THE CARACTERIZATION THE CARACTERIZATION OF SIMPLISIA AND EXTRACT OF CLOVE LEAVES (Syzigium aromaticum Merr. Et Perry L) FOR HERBAL MOUTHWASH ACTIVE INGREDIENS

Abstract

One of the oral and dental diseases that is often experienced by most people is dental caries. Clove leaves (Syzygium Aromaticum Merr. Et Perry L) have compounds that can prevent the activity of the bacterium Streptococcus mutans which is the cause of dental caries. This research is non experimental which focuses on the characterization of clove leaves. Characterization of simplisia and sample extracts include organoleptic observation, microscopy, phytochemical screening using Thin Layer Chromatography (TLC), determination of soluble substances in certain solvents (ethanol and water), total ash content, water soluble ash content, insoluble ash content in acid, then drying shrinkage test. The results of the organoleptic test for simplisia and extract of clove leaf showed that they have a dark brown color, specific aromatic odor, spicy and bitter taste. Clove leaf extract has a brownish black color, aromatic odor and has a bitter and pungent taste. Microscopic test of simplisia of clove leaves showed that there was a mesophyll includes palisade tissue, with calcium oxalate crystal, anomistic type stomata, identification fragments are fragments of the lower epidermis with stomata. The results of the percentage of soluble substances of simplisia and ethanol extract of clove leaf were 50% and 40%, the percentage of soluble substances of simplisia and ethanol extract of clove leaf were 1.73% and 4.33%. The percentage of total ash content of simplisia and ethanol extract of clove leaf 11.4% and 22%, the percentage of water soluble ash content of simplisia and extract was 16.9%, 17.5%. Percentage of insoluble ash content of simplisia acid and extract 9.5% and 10.5%. Shrinkage of simplisia and extracts were 7.6% and 11.46%.

The Effect of Herbal Tea Formulation Made of Mangosteen Pericarp (Garcinia mangostana), Cinnamon (Cinnamon verum), and Clove (Syzygium aromaticum) on Panelist Acceptance Level

“…Besides, cinnamon and cloves also has been known as one of spices that have high phenolic level 26,27 . The literature by Wirnawati et al 28 also stated that cloves contained alkaloid. The research also obtained based on organoleptic test shows that with the addition of spices as flavoring agents in the corn tea can increase the bitterness of the corn tea.…”

KARAKTERISASI SIMPLISIA DAN UJI ANTIBAKTERI BUAH SAWO MUDA (Manilkara zapota L) TERHADAP PERTUMBUHAN BAKTERI STAPHYLOCOCCUS AUREUS

“…Penetapan kadar abu tidak larut asam adalah total abu yang diperoleh yang dilarutkan dalam asam. Abu yang tidak larut disaring menggunakan kertas saring bebas abu dan ditimbang berat abu tetap (Wirnawati et al, 2020). Pemeriksaan dari kadar abu tidak larut asam menggambarkan besarnya kontaminasi dari pengotor seperti pasir dan tanah yang mungkin terjadi pada saat proses awal hingga penetapan kadar abu tidak larut asam.…”