THE EFFECT OF GARLIC EXTRACT GEL (Allium sativum L.) TO MACROPHAGE CELL NUMBER OF GUINEA PIG (Cavia porcellus) GINGIVAL INCISION WOUND HEALING

Introduction: Surgical with an incision or tissue incision process can causes injury or tissue damage to the oral cavity, especially the gingiva. Wound healing can last a long time, this condition can increase the potential for complications such as infections and less blood supply. Garlic contains several active substances including flavonoids, tannins, phenols and alkaloids and organosulfur compounds namely allicin. The content is believed to stimulate macrophage cells and help the work of macrophages in cleaning the wound area, so that it accelerates into the phase of proliferation and wound healing. Materials and method: The research method is using experimental laboratory research with post-test design group. Results: The results showed that the average number of macrophage cells in the control group CMC-Na 2% 97,50 cells, mean group of 40% garlic extract gel was 58,83 cells, mean group of 50% garlic extract gel was 18,00 cells, mean 60% garlic extract gel group was 7,83 cells. Discussion: The results of statistical tests show that there are significant differences (ρ <0,05) in the four study groups. Conclussion: Garlic extract gel in concentration of 60% was more effective in reducing the number of macrophage cells in guinea pig gingival incision because the percentage of active content.