FORMULASI DAN AKTIVITAS ANTIBAKTERI SEDIAAN GEL HAND SANITIZER DARI EKSTRAK ETANOL BIJI MANGGA HARUM MANIS ( Mangifera indica L.) TERHADAP Escherichia coli DAN Staphylococcus aureus

Noviardi, Harry; Himawan, Herson Cahaya; Anggraeni, Rina

doi:10.47219/ath.v3i1.20

Cited by 3 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The addition of the laccase enzyme has not affected the odor of the hand sanitizer gel. All hand sanitizer gels formulation formed homogeneous, as indicated by the absence of coarse particles and no phase separation (between laccase and gel base) in the formulated hand sanitizer gel after the application on transparent glass 23 . However, the gel became more liquid when more laccase was added.…”

Section: Resultsmentioning

confidence: 98%

See 1 more Smart Citation

Hand Sanitizer Gel Formulation with Laccase Enzyme as an Antibacterial Against Staphylococcus aureus and Escherichia coli

et al. 2022

View full text Add to dashboard Cite

Laccase enzymes have been used widely in industrial fields such as textile, pulp, paper, food, cosmetic, and pharmaceutical industries. Laccase is used in toothpaste, mouthwash, deodorants, and soaps in personal care products. Previously, laccase enzymes had never been used for formulating hand sanitizer gel. This study aimed to determine the effect of the laccase enzyme on the physicochemical properties and the antibacterial potential of the hand sanitizer gel against pathogenic bacteria. Laccase enzyme was produced through fermentation using the fungus Trametes hirsuta EDN 082 with an activity of 0.032 U/mL. Hand sanitizer gel was made with the addition of laccase enzyme with varying concentrations of 4, 7, and 10% (v/v). The physicochemical test included organoleptic tests, pH evaluation, gel spreadability, and viscosity. The antibacterial was tested by the palm swab method. The gel physicochemical characteristics showed that the more laccase enzyme added, the more yellow the color produced, the less thick the shape, the wider the gel spreadability, and the lower the viscosity. The obtained pH ranged from 7.4 to 7.6. The best formulation of the hand sanitizer gel was achieved with the addition of a 7% (v/v) laccase enzyme. This formulation can reduce the number of bacteria colonies of Staphylococcus aureus and Escherichia coli on the palms with effectiveness above 95%. The laccase enzyme can be used as an active ingredient and antibacterial agent in the formulation of hand sanitizers.

show abstract

Section: Resultsmentioning

confidence: 98%

“…Viscometer (RheolabQC Anton Paar, Austria) equipped with a CC27 spindle with a constant shear rate of 26/s for 60 seconds 23 .…”

Section: Physicochemical Properties Of Laccase Hand Sanitizer Gelmentioning

confidence: 99%

Hand Sanitizer Gel Formulation with Laccase Enzyme as an Antibacterial Against Staphylococcus aureus and Escherichia coli

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Formula 1 memiliki tekstur yang kental, formula 2 dan 4 memiliki tekstur yang agak kental, formula 3 memiliki tekstur sangat kental. Pemeriksaan organoleptis menunjukan memiliki persamaan pada warna dan bau sediaan dikarenakan sesuai dengan zat aktif yang digunakan, sedangkan konsistensi atau bentuk sediaan berbeda dikarenakan konsentrasi gelling agent yang digunakan berbeda-beda (Noviardi et al, 2018).…”

Section: Uji Organoleptis Dan Homogenitasunclassified

“…Pengujian daya sebar bertujuan untuk melihat kemampuan sediaan gel menyebar pada permukaan kulit sehingga dapat mengetahui penyebaran zat aktif yang terkandung dalam gel di kulit (Noviardi et al, 2018). Hasil daya sebar sediaan gel ekstrak bunga papaya jantan terdapat pada Tabel 4.…”

Section: Uji Daya Sebarunclassified

Formulasi dan evaluasi gel ekstrak bunga pepaya jantan (Carica papaya l) dengan variasi konsentrasi hpmc dan karbopol

