scholarly journals Efek Variasi Penambahan Carbomer Terhadap Nilai pH, Viskositas dan Aktivitas Mikroba pada Sediaan Hand Sanitizer

Author(s):  
Melysa Putri ◽  
Hafnimardiyanti Hafnimardiyanti ◽  
Dian Savitri

Hand sanitizer is an antiseptic in gel form. The gel texture in hand sanitizers is caused by the carbomer which acts as a gelling agent. Therefore, this research was done to observe the effect of carbomer on the value of pH, viscosity, and microbial activity in hand sanitizers. As for testing pH using pH meters, testing viscosity was carried out using the viscometer method, while microbial activity was carried out using the Total Plate Number, Yeast Mold Number and microbial pathogen tests. Based on the data obtained, the carbomer greatly influences the increase in the viscosity of the hand sanitizer gel, the pH value was obtained at 6.0 - 7.06, while in the microbial activity test none of the microbes grew in each medium. Therefore, it can be concluded that the hand sanitizer with code P3 is the best sample

2020 ◽  
Vol 15 (2) ◽  
pp. 228
Author(s):  
Nurfiddin Farid ◽  
Nurhikma Nurhikma ◽  
Suhartina Hamzah ◽  
Muhammad Yusuf ◽  
Rahmania Rahmania

Basil leaves (Ocimum sanctum L) Against to inhibit the growth of Escherichia coli and Staphylococcus aureus bacteria to increase its effectiveness, it is made in practical and easy-to-use preparations. One of the effective dosage forms for topical use is Hand Sanitizer. The factor that influences the quality of gel preparations is Carbopol as a gelling agent. To know the antibacterial effect and ethanol extract concentration of basis leaves (Ocimum sanctum L). preparation of Hand sanitizer, in which the selection and type of carbopol concentration will determine the stability of the gel formed. Basil leaf extract was obtained by maceration method using 96% ethanol solvent. The product is formulation in the form a gel Hand sanitizer with the addition of carbopol as a gelling agent with a concentration of 1,5% this type of research is  laboratory Experiment with Stability Test, Organoleptic Test, pH, Homogeneity and Scattering power and Antibacterial Test on Escherichia coli and Staphylococcus aureus. For testing antibacterial activity the method used is the diffusion method. Form the research results obtained antibacterial Hand sanitizer preparations with concentration of 1%, 3% and 5%  showed changes in odor , color and shape before and after storage at pH 4,8- 6,4. Organoleptic  testing showed no changes in odor, color and shape before and after accelerated storage. pH testing shows charges before and after storage are caused by temperature light factors. Homogeneity testing showed no changes before and after storage. Scatter tests indicate changes before and after storage caused by temperature light factors. Antibacterial activity test shows that the formulation of Hand sanitizer ethanol extract of basil leaves (Ocimum sanctum L) with a concentration of 1%, 3% and 5%. can inhibit the growth of Escherichia coli and Staphylococcus aureus with Medium -Strong inhibitory zones. From the results of research conducted it was concluded that the antibacterial Hand sanitizer ethanol of basis was physically and chemically stable for Organiletic, pH, Homogeneity and Scattering effects.


Author(s):  
Rusdianasari Rusdianasari ◽  
Adi Syakdani ◽  
Muhammad Zaman ◽  
Muhammad Zaman ◽  
Febby Fitria Sari ◽  
...  

