FORMULASI DAN EFEK ANTI BAKTERI SEDIAAN GEL PENCUCI TANGAN DARI MINYAK ATSIRI DAUN KEMANGI (Occimum basilicum L.) TERHADAP Eschericia coli

Arisanty Arisanty; Tajuddin Abdullah; Muli Sukmawaty

doi:10.32382/mf.v15i2.1165

FORMULASI DAN EFEK ANTI BAKTERI SEDIAAN GEL PENCUCI TANGAN DARI MINYAK ATSIRI DAUN KEMANGI (Occimum basilicum L.) TERHADAP Eschericia coli

Arisanty Arisanty, Tajuddin Abdullah, Muli Sukmawaty

Abstract

Basil essential oil (Occimum basilicum L.) has inhibitory properties against Escherichia coli (KBM value of 0.25%) and therefore has the potential to be used as a handwashing gel. This study aims to formulate the essential oils of basil leaves (Occimum basilicum L.) in the form of a physically stable handwashing gel and test its effectiveness on the growth of Escherichia coli. The gel formula was made using Carbopol base with variations in concentration of 0.1%, 0.2%, 0.3% and 0.4%. It was then tested for physical quality strength using the accelerated stability testing method with the Climatic Chamber. The most stable gel formula was tested for its effectiveness against Escherichia coli through the agar diffusion method. The results obtained an average inhibition of gels without and with essential oils of 9.67 mm and 15.67 mm, respectively. The results of statistical tests showed that the inhibition of handwashing gel with essential oils from the basil leaves (Occimum basilicum L.) was significantly greater than preparations without essential oils (p <0.05).

Keywords: Gel, basil essential oil, Escherichia coli

Minyak atsiri Daun Kemangi (Occimum basilicum L.) memiliki daya hambat terhadap Eschericia coli (Nilai KBM 0,25%) sehingga berpotensi untuk diformulasi dalam bentuk gel pencuci tangan. Penelitian ini bertujuan untuk memformulasi minyak atsiri daun kemangi (Occimum basilicum L.) dalam bentuk sediaan gel pencuci tangan yang stabil secara fisik dan menguji efektifitas gel tersebut terhadap pertumbuhan Eschericia coli. Formula gel dibuat menggunakan basis Carbopol dengan variasi konsentrasi yaitu 0,1 %, 0,2%, 0,3% dan 0,4%. Formula gel tersebut kemudian diuji kestabilan mutu fisiknya menggunakan metode pengujian kestabilan dipercepat dengan alat Climatic Chamber. Formula gel yang paling stabil kemudian diuji efektifitasnya terhadap Eschericia coli dengan metode difusi agar. Hasil yang diperoleh daya hambat rata-rata gel tanpa minyak atsiri adalah 9,67 mm sedangkan untuk gel dengan minyak atsiri adalah 15,67 mm. Hasil pengujian statistik menunjukkan daya hambat Gel pencuci tangan dengan minyak atsiri Daun Kemangi (Occimum basilicum L.) signifikan lebih besar dari sediaan tanpa minyak atsiri (p<0,05)

Kata kunci : Gel , minyak atsiri kemangi, Eschericia coli

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DOI: https://doi.org/10.32382/mf.v15i2.1165