DETAIL JURNAL
FITRI HANDAYANI, HUSNUL WARNIDA, SITI JUHAIRIAH NUR
Vol.9 No.2 April 2016
Akademi Farmasi Samarinda
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Dental and oral disease is a major 10 diseases in Indonesia. Streptococcus sp is the microorganism that have been the major cause of dental caries. Generally, people use mouthwash to maintain oral hygiene. The use of mouthwash with alcohol content of more than 20% can lead to oral cancer. One of the plants that is useful as antimicrobial is bay leaf (Syzygium polythum (Wight) Walp.). Bay leaf extract has minimum inhibitory concentration (MIC) value of 1% and minimum bactericidial concentration (MBC) value of 1.5% against the bacteria Streptococcus mutans with the main content of flavonoids, tannins and essential oils.Mouthwash formulation of bay leaf extract aims to determine whether the bay leaf extract can be formulated into mouthwash preparations and meets the requirements of physical tests, as well as knowing the difference of inhibition zone in the test of antibacterial activity.The object under study is an extract of bay leaves that are formulated into mouthwash preparation with varying extract concentrations of 1%, 1.5% and 2%, then testing the preparation including organoleptic test, pH test, viscosity test and testing antibacterial activity against Streptococcus mutans.The results showed extracts of bay leaves (Syzygium polyanthum (Wight) Walp.) can be formulated into mouthwash preparation and meet the requirements of a physical test on the pH and viscosity test, but did not meet the organoleptic test for clarity and color. There are differences in antibacterial activity against Streptococcus mutans growth in mouthwash preparations with a variation of the extract concentration i.e. formula 1 concentration of 1% at 2,350 mm, formula 2 concentration of 1.5% at 2,360 mm and the formula 3 concentration of 2% at 3.68 mm.
Keywords: bay leaves, mouthwash, antibacterial, Streptococcus mutans
