| Issue |
E3S Web Conf.
Volume 344, 2022
International Food Conference (IFC 2021)
|
|
|---|---|---|
| Article Number | 01002 | |
| Number of page(s) | 9 | |
| Section | Food Availability | |
| DOI | https://doi.org/10.1051/e3sconf/202234401002 | |
| Published online | 25 March 2022 | |
Characterization of Toothpaste Made With Unfermented Cocoa Powder (Theobroma cacao L) Againts Bacteria Streptococcus mutans
Centre of Plantation Based Industry, The ministry of Industry, Jl. Prof. Dr. Abdurahman Basalamah No. 28 Makassars, Indonesia
* Corresponding author: medan.yumas@yahoo.com
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.
Key words: unfermented / cocoa powder / antibacteria / active compound / Streptococcus mutans / toothpaste
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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