FORMULASI DAN UJI ANTIBAKTERI GEL EKSTRAK ETANOL DAUN KEDONDONG (Spondias dulcis) TERHADAP BAKTERI Pseudomonas aeruginosa

Authors

  • Kevin Yosua Pakpahan
  • Paulina V. Y. Yamlean
  • Imam Jayanto

DOI:

https://doi.org/10.35799/pha.9.2020.27404

Abstract

ABSTRACT

 

Kedondong leaves (Spondias dulcis) contain flavonoid compounds, saponins and tannins that inhibit bacterial activity. This study aims to formulate, evaluate, and test the antibacterial effectiveness of the ethanol extracts gel of the Kedondong leaves (Spondias dulcis) at a concentration of 6%, 8%, 10%, respectively. This study uses an experimental method by testing the physical evaluation requirements of gel preparations. Physical evaluation of preparations includes organoleptic test, homogeneity test, pH test, dispersion test, adhesion test and cycling test, all tests are carried out before and after the cycling test. The results of the study on the gel dispersion test did not meet the physical evaluation requirements before the cycling test and after the cycling test there was a synergetic and did not meet the requirements. Antibacterial test of ethanol extracts gel of Kedondong leaves against Pseudomonas aeruginosa produced weak inhibitory properties. It can be concluded that the gel concentration of 6%, 8%, 10% of ethanol extract of Kedondong leaves cannot be formulated as a gel preparation because it is less physically stable and has weak antibacterial activity.

 

 

Keywords: Antibacterial, HPMC Gel, Kedondong (Spondias dulcis), Pseudomonas aeruginosa

 

 

 

ABSTRAK

 

Daun Kedondong (Spondias dulcis) mengandung senyawa flavonoid, saponin dan tannin yang mampu menghambat aktivitas bakteri.  Penelitian ini bertujuan untuk memformulasi, mengevaluasi, serta menguji efektivitas antibakteri sediaan gel ekstrak etanol daun Kedondong (Spondias dulcis) pada kosentrasi 6%, 8%, 10%. Penelitian ini menggunakan metode ekperimental dengan melakukan pengujian parameter persyaratan evaluasi fisik sediaan gel. Evaluasi fisik sediaan meliputi uji organoleptik, uji homogenitas, uji pH, uji daya sebar, uji daya lekat dan uji cycling test semua pengujian dilakukan sebelum dan sesudah cycling test. Hasil penelitian pada uji daya sebar sediaan gel tidak memenuhi persyaratan eveluasi fisik sebelum uji cycling test dan setelah cycling test terjadi sineresis dan tidak memenuhi syarat. Penelitian uji antibakteri sediaan gel ekstrak etanol daun Kedondong pada bakteri Pseudomonas aeruginosa menghasilkan daya hambat yang lemah. Dapat disimpulkan pada gel kosentrasi 6%, 8%, 10% ekstrak etanol daun Kedondong tidak dapat diformulasi sebagai sediaan gel karena kurang stabil secara fisik dan memiliki aktivitas antibakteri yang lemah.

 

 

Kata kunci : Antibakteri, Gel HPMC, Kedondong (Spondias dulcis), Pseudomonas aeruginosa

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Published

2020-02-28

How to Cite

Pakpahan, K. Y., Yamlean, P. V. Y., & Jayanto, I. (2020). FORMULASI DAN UJI ANTIBAKTERI GEL EKSTRAK ETANOL DAUN KEDONDONG (Spondias dulcis) TERHADAP BAKTERI Pseudomonas aeruginosa. PHARMACON, 9(1), 8–15. https://doi.org/10.35799/pha.9.2020.27404

Issue

Vol. 9 No. 1 (2020): PHARMACON

Section

Articles

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