Eco-Enzyme sebagai Obat Kumur Alami Berbasis Limbah Organik: Kajian Pustaka tentang Kandungan Bioaktif, Aktivitas Antimikroba, dan Kerangka Pengembangan Produk

Background: Oral and dental diseases remain a significant public health issue with a high prevalence. In Indonesia, 57% of the population over the age of three suffer from oral and dental health problems, yet only 11.2% seek treatment. Eco-enzyme, a product derived from the fermentation of organic waste, holds potential for development as an ingredient in mouthwash. Objective: To examine the bioactive content, antimicrobial activity, and the development framework for an eco-enzyme-based mouthwash. Methods: This study employs a narrative literature review, synthesizing qualitative data from scientific articles, proceedings, health reports, and technical documents. Antimicrobial data from three key studies were analyzed descriptively, without direct comparison. Results: Eco-enzyme contains hydrolytic enzymes, flavonoids, alkaloids, saponins, tannins, phenols, organic acids, and various fermentation byproducts. Its inhibitory activity against *Streptococcus mutans* demonstrated inhibition zones ranging from 4.0–10.5 mm (at concentrations of 25–100%) and 15.34–26.83 mm (at concentrations of 10–80%) across different studies. Variations in raw materials and production methods limit the ability to compare effectiveness. Development challenges include batch-to-batch quality inconsistency, an acidic odor, and a lack of data regarding safety, stability, and clinical efficacy. Evaluations of pH, effects on dental enamel, potential for mucosal irritation, cytotoxicity, and microbiological quality are essential before any such formulation can be used clinically. Conclusion: While eco-enzyme shows potential as a natural ingredient for mouthwash, its development remains in the conceptual stage. It requires standardization, safety and stability testing, and clinical validation of its efficacy before it can be recommended for human use.