FORMULASI DAN EVALUASI SEDIAAN GEL HAND SANITIZER DENGAN BAHAN DASAR EKSTRAK BIJI ALPUKAT

Yeni Agustin; Septi Wulandari

doi:10.33024/jikk.v8i2.4290

FORMULASI DAN EVALUASI SEDIAAN GEL HAND SANITIZER DENGAN BAHAN DASAR EKSTRAK BIJI ALPUKAT

JURNAL ILMU KEDOKTERAN DAN KESEHATAN ◽

10.33024/jikk.v8i2.4290 ◽

2021 ◽

Vol 8 (2) ◽

Author(s):

Yeni Agustin ◽

Septi Wulandari

Keyword(s):

E Coli ◽

Hand Sanitizer

Pada masa pandemi Covid-19, masyarakat dituntut untuk lebih sering mencuci atau membersihkan tangan baik dengan menggunakan sabun ataupun sediaan pembersih tangan lainnya.Dengan harapan mampu menghindarkan atau menghilangkan berbagai bakteri, kuman ataupun kotoran yang ada pada area tangan, baik sebelum maupun setelah beraktivitas dalam keseharian. Salah satu bentuk sediaan pembersih tangan yang berfungsi sebagai antiseptik adalah gel hand sanitizer. Umumnya bahan aktif yang banyak digunakan adalah triklosan. Diharapkan ada bahan aktif alternatif lainnya yang lebih efektif dan ramah lingkungan diantaranya ekstrak biji alpukat. Penelitian ini berupa penelitian eksperimental yaitu pada formula gel hand sanitizer ekstrak biji alpukat dengan berbagai konsentrasi alkohol F1 0%, F2 10%, F3 20%, F4 60% meliputi (organoleptik, homogenitas, pH, daya dispersif, konsistensi dan viskositas) dan dilanjutkan dengan uji zona hambat terhadap bakteri E. Coli. Sediaan hand sanitizer dengan bahan dasar ekstrak biji buah alpukat formulasi 3 (F3) dengan kandungan alkohol 96% sebanyak 20%b/v mempunyai nilai diameter zona hambat yang paling besar terhadap bakteri E. coli dan memiliki karakteristik fisik sediaan hand sanitizer yg lebih baik.

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A Comparison of Hand Washing Techniques To Remove Escherichia coli and Caliciviruses under Natural or Artificial Fingernails

Journal of Food Protection ◽

10.4315/0362-028x-66.12.2296 ◽

2003 ◽

Vol 66 (12) ◽

pp. 2296-2301 ◽

Cited By ~ 45

Author(s):

CHIA-MIN LIN ◽

FONE-MAO WU ◽

HOI-KYUNG KIM ◽

MICHAEL P. DOYLE ◽

BARRY S. MICHAELS ◽

...

Keyword(s):

Escherichia Coli ◽

Tap Water ◽

Hand Washing ◽

Microbial Populations ◽

Liquid Soap ◽

E Coli ◽

Hand Sanitizer ◽

Before And After ◽

Escherichia Coli Jm109 ◽

Viral Indicators

Compared with other parts of the hand, the area beneath fingernails harbors the most microorganisms and is most difficult to clean. Artificial fingernails, which are usually long and polished, reportedly harbor higher microbial populations than natural nails. Hence, the efficacy of different hand washing methods for removing microbes from natural and artificial fingernails was evaluated. Strains of nonpathogenic Escherichia coli JM109 and feline calicivirus (FCV) strain F9 were used as bacterial and viral indicators, respectively. Volunteers with artificial or natural nails were artificially contaminated with ground beef containing E. coli JM109 or artificial feces containing FCV. Volunteers washed their hands with tap water, regular liquid soap, antibacterial liquid soap, alcohol-based hand sanitizer gel, regular liquid soap followed by alcohol gel, or regular liquid soap plus a nailbrush. The greatest reduction of inoculated microbial populations was obtained by washing with liquid soap plus a nailbrush, and the least reduction was obtained by rubbing hands with alcohol gel. Lower but not significantly different (P > 0.05) reductions of E. coli and FCV counts were obtained from beneath artificial than from natural fingernails. However, significantly (P ≤ 0.05) higher E. coli and FCV counts were recovered from hands with artificial nails than from natural nails before and after hand washing. In addition, microbial cell numbers were correlated with fingernail length, with greater numbers beneath fingernails with longer nails. These results indicate that best practices for fingernail sanitation of food handlers are to maintain short fingernails and scrub fingernails with soap and a nailbrush when washing hands.

