Characterization of Toothpaste Made With Unfermented Cocoa Powder (Theobroma cacao L) Againts Bacteria Streptococcus mutans

Abstract

Cocoa beans contain polyphenolic compounds/phenolic include catechin, epicatechin, anthocyanin, proanthocyanidin, phenolic acids, condensed tannins, alkaloids, teroid/terpenoids, flavonoids-other flavonoids, and some minor components. Polyphenol group compounds have antibacterial and anti-inflammatory effects. This research aims to determine the physico-chemical properties and effects of toothpaste containing active component of unfermented cocoa powder to the growth of Streptococcus mutans bacteria. This study uses a completely randomized design by varying concentration of unfermented cocoa powder used as active ingredient in toothpaste. Toothpaste was prepared with active ingredients of unfermented cocoa powder with concentration of 1.0; 2.5; 4, 0; 5.5% (w/w) and each repeated three times. The results indicated that the four concentrations of unfermented cocoa powder contained in toothpaste show an inhibitory effect against 20.936; and 21.039 mm. The fourth toothpastes have a viscosity above 400 dps, pH value above 7, therefore meet SNI 01-3524-1994 standard. Panelist scored this toothpaste with 3.

Pengaruh Konsentrasi Ekstrak Biji Kakao Terhadap Diameter Zona Bening Pada Bakteri Streptococcus Mutans

“…Streptococcus mutans occurs as an extracellular polymer of glucose (glucan) occurs due to the conversion of sucrose, glucan coagulates with other microorganisms, one of which is Candida albicans which is usually found in the oral cavity (Chaudhari et al, 2021), One of the efforts to find natural antiglucosyltransferase substances is found in cocoa plants (Yumas et al, 2022), polyphenols in cocoa have strong anti-glucosyltransferase properties. Thus, cocoa bean husk extract has been shown to have antibacterial and antiglucosyltransferase activities (Prince et al, 2022).…”