The Effect of a Combination of Bay Leaves and Cloves in Mouthwash Preparations in the Antibacterial Activity of Streptococcus mutans

Streptococcus mutans is a bacteria that can damage teeth. This study aims to determine the effect of the combination of bay leaf extract and clove oil in herbal mouthwash on Streptococcus mutans and to measure the inhibition zone of each formulation. Bay leaf extract was obtained through the maceration method, while the antibacterial test used the disc diffusion method. Formulation 1 contains 1% bay leaves and 5 ml of cloves; Formulation 2 has 2% bay leaves and 7.5 ml of cloves; Formulation 3 consists of 3% bay leaves and 10 ml of cloves. The positive control used Listerine, and the negative control used distilled water. The evaluation included organoleptic tests, pH, homogeneity, stability, and viscosity. The results of the organoleptic test showed a green liquid preparation with a spicy aroma and a sweet and bitter taste. All three formulations had a pH of 6.5, classified as homogeneous and stable. The viscosity test showed a range of 48.5-158.5 mPa.s. Antibacterial test showed inhibition zone in Formulation 1 of 9.33 mm, Formulation 2 of 15.49 mm, and Formulation 3 of 10.35 mm. The formulation has great potential as an alternative herbal mouthwash with strong ability to inhibit the growth of Streptococcus mutans.