Eco-enzyme is a multifunctional liquid produced from fermentation of waste or organic waste, brown sugar or granulated sugar, and water. Fermentation of  eco-enzymes  is carried out for ±3 months. The length of time fermentation affects color, aroma and pH. The  resultingeco-enzyme liquid is dark brown and has a strong fresh sour aroma.  Eco-enzymeliquid has an alcohol content and acetic acid. Alcohol and acetic acid are produced from the bacterial metabolic process that is naturally present in the rest of fruits and vegetables. Variations in the fermentation time of eco-enzymes  used are 2.5 months and 3 months. Analysis conducted on  eco-enzymes  include pH tests and phytochemical screening  tests. The pH value obtained in  eco-eznyme  2.5 months is 3, while the pH value in  eco-eznyme  3 months is 1.5. Eco-enzymes  with a fermentation time of 3 months contain alkaloid compounds, flavonoids, saponins, and tannins. In this study  Eco-eznyme  was used as a hand sanitizer  spray by diluting the eco-enzyme with aquadest. The dilution ratios used vary for each sample: 1:40, 2:40, 3:40, 4:40, 5:40. Analysis conducted on  hand sanitizer spray include pH test, organoleptic test, and antibacterial activity test. Based on the results of the analysis, not all hand sanitizer samples meet SNI standards, the best samples obtained in hand sanitizer with an eco-enzyme fermentation time of 3 months and a dilution ratio of 5: 40. The results of the analysis showed that the value of pH 5, the level of aroma fondness in hand sanitizer 2.40, the favorite color level 2.46


2021 ◽  
Vol 4 (1) ◽  
pp. 58-69
Author(s):  
Citra Shintia ◽  
Srie Rezeki Nur Endah ◽  
Ali Nofriyaldi

Daun pala (Myristica fragrans Houtt.) mengandung senyawa flavonoid, saponin dan tanin yang berpotensi sebagai antibakteri, sehingga dapat dimanfaatkan kedalam bentuk sediaan gel hand sanitizer. Persyaratan yang harus dipenuhi untuk sediaan gel salah satunya adalah sifat fisiknya. Gelling agent dan humektan merupakan faktor yang dapat mempengaruhi sifat fisik sediaan gel. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi HPMC (Hidroxy Propyl Methyl Cellulose) dan gliserin terhadap sifat fisik sediaan gel hand sanitizer ekstrak etanol daun pala. Gel hand sanitizer ini dibuat formulasi dengan variasi HPMC dan gliserin, yaitu formula 1 (HPMC 1% : gliserin 5%), formula 2 (HPMC 1,5% : gliserin 7,5%), formula 3 (HPMC 2%, gliserin 10%). Evaluasi yang dilakukan terhadap sediaan meliputi, uji homogenitas, uji organoleptik, uji pH, uji daya sebar, uji daya lekat. Berdasarkan hasil analisis menggunakan One Way Anova dengan program SPSS for Windows, menunjukan bahwa HPMC dan gliserin mempengaruhi parameter daya sebar dan daya lekat sediaan gel hand sanitizer ekstrak etanol daun pala (Myristica fragrans Houtt.).


2019 ◽  
Vol 9 (4-A) ◽  
pp. 183-190
Author(s):  
A. Manaswitha ◽  
P. V. L. D. Sai Swetha ◽  
N.K.D. Devi ◽  
K. Naveen Babu ◽  
K. Ravi Shankar

The objective of the present study is to formulate and evaluate ofloxacin emulgel. Emulgel formulations of ofloxacin were prepared using different concentrations of gelling agent’s Carbopol-940 and Xanthum gum. Tween-80 and span-80 were used as emulsifiers and propylene glycol as a humectant in the preparation of emulgel. The effect of the concentration of gelling agent on the drug release from the prepared emulgel was investigated. The compatibility study was conducted using Fourier-transform infrared (FTIR). The formulated emulgel was characterized by their physical appearance, pH determination, viscosity, spreadability, drug content, microbial test and in vitro diffusion study. FTIR indicated that the drug and excipients used in the study are compatible with each other. All the prepared formulations showed acceptable physical properties, homogeneity, consistency, spreadability, viscosity, and pH value. Drug release from all the formulations depended upon the concentration of the polymer used. As the concentration of Carbopol 940 increased the spreadability and drug release was found to be decreased. Emulgels formulated with oleic acid gave a much higher release rate of ofloxacin than emulgels formulated with liquid paraffin. The release of drug from all the emulgels prepared followed Zero-order kinetics. The linear Higuchi plots indicated that the drug release from all the emulgels prepared followed diffusion kinetics. Emulgel formulated with oleic acid exhibited greater flux when compared with those formulated with liquid paraffin. The formulations were found to be stable during stability testing. It can be concluded that Carbopol 940 and oleic acid are recommended for the formulation and preparation of Ofloxacin emulgels for topical drug delivery. Key words: Ofloxacin, Emulgel, Spreadibility, Zone of inhibition.


