Uji Gula Reduksi, pH, Dan Hedonik Pasta Gigi Ekstrak Biji Kopi Hijau Robusta (Coffea Canephora)

Abstract

Robusta green coffee bean extract toothpaste as an alternative product for preventing dental and oral disease that has antibacterial capabilities needs to be prepared to meet quality, safety, and consumer acceptance. The aim of this research was to examine the reduced sugar content and pH as well as the level of preference for robusta green coffee bean extract toothpaste. Robusta green coffee bean extract is made using the maceration method using 96% ethanol as a solvent. Robusta green coffee bean extract toothpaste is made by mixing placebo paste ingredients with Robusta green coffee bean extract at concentrations of 0.0625%, 0.125%, 0.25%, and 0.5%. The reducing sugar test was carried out using the Nelson- Somogyi method, the pH test was carried out using the potentiometric measurement method, and the hedonic test was carried out by providing product assessments by 30 panelists who met the inclusion and exclusion requirements for color, aroma and texture parameters. The results of this research show that Robusta green coffee bean extract toothpaste does not contain reducing sugar by giving 'nd' or 'not detected' results and the pH value is between 9.04-9.58. The highest hedonic test results for color, aroma, and texture parameters were shown by robusta green coffee bean extract toothpaste with a concentration of 0.5%. This research concludes that robusta green coffee bean extract toothpaste meets the toothpaste quality requirements according to SNI 8861:2020 for reduced sugar and pH criteria and robusta green coffee bean extract toothpaste with concentrations of 0.25% and 0.5% is preferred by the consumers