Optimasi Formula Permen Gummy Cajuputs® Berdasarkan Preferensi Sensori serta Proporsi Bakteri Kariogenik-Komensal dalam Biofilm Oral

Abstract

Permen Cajuputs® telah dikembangkan dalam bentuk hard candy dan chewy candy, namun hingga kini belum terdapat formulasi permen berbasis gummy yang dioptimalkan dengan mempertimbangkan penerimaan sensori sekaligus dalam segi kesehatan oral. Penelitian ini bertujuan memperoleh formula optimum permen gummy Cajuputs® berbasis minyak kayu putih dan minyak peppermint menggunakan metode D-optimal mixture design, dengan mempertimbangkan aspek sensori hedonik serta proporsi bakteri kariogenik-komensal. Sebanyak 16 rancangan formula dihasilkan menggunakan perangkat lunak Design Expert 13.0®, yang kemudian diverifikasi berdasarkan respons sensori hedonik serta proporsi bakteri target. Formula optimum diperoleh dengan nilai desirability sebesar 0,816, yang menunjukkan tingkat kesesuaian baik terhadap seluruh target optimasi. Komposisi formula optimum terdiri atas air x%, minyak kayu putih y%, dan minyak peppermint z%. Uji rating hedonik dengan skala 1-7 (sangat tidak suka sangat suka) menghasilkan skor atribut warna 5,2 (agak suka), aroma 5,2 (agak suka), rasa 5,0 (agak suka), tekstur 5,5 (agak suka), kekenyalan 5,6 (suka), serta overall 5,3 (agak suka). Selain itu, diperoleh proporsi relatif Streptococcus mutans sebesar 0,75±0,11 serta Rothia dentocariosa sebesar 1,06±0,18. Formula optimum menunjukkan potensi menurunkan proporsi Streptococcus mutans tanpa menurunkan proporsi Rothia dentocariosa terhadap kontrol.

Cajuputs® candy has been developed as a hard and chewy candy; however, to date, there has been no gummy-based formulation optimized to address both sensory acceptance and oral health. This study aims to determine the optimal formulation for Cajuputs® gummy candies containing eucalyptus and peppermint oils using the D-optimal mixture design method, taking into account hedonic sensory aspects as well as the proportions of cariogenic and commensal bacteria. A total of 16 formulation designs were generated using Design Expert 13.0® software and then verified against hedonic sensory responses and the proportion of target bacteria. The optimal formula was obtained with a desirability value of 0.816, indicating a good level of suitability for all optimization targets. The optimal formula consists of x% water, y% eucalyptus oil, and z% peppermint oil. Hedonic rating tests on a 1–7 scale (strongly dislike–strongly like) yielded the following attribute scores: color 5.2 (somewhat like), aroma 5.2 (somewhat like), taste 5.0 (somewhat like), texture 5.5 (somewhat like), chewiness of 5.6 (like), and an overall score of 5.3 (somewhat like). In addition, the relative proportions of Streptococcus mutans and Rothia dentocariosa were 0.75 ± 0.11 and 1.06 ± 0.18, respectively. The optimal formula showed the potential to reduce the proportion of Streptococcus mutans without reducing the proportion of Rothia dentocariosa compared to the control.