scholarly journals Oregano Derived Anti-Bacterial Hand Sanitizer: Formulation and Characterization

2021 ◽  
pp. 64-72
Author(s):  
Satish Kumar Sharma ◽  
Iqra Rahat
Keyword(s):  
Gelling Agent ◽  
Food Sector ◽  
Corporate Sector ◽  
Research Focus ◽  
Hand Sanitizer ◽  
Emulsifying Agent ◽  
Microbial Analysis ◽  
Anti Oxidant ◽  
Pathogenic Microbes ◽  
Characterization Studies

In day to day activity hands serves important role in accomplishing tasks, but the most important function that people forget while achieving task is sanitization of hands. It is the most important practice that is required in every sector while it may be food sector, pharma sector or corporate sector in order to prevent from spreading diseases caused due to pathogenic microbes which preferably includes viruses, bacteria, fungi and alike. The present research focus towards formulating a herbal sanitizer wherein an oregano herb possessing anti-bacterial activities and a baobab extract possessing anti-inflammatory properties is mixed with ethanol along with glycerin, wherein glycerin act as a humectant and emulsifying agent to aid in preparation of a anti-bacterial herbal sanitizer. Carbomer was used as a gelling agent. The prepared sanitizer is then subjected to characterization studies which includes pH, viscosity, anti-microbial analysis, anti-bacterial efficacy, anti-oxidant assay, stability, and spreadability. After analyzing the results it was found that, the sanitizer possessed specific potent activity against pathogenic bacterial growth but was not harmful to skin.

scholarly journals PENGARUH VARIASI KONSENTRASI HPMC DAN GLISERIN TERHADAP SIFAT FISIK GEL HAND SANITIZER EKSTRAK ETANOL DAUN PALA (Myristica fragrans Houtt.)

2021 ◽  
Vol 4 (1) ◽  
pp. 58-69
Author(s):  
Citra Shintia ◽  
Srie Rezeki Nur Endah ◽  
Ali Nofriyaldi
Keyword(s):  
Methyl Cellulose ◽  
Gelling Agent ◽  
Hand Sanitizer ◽  
Myristica Fragrans ◽  
Myristica Fragrans Houtt ◽  
One Way Anova

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.).

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

2021 ◽  
Vol 2 (2) ◽  
pp. 32
Author(s):  
Melysa Putri ◽  
Hafnimardiyanti Hafnimardiyanti ◽  
Dian Savitri
Keyword(s):  
Microbial Activity ◽  
Ph Value ◽  
Gelling Agent ◽  
Hand Sanitizer ◽  
Microbial Pathogen ◽  
Gel Texture ◽  
Activity Test ◽  
Plate Number

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

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 Pengujian Sifat Fisik dan Aktivitas Antibakteri Sediaan Gel Hand Sanitizer Ekstrak Daun Lidah Mertua (Sansevieria trifasciata Prain)

2018 ◽  
Vol 1 (3) ◽  
pp. 078-085
Author(s):  
Setyo Nurwaini ◽  
Intan Dewi Saputri
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Physical Properties ◽  
Dosage Form ◽  
Inhibition Zone ◽  
Gelling Agent ◽  
Diffusion Method ◽  
Hand Sanitizer ◽  
Significant Difference

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

scholarly journals FORMULATION AND ANTIBACTERIAL ACTIVITY TEST OF HAND SANITIZER ETHANOL EXTRACT OF BASIL (Ocimum Sanctum. L) AGAINST Escherichia coli dan Streptococcus Aureus

2020 ◽  
Vol 15 (2) ◽  
pp. 228
Author(s):  
Nurfiddin Farid ◽  
Nurhikma Nurhikma ◽  
Suhartina Hamzah ◽  
Muhammad Yusuf ◽  
Rahmania Rahmania
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Ethanol Extract ◽  
Gelling Agent ◽  
Ocimum Sanctum ◽  
Hand Sanitizer ◽  
Activity Test ◽  
Before And After ◽  
And Staphylococcus Aureus

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.

