Claim Missing Document
Check
Articles

Found 2 Documents
Search

The effectiveness of Edel varieties cacao leaf extract as an antibacterial against Staphylococcus aureus and Porphyromonas gingivalis: an experimental study Silvia, Rizka Maya; Viandisa, Chrysmyta Fiola; Prihanti, Ayu Mashartini; Wahyukundari, Melok Aris; Arina, Yuliana Mahdiyah Da'at
Padjadjaran Journal of Dentistry Vol 35, No 2 (2023): July 2023
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/pjd.vol35no2.46171

Abstract

ABSTRACTIntroduction: Staphylococcus aureus (S. aureus) and Porphyromonas gingivalis (P. gingivalis) are the two main bacteria that cause dental and oral disease. Cacao leaves have been reported to have antibacterial properties. However, the active compounds in cacao leaves vary depending on the age of the leaves and the place where these plants grow. This research aims to analyze the active ingredients and antibacterial effectiveness of the Edel varieties cacao leaves against S. aureus and P. gingivalis. Methods: This is an experimental study. The Cacao leaves from PTPN 12 Plantation Banjarsari Jember were extracted by the maceration technique in concentrations of 25, 50, 75%, and 100%. The  phytochemical test was then made using the Thin Layer Chromatography (TLC). The antibacterial activity of Cacao leaf extract against S. aureus ATCC 25923 and P. gingivalis ATCC 33277 was examined using the Disc Diffusion technique on Mueller Hinton Agar (MHA) media. Results: The Cacao leaf extract of the Edel varieties from Jember contained flavonoids, saponins, and tannins but did not contain alkaloids. In all concentrations tested, the Cacao leafmextract of the Edel varieties from Jember showed the inhibition zones of S. aureus and P. gingivalis. The concentration of 100% showed the greatest antibacterial activity (The highest antibacterial activity was observed at a concentration of 100%), which was moderate against S. aureus (10.98 mm ± 0,93) and strong against P. gingivalis (11.54 mm ± 0,41). There was a significant difference among concentrations in both the P.gingivalis and S.aureus bacterial groups (p < 0.001). At the same concentration, there was no significant difference between P. gingivalis and S. aureus (p > 0.001). Conclusion: Cacao leaf  extract of the Edel varieties contains flavonoids, saponins and tannins and has antibacterial activity against S. aureus and P. gingivalis.
Analisis cemaran logam berat dalam pasta gigi ekstrak biji kopi robusta Pujiastuti, Peni; Arina, Yuliana Mahdiyah Da'at; Praharani, Depi; Wahyukundari, Melok Aris; Sakinah, Neira Najatus; Sari, Desi Sandra
Jurnal Kedokteran Gigi Universitas Padjadjaran Vol 37, No 3 (2025): Desember 2025
Publisher : Fakultas Kedokteran Gigi Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jkg.v37i3.61265

Abstract

Pendahuluan: Pasta gigi bermanfaat dalam upaya kontrol plak secara mekanis sehingga berperan dalam mencegah penyakit periodontal. Produk pasta gigi ekstrak biji kopi robusta dalam pasta gigi harus memenuhi Standar Nasional Indonesia (SNI) 8861:2020, diantaranya cemaran logam berat, Timbal (Pb), Cadmium (Cd), Raksa (Hg) dan Arsen (As)  dapat mengganggu kesehatan tubuh manusia. Belum ada informasi tentang adanya cemaran logam berat dalam pasta gigi ekstrak biji kopi robusta. Tujuan penelitian mengkaji kesesuaian cemaran Pb, Cd, Hg dan As dalam pasta gigi ekstrak biji kopi robusta dengan standar SNI 8861:2020. Metode: Jenis penelitian ini eksperimental laboratoris dengan sampel pasta gigi ekstrak biji kopi robusta dengan konsentrasi 0,0625%, 0,125%, 0,25%, dan 0,5% serta plasebo. Pembuatan ekstrak biji kopi robusta menggunakan metode maserasi. Pembuatan pasta gigi plasebo dengan kandungan magnesium karbonat, kalsium karbonat, gliserin, propilen glikol, trietanolamin, oleum menthae piperithae, dan aquades steril. Pembuatan pasta gigi ekstrak biji kopi robusta dengan cara mencampur bahan pasta gigi plasebo dengan ekstrak biji kopi robusta 0,0625%, 0,125%, 0,25%, dan 0,5%. Selanjutnya dilakukan uji Pb, Cd, Hg dan As dengan menggunakan metode spektrofotometri serapan atom. Hasil: Kadar Pb pada kontrol negatif 1,382 dan  perlakuan 1,687–1,846. Kadar Cd pada kontrol negatif 0,240 dan perlakuan 0,216–0,239. Kadar Hg dan As pada semua kelompok 0. Seluruh kadar logam masih di bawah batas cemaran. Simpulan: Terdapat cemaran logam berat Pb dan Cd pada pasta gigi ekstrak biji kopi robusta dibawah batas maksimal berdasarkan SNI 8861:2020.Analysis of the compliance of heavy metal contamination in robusta coffee bean extract toothpaste based on the Indonesian National Standard (SNI) 8861:2020: an experimental laboratory studyIntroduction: Toothpaste plays an important role in mechanical plaque control and in preventing periodontal disease. Natural ingredients, including robusta coffee beans, have been used in toothpaste formulations. Toothpaste products containing robusta coffee bean extract must meet the Indonesian National Standard (SNI) 8861:2020, which includes provisions on heavy metal contamination (Pb, Cd, Hg, and As) that can affect human health. To date, there is no information available regarding the presence of heavy metal contamination in robusta coffee bean extract toothpaste. The purpose of the study was to evaluate the compliance of Pb, Cd, Hg and As contamination levels in robusta coffee bean extract toothpaste with the SNI 8861:2020 standard. Method: This study employed an experimental laboratory design using samples of robusta coffee bean extract toothpaste with concentrations of 0.0625%, 0.125%, 0.25%, and 0.5%, as well as a placebo. The robusta coffee bean extract was prepared using the maceration method. The placebo toothpaste was composed of magnesium carbonate, calcium carbonate, glycerin, propylene glycol, triethanolamine, oleum menthae piperitae, and sterile distilled water. The robusta coffee bean extract toothpaste was made by mixing the placebo base with the extract at concentrations of 0.0625%, 0.125%, 0.25%, and 0.5%. Subsequently, tests for Pb, Cd, Hg, and As contamination were carried out using atomic absorption spectrophotometry (AAS). Result: Pb levels in the negative control  group were 1.382,  while those in treatment groups ranged from 1.687 to 1.846. Cd levels in the negative control were 0.240, and in the treatment groups ranged from 0.216 to 0.239. Hg and As levels in all groups were 0. All measured levels of heavy metals remained below the contamination limits set by SNI 8861:2020. Conclusion: The findings showed the presence of Pb and Cd contamination in robusta coffee bean extract toothpaste. However, all concentrations were below the maximum permissible limits established in SNI 8861:2020.