Formulasi Sabun Cair Cuci Tangan Antibakteri Ekstrak Etanol Daun Cabe Rawit (Solanum frutescens.L)

haque, Aina Fatkhil; Mulyani, Elly; Hendick, Jimmy

doi:10.37311/ijpe.v2i2.15510

Cited by 3 publications

(4 citation statements)

References 3 publications

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“…The results of the antibacterial inhibition test from the liquid hand washing soap sample obtained the average diameter of the inhibition zone at each concentration; namely a 3% concentration of 8.27 mm, 6% concentration of 10.55 mm, and 9% concentration of 11.16 mm and the soap base control has no inhibition zone. This is in line with research conducted by Utami (2020), which states that the greater the concentration in each formulation, the greater the inhibition of the bacteria (Maramis & Asri, 2022;Mulyani & Hendick, 2022;Mudjahid et al, 2022).…”

Section: Resultssupporting

confidence: 89%

The Effect of Bay Leaf (Syzygium Polyanthum) Extract Hand Washing Liquid Soap Preparation on The Growth of Escherichia Coli Bacteria in Vitro

Wahdaniah,

Sabolakna,

Ramadhanti

et al. 2024

jppipa, pendidikan ipa, fisika, biologi, kimia

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Bay leaf (Syzygium polyanthum) is known as a complement to cooking spices, also used by the community for treatment. The content of antibacterial compounds from bay leaves such as alkaloids, flavonoids, saponins and tannins which can inhibit bacterial growth. This study aims to determine the effect of hand washing liquid soap with bay leaf extract on the growth of Escherichia coli bacteria. This study uses a Quasi Experiment research design. The population in this study is located on Jalan Atot Ahmad, West Pontianak District. The sample used was liquid hand washing soap with bay leaf extract at a concentration of 3, 6, and 9%, 9 repetitions with a total of 27 samples, using the disc diffusion method. The results of the antibacterial study showed that the average diameter of the inhibition zone at 3% concentration was 8.27 mm, 6% concentration was 10.55 mm and 9% concentration was 11.16. The results of the Linear Regression test using the Anova test obtained pvalue = 0.000, which is pvalue < α, with α = 0.05, so that it was stated that H1 was accepted so that there was an effect on the preparation of liquid hand washing soap (Syzygium polyanthum) extract on the growth of Escherichia coli bacteria in vitro.

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Section: Resultssupporting

confidence: 89%

The Effect of Bay Leaf (Syzygium Polyanthum) Extract Hand Washing Liquid Soap Preparation on The Growth of Escherichia Coli Bacteria in Vitro

Wahdaniah,

Sabolakna,

Ramadhanti

et al. 2024

jppipa, pendidikan ipa, fisika, biologi, kimia

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“…The results of the viscosity test showed that the higher the concentration of lerak fruit extract, the higher the viscosity, which is due to the increase in surfactant concentration where the surfactant in this study is saponin from the lerak. According to Fatkhil et al (2022), the viscosity increases as the concentration of lerak fruit extract increases, which causes the preparation to become thicker, resulting in an increase in viscosity.…”

Section: Resultsmentioning

confidence: 99%

“…Organoleptic testing was performed by visually observing the texture, smell, and color of the hand soap (Fatkhil et al, 2022).…”

Section: Evaluation Of Hand Soap From Lerak Fruit a Organoleptic Eval...mentioning

confidence: 99%

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TESTING THE ACTIVITY AND FORMULATION OF NATURAL HAND SOAP BASED ON NATURAL SURFACTANTS OF LERAK FRUIT (Sapindus rarak DC.) AGAINST Staphylococcus aureus

Sari,

Ardinata,

Hermansyah

et al. 2024

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Lerak (Sapindus rarak DC.) is a fruit belonging to the Sapindaceae family that usually grows in tropical forests. Lerak fruit flesh contains the main active compound, saponin. Saponin is a natural surfactant with foaming and emulsifying properties. The use of synthetic surfactants in the manufacture of hand soap sold on the market can have negative impacts, such as irritation and denaturation of proteins in the outer epidermis layer in humans if exposed too often. This study aimed to determine whether lerak can be formulated into natural hand soap as a natural surfactant and determine its antibacterial activity against Staphylococcus aureus bacteria. Lerak fruit solutions were prepared using a maceration method. The resulting solution was then formulated into hand soap at concentrations of 10%, 30%, and 50%. The evaluation of the natural hand soap preparation from the lerak fruit included organoleptic evaluation, homogeneity, pH, viscosity, foam height, and antibacterial activity against Staphylococcus aureus bacteria using the disc diffusion method. Based on the research results, Lerak Fruit (Sapindus rarak DC.) can be formulated as a natural surfactant in hand soap at concentrations of 0%, 10%, 30%, and 50%. Based on the evaluation of the physical properties in the foam height test, F1, F2, and F3 met the requirements, whereas F0 did not meet the requirements in the foam stability test because it did not contain lerak fruit extract, so no foam formed ...

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Hybrid Handwash with Silver Nanoparticles from Calotropis gigantea Leaves and Patchouli Oil: Development and Properties

Salsabila,

Khairan,

Kemala

et al. 2024

Malacca Pharm.

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When washing hands, handwashing is one way to prevent diseases caused by bacteria such as Staphylococcus aureus and Escherichia coli, the most common bacteria that can cause infections. The production of handwash utilizing silver nanoparticles as an active antibacterial agent remains a relatively infrequent practice. The synthesis of silver nanoparticles from the leaves of Calotropis gigantea, which grows in the geothermal area of Ie Seu-um Aceh Besar, has been carried out using the green synthesis method and hybrid green synthesis with patchouli oil. Handwash with active ingredients such as silver nanoparticles was successfully formulated, evaluated, and tested against S. aureus and E. coli. The organoleptic characteristics, pH, viscosity, foam height measurements, density, irritation, and antibacterial activity against S. aureus and E. coli were evaluated. The results showed that the organoleptic properties of the handwash with silver nanoparticles were not changed during a 30-day storage period, with pH values in the range of 9.7-10.3, and did not cause irritation upon using silver nanoparticle handwash. The best formula for handwashing with silver nanoparticles in inhibiting the growth of S. aureus and E. coli bacteria was F2, with inhibition zones of 12.9 ± 2.85 mm and 10.95 ± 0.8 mm, respectively. The formulated handwash with silver nanoparticles met the requirements of good liquid soap according to the Indonesian National Standard (SNI) with potent antibacterial activity.

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Formulasi Sabun Cair Cuci Tangan Antibakteri Ekstrak Etanol Daun Cabe Rawit (Solanum frutescens.L)

Cited by 3 publications

References 3 publications

The Effect of Bay Leaf (Syzygium Polyanthum) Extract Hand Washing Liquid Soap Preparation on The Growth of Escherichia Coli Bacteria in Vitro

The Effect of Bay Leaf (Syzygium Polyanthum) Extract Hand Washing Liquid Soap Preparation on The Growth of Escherichia Coli Bacteria in Vitro

TESTING THE ACTIVITY AND FORMULATION OF NATURAL HAND SOAP BASED ON NATURAL SURFACTANTS OF LERAK FRUIT (Sapindus rarak DC.) AGAINST Staphylococcus aureus

Hybrid Handwash with Silver Nanoparticles from Calotropis gigantea Leaves and Patchouli Oil: Development and Properties

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