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 Total Plate Count Analysis Of Tuna Fish Adulterated With Lard In Order To Improve Halal Products

2019 ◽  
Vol 1 (1) ◽  
pp. 7-15
Author(s):  
Muhammad Taufik ◽  
Desi Ardilla ◽  
Mariany Razali ◽  
Maya Handayana Sinaga
Keyword(s):  
Design Method ◽  
Plate Count ◽  
Solvent Concentration ◽  
Food Sector ◽  
Tuna Fish ◽  
Muslim Population ◽  
Randomized Design ◽  
Two Factors ◽  
Microbial Analysis ◽  
Hexane Concentration

Indonesia is the country with the largest level of Muslim population in the world. Guarantees for the safety and protection of consumers in the food sector must be considered. One of the parameters used in product halal is total microbial analysis. The sample used was processed tuna which is adulterated with lard (1: 1). The research method uses Factorial Completely Randomized Design method which consists of two factors, Factor I: Solvent Concentration (K) consists of 4 levels, namely: K1 = 20%, K2 = 30%, K3 = 40%, K4 = 50%, Factors II: Maseration Time (W) consists of 4 levels : W1 = 06 Hours, W2 = 12 Hours, W3 = 18 Hours, and W4 = 24 Hours. The results showed that the n-hexane concentration had a very significant effect (p <0.01) on the total microbial parameters. The highest total microbes were in the 50% (K4) concentration of 4,337 log CFU / ml (2.2x104 CFU / ml) and the lowest value was in the treatment concentration of 20% (K1) which was 4,216 log CFU / ml (1.7x104 CFU / ml). The average microbial total value in the treatment of solvent concentration (K) obtained was 2.0x104 CFU / ml. The treatment of maceration time also gave a very significant effect (p <0.01) on the total microbial parameters. The highest total microbial was 24 hours treatment = 4,410 log CFU / ml (2,6x104 CFU / ml) and the lowest value was at 6 hours treatment which was 4,173 log CFU / ml (1.5x104 CFU / ml). Total microbial analysis provides information on adulteration of lard in processed food products in support of halal certification

scholarly journals Stability Test of Gel Hand Sanitizer Ethanol Extract of Nutmeg (Pala) Leaves (Myristica fragrans Houtt.) with Variation of the Concentration of HPMC (Hydroxy Propyl Methyl Cellulose) and Glycerine

2021 ◽  
pp. 395-402
Author(s):  
Srie Rezeki Nur Endah ◽  
C Shintia ◽  
A Nofriyaldi
Keyword(s):  
Methyl Cellulose ◽  
Ethanol Extract ◽  
Stability Test ◽  
Gelling Agent ◽  
Cycling Test ◽  
Hand Sanitizer ◽  
Myristica Fragrans ◽  
Myristica Fragrans Houtt

Daun pala (Myristica fragrans Houtt.) memiliki senyawa metabolit sekunder seperti flavonoid, saponin dan tanin. Oleh karena itu, daun pala dikembangkan ke dalam bentuk sediaan gel hand sanitizer yang berpotensi sebagai antibakteri. Dalam formulasi gel, penggunaan gelling agent dan humektan merupakan faktor penting yang dapat menghasilkan sediaan gel yang stabil. Tujuan dari penelitian ini yaitu untuk mengetahui stabilitas sediaan gel hand sanitizer ekstrak etanol daun pala dengan variasi konsentrasi HPMC dan gliserin. Gel hand sanitizer ini dibuat 3 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%). Uji stabilitas yang dilakukan terhadap sediaan menggunakan metode cycling test sebanyak 6 siklus. Berdasarkan hasil analisis cycling test 6 siklus dihasilkan bahwa formula yang memiliki stabilitas  paling baik adalah formula 1 dengan variasi konsentrasi HPMC 1% dan gliserin 5%.

scholarly journals VARIASI KOSENTRASI EKSTRAK ETANOL KULIT BUAH MANGGA HARUM MANIS (Mangifera indica L var. arum manis) TERHADAP FORMULA SEDIAAN GEL HAND SANITIZER SEBAGAI ANTIBAKTERI

2022 ◽  
Vol 5 (1) ◽  
pp. 58-76
Author(s):  
Yuska Noviyanty ◽  
Hepiyansori Hepiyansori ◽  
Annis Annis
Keyword(s):  
Mangifera Indica ◽  
Gelling Agent ◽  
Hand Sanitizer