Water ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2364
Author(s):  
Martin V. Maier ◽  
Yvonne Wolter ◽  
Daniel Zentler ◽  
Christian Scholz ◽  
Charlotte N. Stirn ◽  
...  

Arsenic (As) contamination of groundwater is commonly remediated by pump and treat. However, this technique is difficult to apply or maintain efficiently because the mobility of arsenic varies depending on the geochemical aquifer conditions. Arsenic interacting with the sediment can cause strong retardation, which is counteracted by ions competing for sedimentary sorption sites like silica, bicarbonate and phosphate. Phosphate competes most effectively with arsenic for sorption sites due to its chemical similarity. To accelerate an ongoing but ineffective pump and treat remediation, we examined the competitive effect of increasing phosphate doses on contaminated aquifer material of different depths and thus under distinct geochemical conditions. In the columns with phosphate addition, significant amounts of arsenic were released rapidly under oxic and anoxic conditions. In all tests, the grade of leaching was higher under anoxic conditions than under oxic conditions. As(III) was the dominant species, in particular during the first release peaks and the anoxic tests. Higher amounts of phosphate did not trigger the arsenic release further and led to a shift of arsenic species. We suggest that the competitive surface complexation is the major process of arsenic release especially when higher amounts of phosphate are used. Commonly arsenic release is described at iron reducing conditions. In contrast, we observed that a change in prevailing redox potential towards manganese reducing conditions in the oxic tests and iron reducing conditions in the anoxic column took place later and thus independently of arsenic release. The reduction of As(V) to As(III) under both redox conditions is presumed to be an effect of microbial detoxification. A loss of sulphate in all columns with phosphate indicates an increased microbial activity, which might play a significant role in the process of arsenic release. Preliminary tests with sediment material from a contaminated site showed that phosphate additions did not change the pH value significantly. Therefore, a release of other metals is not likely. Our results indicate that in-situ application of phosphate amendments to arsenic-contaminated sites could accelerate and enhance arsenic mobility to improve the efficiency of pump and treat remediation without negative side effects. The novelty of this approach is the use of only small amounts of phosphate in order to stimulate microbial activity in addition to surface complexation. Therefore, this method might become an innovative and cost-effective remediation for arsenic contaminated sites.


Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1017
Author(s):  
Ana Teresa Noguerol ◽  
Marta Igual ◽  
M. Jesús Pagán-Moreno

The aim of this research was to evaluate the nutritional and physico-chemical properties of six different vegetable fibers and explore the possibility of using them as a thickener or gelling agent in food. To determine the technological, nutritional and physical parameters, the following analyses were carried out: water-holding capacity, water retention capacity, swelling, fat absorption capacity, solubility, particle size, moisture, hygroscopicity, pH, water activity, bulk density, porosity, antioxidant activity, phenolic compounds and mineral content. Gels were prepared at concentrations from 4% to 7% at 5 °C and analyzed at 25 °C before and after treatment at 65 °C for 20 min. A back extrusion test, texture profile analysis and rheology were performed and the pH value, water content and color were analyzed. As a result, all the samples generally showed significant differences in all the tested parameters. Hydration properties were different in all the tested samples, but the high values found for chia flour and citrus fiber are highlighted in functional terms. Moreover, chia flour was a source of minerals with high Fe, Mn and Cu contents. In gels, significant differences were found in the textural and rheological properties among the samples, and also due to the heat treatment used (65 °C, 20 min). As a result, chia flour, citrus, potato and pea fibers showed more appropriate characteristics for thickening. Moreover, potato fiber at high concentrations and both combinations of fibers (pea, cane sugar and bamboo fiber and bamboo, psyllium and citric fiber) were more suitable for gelling agents to be used in food products.


Author(s):  
Dhika Satriawan Fathoni ◽  
Ilham Fadhillah ◽  
Mujtahid Kaavessina

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.


