The effect of salt differences on the production of toothpaste enriched through baking soda (NaHCO3) and ascorbic acid (C6H8O6)

Salt is a compound with the main composition in the form of Sodium Chloride (NaCl) which has antibacterial properties. The antibacterial properties of salt can be utilized in toothpaste. Toothpaste with the addition of salt can also be enriched with baking soda (NaHCO₃) and ascorbic acid/vitamin C (C₆H₈O₆). This study aims to determine the effect of salt differences in toothpaste enriched through baking soda (NaCHO₃) and ascorbic acid (C₆H₈O₆). The salt addition treatment used is 0%, 0.5%, 1%, 1.5%, and 2%. The addition of salt to toothpaste enriched through baking soda (NaHCO₃) affects organoleptic, antibacterial activity against Streptococcus mutans is included in the category of weak to moderate inhibitory, homogeneous results, viscosity values that have been in accordance with SNI 12-3524-1995, pH values witha range of 10.33-10.41, and foam formation values with a range of 0.6-1.70 cm. The addition of salt to toothpaste enriched through ascorbic acid (C₆H₈O₆) affects organoleptic, antibacterial activity against Streptococcus mutans which is included in the category of weak inhibitory, homogeneous results, viscosity values close to SNI 12-3524-1995, pH values with a range of 9.1-10, and foam formation values of 0.8-1.55 cm.