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Sugiyartono ¹, Tutiek Purwanti ¹, Isnaeni ¹, Dhenok Reso Fenda Asega ¹

Affiliations
1 Pharmaceutical Department, Airlangga University, ID

Abstract

Emcompress are widely used in tablet formulation because it has good compressibility. The objective of this research is to investigate the influence of emcompress concentration on the physical properties of tablet containing Lactobacillus spp. and guava leaves extract.

Tablets containing Lactobacillus spp. and guava leaves extract prepared into four series and compressed by direct compression method using emcompress as a filler. Each formula using emcompress with different concentration i.e.: 0% (F1), 0,1% (F2), 0,19% (F3) and 0, 5% (F4). All tablet met the pharmacopoeia requirements during following test: hardness and friability. The disintegration time and moisture contents did not meet the pharmacopoeia requirements. Conclusion of this research is: increasing the concentration of emcompress will increase the tablet's hardness and decrease the tablet's friability but did not influence other physical properties of tablet containing Lactobacillus spp. and guava leaves extract.

Keywords

Emcompress, Physical Properties, Tablet.

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Inaaroh Waachidah Azzulfiyyah ¹, Isnaeni ¹, Noor Erma ¹

Affiliations
1 Chemistry Pharmacy, Faculty of Pharmacy, Universitas Airlangga, Dharmawangsa Dalam Street No.4 ‑ 6, Airlangga, Surabaya (60286), ID

Abstract

Background: Streptococcus mutans commonly found in oral cavity and can be a pathogenic bacteria that leads to dental caries. Rinsing the oral cavity with antibiotic oral therapy is not suggested as the treatment of dental caries, because it has side effects. It can cause resistance of Streptococcus mutans towards antibiotic. Objective: To analyze the antibacterial activity of honey of mango, prebiotic milk, and the combination of both against Streptococcus mutans bacteria Method: The antibacterial activity test was performed by agar diffusion method with Müeller Hinton agar medium to determine the minimal inhibitory concentration inhibition (MIC). A study had been conducted on the antibacterial activity of the combination of honey of mango and probiotic milk of Lactobacillus paracasei ATCC BAA52 on the growth of Streptococcus mutans. Fermented milk was made by inoculating Lactobacillus paracasei ATCC BAA52 fermented milk, mango honey and their combination at optimum ratio (propotition) into fresh milk at 45°C, then incubated for 24 hours at room temperature Result: The result of probiotic milk characterization showed that the pH of probiotic milk decreased compared to fresh milk from from pH 6.33 to 3.89. Furthermore, the MIC of each samples against Streptococcus mutans were determined Conclusion: Combination between mango honey (Mangifera indica) and probiotic mlik (Lactobacillus paracasei ATCC BAA52 can give optimum anti bacteria activities against Streptococcus mutans.

Keywords

Antibacterial activity, probiotik milk of Lactobacillus paracasei ATCC BAA52, Mango Honey, Streptococcus mutans.

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