Formulation of Chewing Candy from Black Mulberry Extract (Morusnigra L.) as Anticaries Drug

Abstract

TObjective: This study aims to evaluate the antibacterial activity of black mulberry extract (Morus nigra L.) in a chewing candy preparation against Streptococcus mutans (S mutans) and Streptococcus sanguis (S sanguis). Methods: The antibacterial activity of the extract was determined by disc diffusion method. The extract dose was determined from minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC) values using the microdilution method. The extracts were formulated into three variations of the glucose-sucrose base: F1 (43.5%:8.7%), F2 (34.78%:8.7%), and F3 (26%:26%). The chewing candy of black mulberry extract was evaluated physically, including organoleptic, preference tests and antibacterial activity test against S mutans and S sanguis. Result: The results show that black mulberry extract has antibacterial activity with MIC 0.3125% and MBC 0.625% against S mutans and S sanguis. The best formulation of chewing candy consisted 26% w/w of sucrose, 26% w/w of glucose and 0.625% w/w of black mulberry extract. The chewing candy from black mulberry fruit extract has antibacterial activity with an 8.2 ± 0.269 mm inhibition zone against S mutans and one of 10.8 ± 0.878 mm against S sanguis. Conclusion: The chewing candy consisting of 26% w/w of sucrose, 26% w/w of glucose and 0.625% w/w of black mulberry extract has antibacterial activity against S mutans and S sanguis.