2021 ◽  
Vol 9 (F) ◽  
pp. 95-100
Author(s):  
Cut Nuraskin ◽  
Reca Reca ◽  
Teuku Salfiyadi ◽  
Abdurrahman Abdurrahman ◽  
Teuku Iskandar Faisal ◽  
...  

BACKGROUND: One of the natural ingredients that can be used as a substitute for preventing dental caries is the methanol extract of Laban leaves. Laban contains various compounds that are known to have antibacterial properties. The traditional ability of Laban Leaf Methanol Extract has been proven to treat diseases caused by pathogenic microorganisms. AIM: The aim of the study was to analyzing the activity test of Laban leaf methanol extract toothpaste (Vitex pinnata) against the growth of Streptococcus mutans bacteria. METHODS: This type of laboratory experimental research (true experimental design) with post-test only control group design. This research was conducted at the Poltekkes Pharmacy Laboratory of the Ministry of Health in Aceh in July-August. The research sample consisted of Laban leaves collected randomly in the Ie Seu Um Geothermal area of Selawah Agam Aceh Besar. Data analysis was carried out descriptively. Antibacterial activity data were statistically processed with one-way ANOVA at a confidence level of α 0.05. RESULTS: The organoleptic test results observed for 3 weeks showed that there were differences in color and aroma; the higher the concentration of the resulting color, the darker it was, and resulting in a soft, sweet taste in the toothpaste of laban leaf methanol extract. The pH acidity test results showed an effect of storage time (the week I, week II, and week III) on toothpaste’s pH value. The viscosity test results showed that the toothpaste formula combined with the methanol extract of Laban leaves met the SNI 12-524-1995 standards regarding toothpaste. Toothpaste formula F3. 4.5% has the greatest viscosity, ranging from 241.0 (PDAs), and followed by F2. 240.4%, and F1. 237.6%. The higher the active ingredient concentration, the greater the viscosity value. The foam formation test results show that the foam’s stability is greatly influenced by particle size. The more the particle size, the lower the foam stability. ANOVA test results based on the concentration of significance value (0.000) <0.05, there is a difference in the number of bacterial colonies based on the concentration variable. ANOVA test results based on the repetition of significant values (0.423)> 0.05, which means that all repetitions have the same effect on the number of colonies, so there is no difference in the number of colonies based on the repetition variable. CONCLUSION: Minimum inhibitory concentration of toothpaste laban leaf methanol extract against S. mutans growth was aimed at a concentration of 4.5%, with an average number of bacterial colonies 108.5 × 10−7 CFU/mL).


2018 ◽  
Vol 1 (3) ◽  
pp. 078-085
Author(s):  
Setyo Nurwaini ◽  
Intan Dewi Saputri