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Handwashing and Ebola virus disease outbreaks: A randomized comparison of soap, hand sanitizer, and 0.05% chlorine solutions on the inactivation and removal of model organisms Phi6 and E. coli from hands and persistence in rinse water

PLoS ONE ◽

10.1371/journal.pone.0172734 ◽

2017 ◽

Vol 12 (2) ◽

pp. e0172734 ◽

Cited By ~ 15

Author(s):

Marlene K. Wolfe ◽

Karin Gallandat ◽

Kyle Daniels ◽

Anne Marie Desmarais ◽

Pamela Scheinman ◽

...

Keyword(s):

Ebola Virus ◽

Virus Disease ◽

Disease Outbreaks ◽

Ebola Virus Disease ◽

Model Organisms ◽

E Coli ◽

Hand Sanitizer ◽

Rinse Water

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Hand Sanitizer Ekstrak Daun Pucuk Idat (Cratoxylum glaucum) sebagai Antibakteri Staphylococcus aureus dan Escherichia coli

ALCHEMY Jurnal Penelitian Kimia ◽

10.20961/alchemy.16.2.32208.227-231 ◽

2020 ◽

Vol 16 (2) ◽

pp. 227

Author(s):

Megawati Ayu Putri ◽

Marhan Ebit Saputra ◽

Ike Nur Amanah ◽

Siska Musiam ◽

Verry Andre Fabiani

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Antibacterial Activity ◽

Leaf Extract ◽

Skin Irritation ◽

Test Results ◽

Antibacterial Test ◽

E Coli ◽

Hand Sanitizer ◽

Carboxymethyl Cellulose Sodium

Daun pucuk idat merupakan tanaman lokal Bangka Belitung yang memiliki aktivitas antibakteri terhadap Staphylococcus aureus dan Escherichia coli.Sebagai upaya pemanfaatan potensi lokal maka dibuat suatu produk sediaan gel hand sanitizer yang praktis dan ekonomis. Ekstrak daun pucuk idat diperoleh dengan metode maserasi menggunakan pelarut aseton. Ekstrak yang dihasilkan diformulasikan dalam berbagai konsentrasi ekstrak daun pucuk idat (40%, 60%, 80%, dan 100%) dengan penambahan carboxymethyl cellulose sodium (CMC-Na) 0,25 g, gliserin 1 mL, propilenglikol 0,5 mL serta akuades 10 mL. Setiap formulasi gel handsanitizer dilakukan pengujian stabilitas fisik meliputi uji organoleptis, uji homogenitas, uji daya sebar, uji pH, uji iritasi kulit serta uji aktivitas antibakteri. Hasil uji organoleptik menunjukkan bahwa semua konsentrasi hand sanitizer berbentuk gel, berwarna kuning muda, berbau dan homogen. Uji pH dan daya sebar gel hand sanitizer telah memenuhi ketentuan SNI No. 06-2588. Pengujian iritasi kulit tidak menimbulkan kemerahan, gatal-gatal dan tidak mengakibatkan kulit menjadi kasar pada punggung tangan sukarelawan. Berdasarkan uji sifat fisik gel hand sanitizer yang dihasilkan memiliki sifat fisik yang serupa dengan gel hand sanitizer komersial. Hasil uji antibakteri hand sanitizer ekstrak daun pucuk idat terhadap E. coli dengan konsentrasi ekstrak daun pucuk idat 40%, 60%, 80%, dan 100% diperoleh diameter zona hambat berturut-turut sebesar 11,5 mm, 17,4 mm, 19,3 mm dan 19,3 mm, sedangkan pada bakteri S. aureus diperoleh diameter zona hambat berturut-turut sebesar 17,1 mm, 24,2 mm, 27,4 mm, dan 18 mm. Hasil uji antibakteri menunjukkan bahwa sediaan gel hand sanitizer ekstrak aseton daun pucuk idat memiliki aktivitas antibakteri terhadap bakteri E. coli dan S. aureus.Hand Sanitizer of Leaves Extract of Cratoxylum glaucum as Antibacterial of Staphylococcus aureus and Escherichia coli. Cratoxylum glaucum leaves is local plants of Bangka Belitung which have antibacterial activity against S. aureus and E. coli. As an effort to explore local potential, a practical and economical gel hand sanitizer product was prepared. Cratoxylum glaucum leaves extract was obtained by maceration method using acetone. The extract was formulated in various concentrations of Cratoxylum glaucum leaf extract (40%, 60%, 80%, and 100%) with the addition of 0.25 g carboxymethyl cellulose sodium (CMC-Na), 1 mL glycerin, 0.5 mL propylene glycol and 10 mL distilled water. Each concentration of the hand sanitizer gel was tested for physical stability including organoleptic, homogenity, spreadability, pH, skin irritation and antibacterial activity test. The organoleptic test results showed that all concentrations of hand sanitizers formed gel with light yellow color, smelly odor and homogeneous form. The analysis of pH and spreadability of hand sanitizer gel has fulfilled SNI No. 06-2588. The skin irritation testing does not cause redness, itching, and rough skin on the back of volunteer hands. Based on the physical properties test, the resulting hand sanitizer gel has physical properties similar to commercial hand sanitizer gel. The results of the antibacterial test of hand sanitizer against E. coli with Cratoxylum glaucum leaf extract concentrations of 40%, 60%, 80%, and 100% obtained the diameter inhibitory zones of 11.5 mm, 17.4 mm, 19.3 mm, and 19.3 mm, respectively. Meanwhile, the results of the antibacterial test of hand sanitizer against S. aureus bacteria with concentration of 40%, 60%, 80%, and 100% shows that the inhibition zone diameters were 17.1 mm, 24.2 mm, 27.4 mm, and 18 mm, respectively. The antibacterial test results shows that the gel hand sanitizer prepared has antibacterial activity against E. coli and S. aureus bacteria.

