The Toothpaste's Containing Coffee bean Skin Demonstrated the Specific Physicochemical Properties, Inhibited the Growth of Streptococcus mutans and Increased the Viability of Neutrophil

Abstract

Coffee bean skin contains amino acids, proteins, flavonoids, catechins equivalent to the seeds and leaves, which is thought to be used as toothpaste. As a basic ingredient of toothpaste, coffee bean skin must have good quality. This study to analyze the Physicochemical properties (organoleptic, pH, homogeneity, spreadability, viscosity), the inhibition to S. mutans and cell viability of toothpaste’s contained Robusta coffee bean skin. Concentrations of toothpaste were 5%, 10%, 15%. Organoleptic test observed shape, color and odor, pH used a pH meter, viscosity test used vicotester VT 03. Spreadability test by measuring the diameter of toothpaste that was smear on the glass. Inhibition was carried out by measuring the diameter of the barriers against S. mutans. Cell viability used neutrophil cells. The cells were placed in 24-well microtiter plate, treated according to group. Viability was stained with Trypan Blue. Cells were counted under an inverted microscope with magnification 400 times from an average of 4 fields of view. The data obtained were ANOVA followed by LSD test and descriptive. Toothpaste preparation was cream colored, soft texture, homogeneous, smells of coffee, has a pH of 7 in accordance with the pH requirements for toothpaste preparations according to SNI 12-3524-1995, namely 4.5-10.5. Inhibition and cell viability tests showed significant differences, but not significant between 15% concentration with commercial toothpaste (ANOVA and LSD analysis, 0.05<p). Toothpaste’s contain coffee bean skin has physico-chemical properties, inhibited to S. mutans and increase cell viability equivalent to commercial toothpaste.