ANTIFUNGAL ACTIVITY OF APPLE CIDER VINEGAR AND HONEY AND THEIR COMBINATION EFFECT AGAINST CANDIDA ALBICANS

• Main Author: Krishnan, Narmatahsri
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/44958
• Institution: Institut Teknologi Bandung

Oral candidiasis is the most common oral fungal infection and it is caused by different Candida species, usually Candida albicans. The present study was conducted to investigate antifungal activity of apple cider vinegar and honey and their combination against Candida albicans. The antifungal activity of apple cider vinegar and honey were investigated against Candida albicans by using disc diffusion method to determine the zone of inhibition, while microdilution well method was used for determining the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC). The interaction between apple cider vinegar and honey was determined by using checkerboards method to determine the Fraction Inhibitory Concentration Index (FICI). Based on the result obtained, the diameter of zone of inhibition of apple cider vinegar and honey against Candida albicans were 18.7 ± 0.2 mm and 16.4 ± 0.1 mm respectively. The MIC of apple cider vinegar and honey against Candida albicans were 3.125% (v/v) and 12.5% (v/v) respectively. The MFC of apple cider vinegar was 6.25% (v/v) whereas the MFC of honey was 25% (v/v). The combination of apple cider vinegar and honey showed synergistic activity with the FICI value of 0.5156. The combinations of apple cider vinegar and honey have potential against Candida albicans for the treatment of oral candidiasis and hence they can be developed as oral antifungal preparations.