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Polyherbal Natural Hand Sanitizer Formulation and Evaluation

Journal of University of Shanghai for Science and Technology ◽

10.51201/jusst/21/05360 ◽

2021 ◽

Vol 23 (06) ◽

pp. 932-939

Author(s):

Vijaya B. Surwase ◽

Manasi M. Savale ◽

Ranjit S. Jadhav ◽

Akshaykumar B. Kadam ◽

Pradnya P. Shinde

Keyword(s):

Antibacterial Activity ◽

Hand Hygiene ◽

Herbal Extract ◽

Future Research ◽

Major Purpose ◽

E Coli ◽

Hospital Acquired Infections ◽

Hand Sanitizer ◽

Tridax Procumbens ◽

Hospital Acquired

Making a polyherbal hand sanitizer’s major purpose is to increase “hand hygiene.” In the prevention, control, and reduction of hospital-acquired infections, hand hygiene is a key principle and practice. The plants were validated using fresh Azadirachta indica and Tridax procumbens leaves. The leaves were cleaned, dried in the shade, and used for future research. Using the Soxhlate equipment and hydroalcoholic solvent extraction, several phytochemicals were extracted, and the recovered phytochemicals were qualitatively examined before being evaluated for antibacterial activity. This herbal extract blend was used to make hand sanitizer. Herbal hand sanitizer was evaluated using microorganism suspensions (Bacteria- E. coli, Staphylococcus aureus), which showed that herbal hand sanitizer is more efficient than commercial synthetic hand sanitizer in reducing the number of germs on the hands. The increased antibacterial activity and efficacy of these plant extracts can be exploited to create herbal hand sanitizers on a commercial scale. When the ingredients are mixed together, they form a hand sanitizer.

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Preparation of Ethanol-Free Hand Sanitizers Gels and Studying its Sterile Efficacy

Journal of Physics Conference Series ◽

10.1088/1742-6596/2063/1/012007 ◽

2021 ◽

Vol 2063 (1) ◽

pp. 012007

Author(s):

Mahmood M. Fahad ◽

Mohammed G.A. Al-Khuzaie

Keyword(s):