Pudyawanti

Kusuma

Yuliastuti

2021

bphr

View full text Add to dashboard Cite

Tingginya kejadian infeksi Bunga papaya jantan banyak digunakan untuk berbagai pengobatan tradisional. Bunga pepaya jantan mengandung senyawa antibakteri seperti tanin, alkaloid, flavonoid, terpenoid, dan saponin. Tujuan penelitian ini yaitu untuk mengetahui formulasi gel ekstrak bunga pepaya jantan (Carica Papaya L) dengan variasi konsentrasi HPMC dan Karbopol. Formula gel estrak bunga papaya jantan dibuat menjadi 4 formula dengan 2 variasi konsentrasi. Masing-masing formula dibuat dan dilakukan uji sifat fisik yang meliputi organoleptis, homogenitas, pH, viskositas, daya sebar dan daya lekat. Analisis data menggunakan metode desain faktorial pada perangkat lunak Design Expert . Hasil penelitian ini menunjukan formula gel yang optimum pada HPMC 1% dan Karbopol 1% yaitu formula 1 dengan karakteristik berwarna kuning kecoklatan, homogen, bau khas ekstrak bunga papaya jantan, dan tekstur kental. Nilai pH 5.46, viskositas 257 dPa.S, daya sebar 9.6 cm, daya lekat 4.62 detik.

show abstract

“…Mango seeds have a bitter and astringent taste with 70% carbohydrates, 10% fat, and 6% protein. The content of sweet mango seeds has a high phytochemical content in the form of steroid compounds, terpenoids, flavonoids, alkaloids, phenolics, tannins and saponins [8], [9].…”

Section: Introductionmentioning

confidence: 99%

Potential of Harum Manis Mango (Mangifera Indica L.) Seed Extract for Nosocomial Infections

Wahdaniar,

Pashar,

Miladiarsi

et al. 2023

JPHS

View full text Add to dashboard Cite

Nosocomial infections occur in hospitals and attack patients who are in the recovery process and have low immunity. The emergence of nosocomial conditions in the hospital environment is caused by bacteria and moist objects or materials, especially in the operating room and even the treatment room for children and babies. One type of bacteria that causes the infection is Pseudomonas aeruginosa. P. aeruginosa has been recognized as an irreversible problem in hospitals due to resistance to 3 antibiotic classes. The content of sweet mango seeds has a high phytochemical content in the form of steroid compounds, terpenoids, flavonoids, alkaloids, phenolics, tannins and saponins. This study aimed to determine the potential of sweet mango seed extract against nosocomial infections. The research method is quantitative experimental, using ethanol extract of sweet fragrant mango seeds with well diffusion and dilution tests (MIC and MBC). The results of the antibacterial activity test measured the inhibition zone formed and tested MIC and MBC. MIC value of sweet fragrant mango seed extract showed at 1.56 mg/mL and 0.78, and at MBC value of 25 mg/mL and 50 mg/mL. The results of sweet fragrant mango seed extract have the potential to be developed as an antibacterial agent, especially against nosocomial infections.

show abstract

FORMULASI DAN AKTIVITAS ANTIBAKTERI SEDIAAN GEL HAND SANITIZER DARI EKSTRAK ETANOL BIJI MANGGA HARUM MANIS ( Mangifera indica L.) TERHADAP Escherichia coli DAN Staphylococcus aureus

Cited by 3 publications

References 0 publications

Hand Sanitizer Gel Formulation with Laccase Enzyme as an Antibacterial Against Staphylococcus aureus and Escherichia coli

Hand Sanitizer Gel Formulation with Laccase Enzyme as an Antibacterial Against Staphylococcus aureus and Escherichia coli

Formulasi dan evaluasi gel ekstrak bunga pepaya jantan (Carica papaya l) dengan variasi konsentrasi hpmc dan karbopol

Potential of Harum Manis Mango (Mangifera Indica L.) Seed Extract for Nosocomial Infections

Contact Info

Product

Resources

About