Formulasi dan uji aktivitas antibakteri mouthwash nanoekstrak daun kemangi (Ocimum basilicum L.) terhadap Streptococcus mutans dan Escherichia coli
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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.
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