FORMULASI DAN UJI ANTIBAKTERI SEDIAAN KRIM
EKSTRAK DAUN JAMBU BIJI (Psidium guajava l.) TERHADAP
BAKTERI Staphylococcus aureus
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Probosari, Majid
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-07-05 02:09:32
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.
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.
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