Characterization of Toothpaste Made With Unfermented Cocoa Powder (Theobroma cacao L) Againts Bacteria Streptococcus mutans

Abstract

Cocoa beans contain polyphenolic compounds/phenolic include catechin, epicatechin, anthocyanin, proanthocyanidin, phenolic acids, condensed tannins, alkaloids, teroid/terpenoids, flavonoids-other flavonoids, and some minor components. Polyphenol group compounds have antibacterial and anti-inflammatory effects. This research aims to determine the physico-chemical properties and effects of toothpaste containing active component of unfermented cocoa powder to the growth of Streptococcus mutans bacteria. This study uses a completely randomized design by varying concentration of unfermented cocoa powder used as active ingredient in toothpaste. Toothpaste was prepared with active ingredients of unfermented cocoa powder with concentration of 1.0; 2.5; 4, 0; 5.5% (w/w) and each repeated three times. The results indicated that the four concentrations of unfermented cocoa powder contained in toothpaste show an inhibitory effect against 20.936; and 21.039 mm. The fourth toothpastes have a viscosity above 400 dps, pH value above 7, therefore meet SNI 01-3524-1994 standard. Panelist scored this toothpaste with 3.

Keywords

• unfermented
• cocoa powder
• antibacteria
• active compound
• streptococcus mutans
• toothpaste