Uji Aktivitas Antibakteri Kombinasi Ekstrak Etanol Daun Jambu Biji (Psidium guajava L.) dan Daun Kemangi (Ocimum basilicum L.) dalam Sediaan Pasta Gigi Terhadap Bakteri Streptococcus mutans

Abstract

Guava leaves (Psidium guajava L.) and basil leaves (Ocimum basilicum L.) contain secondary metabolites, including flavonoids, tannins, and alkaloids, which possess antibacterial activity. Toothpaste is a semisolid preparation used to clean the teeth and maintain oral health. This study aimed to analyze the antibacterial activity of a toothpaste preparation containing a combination of guava leaf and basil leaf extracts against Streptococcus mutans. The extracts were obtained using 96% ethanol as the solvent through the UAE (Ultrasound-Assisted Extraction) method. Qualitative testing included organoleptic evaluation, homogeneity testing, and phytochemical screening for flavonoids, tannins, and alkaloids. The toothpaste preparations were formulated into three variations of extract combination concentrations, namely 5%:15%, 10%:10%, and 15%:5%, followed by physical quality evaluations including organoleptic properties, homogeneity, pH, viscosity, spreadability, adhesion, and foam height. Antibacterial activity was tested using the well-diffusion method on agar media. The data were analyzed using One-Way ANOVA to determine the mean values and significant differences. The results showed that all formulations met the physical quality requirements based on organoleptic properties, homogeneity, pH, viscosity, spreadability, adhesion, and foam height. F0 produced no inhibition zone, while F1 (5%:15%) produced an inhibition zone of 7.82 ± 0.581 mm, F2 (10%:10%) of 6.40 ± 1.005 mm, F3 (15%:5%) of 7.30 ± 1.211 mm, and the positive control, toothpaste brand “X,” of 9.68 ± 1.241 mm, all of which were categorized as moderate. The negative control, distilled water, showed no inhibition zone. Based on these results, the toothpaste preparation containing a combination of guava leaf and basil leaf extracts has potential antibacterial activity against Streptococcus mutans, with a significant difference (p<0.05), and may therefore be developed as an herbal alternative to help maintain oral health.