Pemanfatan Ekstrak Biji Teratai Sebagai Bahan Aktif Antibakteri Untuk Pembuatan Hand Sanitizer

Cahyaningtyas, Farindya Dwi; Ukrima, Zhilla Afifatul; Nora, Nora; Amaria, Amaria

doi:10.26740/icaj.v3n1.p7-13

Cited by 5 publications

(7 citation statements)

References 3 publications

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“…Penyusunan kitosan dibuat dengan cara menimbang 6 gram kitosan kemudian dimasukkan ke dalam wadah berukuran 100 mL dan ditambahkan asam korosif CH3COOH 1% hingga tanda 100 mL. Kemudian cawan ditutup dan ditetaskan selama 1 x 24 jam pada suhu 37°C, kemudian pada titik tersebut diperkirakan lebar daya pengekangan (Cahyaningtyas et al, 2019).…”

Section: Pengujian Antibakteri Kitosanunclassified

Pengujian Aktivitas Antibakteri Gel Hand Sanitizer Kitosan Dengan Penambahan Ekstrak Daun Sirsak (Annona muricata L)

Mile,

Husain,

Stirman

2024

JFPJ

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The objective of this study was to analyze a chitosan hand sanitizer gel formulated with an 8 mL, 10 mL, 12 mL and 14 mL leaf extract (Annona muricata L) against the bacterial inhibition of Staphylococcus aureus and Eschericia coli. The research consists of several stages, namely the test of chemicals against bacterial barrier resistance of the test, the manufacture of leaf extract, the testing of characteristics of hand sanitizer gels with test parameters including homogenity, barrier and bacteria barrier. The research design uses a non-factorial complete randomized design (RAL) method. Data analysis using ANOVA, when there is influence then further testing Duncan. The results showed an average barrier inhibition of 10.17 mm for E. coli and 11.47 mm for S. aureus. The result of the extraction of 280 grams of sardine leaves yielded 238.08 grams extract, a randement of 117.6%, the handsanitzer has been mixed perfectly, the strength ranging from 5 to 7 cm. Hand sanitizer gel gives a real effect on the bacterial resistance of E. coli and S. aureus. The resulting inhibition for S.aureus bacteria is 7.3 mm to 17.5 mm and for E.coli bacteria is 7.2 mm to 9 mm. Base on these results, the average diameter of the inhibition formed is classified as moderate to strong.

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Section: Pengujian Antibakteri Kitosanunclassified

Pengujian Aktivitas Antibakteri Gel Hand Sanitizer Kitosan Dengan Penambahan Ekstrak Daun Sirsak (Annona muricata L)

Mile,

Husain,

Stirman

2024

JFPJ

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“…13 artikel tersebut merupakan hasil penelitian terkait penggunaan tanaman herbal sebagai bahan pembuatan hand sanitizer. Beberapa tanaman herbal yang potensial untuk digunakan seperti daun binahong 3,4 , daun sirsak 5 , rumput laut 6 , belimbing wuluh 7 , kulit jeruk 8 , kulit pisang ambon 9 , biji Teratai 10 , daun jambu mete 11 , kulit nanas 12 , seledri 13 , biji mengkudu 14 dan daun manga arum manis 15 .…”

Section: Pembahasanunclassified

“…PH standar untuk produk hand sanitizer yakni antara rentang 4,5-8 (SNI 2588:2017) sehingga mempertahankan kestabilan PH pada produk hand sanitizer sangat penting untuk diperhatikan 4 . PH yang terlalu asam akan membuat iritasi pada kulit sedangkan PH yang terlalu basa akan membuat kulit tampak bersisik 7…”

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Herbal Potensial Sebagai Hand Sanitaizer Di Indonesia : Literatur Review

