FORMULASI EMULGEL EKSTRAK UMBI BAWANG
PUTIH(Allium Sativum) SEBAGAI ANTISEPTIK DAN UJI
AKTIVITAS TERHADAP Staphylococcus aureus
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Yayang, Niken Ade Syahputri
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-07-05 02:10:15
Abstract :
Garlic (Allium sativum L.) has many health benefits, including antibacterial and antifungal properties. Emulgel was chosen for the formulation because emulgel is superior to the gel preparation itself, namely the drug will stick for a long time on the skin and has good dispersion, is easy to apply and provides a comfortable feeling on the skin. Garlic bulb extract was obtained by maceration using 70% ethanol. Emulgel preparations are made into 3 that is the concentration of garlic bulb extract,Formula I (1.5%), Formula II (3%), and Formula III (6%) and a negativecontrol formulation without extract. The emulgel obtained was then tested for physical properties which included organoleptic, homogeneity, pH test, adhesion test, dispersibility test, viscosity test, physical stability test and antibacterial activity test of Staphylococcus aureus by the well method. Based on the tests that have been carried out, it was found thatthe best formula that inhibits the growth of Staphylococcus Aureus bacteria is the third formula with a concentration of Garlic Bulb Extract (Alium sativum) as much as 6%, this is concluded according to stability, pH, organoleptic, and bacterial inhibitory tests.
Garlic (Allium sativum L.) has many health benefits, including antibacterial and antifungal properties. Emulgel was chosen for the formulation because emulgel is superior to the gel preparation itself, namely the drug will stick for a long time on the skin and has good dispersion, is easy to apply and provides a comfortable feeling on the skin. Garlic bulb extract was obtained by maceration using 70% ethanol. Emulgel preparations are made into 3 that is the concentration of garlic bulb extract,Formula I (1.5%), Formula II (3%), and Formula III (6%) and a negativecontrol formulation without extract. The emulgel obtained was then tested for physical properties which included organoleptic, homogeneity, pH test, adhesion test, dispersibility test, viscosity test, physical stability test and antibacterial activity test of Staphylococcus aureus by the well method. Based on the tests that have been carried out, it was found thatthe best formula that inhibits the growth of Staphylococcus Aureus bacteria is the third formula with a concentration of Garlic Bulb Extract (Alium sativum) as much as 6%, this is concluded according to stability, pH, organoleptic, and bacterial inhibitory tests.
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