Uji Stabilitas Dan Aktivitas Antibakteri Sediaan Gel Handsanitizer Ekstrak Daun Salam Syzygium polyanthum (Wight.) Walp Terhadap Bakteri Escherichia coli

Ariesta Kirana Efmisa; Nova Susanti; Rahman S Sianu; Miftahul Jannah; Rido Fernandi; Khairil Armal; Deswati

Authors

Ariesta Kirana Efmisa Universitas Mohammad Natsir Bukittinggi
Nova Susanti
Rahman S Sianu Universitas Mohammad Natsir Bukittinggi
Miftahul Jannah Universitas Mohammad Natsir Bukittinggi
Rido Fernandi Universitas Mohammad Natsir Bukittinggi
Khairil Armal Universitas Mohammad Natsir Bukittinggi
Deswati Universitas Mohammad Natsir Bukittinggi

Keywords:

Bay Leaf, Hand Sanitizer, Cycling test, Antibacterial Activity Test

Abstract

Hand sanitizer is a hand sanitizer that is usually used and contains alcohol levels. Excessive alcohol use can cause skin irritation, so another safer alternative ingredient is needed, namely bay leaf extract. Bay leaves contain several compounds such as flavonoids, tannins, triterpenoids, essential oils that are antibacterial. This study aims to formulate bay leaf extract as another alternative in making hand sanitizer gel from natural ingredients with concentrations of 2.5%, 5% and 7.5%, and tested for its stability and antibacterial activity against Escherichia coli bacteria. The cycling stability test was carried out by observing changes in organoleptics, homogeneity, pH, dispersion, adhesion during 6 storage cycles and irritation tests were also carried out on the preparations, then antibacterial activity tests were carried out using the disc diffusion method. The results of the study of hand santizer gel preparations of bay leaf extract were stable in the organoleptic, homogeneity, and dispersion tests while the adhesion and pH of the preparation still did not meet the requirements, then in the irritation test did not cause irritation symptoms in the volunteers. The inhibition test produced the diameter of the inhibition zone F1 (10.44mm) in the medium category and F2 (11.15mm), F3 (12.18mm) in the strong inhibition category against Escherichia coli bacteria. The conclusion of this study is that the hand sanitizer gel preparation of bay leaf extract has not produced good stability in the pH test and the adhesion test of the preparation but can inhibit the growth of Escherichia coli bacteria.

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