Thalib

2020

PHJ

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Introduction : Covid 19 pandemic that befell the world today makes the need for clean and healthy life behavior increase. The necessity to wash hands is often hampered, especially when on the road so hand sanitizers are an alternative to hand washing. Hand sanitizers with natural ingredients tend to be more friendly to the skin. Method : Literature review is carried out on the Garuda and Google Scholar data base. Articles are restricted from 2015- 2019. With keywords natural ingredients, herbs, hand sanitizers, antibacterial, antifungal, and antiviral. Result: Based on literature search on 2 data based found 86 studies related to each Garuda: 28 articles, Google Scholar: 58 articles. After screening the title and abstract, 57 articles and 2 double articles were then issued so that 27 articles were reviewed in full. Of these there are 13 articles that identify the use of herbal ingredients used as hand sanitizers and have the ability to be antibacterial, antiviral and antifungal. Conclusion :The use of herbs as a hand sanitizer is very potential to be used, however it is still necessary to pay attention to the standards of making hand sanitizers, namely viscosity, PH, homogeneity and inhibition. Some active compounds that function as antibacterial agents such as auron flavonoids, quercetin, limonene, larchein

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“…Hand sanitizer is a practical and efficient handwashing medium that has become increasingly widespread in the community since the COVID-19 pandemic. Hand sanitizers contain antibacterial compounds or antimicrobial agents that can coagulate germ cell proteins [1]. However, using hand sanitizer too regularly will irritate because it contains the main ingredient, alcohol.…”

Section: Introductionmentioning

confidence: 99%

Formulation and antibacterial effectiveness of fermented soybean husk extracts from industrial waste of tempe as eco-friendly hand sanitizer gel

Larasati,

Ayu Pita,

Yarfaryh

et al. 2023

J. Pijar.MIPA

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This study aims to determine the formulation and antibacterial effectiveness of fermented soybean seed husk extract from tempe industrial waste as an environmentally friendly hand sanitizer gel. This type of research is an experimental study with variations in fermented soybean husk extract concentration, namely 0%, 5%, 15%, 20%, 50%, and 100%. Observational data were tested by analysis of variance ANOVA at a 5% level using Co-Stat software. Suppose there is a significant difference, a further test of Honest Significant Difference (BNJ) (organoleptic test), a further test of Orthogonal Polynomial Method (MOP) (spreadability, pH, viscosity), descriptive analysis test (flavonoid test, homogeneity test, antibacterial activity test is carried out) and test the total number of germs). The results showed that the fermented extract of soybean seed husk was positive for flavonoids, characterized by a bright yellow color change when added with 10% NaOH. The concentration of fermented soybean husk extract significantly affected the hand sanitizer gel's organoleptic properties, dispersion, total pH, and viscosity. Based on the organoleptic test, the panelists preferred the clear gel color in the F1 treatment (0%) and the thick, slightly liquid gel form with a slightly scented soybean husk in the F3 treatment (10%). The concentration treatment of soybean husk fermented extract (50%) was the best treatment based on good homogeneity, total pH 4.35, viscosity 2405 cPs, following SNI No.06-2588, and spreadability of 4.47 cm which was close to hand gel. For commercial sanitizers, the diameter of the inhibition zone against Escherichia coli bacteria ATCC 2922 and Staphylococcus aureus ATCC 2923 is 14 mm and 12 mm.

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Pemanfatan Ekstrak Biji Teratai Sebagai Bahan Aktif Antibakteri Untuk Pembuatan Hand Sanitizer

Cited by 5 publications

References 3 publications

Pengujian Aktivitas Antibakteri Gel Hand Sanitizer Kitosan Dengan Penambahan Ekstrak Daun Sirsak (Annona muricata L)

Pengujian Aktivitas Antibakteri Gel Hand Sanitizer Kitosan Dengan Penambahan Ekstrak Daun Sirsak (Annona muricata L)

Herbal Potensial Sebagai Hand Sanitaizer Di Indonesia : Literatur Review

Formulation and antibacterial effectiveness of fermented soybean husk extracts from industrial waste of tempe as eco-friendly hand sanitizer gel

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