FORMULASI DAN UJI EFEKTIVITAS ANTIBAKTERI SEDIAAN GEL EKSTRAK ETANOL DAUN KERSEN (Muntingia calabura L.) SEBAGAI ANTISEPTIK TANGAN

Authors

  • Thesya Manarisip
  • Paulina V.Y Yamlean
  • Widya Astuty Lolo

DOI:

https://doi.org/10.35799/pha.8.2019.29335

Keywords:

Kersen, Muntingia calabura L, Gel Antiseptik Tangan, Staphylococcus aureus

Abstract

Kerson Fruit (Muntingia calabura L.) contains bioactive compounds, such as flavonoids, saponins, triterpenes, steroids, and tannins, which are potentially as antibacterial compounds. The aim of this study was to make a formulation of hand antiseptic gel from kerson leaf extracts with three variations in extract concentrations of 5%, 10%, and 15%, and to test the effectiveness of antibacterial preparations against Staphylococcus aureus bacteria. The method of this research is laboratory experimental research. Kerson extracts was obtained by maceration using 96% ethanol. The results showed that kerson leaf extract can be formulated as a hand antiseptic gel preparation that meets organoleptic requirements, like homogeneity, pH, dispersion, consistency, adhesion, cycling test, and antiseptic power testing using a colony counter. On the results of antibacterial effectiveness testing, there is a clear zone that presents the ability to inhibit the growth of gel test bacteria. The average diameter of the hand antiseptic gel preparation of kersen leaf extract at concentrations of 5%, 10%, and 15% respectively were 10.00 mm, 11.66 mm and 12.00 mm so that the ability of inhibition of gel test bacteria in all concentrations was categorized strong.

 

Keywords: Kerson, Muntingia calabura L, Hand Antiseptic Gel, Staphylococcus aureus.

 

 

ABSTRAK

 

Kersen (Muntigia calabura L.) mengandung senyawa bioaktif yaitu senyawa flavonoid, saponin, triterpen, steroid, dan tannin yang merupakan senyawa yang berpotensi sebagai antibakteri. Penelitian ini bertujuan untuk membuat formulasi sediaan gel antiseptik tangan dari ekstrak daun kersen dengan tiga variasi konsentrasi ekstrak yakni 5%, 10%, dan 15%, serta menguji efektivitas antibakteri sediaan terhadap bakteri Staphylococcus aureus. Metode penelitian ini merupakan penelitian eksperimental laboratorium. Ekstrak tanaman kersen diperoleh dengan cara maserasi menggunakan pelarut etanol 96%. Hasil penelitian menunjukkan bahwa ekstrak daun kersen dapat diformulasikan sebagai sediaan gel antiseptik tangan yang memenuhi persyaratan organoleptik, homogenitas, pH, daya sebar, konsistensi, daya lekat, cycling test, dan pengujian daya antiseptik dengan menggunakan alat colony counter. Pada hasil pengujian efektivitas antibakteri, terdapat zona bening yang mempresentasikan kemampuan penghambatan pertumbuhan bakteri uji oleh gel. Diameter rata-rata sediaan gel antiseptik tangan ekstrak daun kersen pada konsentrasi 5%, 10%, dan 15% berturut-turut yaitu 10,00 mm , 11,66 mm dan 12,00 mm sehingga kemampuan penghambatan bakteri uji oleh gel disemua konsentrasi dikategorikan kuat.

 

Kata kunci: Kersen, Muntingia calabura L, Gel Antiseptik Tangan, Staphylococcus aureus.

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Published

2019-08-28

How to Cite

Manarisip, T., Yamlean, P. V., & Lolo, W. A. (2019). FORMULASI DAN UJI EFEKTIVITAS ANTIBAKTERI SEDIAAN GEL EKSTRAK ETANOL DAUN KERSEN (Muntingia calabura L.) SEBAGAI ANTISEPTIK TANGAN. PHARMACON, 8(3), 580–590. https://doi.org/10.35799/pha.8.2019.29335

Issue

Vol. 8 No. 3 (2019): PHARMACON

Section

Articles

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