出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：Betle leaf ( Piper betle L. ) essential oil and catechu nut ( Areca catechu L. ) extract s have been known to be able to inhibit biofilm formation of S. mutans. This research aimed to characterize the chemical compounds of betle leaf esssential oil , screen the phytochemical s in catechu nut ethanol extract, and assess the inhibitory poten tial of betle and catechu in chewy candy on biofilm formation by S. mutans. The experiment included preparation of extract s and chemical characterization of the raw materials, formulation of chewy candy, measurement of biofilm inhibition, and sensory evaluation of the candy . In vitro examination for inhibitory potency of betle and catechu chewy candy against biofilm formation S. mutans ATCC 31987 was performed in adhesion phase (4 hours) and active accumulation phase (18 hours). Antibacterial assay was performed in BHI broth media on microplate 96 wells. Crystal violet 0.5% was used to stain the biofilm and Optical Density (OD) was measured at λ 450 nm. The GC-MS analysis detected 32 compounds in the essential oil of betle leaf. The B etle leaf essential oil contain ed chavicol acetate, isoeugenol, chavibetol acetate, chavicol, and allylcatechol 3.4-diacetate, while catechu nut ethanol extract contain ed flavonoids and tannins . The components were possib ly the inhibitory agents of S. mutans biofilm formation. Chewy candy containing 0.8% betle leaf essential oil and 2.3% catechu nut extract had effective inhibitory poten tial for S. mutans biofilm formation . Inhibition during adhesion phase was 74.5±0.7% , while that for accumulation phase was 60.8±1.8% . Sensory analysis suggests that the candy was slightly liked by the panelists (5±2).
