Uji Proksimat Dan Hedonik Pada Gel Kombinasi Ekstrak Biji Kopi Robusta (Coffea Canephora) Dengan Sekretom Sel Punca Mesenkimal

Abstract

Introduction: Periodontitis therapy is starting to be developed from herbal ingredients, one of which is Robusta coffee which has antibacterial, antiinflammatory and antioxidant properties. Meanwhile, the secretome secreted by dental pulp stem cells (DPSCs) is useful for accelerating tissue regeneration. These two ingredients can be combined in a gel preparation to produce an alternative periodontitis therapy product after undergoing quality testing and consumer acceptance. Objective: This study aims to analyze differences in proximate test results and levels of preference for the combination of Robusta coffee bean extract gel and mesenchymal stem cell secretome with Robusta coffee bean extract concentrations of 0.0625%, 0.125%, 0.25% and 0.5%. Method: Proximate tests consist of water content tests using the oven method, ash content tests using the gravimetric method, and protein, fat and carbohydrate content tests using the colorimetric method. The hedonic test was carried out by 30 panelists by assessing the samples based on color, aroma and texture. Results: The results of the proximate test on the combination gel of coffee bean extract and mesenchymal stem cell secretome with coffee concentrations of 0.0625%, 0.125%, 0.25% and 0.5% showed no significant difference in results. The hedonic test results showed that panelists preferred gel with a coffee concentration of 0.0625%. Conclusion: Robusta coffee bean extract with concentrations of 0.0625%, 0.125%, 0.25% and 0.5% didn’t have a significant difference in results. The gel combination of Robusta coffee bean extract and mesenchymal stem cell secretome with a coffee concentration of 0.0625% is most preferred by consumers.