Characterization of Toothpaste Made With Unfermented Cocoa Powder (Theobroma cacao L) Againts Bacteria Streptococcus mutans

Cocoa beans contain polyphenolic compounds/phenolic include catechin, epicatechin, anthocyanin, proanthocyanidin, phenolic acids, condensed tannins, alkaloids, teroid/terpenoids, flavonoids-other flavonoids, and some minor components. Polyphenol group compounds have antibacterial anti-inflammatory effects. This research aims to determine the physico-chemical properties effects of toothpaste containing active component unfermented cocoa powder growth Streptococcus mutans bacteria. study uses a completely randomized design by varying concentration used as ingredient in toothpaste. Toothpaste was prepared with ingredients 1.0; 2.5; 4, 0; 5.5% (w/w) each repeated three times. The results indicated that four concentrations contained show an inhibitory effect against 20.936; 21.039 mm. fourth toothpastes viscosity above 400 dps, pH value 7, therefore meet SNI 01-3524-1994 standard. Panelist scored this 3.