Supplementation of Javanese Long Pepper Extracts into Sucrose-Free Hard Candy for Improving Antibacterial Activity against Streptococcus mutans

Abstract Hard candy was made from the mixture of sucrose, glucose, and water. However, excessive intake sucrose can cause serious dental problems such as caries. Sucrose in hard formula is replaceable, using xylitol with calory content 40% lower than while it also supresses bacterial growth Streptococcus mutans causing functionality improved by addition Javanese long pepper extracts containing various chemicals alkaloid, saponin, piperin found up to 4-6%, they exert antibacterial activity. This current work characterized quality (i.e., color, pH, solubility time, sensory) sucrose-free supplemented extracts, evaluated effect against The experiment followed a non-factorial completely randomized design consisting different proportions glucose: 0:50, 30:80, 35:85, 20:90, carried out at triplicates. As result, higher concentration positively affected characteristics candy, including sensory properties. In addition, showed positive impact inhibition .