Pengaruh Konsentrasi Ekstrak Daun Teh (Camellia sinensis) dalam Gummy Candy terhadap Kadar Polifenol, Keasaman dan Daya Hambat Pertumbuhan

Nurakhvi Rizky Ramadhana, Prof. Dr. drg. Siti Sunarintyas, M.Kes. ; Prof. Dr. drg. Dyah Irnawati, MS.

2026 | Tesis | S2 Kedokteran Gigi

Gummy candy berpotensi sebagai material preventif yang dapat menjadi sistem penghantar senyawa antibakteri. Ekstrak daun teh memiliki kandungan polifenol terutama katekin yang bersifat antibakteri. Penelitian ini bertujuan mengevaluasi pengaruh konsentrasi ekstrak teh (Camellia sinensis) dalam gummy candy terhadap kadar polifenol, keasaman, dan daya hambat Streptococcus mutans.

Ekstrak daun teh berasal dari Pagilaran, Kab. Batang, Jawa Tengah. Sampel uji yang digunakan adalah gummy candy yang dengan variasi konsentrasi ekstrak daun teh 0%, 5%, 10%, 15%, dan 20%. Pengujian gummy candy meliputi analisis kadar polifenol total menggunakan UV-Vis, pengukuran keasaman menggunakan pH meter digital (n=5), dan uji daya hambat pertumbuhan S. mutans menggunakan metode difusi sumuran (n=4). Data dianalisis menggunakan Kruskall-Wallis dan post-hoc Dunn dengan tingkat kepercayaan 95% (p<0>

Hasil menunjukkan peningkatan konsentrasi ekstrak teh secara signifikan menaikkan kadar polifenol total dengan nilai tertinggi 13,90% pada kelompok 20%. Peningkatan konsentrasi meningkatkan keasaman di mana konsentrasi 20% memiliki pH terendah yaitu 5,14 ± 0,13. Uji zona hambat konsentrasi ekstrak terhadap S. mutans berpengaruh terhadap pertumbuhan S. mutans (p<0>

Gummy candy can potentially be a functional preventive dental material to serve as a delivery vehicle for antibacterial compounds. Tea leaf extract contains active polyphenols such as catechins that inhibit bacterial growth. This study aims to evaluate the effect of tea extract (Camellia sinensis) concentration in gummy candy on polyphenol levels, acidity, and the inhibition of Streptococcus mutans.

Tea leaf extract was processed from young tea leaves sourced from Pagilaran, Batang Regency. The test samples used were gummy candies with varying tea leaf extract concentrations of 0%, 5%, 10%, 15%, and 20%. Various testing of the gummy candy included total polyphenol content analysis using UV-Vis, pH measurement using a digital pH meter (n=5), and inhibition tests against S. mutans growth using the well diffusion method (n=4). Data were analyzed using Kruskal-Wallis and post-hoc Dunn tests (p<0>

The results showed that the increasing tea extract concentration significantly raised the total polyphenol levels with the highest value of 13.90% found in the 20% group. Increased extract concentration decreased the pH value (increased acidity) where the 20% concentration had the lowest pH of 5.14 ± 0.13. The inhibition zone test showed that the extract concentration significantly affected the growth of S. mutans (p<0>

Kata Kunci : Ekstrak daun teh, Gummy candy, pH, polifenol, Streptococcus mutans