Daun Lidah mertua (Sansevieria trifasciata Prain) diketahui mengandung senyawa polifenol, flavonoid dan saponin yang merupakan agen antibakteri. Lidah mertua memiliki aktivitas antibakteri terhadap Staphylococcus aureus dan Escherichia coli. Penelitian ini bertujuan untuk mengetahui konsentrasi ekstrak daun lidah mertua dalam sediaan gel yang memiliki aktivitas antibakteri terbesar dalam penurunan jumlah angka kuman. Ekstraksi daun lidah mertua menggunakan metode maserasi dengan pelarut etanol 96%. Variasi konsentrasi ekstrak daun lidah mertua dalam sediaan gel hand sanitizer yang digunakan yaitu F1 (10%), F2 (15%) dan F3 (20%). Na CMC digunakan sebagai gelling agent dalam formulasi. Sediaan gel hand sanitizer daun lidah mertua diuji aktivitas antibakteri terhadap Escherichia coli menggunakan metode difusi sumuran, sifat fisik (organoleptik, homogenitas, pH, viskositas, daya sebar dan daya lekat) serta penurunan jumlah angka kuman dengan metode swabbing. Hasil uji aktivitas antibakteri gel hand sanitizer ekstrak daun lidah mertua memiliki zona hambat bakteri terhadap Escherichia coli pada F1, F2 dan F3 berturut-turut sebesar 7,33 mm, 8,67 mm dan 9,75 mm. Hasil evaluasi sifat fisik gel daun lidah mertua memenuhi kriteria gel yang baik, namun memiliki daya lekat kurang 1 detik. Hasil penurunan jumlah angka kuman gel hand sanitizer daun lidah mertua paling besar pada F3 sebesar 52%. Namun, analisa statistik dengan Anova One Way menunjukkan bahwa F1 (32%), F2 (35%) dan F3 (52%) tidak menunjukkan perbedaan yang signifikan dalam penurunan jumlah angka kuman. Berdasarkan hasil penelitian ini dapat disimpulkan gel hand sanitizer ekstrak daun lidah mertua memiliki kemampuan dalam menurunkan angka kuman dan dapat digunakan sebagai alternatif sebagai sediaan gel hand sanitizer.     Lidah Mertua leaves (Sansevieria trifasciata Prain) are known to contain polyphenols, flavonoids, and saponins which have antibacterial activity. Lidah Mertua leaves have antibacterial activity against Staphylococcus aureus and Escherichia coli. This study aimed to determine the concentration of Lidah Mertua leaves extract in a gel dosage form which showed the highest antibacterial activity in decreasing germ numbers. Lidah Mertua leaves extract was prepared using the maceration method with ethanol 96%. There was a various concentration of Lidah Mertua leaves extract in gel hand sanitizer, these include F1 (10%), F2 (15%) and F3 (20%). Na CMC is used as a gelling agent in the formulation. The evaluation of the antibacterial activity of hand sanitizer gel leaves was performed against Escherichia coli using disc diffusion method, meanwhile physical properties (organoleptic, homogeneity, pH, viscosity, dispersion and adhesion) and a decrease in the germ numbers were determined by swabbing method. The results of the antibacterial evaluation of gel hand sanitizer activity showed that lidah Mertua leaves extract had a bacterial inhibition zone against Escherichia coli in F1, F2 and F3 of 7.33 mm, 8.67 mm and 9.75 mm respectively. The results of the evaluation of the physical properties of the lidah mertua leaves extract showed that the gel met criteria of a good gel, but had adhesion less than 1 second. The highest activity in decreasing term number was shown in gel hand sanitizer of lidah mertua leaves extract at F3 which was 52%. However, statistical analysis using Anova One Way showed that F1 (32%), F2 (35%) and F3 (52%) did not show a significant difference in decreasing germ numbers. Based on the results of this study, it can be concluded that the  hand sanitizer gel from the extract of lidah mertua leaves has the ability to reduce the number of germs and can be used as an alternative as a gel hand sanitizer dosage form


2021 ◽  
Vol 18 (1) ◽  
pp. 15-25
Author(s):  
Octavianus Yandri ◽  
Wahyuning Setyani

Papaya (Carica papaya L.) seeds contain alkaloids, flavonoids, tannins, phenolic compounds and saponins have been proven its synergistic effect in inhibiting the growth of Staphylococcus aureus. In this research, ethanol extract of papaya seeds was formulated in gel preparations. Optimization of the composition of the gelling agent and humectant was carried out to obtain the gel preparation of papaya seed ethanol extract with good physical properties and stability. The parameters used to determine the stability of the preparation are Physical properties which include viscosity, spreadability, and percentage of viscosity shift. Data analysis was performed using Design-Expert software version 12 and SPSS. The inhibitory activity test was carried out by the disk-diffusion agar method with Staphylococcus aureus ATCC 25923 as the test bacteria. The results of the inhibitory activity test of papaya seed ethanol extract at a concentration of 20% had moderate activity and at concentrations of 40%, 60%, 80% and 100% classified as strong against the Staphylococcus aureus. Carbopol 940 is dominant factor in influencing the response of viscosity (92.504%) and spreadability (59.539%). Preparations with good physical properties and stability were obtained on the use of carbopol 940 and propylene glycol as much as 1.06604 grams and 13.2146 grams respectively.


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