Antibacterial activity of guava (Psidium guajava L.) leaves jelly candy on Streptococcus mutans

Nugroho, Raphael Dimas Tri (2020) Antibacterial activity of guava (Psidium guajava L.) leaves jelly candy on Streptococcus mutans. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

One of the most commonly occurring diseases of the oral cavity is dental caries. To prevent the development of dental caries, the usage of antibacterial agent is used. Many studies have reported the effect of plant extracts on the inhibition of oral pathogen growth. One of these plants extracts is the extract of guava leaves which have been seen to be highly active against Streptococcus mutans. Thus, in an attempt to produce an antibacterial food product with acceptable sensory characteristics, this research was conducted to determine the antibacterial activity of guava leaves against Streptococcus mutans to make jelly candy, added with peppermint essential oil as the flavouring agent. Extracts of Psidium guajava L. leaves was prepared by a sequential extraction using hexane, ethyl acetate, and ethanol. The ethanolic extract of the Psidium guajava L. leaves were found to be the best extraction solvent for the antibacterial activity against Streptococcus mutans with a MIC of 3758.41 ppm, MBC of 15033.62 ppm, yield of (60.87 ± 4.89)%, phenolic content of (355.0347 ± 10.8186) mg GAE / g extract, and a flavonoid content of (234.2960 ± 2.5074) mg QE / g extract. This results in the usage of the ethanolic extract in the jelly candy making. The highest antibacterial activity jelly candy against Streptococcus mutans with good sensory characteristics was chosen to be the 5 MIC extract and 0.25% peppermint essential oil concentration treatment with an inhibition diameter of (9.68±0.54) mm, and an overall acceptability of 3.80 ± 1.47.

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