Salah satu tanaman obat yang dapat dimanfaatkan sebagai sumber obat alami adalah buah mangga (Mangifera indica L var. arum manis) karena mengandung senyawa metabolit sekunder. Kulit mangga mengandung senyawa aktif penting seperti senyawa fenolik, karotenoid, flavonoid dan antosianin yang diketahui memiliki aktifitas sebagai  antibakteri. Tujuan dari penelitian ini untuk mengetahui  variasi kosentrasi berapakah yang berpontensi sebagai antibakteri . Pembuatan extrak etanol kulit buah mannga arum manis (Mangifera indica L var. arum manis) menggunakan  metode maserasi dengan pelarut etanol 96%. Formulasi sediaan dibuat menggunakan Na.CMC sebagai gelling agent dengan konsentrasi 2%, 4%, 8%. Pengujian evaluasi sediaan hand sanitazer ekstrak kulit  mangga meliputi uji organoleptis, uji homogenitas, uji pH, uji daya sebar, uji lekat, uji iritasi dan uji aktifitas antibakteri. Hasil penelitian menunjukkan bahwa sifat fisik dari sediaan gel memberikan pengaruh terhadap sifat fisik gel ekstrak kulit mangga (Mangifera indica L var. arum manis). Berdasarkan uji aktivitas antibakteri kosentrasi  2%, 4%, 8% yang paling kuat menujukan aktifitas antibakteri  pada kosentrasi  8% dengan nilai rata-rata 18,28 mm.

scholarly journals PENGARUH VARIASI KONSENTRASI GELLING AGENT CARBOPOL 940 TERHADAP SIFAT FISIK SEDIAAN GEL HAND SANITIZER MINYAK ATSIRI DAUN KEMANGI (Ocimum Sanctum L.)

2019 ◽  
Vol 4 (1) ◽  
pp. 268-277
Author(s):  
Iin Lidia Putama Mursal ◽  
Anggun Hari Kusumawati ◽  
Devi Hartianti Puspasari
Keyword(s):  
Physical Properties ◽  
Health Risks ◽  
Isopropyl Alcohol ◽  
Gelling Agent ◽  
Ocimum Sanctum ◽  
Hand Sanitizer ◽  
Carbopol 940 ◽  
Optimal Formula

ABSTRAK Hand sanitizer adalah produk efektif dan murah yang dapat mengurangi mikroorganisme pada kulit. Banyak hand sanitizer yang mengandung etanol dan alkohol dengan kadar 60% -95% tetapi kandungan alkohol dalam hand sanitizer dapat menyebabkan resiko kesehatan. Penelitian ini bertujuan untuk melihat pengaruh gelling agent Carbopol 940 terhadap sifat fisik sediaan gel hand sanitizer. Konsentrasi yang digunakan untuk gelling agent Carbopol 940 yaitu 0,5%; 1%; 1,5%. Uji sifat fisik meliputi uji organoleptik, uji homogenitas, uji pH, uji viskositas, uji daya sebar dan uji daya lekat. Hasil penelitian sifat fisik sediaan gel hand sanitizer minyak atsiri daun kemangi yaitu peningkatan kadar gelling agent menyebabkan warna gel semakin pudar, wujud semakin kental, peningkatan viskositas, peningkatan daya lekat dan penurunan daya sebar. Berdasarkan uji sifat fisik sediaan gel hand sanitizer minyak atsiri daun kemangi dapat disimpulkan bahwa (F2) dengan konsentrasi 1% Carbopol 940 adalah formula optimal karena memenuhi semua persyaratan sifat fisik gel. Kata kunci : gelling agent, carbopol 940, sifat fisik, Ocimum sanctum L.   ABSTRACT Hand sanitizers were effective and inexpensive product that can reduce of microorganims on the skin. Many hand sanitizer have contents up to 60%-95% ethanol and isopropyl alcohol, but using alcohol in hand sanitizer can cause health risks effect. The aim of this work was to determine the effects of gelling agent Carbopol 940 on physical properties of formulation gel hand sanitizer. The concentration that used for the Carbopol 940 gelling agent are 0,5%; 1%; 1,5%. The test of physical properties includes organoleptic, homogeneity, pH, viscosity, dispersive ability, and adhesion The results of this research on the physical properties gel hand sanitizer of basil essensial oil, showed that the increasing of gelling agent consentrasion, makes the gel getting faded, more thicker, increase of viscosity, adhesion and decrease of dispersive ability. Based on the physical properties test, (F2) with 1% concentration of Carbopol 940 is the optimal formula it caused by it suitable all the parameters of the physical properties of gel. Keywords : gelling agent, carbopol 940, physical properties, Ocimum sanctum L.

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