FORMULASI DAN EVALUASI VARIASI BASIS GEL AIR PERASAN TEMUAWAK (Curcuma xanthorrhiza R.) SEBAGAI ANTISEPTIK TANGAN

ABSTRACT Temulawak (Curcuma xanthorrhiza R.) is a plant that contains antimicrobial properties of essential oil and curcumin compounds. The purpose of this study was to formulate temulawak juice into gel preparations by varying the HPMC and Carbomer gel bases with each base concentration of 1%, testing the effectiveness of the antiseptic preparations and evaluating the physical preparations of the gel. This study used laboratory experimental methods. temulawak is soaked in aquadest then filtered and centrifuged to obtain temulawak juice and formulated in a gel preparation. Testing the effectiveness as a hand antiseptic using the replica method. The results showed that the temulawak water gel met the physical properties of the gel preparation which included organoleptic test, homogeneity test, pH test, spreadability test, adhesion test, and syneresis test. The percentage of colony decline using the HPMC base was 29.53% and the Carbomer base was 14.74%. This shows that the gel preparation of Temulawak juice cannot reduce the normal flora of the skin so that it does not affect an antiseptic for hands. Key Words : Antiseptic, gel preparations, Curcuma (Curcuma xanthorrhiza R.) ABSTRAK Temulawak (Curcuma xanthorrhiza R.) merupakan tanaman yang memiliki kandungan senyawa minyak atsiri dan kurkumin yang bersifat antimikroba. Tujuan dari penelitian ini untuk memformulasikan air perasan temulawak menjadi sediaan gel dengan memvariasikan basis gel HPMC dan Karbomer dengan masing-masing konsentrasi basis sebesar 1 %, menguji efektivitas antiseptik sediaan dan mengevaluasi sediaan fisik dari gel tersebut. Penelitian ini menggunakan metode eksperimental laboratorium. Temulawak direndam dengan aquadest kemudian disaring dan disentrifuse untuk mendapatkan air perasan temulawak dan diformulasikan dalam sediaan gel. Pengujian efektivitas sebagai antiseptik tangan menggunakan metode replika. Hasil penelitian menunjukkan bahwa gel air perasan temulawak memenuhi persyaratan sifat fisik sediaan gel yang meliputi uji organoleptik, uji homogenitas, uji pH, uji daya sebar, uji daya lekat dan uji sineresis. Presentase penurunan koloni menggunakan basis HPMC sebesar 29,53 % dan basis Karbomer sebesar 14,74 %. Hal ini menunjukkan bahwa sediaan gel air perasan temulawak tidak dapat menurunkan jumlah flora normal kulit sehingga tidak memiliki efek sebagai antiseptik tangan. Kata Kunci : Antiseptik, sediaan gel, Temulawak (Curcuma xanthorrhiza R.)

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FORMULASI SEDIAAN GEL EKSTRAK ETANOL DAUN KALIANDRA (Calliandra surinamensis Benth) SEBAGAI ANTIBAKTERI

PHARMACON ◽

10.35799/pha.8.2019.29356 ◽

2019 ◽

Vol 8 (4) ◽

pp. 801

Author(s):

Yulita Ni Nyoman Tri Sukartiningsih ◽

Hosea Jaya Edi ◽

Jainer P. Siampa

Keyword(s):

