Abstract Jengkol skin (Archidendron pauciflorum (Benth.) Nielsen) has antioxidant activity because it contains flavonoid compounds, saponins, and alkaloids, so jengkol skin can be used as a facial treatment. The peel off mask preparation was chosen because is one type of cosmetic that is easy to use because it utilizes the ability to release the film layer when applied to the skin so that it can increase comfort in use and is expected to increase the antioxidant activity of jengkol skin extract. Components of masks such as PVA (Polyvinyl Alcohol) which act as filming agents, affect the physical properties of the mask, because it is the material underlying the peel off mask. A stability test needs to be carried out to ensure the durability of the mask during storage. This study aims to determine the stability and antioxidant activity of peel off masks of jengkol skin from various concentrations of PVA. The method used is maceration with 70% ethanol solvent. PVA was used with concentrations of 6%, 8% and 10%. The physical properties test includes organoleptic test, pH test, homogenity test, adhesion test, dispersion test, dry time test, and viscosity test. The antioxidant test of peel off mask preparations was carried out by DPPH method (1,1 Difenyl-2-picrylhydrazil). Based on the results of the study, it was obtained that the peel off mask preparation was stable for a maximum of 21 days of storage. Formula with a PVA concentration of 10% is the formula that has the best physical properties during storage but is the most unstable formula because there are more white lumps than other formulas on the 28th day. The IC50 values ??were 420.9 ?g/mL, 397.4 ?g/mL and 434.1 ?g/mL

Escherichia coli is a bacteria that can cause diarrhea. The emergence of diarrhea is caused by a lack of public awareness in maintaining cleanliness, including hand hygiene. Along with the times, people prefer to use hand sanitizers that are more practical, easy to carry, and easy to use. However, most hand sanitizer preparations contain alcohol which has the potential to cause dryness and irritation if used continuously. Therefore, jengkol rind is used which contains flavonoid compounds, saponins, tannins, and anthraquinones which have antibacterial properties against Escherichia coli. The purpose of this study was to determine the antibacterial activity of the hand sanitizer gel of jengkol fruit peel extract against Escherichia coli using the disc diffusion method. The research method used was experimental. The jengkol rind samples were extracted using the maceration method with 70% ethanol. The positive control used was a hand sanitizer with chloroxylenol content and the negative control was a gel base without extract. Jengkol rind extract is made into preparations in concentrations of 5%, 10%, and 15%. The preparation was tested for physical stability for 28 days including organoleptic, pH, homogeneity, dispersibility, adhesion, protective power, and drying time. The results showed that the preparations with a concentration of 5%, 10%, and 15% jengkol fruit peel extract had an average inhibition zone of 7.00 ± 0.8165 mm, 13.00 ± 0.8165 mm, and 17.25 ± 0.95743 mm. Of the three formulations, the formulation with a concentration of 10% is the most effective concentration because a small concentration already has a strong inhibitory power category. The hand sanitizer gel of jengkol fruit peel extract fulfills the requirements for organoleptic tests, homogeneity, pH, spreadability, adhesion, and protection power and is stable in the 28-day storage period, but does not meet the requirements for drying time.

Jengkol leaf extract can inhibit the growth of the fungus Candida albicans because it contains flavonoids, saponins, and tannins. Candida albicans species are most commonly found in the oral cavity that can cause various diseases in humans as canker sores and skin lesions. The purpose of this study was to formulate jengkol leaf extract into gel toothpaste preparations by distinguishing variations in the concentration of carbomer as a gelling agent. The research method used is experimental. Jengkol leaf samples extracted using the maceration method with 70% ethanol. The concentration of active substance used in each formula was 7.5% based on the preliminary test results and the carbomer concentration used was 0.5% in formula I, 1% in formula II, 1.5% in formula III, and 2% in formula IV. The physical stability test consists of organoleptic, homogeneity, spreadability, viscosity, pH, and high foam for 28 days of storage. Antifungal activity test using the disc diffusion method. Statistic analysis performed using the Shapiro-Wilk, Levene Statistics, and One Way Anova methods. During 28 days of keeping all formula homogeneous stable. The viscosity increased in each formulation due to differences in the concentration of carbomer used, the higher of carbomer the more viscous of the preparation, the pH, foam height of the formulation was stable and met the standard. The particles are evenly distributed so that the formulation colors and odors have stable. The result of the antifungal activity test of toothpaste gel extract of 7,5% jengkol leaf has inhibition of 11 mm. The increase in carbomer concentration showed a significant difference in each formula based on the One Way Anova statistical analysis (p <0.05) and the addition of carbomers to the formula showed stable viscosity and high foam. The most stable formula is the formula I with a carbomer concentration of 0.5%.

Abstrak Penggunaan gel hand sanitizer saat ini menjadi jalan keluar untuk menjaga kesehatan dan kebersihan tangan agar lebih praktis dan mudah dibawa. Penelitian ini bertujuan untuk menghasilkan antiseptik alami dari kombinasi ekstrak daun Miana dan Kemuning terhadap Staphylococcus aureus dan Escherichia coli dalam bentuk gel. Gel hand sanitizer dibuat dari kombinasi ekstrak daun miana dan kemuning yang menunjukkan daya hambat optimum terhadap bakteri Staphylococcus aureus dan Escherichia coli. Kombinasi ekstrak daun Miana dan Kemuning dibuat dalam 3 variasi konsentrasi (K1 = 5%: 15%), (K2 = 10%: 10%), dan (K3 = 15%: 5%). Formulasi gel hand sanitizer diuji kemampuannya sebagai antiseptik dan uji stabilitas fisik pada hari ke 0, hari ke 7, hari ke 14, hari ke 21, dan hari ke 28. Konsentrasi optimum dari kombinasi ekstrak daun miana dan kemuning sebagai antiseptik adalah pada kombinasi K3 = 15%: 5%. Kombinasi antiseptik alami K3 (NAK3) menunjukkan daya hambat sebesar 7,33 mm (terhadap Staphylococcus aureus) dan 09,00 mm (terhadap Escherichia coli) yang termasuk dalam kategori sedang. NAK3 memenuhi persyaratan untuk uji organoleptik, homogenitas, pH, kemampuan menyebar, dan adhesi, serta stabil selama penyimpanan..  Kata kunci: antiseptik, miana, kemuning, gel, hand sanitizer Abstract The use of hand sanitizer gel is currently a more practical and portable way to maintain health and hand hygiene. This study aims to generate a natural antiseptic from a combination of Miana and Kemuning leaves extract toward Staphylococcus aureus and Escherichia coli in gel formulation. The hand sanitizer gel is made from a combination of Miana and Kemuning leaves extract which shows optimum inhibition against Staphylococcus aureus and Escherichia coli bacteria. The combination of Miana and Kemuning leaves extracts was made in 3 variations of concentration (K1 = 5%: 15%), (K2 = 10%: 10%), and (K3 = 15%: 5%). The hand sanitizer gel formulation tested its ability as an antiseptic and on physical stability test on day 0, day 7, day 14, day 21, and day 28. The optimum concentration of the combination of Miana and Kemuning leaves extracts as an antiseptic is at a combination of K3 = 15%: 5%. The combination K3 Natural Antiseptic (NAK3) showed an inhibitory power of 7.33 mm (against Staphylococcus aureus) and 09.00 mm (against Escherichia coli) which was included in the moderate category. The NAK3 meets the requirements for organoleptic tests, homogeneity, pH, spreadability, and adhesion, and is stable during storage. Keywords: antiseptic, miana, kemuning, gel, hand sanitizer