scholarly journals EFEKTIVITAS EKSTRAK DAUN SIRIH SEBAGAI BAHAN AKTIF ANTIBAKTERI DALAM GEL HAND SANITIZER NON-ALKOHOL

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
Dhika Satriawan Fathoni ◽  
Ilham Fadhillah ◽  
Mujtahid Kaavessina
Keyword(s):  
Leaf Extract ◽  
Gelling Agent ◽  
Distilled Water ◽  
Inhibitory Zone ◽  
Leaf Sample ◽  
Alcohol Content ◽  
Hand Sanitizer ◽  
Betel Leaf ◽  
Inhibitory Ability

This research aims to study the effectiveness of betel leaf extract as a substitute for antibacterial active ingredients in hand sanitizer. Betel leaf extract is obtained by maceration of betel leaves for 3x24 hours in 70% alcohol solution. The alcohol content in the betel leaf extract from maceration was evaporated in the vacuum evaporator (T = 60<sup>o</sup>C) until the remaining extract volume was around 15%. This extract is used as an active antibacterial ingredient in making hand sanitizer gel. The basic chemicals of making gels such as carbomer (gelling agent), propylene glycol (stabilizer), glycerin, nipagin and triethanolamine / TEA (alkalizing agent) are mixed and stirred in distilled water (about 85 ml) with compositions of 0.3 g, 4 ml, 3 ml, 0.02 g and 0, 2 ml, respectively. The volume of extract added in the gel was varied 8, 10, and 12 ml. Finally, the volume of hand sanitizer was added distilled water to adjust its volume 100 ml. The effectiveness and quality of this hand sanitizer were analyzed its active compounds, gel acidity (pH), organoleptic, the inhibitory ability of bacterial growth, and gel dispersion. <em>Staphylococcus aureus</em> was chosen as the bacteria tested because it found in the hands.  The presence of saponin, tannins, and flavonoids is detected qualitatively in the product. The results showed that adding 12 ml extract of betel leaf (sample III) has the best performance in the studied range of extract concentration (8-12 ml).  Sample III has the acidity (pH) and the inhibitory zone about 5 and 9.78 mm<sup>2</sup>, respectively. This inhibitory area is higher than that of the commercial hand sanitizer, which has an area of 2.98 mm<sup>2</sup>. However, the spreadability of this hand sanitizer is slightly lower than that of the commercial one (about 167% and 180%). Organoleptic tests depict that this product is acceptable in the community because it does not irritate in use. This product is safer as hand sanitizer than the similar products that use alcohol as an active ingredient.

scholarly journals STABILITY COMPARISON OF TULASI (Ocimum tenuiflorum L.) LEAF GEL HAND SANITIZER USING 0.5% AND 1% CMC-Na

2020 ◽  
Vol 2 (1) ◽  
pp. 23
Author(s):  
Dewa Ayu Made Adnya Swari ◽  
Ni Putu Udayana A ◽  
Ni Made Dharma Shantini S
Keyword(s):  
Gelling Agent ◽  
Test Results ◽  
Alcohol Content ◽  
Physical Quality ◽  
Hand Sanitizer ◽  
Significant Difference ◽  
Test Concentration ◽  
Ocimum Tenuiflorum ◽  
Dispersive Power

Background: Hand sanitizers contain 62% alcohol, softener and moisturizer. High alcohol content is able to irritate and make hands dry. A suitable moisturizer is needed for this preparation. Objective: The aim of this study is to evaluate the physical quality of gel hand sanitizer formulation of Ocimum tenuiflorum with CMC-Na as a gelling agent at a concentration of 0.5% and 1% CMC-Na. Methods: Data were collected at week-0,1,2,3,4, and replication is performed three times at each concentration of each measurement. The test results of the spread and adhesion data analysis using SPSS with a 95% confidence level. Results: Dispersive power and adhesion showed no significant difference (p <0.05) at week 0 and week 4 means second-hand sanitizer gel formulation concentration is not stable. Gel hand sanitizer leaves of Tulasi (Ocimum tenuiflorum) at a concentration of 1% CMC-Na stable from week 0 to week 3, while the concentration of 0.5% CMC-Na change at week 2. Gel hand sanitizer leaves of Tulasi (Ocimum tenuiflorum) with a gelling agent CMC-Na should need to be titrated. Conclusion: Gel hand sanitizer leaves of Tulasi (Ocimum tenuiflorum) that use concentrations of 1% CMC-Na as a gelling agent have a physical quality that is more stable than the organoleptic test concentration of 0.5% CMC-Na. Keywords: Hand sanitizer, Ocimum tenuiflorum L., CMC-Na, Physical quality evaluation

scholarly journals The effect of giving betel leaf extract (piper betel l.) on the production and quality of broiler carcasses

