FORMULASI SEDIAAN GUMMY CANDY EKSTRAK BUAH JERUK NIPIS (Citrus aurantifolia (Christm) Swingle) DAN UJI AKTIVITAS TERHADAP STREPTOCOCCUS MUTANS PENYEBAB KARIES GIGI

Abstract

Abstract: Candy is one of the food products favored by children, one of which is gummy candy. However, if children consume too many candies and rarely cleanse their teeth, dental caries may be occured. Streptococcus mutans are bacteria generally considered as the cause of dental caries. Lime contains secondary metabolites which can inhibit the growth of these bacteria. This study was aimed to obtain optimal formulations that correspond physical properties and quality of gummy candy, as well as the optimal antibacterial activity towards Streptococcus mutans. Antibacterial test was carried out by agar diffusion method using perforator for positive control, negative control, lime extract and the formulas. Gummy candy was made in several formulas using cast printing method. Organoleptic test, pH test, weight uniformity test, ash content test, physical properties test, moisture content test, and antibacterial activity test were performed as evaluation. Results showed that formula F9A indicated better results compared to other formulas. Formula F9A showed corresponding physical properties and quality requirements of gummy candy based on organoleptic test, pH test, weight uniformity test, moisture content test and ash content included in the standard requirements. Additionally, formula F9A showed strong anti-bacterial activity against Streptococcus mutans with inhibitory zone diameter of 10.1 mm.

Keyword: Dental caries, Streptococcus mutans, Lime fruit, Gummy candy

               

 

Abstrak : Permen merupakan salah satu produk pangan yang disukai anak-anak salah satunya adalah gummy candy apabila anak terlalu banyak mengkonsumsi permen dan jarang membersihkan giginya maka gigi-giginya banyak yang mengalami karies gigi .Streptococcus mutans merupakan bakteri utama penyebab karies gigi. Jeruk nipis mengandung metabolit sekunder yang dapat menghambat pertumbuhan streptococcus mutans.. Penelitian ini bertujuan untuk mendapatkan formulasi sediaan yang memenuhi persyaratan uji sifat fisik, syarat mutu kembag gula lunak dan mendapatkan hasil uji aktivitas antibakteri terhadap Streptococcus mutans yang paling baik. Pengujian antibakteri dilakukan dengan metode difusi agar menggunakan perforator dengan pengujian kontrol positif, negatif, ekstrak jeruk nipis dan sediaan. Pembuatan gummy candy dilakukan dengan metode cetak tuang. Evaluasi sediaan meliputi uji organoleptis, uji pH, uji keseragaman bobot, uji kadar abu, uji kadar air dan uji aktivitas antibakteri. Sediaan gummy candy pada F9A yang dibuat memenuhi persyaratan sifat fisik dan syarat mutu kembang gula lunak dikarenakan dari uji organoleptis, uji pH, uji keseragaman bobot, uji kadar air dan kadar abu masuk dalam persyaratan yang telah di tentukan. Formula F9A memiliki aktivitas anti bakteri terhadap Streptococcus mutans dengan kategoi kuat yaitu mempunyai diameter zona hambat sebesar 10,1 mm.

Kata kunci : Karies gigi, Streptococcus mutans, Buah jeruk nipis, Gummy candy.