Staphylococcus Aureus ◽

Pseudomonas Aeruginosa ◽

Candida Albicans ◽

Aloe Vera ◽

Tea Tree Oil ◽

Tea Tree ◽

E Coli ◽

Hand Sanitizer ◽

Thickening Agents ◽

And Staphylococcus Aureus

Abstract Due to the spread of the Corona pandemic, the demand for hand sanitizers has increased dramatically. This led to a global scarcity of sterilizers. Therefore, this study was performed to produce and evaluate the effectiveness of new commercially available, cheap and ethanol-free hand sanitizers from various sources. The new hand sanitizers were prepared by mixing (glycerin) as a moisturizer and (carbomer) as thickening agents to form the gel with (tri-ethanolamine base) as pH neutralizer and (Tea tree oil, Aloe vera extract or Povidone 10%) respectively as antiseptic agents. All prepared hand sanitizers were examined with four kinds of bacteria (Enterococcus faecalis, E. coli, Pseudomonas aeruginosa and Staphylococcus aureus) And two kinds of fungi (Candida albicans and Aspergillus flavus). The prepared hand sanitizer gels showed good sterilization efficacy and similar to commercially prepared hand sanitizers (70% ethanol).

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POTENSI MINYAK ATSIRI BUNGA KENANGA (CANANGA ODORATA) SEBAGAI ANTIBAKTERIA DALAM SEDIAAN HAND SANITIZER GEL

EKOLOGIA ◽

10.33751/ekologia.v20i2.2171 ◽

2020 ◽

Vol 20 (2) ◽

pp. 88-94

Author(s):

Eka Herlina ◽

Diana Widiastuti ◽

Akhwan Triadi

Keyword(s):

E Coli ◽

Hand Sanitizer ◽

Cananga Odorata

Sumber daya alam yang dimiliki Indonesia akhir-akhir ini semakin banyak dieksploitasi sebagai bahan obat-obatan baik untuk farmasi maupun untuk kepentingan pertanian. Salah satu tanaman tersebut adalah tanaman kenanga yang bisa dimanfaatkan minyak atsirinya sebagai bahan antibakteri pada produk hand sanitizer gel. Minyak atsiri kenanga diperoleh melalui proses destilasi uap bunga kenanga, kemudian diuji identifikasi fitokimia lalu fisiknya dan kualitasnya meliputi bobot jenis, indeks bias, dan bilangan ester sesuai SNI 06-3949-1995 lalu diuji potensi aktivitas antibakterinya. hand sanitizer gel minyak atsiri bunga kenanga dibuat sebanyak 4 formula. dengan konsentrasi minyak atsiri bunga kenanga 5%; 2,5%; 1,25% dan 0,5%. Data yang diperoleh meliputi fisik, viskositas, pH, daya sebar, daya lekat, organoleptik dan uji aktivitas antibakteri. Hasil penelitian menunjukkan bahwa hand sanitizer gel dengan minyak atsiri bunga kenanga memiliki aktivitas antibakteri terhadap bakteri S. aureus dan E. coli. Dari uji daya hambat disimpulkan bahwa hand sanitizer gel dengan konsentrasi minyak atsiri bunga kenanga 5% paling optimal yang memiliki pH 5,75; viskositas 4120; daya sebar 5,5 cm2 dan daya lekat 18,33 detik.

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Management of Risk of Microbial Cross-Contamination from Uncooked Frozen Hamburgers by Alcohol-Based Hand Sanitizer

Journal of Food Protection ◽

10.4315/0362-028x-70.1.109 ◽

2007 ◽

Vol 70 (1) ◽

pp. 109-113 ◽

Cited By ~ 13

Author(s):

DONALD W. SCHAFFNER ◽

KRISTIN M. SCHAFFNER

Keyword(s):

