Aktivitas antibakteri permen keras daun sirih hijau dengan peppermint oil terhadap bakteri penyebab karies gigi = Antibacteria activity from betle leaf hard candy with peppermint oil against dental caries bacteria

Maria, Anne (2021) Aktivitas antibakteri permen keras daun sirih hijau dengan peppermint oil terhadap bakteri penyebab karies gigi = Antibacteria activity from betle leaf hard candy with peppermint oil against dental caries bacteria. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Daun sirih merupakan tanaman herbal yang memiliki banyak manfaat salah satunya adalah sebagai antibakteri. Salah satu bakteri yang terbukti dapat dihambat oleh daun sirih adalah bakteri Streptococcus mutans. Penelitian ini bertujuan untuk memanfaatkan daun sirih dengan cara mengekstrak dan mengaplikasikannya kedalam permen untuk dapat mencegah karies gigi. Daun sirih diekstrak menggunakan pelarut etanol dengan lama waktu maserasi 24 jam, 48 jam, dan 72 jam. Rasio ekstrak : peppermint oil yang dugunakan dalam pembuatan permen bervariasi yaitu 0 MIC : 0,0%, 0 MIC : 0,4%, 0 MIC : 0,8%, 2 MIC : 0,0%, 2 MIC : 0,4%, 2 MIC : 0,8%, 4 MIC : 0,0%, 4 MIC : 0,4%, 4 MIC : 0,8%, 6 MIC : 0,0%, 6 MIC : 0,4%, dan 0 MIC : 0,8%. Hasil pengujian parameter didapatkan bahwa ekstrak daun sirih dengan lama waktu maserasi 24 jam mendapat nilai MIC terendah serta total fenolik dan flavonoid tertinggi. Nilai MIC diperoleh 6903,75 ppm, MBC sebesar 27614,90 ppm, total flavonoid 23,69 mg QE/ gram dan total fenolik sebesar 65,82 mg GAE/ gram. Ekstrak dengan lama waktu maserasi terbaik lalu dilanjutkan kedalam tahap pembuatan permen. Permen dengan konsentrasi MIC tinggi memiliki daya hambat bakteri Streptococcus mutans lebih tinggi namun semakin tinggi konsentrasi MIC ekstrak yang ditambahkan akan menurunkan penerimaan panelis terhadap produk. Permen dengan rasio 4 MIC dan 0,8% peppermint oil terpilih sebagai permen terbaik, yang memiliki karakteristik yaitu zona hambat terhadap Streptococcus mutans yaitu 10,3625mm, permen mendapat penilaian sangat gelap (5,80), bertekstur keras (5,10) dan mendapat penerimaan sensori secara keseluruhan agak suka (5,16). / Betel leaf is herbs plants that have many benefits, among them was as antibacterial. Streptococcus mutans is one of many bacteria that proved to be inhibited by betel leaf. This study attempts to extract the betel leaf using ethanol solvent with a different maceration time which is 24 hours, 48 hours and 72 hours. Ratio of the extract : peppermint oil that used in making hard candy are 0 MIC:0,0 %, 0 MIC: 0,4 %, 0 MIC: 0,8 %, 2 MIC: 0,0 %, 2 MIC: 0,4 %, 2 MIC: 0,8 %, 4 MIC: 0,0 %, 4 MIC: 0,4 %, 4 MIC: 0,8 %, 6 MIC: 0,0 %, 6 MIC: 0,4 %, and 6 MIC: 0,8 %. Parameters such as total phenolic, total flavonoid, inhibition zone, MIC and MBC were observed. The result shown that best betel leaf extract is using 24 hours maceration with the smallest MIC and MBC values, which is 6903,75 ppm and 27614,90 ppm. It also have the highest flavonoid and phenolic among others. Hard candy with various betel leaf extract and peppermint oil concentration is selected to observe the best candy among other with some parameters such as inhibition zone and sensory. Hard candy with 4 MIC and 0,8% peppermint oil have characteristic such as inhibition zone against Streptococcus mutans is 10,3625mm, the color of the candy is dark (5,80), texture is hard (5,10) and overall hedonic values is 5,16 (like slightly).

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Maria, AnneNIM00000023553annemariaa11@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHardoko, HardokoNIDN9903005173UNSPECIFIED
Thesis advisorSinaga, Wenny S. L.NIDN0314108701UNSPECIFIED
Uncontrolled Keywords: permen keras; ekstrak; daun sirih; Streptococcus mutans; antibakteri
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 6721 not found.
Date Deposited: 15 Mar 2021 07:39
Last Modified: 15 Mar 2021 07:39
URI: http://repository.uph.edu/id/eprint/29139

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