Formulation and antibacterial activity test of nano-extract mouthwash from basil leaves (Ocimum basilicum L.) on Streptococcus mutans and Escherichia coli / Formulasi dan uji aktivitas antibakteri mouthwash nanoekstrak daun kemangi (Ocimum basilicum L.) terhadap Streptococcus mutans dan Escherichia coli

Basil leaf extract is a promising botanical ingredient for antibacterial mouthwash development. This study formulated a mouthwash containing size-processed basil (Ocimum basilicum L.) leaf extract and evaluated its physicochemical characteristics and in vitro antibacterial activity against Streptococcus mutans and Escherichia coli. Dried leaf powder was macerated with 96% ethanol; the concentrated extract was subsequently homogenized and ultrasonicated, yielding a mean particle size of 424.9 nm before formulation. Mouthwashes containing 5%, 10%, and 15% w/v extract were assessed for organoleptic characteristics, pH, four-week visual stability, and antibacterial activity by disc diffusion (n = 3 per group). Mean inhibition-zone diameters for the 5%, 10%, and 15% formulations were 9.27, 11.63, and 16.33 mm against S. mutans and 9.77, 12.07, and 17.03 mm against E. coli, respectively. The extract-free vehicle produced no inhibition zone, whereas the commercial mouthwash comparator produced larger zones than the test formulations. Omnibus analyses identified differences among groups, and post-hoc analyses were used to characterize pairwise patterns. The 15% formulation produced the largest mean inhibition zones among the extract-containing mouthwashes and maintained its organoleptic characteristics during four weeks of observation. These findings support further formulation development, while longer-term stability, antibiofilm activity, and oral-mucosal safety require additional investigation.

Ekstrak daun kemangi (Ocimum basilicum L.) berpotensi dikembangkan sebagai bahan aktif mouthwash antibakteri. Penelitian ini memformulasikan mouthwash yang mengandung ekstrak daun kemangi hasil pemrosesan ukuran partikel serta mengevaluasi karakteristik fisik dan aktivitas antibakterinya secara in vitro terhadap Streptococcus mutans dan Escherichia coli. Serbuk daun dimaserasi menggunakan etanol 96%; ekstrak kental kemudian dihomogenisasi dan diultrasonikasi hingga diperoleh rerata ukuran partikel 424,9 nm sebelum formulasi. Mouthwash dengan konsentrasi ekstrak 5%, 10%, dan 15% b/v dievaluasi berdasarkan karakteristik organoleptik, pH, kestabilan visual selama empat minggu, serta aktivitas antibakteri menggunakan metode difusi cakram (n = 3 per kelompok). Rerata diameter zona hambat formula 5%, 10%, dan 15% masing-masing sebesar 9,27; 11,63; dan 16,33 mm terhadap S. mutans serta 9,77; 12,07; dan 17,03 mm terhadap E. coli. Basis tanpa ekstrak tidak menghasilkan zona hambat, sedangkan pembanding mouthwash komersial menghasilkan zona hambat yang lebih besar daripada seluruh formula uji. Uji statistik menunjukkan adanya perbedaan antarkelompok; analisis post hoc selanjutnya digunakan untuk mengidentifikasi pola perbedaan berpasangan. Formula 15% menghasilkan rerata zona hambat terbesar di antara formula yang mengandung ekstrak dan mempertahankan karakteristik organoleptiknya selama empat minggu. Hasil ini menunjukkan potensi formula untuk dikembangkan lebih lanjut, meskipun evaluasi kestabilan jangka panjang, aktivitas antibiofilm, dan keamanan terhadap mukosa rongga mulut masih diperlukan.