Risk Estimation ◽

Enterobacter Aerogenes ◽

Microbial Reduction ◽

Hand Washing ◽

Published Data ◽

Microbiological Analysis ◽

E Coli ◽

Hand Sanitizer ◽

Significant Difference ◽

Actual Prevalence

This research was undertaken to determine the effectiveness of an alcohol-based hand sanitizer on hands contaminated with a nonpathogen surrogate for Escherichia coli O157:H7, where the source of the contamination was frozen hamburger patties. A nonpathogenic nalidixic acid–resistant food-grade strain of Enterobacter aerogenes was used to inoculate frozen hamburger patties composed of 76% lean beef and 24% fat. Thirty-two individuals participated to produce the data used in this study. Each participant handled nine patties at least three times, a sample for microbiological analysis was collected from the surface of one hand, the participant sanitized both hands, and a sample was collected from the other hand. Burger handling created perceptible and visible food debris on the hands of most participants. Computer simulations also were used to perform a variety of risk calculations. The average reduction in bacteria from the use of sanitizer on hands contaminated by frozen burgers containing E. aerogenes was 2.6 ± 0.7 log CFU per hand. An experiment designed to simultaneously test the effect of sanitizer on E. aerogenes and E. coli O157:H7 also revealed no significant difference in sanitizer effectiveness against the two organisms. The results of the real-world risk estimation calculations (using the actual prevalence and concentration of E. coli O157:H7 in ground beef) predict that once in 1 million trials, a single pathogen cell will be transferred to a single lettuce piece. The effectiveness of this sanitizer intervention was similar to that for hand washing and glove use previously reported. The person-to-person microbial reduction variability from sanitizer use is similar to published data for glove use and was less variable than published data on hand washing effectiveness.

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Uji Daya Hambat Berbagai Merek Hand Sanitizer Gel Terhadap Pertumbuhan Bakteri Escherichia coli dan Staphylococcus aureus

JPSCR Journal of Pharmaceutical Science and Clinical Research ◽

10.20961/jpscr.v3i1.15380 ◽

2018 ◽

Vol 3 (1) ◽

pp. 18 ◽

Cited By ~ 1

Author(s):

Eka Puspita Rini ◽

Estu Retnaningtyas Nugraheni

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

E Coli ◽

Hand Sanitizer

Hand sanitizer merupakan zat antiseptik dengan kandungan zat aktif berupa alkohol dan bahan antimikroba lain yang dapat menghambat pertumbuhan bakteri Gram positif dan Gram negatif pada tangan. Escherichia coli merupakan bakteri Gram negatif sedangkan Staphylococcus aureus merupakan baktei Gram positif dan keduanya secara alami tumbuh pada tubuh dan kulit manusia. Jumlah konsumen hand sanitizer meningkat karena cara pemakaian yang praktis tanpa memerlukan adanya sumber air.Penelitian ini bertujuan untuk mengetahui daya hambat 5 merek hand sanitizer gel terhadap E. coli dan S. aureus serta menganalisis faktor yang menjadi pertimbangan konsumen dalam membeli hand sanitizer dengan merek tertentu. Penelitian dengan 2 metode yaitu uji aktivitas antimikroba melalui terbentuknya zona hambat hand sanitizer terhadap mikroba uji dan analisis waktu penghambatan optimum terhadap pertumbuhan mikroba di telapak tangan. Penentuan sampel dilakukan dengan penyebaran kuisionair dengan teknik accidental sampling. Hasil penelitian menunjukkan bahwa terdapat 3 merek yang mampu menghambat pertumbuhan E.coli dengan aktivitas sedang hingga kuat, dan semua merek hand sanitizer mampu menghambat pertumbuhan S.aureus dengan aktivitas kuat hingga sangat kuat. Dari hasil analisis statistik menunjukkan bahwa data terdistribusi normal dan memenuhi syarat untuk melakukan uji parametrik One Way Annova. Hasil akhir menunjukkan nilai sig p < 0,005 terhadap penghambatan S. aureus dan E. Coli, sehingga terdapat perbedaan bermakna antara sampel hand sanitizer terhadap daya hambat pertumbuhan S. aureus dan E. coli. Hasil pengujian waktu penghambatan optimum terhadap mikroba di telapak tangan menunjukkan penurusan jumlah koloni bakteri pada rentang waktu 0 hingga 12 menit. Dari hasil pengecatan gram diperoleh hasil bahwa mikroba pada telapak tangan tersebut bersifat gram positif, bentuk kokus, susunan menggerombol dan diperkirakan adalah S.aureus

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FORMULASI GEL HAND SANITIZER ANTIBAKTERI KOMBINASI EKSTRAK RUMPUT LAUT Eucheuma spinosum DAN Eucheuma cotonii ASAL KEPULAUAN WAKATOBI SULAWESI TENGGARA

Jurnal Fish Protech ◽

10.33772/jfp.v2i2.9232 ◽

2019 ◽

Vol 2 (2) ◽

pp. 180

Author(s):

Nur Illiyyin Akib ◽

Inten Widuri Wulandari ◽

Suryani Suryani ◽

Hanari Hanari

Keyword(s):

