Formulation And Antibacterial Activity Of Toothpaste Combination Of Stroberi (Fragaria vesca L.) And Cabbage (Brassica oleracea L.) Fruit Extracts Against Staphylococcus aureus

Abstract

Staphylococcus aureus is one of the bacteria that cause dental caries, a disease of the tooth tissue characterized by tissue damage. Metabolite substances such tannins, flavonoids, alkaloids, and saponins are found in strawberries and cabbage. The aim of this investigation was to ascertain whether a toothpaste formulation comprising fruit extracts from strawberries (Fragaria vesca L.) and cabbages (Brassica oleracea L.) exhibited antimicrobial properties against Staphylococcus aureus. From January to June of 2024, this study was carried out at STIKes Ibnu Sina Ajibarang's laboratory. This kind of study is experimental and employs various concentrations of the well diffusion method. Extract concentrations F1=20% and 0%, F2=0% and 20%, F3=10% and 10%, F4=15% and 5%, and F5=5% and 15% are the ones that were used. Pepsodent Herbal served as the positive control and F0 as the negative control. The creation of a toothpaste made from a combination of strawberry and cabbage fruit extracts was physically assessed using tests for homogeneity, foamability, spreadability, pH, and organoleptic properties. According to this investigation, the toothpaste formulation is appropriate since it satisfies the physical specifications needed for toothpaste. Furthermore, a moderate zone of inhibition was seen when toothpaste preparations containing strawberry and cabbage fruit extracts in F1 and F3 were tested for their antibacterial activities. On the other hand, the inhibition zone against Staphylococcus aureus was weak in F2, F4, and F5. The biggest inhibition zone measured 6.7mm in F3.

Keywords: Toothpaste, Antibacterial, Extract, Strawberry, Cabbage