Toothpaste from Extracting Breadfruit Leaves (Artocarpus Altilis) and Lime (Citrus Aurantifolia)

Abstract

This study aims to determine the formulation and the effect of variations in the concentration of breadfruit and lime leaf extracts on toothpaste. This type of research is a laboratory experiment. This study used data from three variations in the concentration of breadfruit leaf extract, namely 20%, 15%, and 10%. The data obtained were then analyzed by SPSS. Furthermore, the Kruskal-Wallis test was carried out to measure the pH data, and the One Way ANOVA test was carried out to measure the foam elevation data. The results showed that variations in the concentration of breadfruit leaf extract affected the pH but did not significantly affect the increase in toothpaste foam. The formulation of the first variation (20% concentration of breadfruit leaf extract) resulted in 5.7 cm of foam elevation with a pH value of 7.74. The formulation of the second variation (15% concentration of breadfruit leaf extract) resulted in 6.1 cm of foam elevation with a pH value of 7.68. The third variation formulation (10% concentration of breadfruit leaf extract) resulted in 6.7 cm foam elevation with a pH value of 7.79. The first variation is the best result for the color category. In contrast, the third variation is the best result for the categories of smell, taste, texture, pH, and foam.