Formulation And Physical Stability Testing Of Mouthwash Preparations Containing A Combination Of Ethanol Extracts Of Betel Leaf (Piper Betle L.) And Basil Leaf (Ocimum Basilicum L.)

Abstract

Background: Betel leaf (Piper betle L.) and basil leaf (Ocimum basilicum L.) are two traditional plants that are often used as herbal medicines. Betel leaf (Piper betle L.) and basil leaf (Ocimum basilicum L.) were collected from Waulangi Hamlet in Wolowa Baru Village, Wolowa Subdistrict, Buton Regency. The purpose of this study was to create a mouthwash preparation and test the physical stability of the preparation consisting of a combination of betel leaf (Piper betle L.) and basil leaf (Ocimum basilicum L.) extracts under different temperature conditions. The method used in the testing was the cycling test method by stimulating extreme temperature changes where the mouthwash preparation was stored for one day at cold and hot temperatures, respectively 4 degrees Celsius and 40 degrees Celsius. During six testing cycles, physical changes in the preparation were observed, including organoleptic properties, pH, homogeneity, and viscosity. The results showed that ethanol extracts of betel leaf and basil leaf could be made into mouthwash preparations with various concentrations of FI=2:1, FII=1:2, and FIII=2:2. The results indicated that as the concentration of the preparation increased and the temperature change became higher, changes would occur in the mouthwash preparation. The conclusion is that the combination of betel leaf (Piper betle L) and basil leaf (Ocimum basilicum L.) extracts can be used to make mouthwash preparations, and differences in their concentrations can affect the pH and viscosity properties of the mouthwash preparations tested using the cycling test method.