FORMULASI GEL ANTIJERAWAT EKSTRAK ETANOL DAUN KEMANGI (Ocimum basilicum L.) DAN UJI AKTIVITASNYA TERHADAP BAKTERI Staphylococcus aureus SECARA in vitro
DOI:
https://doi.org/10.35799/pha.7.2018.20505Abstract
FORMULASI GEL ANTIJERAWAT EKSTRAK ETANOL
DAUN KEMANGI (Ocimum basilicum L.) DAN UJI
AKTIVITASNYA TERHADAP BAKTERI
Staphylococcus aureus SECARA in vitro
Ofirnia Clara Kindangen1), Paulina V. Y. Yamlean1), Defny S. Wewengkang1)
1)Program Studi Farmasi FMIPA UNSRAT Manado, 95115
ABSTRACT
Lemon basil (Ocimum basilicum L.) is a plant that has antibacterial activity against Staphylococcus aureus bacteria. The content of compounds that act as antibacterials are tannins, flavonoids and essential oils. The objective of this study is to make the gel formula of ethanol extract of lemon basil leaf and to test the physical properties and antibacterial activity against Staphylococcus aureus bacteria. The method used in this research is laboratory experimental. The gel ethanol extract formulation of lemon basil leaves was made with variations of concentration of 0.5%, 1% and 1.5%. The antibacterial activity test was performed by well diffusion method. The result of research showed that gel ethanol extract of lemon basil leaves that fulfill gel requirement is homogeneity, pH and adhesion, which do not fulfill the requirement of organoleptic and dispersive power. Gel ethanol extract of lemon basil leaves with a concentration of 1.5% is the best gel inhibits the growth of Staphylococcus aureus bacteria with inhibition zone of 19,1 mm which belongs to the category of strong inhibitory zone. The higher the concentration of the extract the higher the inhibitory power of bacterial growth.
Keywords : Lemon basil leaf (Ocimum basilicum L.), gel, Staphylococcus aureus.
ABSTRAK
Kemangi (Ocimum basilicum L.) merupakan tanaman yang memiliki aktivitas antibakteri terhadap bakteri Staphylococcus aureus. Kandungan senyawa yang berperan sebagai antibakteri yaitu tanin, flavonoid dan minyak atsiri. Penelitian ini bertujuan untuk membuat formula gel ekstrak etanol daun Kemangi dan menguji sifat fisik serta aktivitas antibakteri terhadap bakteri Staphylococcus aureus. Metode yang digunakan dalam penelitian ini ialah eksperimental laboratorium. Formulasi gel ekstrak etanol daun Kemangi dibuat dengan variasi konsentrasi 0,5%, 1% dan 1,5%. Uji aktivitas antibakteri dilakukan dengan metode difusi agar dengan cara sumuran. Hasil penelitian membuktikan bahwa gel ekstrak etanol daun Kemangi yang memenuhi persyaratan sediaan gel yaitu homogenitas, pH dan daya lekat, yang tidak memenuhi persyaratan yaitu organoleptik dan daya sebar. Gel ekstrak etanol daun Kemangi dengan konsentrasi 1,5% merupakan gel yang paling baik menghambat pertumbuhan bakteri Staphylococcus aureus dengan zona hambat sebesar 19,1 mm yang termasuk kategori zona hambat kuat. Semakin tinggi konsentrasi ekstrak maka semakin tinggi daya hambatnya terhadap pertumbuhan bakteri.
Kata kunci : Daun Kemangi (Ocimum basilicum L.), gel, Staphylococcus aureus.
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