Inhibition effect of Rosella (Hibiscus sabdariffa L.) petal extract in Hard-Candy against Streptococcus mutans

Hard candy with the addition of roselle flower petal extract is considered an innovative product to improve functional properties and sensory acceptance hard candy. The aim research was determine best concentration rosella in that provided maximal bacterial effect against Streptococcus mutans acceptable sensory. arranged Randomized Complete Block Design (RCBD) six treatments three replications. were ratio extract: water formulation for making (P). Anova performed followed by LSD test at 5%. results showed different concentrations had a significant on total microbes, inhibition S. mutans, analysis treatment P4 (rosella water, 15: 85 mL). It produced microbial 1.5 x 102 cfu/g S.mutans 8.43 mm, met SNI 3547.1:2008 requirement standards, except reducing sugar content. concluded additional ingredient could potentially help prevent formation dental plaque.