Chemistry, Faculty of Mathematics and Natural Science – Universitas Padjadjaran, Jl. Raya Bandung Sumedang km.21, Hegarmanah, Jatinangor, Kabupaten, Sumedang, Jawa Barat, 45363, IndonesiaTel/Fax +62 22 7794391Email dikdik.kurnia@unpad.ac.idBackground: Dental caries is a widespread disease that causes dental tissue destruction and leads to local and general complications. Gram-positive bacteria including Streptococcus mutans, Streptococcus sanguinis, and Enterococcus faecalis take part in dental caries formation. Gram-positive bacteria have cell walls that consistof a thick layer of peptidoglycan which maintains the strength and rigidity of the bacteria, as well as bacteria guard from internal osmotic pressure. The biosynthesis of peptidoglycan involves many enzymes, including the Mur family, penicillin binding protein (PBP), and sortases.Purpose: This research has the intention to screen and examine the antibacterial compound of edible plant Kemangi (Ocimum basilicum L.) in terms of how it fights against some oral pathogenic bacteria of E. faecalis ATCC 29212, S. mutans ATCC 25175, and S. sanguinis ATCC 10566.Materials and Methods: The O. basilicum L. was macerated by several organic solvents to obtain the extracts, before then being purified using several combinations of chromatography method