2020 ◽  
Vol 4 (1) ◽  
pp. 19-25
Author(s):  
Ermelia Maria F. R. Lodang ◽  
Gusti Ayu Mayani Kristina Dewi ◽  
I Made Nuriyasa
Keyword(s):  
Drinking Water ◽  
Leaf Extract ◽  
Body Weight Gain ◽  
Leaf Water ◽  
Plate Count ◽  
Feed Conversion ◽  
Weight Percentage ◽  
Betel Leaf ◽  
Significant Difference

This study aims to learn the effect of giving betel leaf extract (Piper Betel L.) on the production and quality of broiler carcasses. The experiment design used Completely Randomized Design (CRD) with three treatments and ten replicates, with two broiler aged 2 weeks. The treatments were broiler chicken given drinking water without of betel leaf extract as control (A), broiler gave 2% extract of betel leaf water through drinking water (B), and broiler gave a 4% extract of betel leaf water through drinking water (C). The variables observed in this study were performance, digestibility of nutrients, total stool bacteria. The results showed that the granting extract of betel leaf through drinking water showed no significantly different (P>0,05) on ration consumption, drinking water consumption, body weight gain, Feed Conversion Ratio (FCR), body initial weight, final weight, percentage carcass, percentage meat, percentage fat and skin, bone weight, meat born to, digestibility of dry matter, digestibility of protein and digestibility of energy but significant difference (P< 0.05) of carcass weight, Total Plate Count (TPC), coliform, and E.Coly.

scholarly journals Quality of Alcohol Based Hand Sanitizers Marketed in the Nairobi Metropolis

2021 ◽  
Author(s):  
Kennedy Abuga ◽  
Nasser Nyamweya ◽  
Obed King’ondu
Keyword(s):  
Control Measure ◽  
Quality Parameters ◽  
Alcohol Concentration ◽  
Alcohol Content ◽  
Market Surveillance ◽  
Hand Sanitizer ◽  
Post Market Surveillance ◽  
Three Samples ◽  
Post Market

The emergence of the COVID-19 pandemic has propelled the use of alcohol-based hand sanitizers to the fore as a SARS-CoV-2 control measure. To be effective these products must comply with relevant quality parameters such as alcohol concentration, methanol limits and purity. The current study was designed to determine the quality of alcohol-based hand sanitizer products in the Nairobi metropolitan area. For this purpose, 74 commercially marketed samples were collected and subjected to analysis by gas chromatography. Only three samples (4.1%) complied with the regulatory specifications for alcohol content, methanol limits and pH. Five samples (6.8%) complied with the specification for alcohol content but did not meet methanol or pH limits. A total of 44 (59.5%) samples had methanol levels that exceeded threshold limits. Eleven samples (14.9%) were found with methanol substitution (i.e., methanol, instead of ethanol or isopropanol, was the main alcohol component). The results show that users of alcohol-based hand sanitizers are being exposed to substandard and falsified products which in addition to being non-efficacious pose harm due to unacceptable levels of toxic impurities. Regular, routine post-market surveillance is needed to prevent such products from reaching the market.

scholarly journals Synerisis and Cycling Test the Sendok Leaf Extract Gel (Plantago Mayor L.) with Optimization of Variations of Gelling Agent Carbomer 940 Concentration

2021 ◽  
Vol 6 (12) ◽  
pp. 908-910
Author(s):  
A L Yusuf ◽  
D Nugraha
Keyword(s):  
Experimental Method ◽  
Extraction Method ◽  
Leaf Extract ◽  
Storage Temperature ◽  
Gelling Agent ◽  
Plantago Major ◽  
Test Results ◽  
Cycling Test ◽  
Carbomer 940

The purpose of this study was to determine the effect of the concentration of the gelling agent Carbomer 940 on the gel of daun Leaf Extract (Plantago major L.). The method used is the experimental method. The extraction method used is maceration with 96% alcohol. The design in this study is the manufacture of a gel formulation of sendok Leaf extract (Plantago major L.) with the concentration of the gelling agent Carbomer 940 and the syneresis test. Syneresis test results show that all formulas do not occur syneresis. The results of the cycling test showed that the sendok Leaf (Plantago major L.) extract gel was not affected by storage temperature. The conclusion of this study shows the effect of variations in the concentration of the gelling agent Carbomer 940 on the quality of gel.

scholarly journals Effectiveness of green betel leaf and lime extract against Staphylococcus aureus and Escherichia coli