Staphylococcus Aureus ◽

Antibacterial Activity ◽

Physical Stability ◽

Homogeneity Test ◽

Adhesion Test ◽

Cycling Test ◽

Physical Evaluation ◽

Before And After ◽

Gel Preparation ◽

Ethanol Extracts

ABSTRACT Kaliandra Leaf (Calliandra surinamensis Benth) contains flavonoid compounds, saponins and tannins which are able to inhibit the antibacterial activity. This study aims to test the antibacterial effectiveness of gel preparation of ethanol extracts of kaliandra leaf to obtain the greatest formula, and prove the Kaliandra leaf gel preparation has good physical stability. This study uses a laboratory experimental method. Gel formula is made as many as 5 formulas with variations in the concentration of 2%, 3%, 4%, 5%, and 6% of w : v. Kaliandra leaf extraction was carried out by maceration method using 96% ethanol. The antibacterial test of the ethanol extracts of Kaliandra leaf gel using the method of welling against Staphylococcus aureus bacteria produced a moderate inhibition of 7.0 ± 0.63 mm at a concentration of 6%. The physical evaluation of the preparation includes organoleptic test, homogeneity test, syneresis test, scatter power test, adhesion test, pH test, cycling test, and sterility test. All tests are carried out before and after the cycling test. The results of the study on the preparation fulfilled the physical evaluation requirements before and after the cycling test. It can be concluded that the concentration of 6% of ethanol extracts of Kaliandra leaves could be formulated as a gel preparation that is physically stable and has moderate antibacterial activity. Keywords: Kaliandra (Calliandra surinamensis Benth), Gel preparations, Staphylococcus aureus antibacterial. ABSTRAK Daun Kaliandra (Calliandra surinamensus Benth) mengandung senyawa flavonoid, saponin dan tannin yang mampu menghambat aktivitas antibakteri. Penelitian ini bertujuan untuk menguji efektivitas antibakteri sediaan gel ekstrak etanol daun Kaliandra untuk mendapatkan formula terbesar, serta membuktikan sediaan gel daun Kaliandra mempunyai stabilitas fisik yang baik. Penelitian ini menggunakan metode ekperimental laboratorium. Formula sediaan gel dibuat sebanyak 5 formula dengan variasi konsentrasi 2%, 3%, 4%, 5%, dan 6% b/v. Ekstraksi daun Kaliandra dilakukan dengan metode maserasi menggunakan etanol 96%. Penelitian uji antibakteri sediaan gel ekstrak etanol daun Kaliandra menggunakan metode sumuran pada bakteri staphylococcus aureus menghasilkan daya hambat yang sedang yaitu 7,0±0,63 mm pada konsentrasi 6%. Evaluasi fisik sediaan meliputi uji organoleptik, uji homogenitas, uji sineresis, uji daya sebar, uji daya lekat, uji pH, uji cycling test, dan uji sterilitas. Semua pengujian dilakukan sebelum dan sesudah cycling test. Hasil penelitian sediaan memenuhi persyaratan eveluasi fisik sebelum uji cycling test dan sesudah cycling test. Dapat disimpulkan pada kosentrasi 6% ekstrak etanol daun Kaliandra dapat diformulasi sebagai sediaan gel yang stabil secara fisik dan memiliki aktivitas antibakteri yang sedang. Kata kunci : Kaliandra (Calliandra surinamensis Benth), Sediaan Gel, Antibakteri Staphlococcous aureus.

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UJI AKTIVITAS ANTIBAKTERI GEL MINYAK ATSIRI DAUN KEMANGI (Oscimum basillicum L) TERHADAP Staphylococcus aureus

Journal of Herbal, Clinical and Pharmaceutical Science (HERCLIPS) ◽

10.30587/herclips.v2i02.2408 ◽

2021 ◽

Vol 2 (02) ◽

pp. 15

Author(s):

Fenita Shoviantari

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Diffusion Method ◽

Homogeneity Test ◽

Chemical Compositions ◽

Adhesion Test ◽

Disk Diffusion Method ◽

Activity Test ◽

Leaf Essential Oil ◽

One Way Anova

The essential oil of basil leaves (Oscimum basillicum L) has a mixture of chemical compositions, the most common of which are terpenes, aldehydes, alcohols, esters, phenols and ketones. Of these compounds that have antibacterial activity is linalool (51.2-74.73%) which is included in the terpenoid compound group. Objective: This study aims to determine whether there is an effect of the concentration of basil essential oil on the physical quality test of gel preparations and to determine whether there is a difference in the effect of the concentration of basil essential oil on antibacterial activity. The essential oil of basil leaves essential oil hand antiseptic gel was formulated with 4%, 6%, and 8% concentration of basil essential oil. Method: Antibacterial activity test was performed using the Disk Diffusion method. Results: The results of the research for the hand antiseptic gel of the essential oil of basil leaves (Oscimum basillicum L) met the parameters of the organoleptic test, homogeneity test, pH test, spreadability test and adhesion test. Basil leaf essential oil hand antiseptic gel with a concentration of 4% can inhibit bacterial growth with an average of 9mm, a concentration of 6% with an average of 10mm, and a concentration of 8% with an average of 12mm. By analyzing the data using One Way ANOVA, the Sig. 0,000 which means that there are differences in the three formulations. Conclusion: The three formulations are susceptible to strong inhibition.

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FORMULASI DAN UJI STABILITAS SEDIAAN GEL HAND SANITIZER EKSTRAK ETANOL BUAH MENTIMUN (Cucumis sativus L.)

Journal of Pharmaceutical Care Anwar Medika ◽

10.36932/jpcam.v3i2.43 ◽

2021 ◽

Vol 3 (2) ◽

pp. 110-125

Author(s):

Yani Ambari ◽

◽

Hanik Endah Paramita ◽

Arista Wahyu Ningsih ◽

◽

...