Escherichia Coli ◽

Antibacterial Activity ◽

Green Tea ◽

Economic Value ◽

Dilution Method ◽

E Coli ◽

Hand Sanitizer ◽

Mechanical Dispersion ◽

Gel Preparation ◽

Eucheuma Cottonii

ABSTRACT Wakatobi Islands is the largest seaweed production center in Southeast Sulawesi. Seaweed needs to be developed into of high economic value products. An antibacterial hand sanitizer gel formulation was carried out containing a combination of Eucheuma spinosum and Eucheuma cottonii seaweed extract. The aims of the study are accepting a combination of hand sanitizer gel formulation which have antibacterial activity. Seaweed was extracted by maceration method using methanol as a solvent. The combination of extracts at concentrations of 1%, 2%, 4%, and 8% with a ratio of 1: 1 determined the MIC and MBC against Staphylocccus aureus and Escherichia coli using dilution method. The combination of extracts that can kill bacteria is formulated into a hand sanitizer gel preparation using a carbopol as base of gel by mechanical dispersion method. Gel is characterized by organoleptics and pH. Antibacterial activity of gel against the bacteria S. aureus and E. coli using the dilution method. The results obtained by the MIC value for S. aureus bacteria is 2% and for E. coli bacteria is 4%. MBC value of the combination of extracts against S. aureus and E. coli bacteria was 4%. Gel preparations were obtained in the form of semisolid, green, clear, green tea scent, and pH 6.3 and 5.7. It was concluded that hand sanitzer gel with a concentration of 4% had bactericidal activity againts E. coli and S. aureus. Keywords: Antibacterial, hand sanitizer gel, seaweed, Wakatobi.ABSTRAKKepulauan Wakatobi merupakan sentra penghasil rumput laut terbesar di Sulawesi Tenggara. Rumput laut perlu dikembangkan menjadi produk yang bernilai ekonomi tinggi. Telah dilakukan formulasi sediaan gel antibakteri hand sanitizer yang mengandung kombinasi ekstrak rumput laut Eucheuma spinosum dan Eucheuma cottonii. Penelitian ini bertujuan memperoleh sediaan kombinasi gel hand sanitizer yang memiliki aktivitas antibakteri. Rumput laut diekstraksi dengan metode maserasi menggunakan pelarut metanol. Kombinasi ekstrak pada konsentrasi 1%, 2%, 4%, dan 8% dengan perbandingan 1:1 ditentukan KHM dan KBM-nya terhadap bakteri Staphylocccus aureus dan Escherichia coli menggunakan metode dilusi. Kombinasi ekstrak yang dapat membunuh bakteri selanjutnya diformulasi menjadi sediaan gel hand sanitizer dengan basis karbopol menggunakan metode dispersi mekanik. Sediaan gel dikarakterisasi organoleptik dan pH-nya. Serta diuji aktivitasnya terhadap bakteri S. aureus dan E. coli menggunakan metode dilusi. Diperoleh hasil nilai KHM terhadap bakteri S. aureus adalah 2% dan terhadap bakteri E. coli adalah 4%. Nilai KBM kombinasi ekstrak terhadap bakteri S. aureus dan E. coli adalah 4%. Sediaan gel diperoleh dengan bentuk semipadat, warna hijau, bening, beraroma pewangi green tea, serta pH 6,3 dan 5,7. Disimpulkan bahwa sediaan gel hand sanitizer dengan konsentrasi ekstrak 4% memiliki aktivitas bakterisidal atau dapat membunuh bakteri E. coli dan S. aureus.Kata kunci: Antibakteri, Gel hand sanitizer, Rumput laut, Wakatobi.

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Hand Sanitizer Ekstrak Daun Pucuk Idat (Cratoxylum glaucum) sebagai Antibakteri Staphylococcus aureus dan Escherichia coli

ALCHEMY Jurnal Penelitian Kimia ◽

10.20961/alchemy.16.2.32208.76-80 ◽

2020 ◽

Vol 16 (2) ◽

pp. 76

Author(s):

