@thesis{thesis,
		author={Probosari  Majid},
		title ={FORMULASI DAN UJI ANTIBAKTERI SEDIAAN KRIM
EKSTRAK DAUN JAMBU BIJI (Psidium guajava l.) TERHADAP
BAKTERI Staphylococcus aureus},
		year={2022},
		url={http://librepo.stikesnas.ac.id/884/},
		abstract={Guava leaves (Psidium guajava L.) have antibacterial activity against
Staphylococcus aureus. Guava leaves contain various compounds including
tannins, flavonoids, monoterpenoids, alkaloids, quinones and saponins. The cream
has advantages in its use, namely: easy to spread, practical, easy to clean or wash,
the way it works can take place on local tissues, is not sticky, especially the M/A
type. This study aims to determine the concentration of stearic acid in the
preparation of guava leaf extract cream (Psidium guajava L.) which can produce a
good cream preparation and to determine the antibacterial activity against
Staphylococcus aureus bacteria. This research includes guava leaf extraction
using maceration method with 96% ethanol solvent. Guava leaf extract cream is
made in 3 formulas, with each formula having a different concentration of stearic
acid. Formula I with a concentration of 6% stearic acid, formula II a concentration
of 12%, and formula III a concentration of 18%. The cream that has been made is
then carried out with physical test parameters including organoleptic test,
homogeneity test, pH test, viscosity test, dispersibility test, adhesion test, and
protective power test. Antibacterial activity test using the well method. The test
data obtained were analyzed by One Way Anova. The results showed the best
stearic acid concentration from a concentration of 6% by organoleptic test (thick
cream, yellowish brown color, characteristic smell of guava leaves), homogeneous
homogeneity, pH 6.67±0.577 which was safe on skin pH, viscosity 400±152
dPa.s, 15,63 g.cm/s spreadability, 1,75±9.73 seconds adhesion, and antibacterial
activity against Staphylococcus aureus with an inhibition zone of 29,26±28.33
mm which was included in the very strong category.}
		}