Keyword(s):

Physical Stability ◽

Ethanol Extract ◽

Homogeneity Test ◽

Adhesion Test ◽

Cucumis Sativus L ◽

Antibacterial Compounds ◽

Hand Sanitizer ◽

Cucumber Fruit ◽

Gel Preparation ◽

Made In

Hand Sanitizers generally contain chemicals in the form of alcohol and triclosan. However, the use of these two ingredients can cause danger if they are used continuously, therefore the Hand Sanitizer antiseptic product was innovated using ethanol extract of cucumber fruit which contains antibacterial compounds to reduce the use of both ingredients. The purpose of this study was to make a Hand Sanitizer gel formulation from ethanol extract of cucumber fruit and to determine the physical stability of the preparation during storage. Hand Sanitizer Gel of cucumber fruit ethanol extract is made in three formulations withdifferent extract concentrations, namely F1 (1.5%), F2 (2.5%), and F3 (3.5%). The results of the organoleptic test included the three formulations, namely that the three of them did not change during storage. The results of the homogeneity test included F1 and F2 which were stated to be homogeneous while F3 was not homogeneous. The results of the pH test included that during storage the three had decreased until week 3 and increased thepH again at week 4. The results of the spreadabilitytest of the three preparations met the requirements for the gel preparation, but in the adhesion test the three preparations did not meet the adhesion requirements of the gel preparation.

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REVIEW : KARAKTERISTIK FISIK DAN DAYA IRITASI MINYAK ATSIRI BUNGA CENGKEH (Syzygium aromaticum) DALAM BEBERAPA TIPE BASIS SEBAGAI ANTI-INFLAMASI

Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan ◽

10.36387/jiis.v5i2.527 ◽

2020 ◽

Vol 5 (2) ◽

pp. 364-375

Author(s):

Amraini Amelia ◽

◽

Nining Sugihartini ◽

Hari Susanti ◽

Keyword(s):

Essential Oil ◽

Physical Properties ◽

Research Method ◽

Water Soluble ◽

Syzygium Aromaticum ◽

Absorption Properties ◽

Inflammatory Drugs ◽

Clove Essential Oil ◽

Soluble Base ◽

Essential Oil Formulations

This review aims to determine the types of bases that can be used every day, which are effective and efficient as anti-inflammatory drugs. The research method used was to review the development of clove essential oil formulations that have been carried out using various concentrations of various types of bases including M / A type cream, A / M type cream, water soluble base, lotion, emulgel, hydrocarbons, hydrogels and absorbents. The recommended formulation is type M / A cream with a concentration of 5% clove flower essential oil. The types of bases studied were M / A cream, type A / M cream, water soluble base, lotion, emulgel, hydrocarbons, hydrogels and absorption properties which had good physical properties and did not irritate the skin of the test animals. This review refers to several national and international journals released in the last ten years, from 2010 to 2020.

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Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium

Food Chemistry ◽

10.1016/j.foodchem.2021.129940 ◽

2021 ◽

Vol 359 ◽

pp. 129940

Author(s):

Necla Ozdemir ◽

Ali Bayrak ◽

Tuba Tat ◽

Zühre Nur Yanık ◽

Filiz Altay ◽

...

Keyword(s):

Escherichia Coli ◽

Essential Oil ◽

Salmonella Typhimurium ◽

Antimicrobial Properties ◽

Fabrication And Characterization

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Physical, thermal, antioxidant and antimicrobial properties of starches from corn, oat, and wheat enriched with Zataria essential oil

Bioactive Carbohydrates and Dietary Fibre ◽

10.1016/j.bcdf.2019.100193 ◽

2019 ◽

Vol 19 ◽

pp. 100193 ◽

Cited By ~ 4

Author(s):

Zargham Shahrokh ◽

Gholamreza Kavoosi ◽

Raheleh Shakeri

Keyword(s):

Essential Oil ◽

Antimicrobial Properties

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Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽

10.3390/foods10010121 ◽

2021 ◽

Vol 10 (1) ◽

pp. 121

Author(s):

Ghita Amor ◽

Mohammed Sabbah ◽

Lucia Caputo ◽

Mohamed Idbella ◽

Vincenzo De Feo ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Shelf Life ◽

Food Packaging ◽

Antimicrobial Properties ◽

Edible Films ◽

Biological Properties ◽

Oil Composition ◽

Packaging System ◽

Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

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