The preparation of nanoextract from kasturi orange peel (Citrus microcarpa) and its formulation as toothpaste / Pembuatan nanoekstrak dari kulit buah jeruk kasturi (Citrus microcarpa) dan formulasinya sebagai pasta gigi

Dental caries is a common oral health problem among the Indonesian population, and its primary cause is the bacterium Streptococcus mutans. The peel of the Kasturi orange (Citrus microcarpa) fruit has been known to contain antibacterial properties, which may help prevent the occurrence of dental caries. This study aims to evaluate the toothpaste formulation with the active ingredient of nano-extract from kasturi orange peel (Citrus microcarpa). The extract of Kasturi orange peel was obtained through a maceration method, followed by phytochemical screening that identified the presence of flavonoids, steroids, alkaloids, saponins, glycosides, and essential oils. The extract was then processed into a nano-extract, and its particle size was measured using a Particle Size Analyzer (PSA) with a dynamic light scattering technique. The nano-extract was formulated into toothpaste at concentrations of 7.5%, 10%, and 12.5%, and its antibacterial activity was tested. Physical evaluations showed that the toothpaste maintained its shape, color, odor, and taste during storage, was homogeneous, had a pH within the acceptable range (4.5–10.5), viscosity within the required range (20,000–50,000 cps), and passed organoleptic testing (color, aroma, taste, and texture) on respondents.

Karies gigi merupakan masalah kesehatan gigi yang umum dikalangan masyarakat Indonesia, penyebab terjadinya karies gigi adalah bakteri Streptococcus mutans. Kulit buah jeruk kasturi telah diketahui memiliki kandungan antibakteri, yang dapat mencegah terjadinya karies gigi. Penelitian ini bertujuan untuk mengevaluasi sediaan pasta gigi dengan bahan aktif nanoekstrak kulit buah jeruk kasturi (Citrus microcarpa). Ekstrak kulit buah jeruk kasturi diperoleh melalui metode maserasi, diikuti dengan skrining fitokimia yang mengidentifikasi adanya flavonoid, steroid, alkaloid, saponin, glikosida dan minyak atsiri. Ekstrak ini dijadikan sebagai nanoekstrak dan diukur ukuran partikelnya menggunakan alat Particle Size Analyzer (PSA) menggunakan teknik dynamic light scattering (hamburan cahaya dinamik). Nanoekstrak ini kemudian diformulasikan menjadi pasta gigi dengan konsentrasi 7,5%, 10% dan 12,5% dan uji aktivitas antibakterinya. Evaluasi fisik menunjukkan bahwa pasta gigi memiliki bentuk, warna, bau dan  rasa tidak mengalami perubahan selama penyimpanan, homogen, pH yang sesuai (4,5-10,5), viskositas memenuhi syarat (20.000-50.000 (Cps)) dan telah diuji secara organoleptis (warna, aroma, rasa dan bentuk) pada responden.