Megawati Ayu Putri ◽

Marhan Ebit Saputra ◽

Ike Nur Amanah ◽

Siska Musiam ◽

Verry Andre Fabiani

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Antibacterial Activity ◽

Leaf Extract ◽

Skin Irritation ◽

Test Results ◽

Antibacterial Test ◽

E Coli ◽

Hand Sanitizer ◽

Carboxymethyl Cellulose Sodium

ABSTRAK. Daun pucuk idat merupakan tanaman lokal Bangka Belitung yang memiliki aktivitas antibakteri terhadap Staphylococcus aureus dan Escherichia coli.Sebagai upaya pemanfaatan potensi lokal maka dibuat suatu produk sediaan gel hand sanitizer yang praktis dan ekonomis. Ekstrak daun pucuk idat diperoleh dengan metode maserasi menggunakan pelarut aseton. Ekstrak yang dihasilkan diformulasikan dalam berbagai konsentrasi ekstrak daun pucuk idat (40%, 60%, 80%, dan 100%) dengan penambahan carboxymethyl cellulose sodium (CMC-Na) 0,25 g, gliserin 1 mL, propilenglikol 0,5 mL serta akuades 10 mL. Setiap formulasi gel handsanitizer dilakukan pengujian stabilitas fisik meliputi uji organoleptis, uji homogenitas, uji daya sebar, uji pH, uji iritasi kulit serta uji aktivitas antibakteri. Hasil uji organoleptik menunjukkan bahwa semua konsentrasi hand sanitizer berbentuk gel, berwarna kuning muda, berbau dan homogen. Uji pH dan daya sebar gel hand sanitizer telah memenuhi ketentuan SNI No. 06-2588. Pengujian iritasi kulit tidak menimbulkan kemerahan, gatal-gatal dan tidak mengakibatkan kulit menjadi kasar pada punggung tangan sukarelawan. Berdasarkan uji sifat fisik gel hand sanitizer yang dihasilkan memiliki sifat fisik yang serupa dengan gel hand sanitizer komersial. Hasil uji antibakteri hand sanitizer ekstrak daun pucuk idat terhadap E. coli dengan konsentrasi ekstrak daun pucuk idat 40%, 60%, 80%, dan 100% diperoleh diameter zona hambat berturut-turut sebesar 11,5 mm, 17,4 mm, 19,3 mm dan 19,3 mm, sedangkan pada bakteri S. aureus diperoleh diameter zona hambat berturut-turut sebesar 17,1 mm, 24,2 mm, 27,4 mm, dan 18 mm. Hasil uji antibakteri menunjukkan bahwa sediaan gel hand sanitizer ekstrak aseton daun pucuk idat memiliki aktivitas antibakteri terhadap bakteri E. coli dan S. aureus.ABSTRACT. Hand Sanitizer of leaves extractof Cratoxylum glaucum as antibacterial of Staphylococcus aureus and Escherichia coli. Cratoxylum glaucum leaves is local plants of Bangka Belitung which have antibacterial activity against S. aureus and E. coli. As an effort to explore local potential, a practical and economical gel hand sanitizer product was prepared. Cratoxylum glaucum leaves extract was obtained by maceration method using acetone. The extract was formulated in various concentrations of Cratoxylum glaucum leaf extract (40%, 60%, 80%, and 100%) with the addition of 0.25 g carboxymethyl cellulose sodium (CMC-Na), 1 mL glycerin, 0.5 mL propylene glycol and 10 mL distilled water. Each concentration of the hand sanitizer gel was tested for physical stability including organoleptic, homogenity, spreadability, pH, skin irritation and antibacterial activity test. The organoleptic test results showed that all concentrations of hand sanitizers formed gel with light yellow color, smelly odor and homogeneous form. The analysis of pH and spreadability of hand sanitizer gel has fulfilled SNI No. 06-2588. The skin irritation testing does not cause redness, itching, and rough skin on the back of volunteer hands. Based on the physical properties test, the resulting hand sanitizer gel has physical properties similar to commercial hand sanitizer gel. The results of the antibacterial test of hand sanitizer against E. coli with Cratoxylum glaucum leaf extract concentrations of 40%, 60%, 80%, and 100% obtained the diameter inhibitory zones of 11.5 mm, 17.4 mm, 19.3 mm, and 19.3 mm, respectively. Meanwhile, the results of the antibacterial test of hand sanitizer against S. aureus bacteria with concentration of 40%, 60%, 80%, and 100% shows that the inhibition zone diameters were 17.1 mm, 24.2 mm, 27.4 mm, and 18 mm, respectively. The antibacterial test results shows that the gel hand sanitizer prepared has antibacterial activity against E. coli and S. aureus bacteria.

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