FORMULASI PERMEN KENYAL (GUMMY CANDY) MENGANDUNG EKSTRAK DAUN SAGA (ABRUS PRECATORIUS) SEBAGAI ANTIMIKROBA ALAMI PADA RONGGA MULUT SERTA PENENTUAN AKTIVITASNYA TERHADAP STAPHYLOCOCCUS AUREUS
Staphylococcus aureus is a normal flora bacteria found in human oral cavity, but can be pathogenic due to predisposing factors such as changes in the quantity of bacteria and decreases of host’s immunity. Abrus precatorius L. (saga) is a plant that has antimicrobial activity against S. aureus. Thi...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/44565 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Staphylococcus aureus is a normal flora bacteria found in human oral cavity, but can be pathogenic
due to predisposing factors such as changes in the quantity of bacteria and decreases of host’s
immunity. Abrus precatorius L. (saga) is a plant that has antimicrobial activity against S. aureus. This
research was conducted to develop antimicrobial dosage formulation which capable to inhibit the
growth of pathogenic microbes in the mouth. The selected dosage form is gummy candy containing
saga leaves extraxct as inhibitors of microbial growth of S. aureus. The dosage form is designed with
the chewy texture, meant to be the drug is slowly release in the oral cavity and also to prolong the
contact time of the sage leaves extract in the mouth so that local antimicrobial effect can be
achieved. Extraction is done by Soxhlet method with 96% ethanol solvent. Minimum Inhibitory
Concentration (MIC) of ethanol extract of sage leaves was determined by microdilution method,
which is 512 ug/mL (?0.05%). The extract used in the preparation is 0.5% w/w which was ten times
of the MIC extract. The formula contains extracts of saga leaves as an active ingredient, propylene
glycol as solvent extract, potassium sorbate as a preservative, gelatin as a gelling agent, sorbitol as
a plasticizer, corn syrup as an consistency encahncer, and stevia as a sweetener. The final formula
is evaluated its antibacterial activity against Staphylococcus aureus. The stability of the gummy
candy was evaluated at room temperature 25
0
C for 28 days. Based on data from stability, pH during
storage are within the range of 4.81 to 4.94 and the antimicrobial activity is stable during storage
for 28 days.
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