Formulation and the Antibacterial Activity of Mulberry leaves extract Gel (Morus alba L.) against Staphyococcus aureus

Abstract

Mulberry leaves (Morus alba L.) contain quercetin, a flavonoid compound with antibacterial activity against Staphylococcus aureus. For convenience, dosage accuracy, and hygiene, a gel formulation with a mixture of carbopol and propylene glycol is required. This study aimed to determine the right concentration of carbopol and propylene glycol to obtain a gel with good physical properties and antibacterial activity on Staphylococcus aureus. Mulberry leaf extract was obtained by maceration method. A factorial design method was used to optimize carbopol and propylene glycol concentrations. The parameters of gel physical properties were the viscosity, spreadability, adhesion, and pH test. The optimal area was determined by creating a contour plot of the parameters test result. Validation of the optimum formula was by comparing the prediction result to the actual research result. The data were analyzed using SPSS with a 95% confidence level. The results showed that the concentration of carbopol and propylene glycol was 1.04% and 7.85%, 1832.42 ± 62.48 cP viscosity, 5.96 ± 0.08 cm spreadability, 64.63 ± 0.97 seconds of adhesion, and pH 5.26 ± 0.03. The antibacterial test showed an inhibitory power with 28.67 ± 0.76 mm. From the teat result, it can be concluded that the gel had antibacterial activity and good physical properties.

Antibacterial Activity of Extract Combination Gel of Cherry Leaf (Muntingia calabura L.) and Beluntas Leaf (Pluchea indica L.) againts Staphylococcus aureus

“…From the incubation medium, take 100 μL of the suspension and dilute it with 0.9% NaCl solution until the turbidity is equivalent to the standard McFarland 108 CFU/mL (Fauziah and Darmawan, 2017). Then 100 μL of the bacterial suspension was diluted again using 10 mL of 0.9% NaCl media (1:100) until the turbidity of the suspension was 106 CFU/ml (Pamuladiman and Widiyastuti, 2021).…”

“…The clear area formed around the well indicates the inhibition area formed. The diameter of the inhibition zone is calculated by subtracting the total diameter of the clear area from the diameter of the well with a caliper or ruler (Pamuladiman and Widiyastuti, 2021).…”