2021 ◽  
Vol 22 (8) ◽  
Author(s):  
R.Y Gloria ◽  
RAHMA YULIYANI ◽  
MIA MAR'ATUSH SHOLIHA ASROR
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Medicinal Plants ◽  
Leaf Extract ◽  
Antioxidant Properties ◽  
Diffusion Method ◽  
Disc Diffusion Method ◽  
Hand Sanitizer ◽  
Betel Leaf ◽  
Herbal Medicinal

Abstract. Gloria RY, Yuliyani R, Asror MMS. 2021. Effectiveness of green betel leaf and lime extract against Staphylococcus aureus and Escherichia coli. Biodiversitas 22: 3452-3457. Indonesian society utilizes biodiversity as source of medicinal herbs. Betel leaf and lime are included in traditional Indonesian medicinal plants that have antibacterial and antioxidant properties. One of the benefits of herbal medicinal plants of betel leaf and lime is that it can be used as a natural hand sanitizer. The purpose of this study was to test the effectiveness of naturally made hand sanitizer against Staphylococcus aureus and Escherichia coli by the combination of green betel leaf extract and lime extract. The experiment was performed by the Kirby-Bauer disc diffusion method. Results showed that a combination of 50% betel leaf extract and 50% lime extract inhibited the growth of S. aureus whereas, 75% betel leaf extract and 100% lime extract exhibited strong inhibition than 70% alcohol.

scholarly journals THE SENSORIC QUALITY OF MEAT OF MALE LOCAL DUCKS (Anas plathyrhinchos) GIVEN BETEL (Piper betle linn) LEAVE EXTRACT SOLUTION INCLUDED IN COMMERCIAL RATION

2017 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Elis Dihansih ◽  
Ristika Handarini ◽  
Nina Haerina
Keyword(s):  
Leaf Extract ◽  
Animal Husbandry ◽  
Piper Betle ◽  
Betel Leaf ◽  
Extract Solution ◽  
Randomized Design ◽  
Commercial Feed ◽  
Red Color ◽  
Hedonic Quality

The meat of local ducks generally has lower quality than chicken meat. Typical aroma, dark red color, and hard texture of duck meat affect consumers’ preference for it. This study was aimed at assessing the sensoric quality of meat of male local ducks(Anas plathyrhinchos) given betle (Piper betle Linn) leaf extract solution included in commercial ration. The study was conducted at the Poultry Farm of Department of Animal Husbandry, Faculty of Agriculture, Djuanda University, Bogor from June to August 2016. Twenty-four male local ducks aged 2 weeks with average body weight of 449.16±75.27 g were used. BR-21E commercial feed of PT Sinta Feedmill and betel leaf extract solution were used. A completely randomized design with 4 treatments and 3 replicates was used. Treatments consisted of 100% commercial feed (R0), commercial feed + 2.5% piper betel solution (R1), commercial feed + 5.0% piper betel solution (R2), and commercial feed + 7.5% piper betel solution (R3). Data were subjected to a Kruskal Wallis test. Measurements were taken on aroma, tenderness, color, taste, and juiceness. Results showed that there were significant differences (P<0.05) in color and taste. The inclusion of 2.5% piper betle extract solution in commercial rations improved the preference of panelists for the color and taste of meat of local ducks. However, treatments did not affect panelists judgement on the hedonic quality (aroma, tenderness, color, taste, and juiceness) of meat of local ducks. Key words:meat sensoric quality, male local duck, betel leaf extract solution

scholarly journals Effect of Microencapsulation Techniques on Physical and Chemical Characteristics of Functional Beverage Based on Red Betel Leaf Extract (Piper crocatum)

2020 ◽  
Vol 23 (8) ◽  
pp. 276-282
Author(s):  
Mega Safithri ◽  
Susi Indariani ◽  
Rosalina Yuliani
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Leaf Extract ◽  
Sensory Quality ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Betel Leaf ◽  
Functional Drink ◽  
Physical And Chemical

Functional drinks based on red betel leaf extract have antioxidant activity, but they still have a bitter taste. This study aims to determine the effect of microencapsulation on phenol content, antioxidant activity, and sensory quality of functional drinks based on betel leaf extract. Microencapsulation of functional drinks was made using maltodextrin coatings with concentrations of 10% and 20%. Antioxidant activity was tested by the CUPRAC method. The ready to drink (RTD) functional drink has a total phenolic content and antioxidant activity of 782.30 ± 2.54 mg GAE/g and 1660.19 ± 31.67 µmol Tr/g, respectively. These values are higher than microencapsulated functional drinks with maltodextrin (MM). The microencapsulated functional drink with 10% maltodextrin coating (MM10) is the chosen formulation since it has the smallest particle size (1.283 µm), total phenolic content of 12.90 ± 0.01 mg GAE/g and antioxidant activity of 189.41 ± 1.88 µmol Tr/g. Microencapsulated functional drinks provide sensory quality that is not significantly different (p <0.05) from ready to drink (RTD) drinks.

