FORMULASI OBAT KUMUR EKSTRAK AIR TEH PUTIH (CAMELLIA SINENSIS (L.) O.K.) SERTA PENENTUAN AKTIVITAS ANTIBAKTERINYA TERHADAP STREPTOCOCCUS MUTANS PENYEBAB KARIES GIGI

• Main Author: Yanurita Afandi, Rifina
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/79232
• Institution: Institut Teknologi Bandung

Tea leaves (Camellia sinensis (L.) O.K.) contain polyphenol which have antioxidant and antimicrobial activity. Compared to green and black tea, white tea has larger amount of polyphenol content. White tea extract has more antibacterial activity against Streptococcus mutans, the cause of dental caries, compared with green tea and black tea extract. The purpose of this research is to develop an appropriate formula to produce a stable mouthwash and has an optimum antibacterial activity against Streptococcus mutans to prevent from dental caries with white tea extract as an active compound. Mouthwash formula consists of white tea extract as an active compound, benzoic acid as preservative, ethanol as preservative solvent, sorbitol as sweetener and viscosity enhancer, sodium saccharin as additional sweetener, sodium metabisulfite as antioxidant, green tea essence as flavouring agent, and water as main vehicles. Optimation of two different formula were made with variation of viscosity enhancer and antioxidant concentration, after that the antibacterial activity of formula were test. The final formula was evaluated with accelerated stability test by using climatic chamber (40 °C, 75% RH) for 28 days. Evaluated parameters of final mouthwash were color change, pH, viscosity, TLC chromatogram, and antibacterial activity. Based on accelerated stability test, the final mouthwash produce pH in a range between 3.91 – 4.25 and viscosity in a range between 1.63 – 1.68 cP. Based on pH and viscosity evaluation during stability test showed the final formula was stable. Compared to white tea extract, the final mouthwash at day-0 and day28 produced same TLC chromatogram. Antibacterial activity of final mouthwash showed significant difference start from day-7 compared to the result of day-0. The final formula has antibacterial activity against Streptococcus mutans, but decreased 33.54% in its antibacterial activity after 28 days in stability test.