Antibacterial Activity of Cinnamon bark (Cinnamomum burmannii) extract Hard

Candy Formulation of Against Streptococcus pyogenes which causes Sore Throat

Cinnamon bark (Cinnamomum burmannii) is used as a spice in dishes that also have
antibacterial contents, because the bark of cinnamon contains eugenol and
cinnamaldehyde. This study aims to determine the antibacterial activity of cinnamon
bark extract against Streptococcus pyogenes bacteria which causes sore throat and
to obtain hard candy preparations from cinnamon bark extract that meets SNI
requirements. Cinnamon bark extracted using maceration method. Three variations of
extract concentration were used for paper disk testing activities of 4%, 6% and 8%,
followed by hard candy base using extracts which had the greatest inhibitory activity
against Streptococcus pyogenes bacteria. Hard candy formulation is done by varying
the concentration of sucrose and glucose syrup to see the physical properties
produced and consumer acceptance of the product, with parameters including
organoleptic, water content and ash content. The results of testing the inhibition of
Streptococcus pyogenes bacteria obtained inhibition results with a concentration of
4% of 14.17 mm, 6% of 15.77 mm and 8% of 16.20 mm. The results of the formulation
by varying sucrose and glucose syrup obtained the results of the three formulas
fulfilling SNI requirements with the acceptance of consumers who prefer hard candy
formulas with sucrose concentration and glucose syrup (40%: 60%).

Keyword: Cinnamon bark, Streptococcus pyogenes, Antibacterial, Hard candy