scholarly journals Pelatihan Pembuatan Hand Sanitizer kepada Masyarakat Desa Tangguh di Kp. Pasir Honje, Ds. Sukawening Kec. Ciwidey Kab. Bandung

2021 ◽  
Vol 4 (1) ◽  
pp. 69
Author(s):  
Isma Dwi Kurniawan ◽  
Yani Suryani ◽  
Anggita Rahmi Hafsari ◽  
M. Agus Salim ◽  
Tri Cahyanto ◽  
...  
Keyword(s):  
Rural Communities ◽  
Virus Transmission ◽  
Alcohol Content ◽  
Antibacterial Compounds ◽  
Direct Practice ◽  
Hand Sanitizer ◽  
Betel Leaf ◽  
The People ◽  
Questions And Answers ◽  
Almost All

The Covid-19 pandemic that has been attacked almost all countries in the world since 2020 has changed the lifestyle and habits of peoples globally. Since this outbreak until now, peoples in all countries including in Indonesia must implement the health protocols to reduce the rate of virus transmission. One of them is by maintaining hand hygiene by washing hands using soap or hand sanitizer (HS).  HS is used as an alternative in conditions which is difficult to washing hand. But, rural communities, especially in Tangguh Village in Kampung Pasir Honje, Sukawening, Ciwidey, Bandung Regency, are currently unable to use it due to limited access and economy. Training of making HS for the community can be a solution in overcoming this problem. Thie aims of this activity to provide skills to the people of Tangguh Village to make hand sanitizers made from alcohol and non alcohol. Method: conducted by lectures and do questions and answers about HS and then direct practice of making HS. Result: All participants can make hand sanitizers well. There are 2 types of HS that have been successfully made by the community, namely HS containing alcohol and HS free of alcohol. The alcohol content in the first type is around 60-70%, while the alcohol-free HS is made from betel leaf extract because it contains antibacterial compounds. The results of the evaluation show that 50% of the participants stated that they were very satisfied with the implementation of this activity and about 92% stated that this activity was very beneficial for them.

Shelf Life of Meat Using Edible Active Packaging Enriched Films

2020 ◽  
Vol 57 (1) ◽  
pp. 25
Author(s):  
M. D. Srisuruthi ◽  
R. Balasasirekha
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Leaf Extract ◽  
Nutrient Content ◽  
Sensory Attributes ◽  
Packaging Material ◽  
Active Packaging ◽  
Effective Alternative ◽  
Betel Leaf

Packaging is one of the most important processes to preserve the quality of food. Edible polymer is an effective alternative to synthetic polymers. Active packaging is incorporating antimicrobials and/or antioxidants in packaging material. Application of these technologies can improve safety of foods. In this study active edible film was formulated and standardised with concentration of 2.25% of sodium alginate, 1% glycerol, 2% CaCl2. Meat was chosen as it is a widely used perishable food. Garlic, atibala and betel leaf were chosen as the sources of active compounds. Betel leaf extract infused films were found to be more acceptable over garlic and atibala infused films. Edible Films (EF) with varying concentrations of betel leaf extract was formulated namely EFS, EF10, EF20, EF30 and EF40. The impact of the extract infused films was studied for its physical and physico-chemical properties, sensory attributes, nutrient content and shelf life extension ability. Varying concentrations of betel leaf extract didn't influence the thickness of the film whereas the film with P.betel leaf extract showed higher grammature values than that of the film without antioxidants. There was a gradual increase in solubility and antioxidant activity as the concentration of P.betel leaf extract increased. The antioxidant activity of EF10, EF20, EF30 and EF40 are 37.12%, 38.48%, 42.37% and 42.89% respectively. Sensory evaluation indicated that EF20 and EF10 had good overall acceptability. Nutrient quality of EF40 was highest followed by the other three formulations EF30, EF20 and EF10 in decreasing fashion. EF20 had acceptable sensory attributes and also possessed better nutrient content with carotene 1.67 mg, iron 4.23 mg and calcium 0.29 g. The seven days total plate count study of meat packed with EF20 revealed higher bacterial count of 5.88±0.087 log CFU g-1 in control than the EF20 i.e., 3.32±0.081 log CFU g-1. The study concludes that the usage of plant based antioxidants and antimicrobials can be effective alternative replacing chemicals used as food packaging material for increasing the shelf life of a food product

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