Potential of Nginang Herb as a Herbal Mouthwash of Cultural Heritage of Ancestors

Abstract

Mouthwash is a liquid with a pleasant taste and odor, used to clean the mouth. Installing is one of the traditional traditions that is expected to nourish teeth and mouth. The chemical content in nginang herb plants is tannin which is a phenol composition. The mechanism of action of tannins has the ability to inactivate microbial cells (molecules that attach to host cells) that are on the cell surface.

The purpose of this research is to make the mouthwash preparations of nginang herb plants and to know the physical stability of mouthwash formulas. The method used in this study is an experimental study to make mouthwash formulations from nginang herb plants (betel leaves, areca seeds, gambier), and testing the physical stability and pH of the preparations against various temperature variations, namely storage at low temperatures (4-8 ° C), storage at indoor temperatures (indoor indirect daylight) and outdoor temperature (outdoor daylight).

The results showed that mouthwash preparations after being stored for 4 weeks had a characteristic reddish brown color, characteristic odor of mint and clear and no separation occurred, except for preparations stored in outdoor daylight and indoor storage experienced organoleptic changes and pH changes. The results of the physical stability test of the preparations show that mouthwash preparations tend to be stable at low temperature storage (4-8°C).