CD Skripsi

Aktivitas Antibakteri Gel Handsanitizer Ekstrak Daun Mangrove (Sonneratia Alba) Terhadap Staphylococcus Aureus Dan Escherichia Coli

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Mangrove leaf extract contains bioactive compounds such as phenols, flavonoids, saponins, tannins, and alkaloids that have antibacterial properties capable of killing pathogenic bacteria. Staphylococcus aureus and Escherichia coli are dominant pathogenic bacteria on the hands that, in large quantities, can cause diseases in humans. This study aimed to determine the antibacterial activity of hand sanitizer gel based on mangrove leaf extract (Sonneratia alba) against Staphylococcus aureus and Escherichia coli bacteria. Mangrove leaves are known to contain bioactive compounds such as flavonoids, tannins, saponins, alkaloids, and phenols that have the potential to act as naturalantibacterials. Mangrove leaf extractwas obtained through an extraction process using aquades solvent, then applied into hand sanitizer gel formulations with concentrations of 0% (EM-0), 10% (EM-10), 15% (EM-15), and 20% (EM-20). Commercial hand sanitizer was used as a comparative control. Evaluation was conducted on the physical characteristics of the gel (color, texture, aroma, pH, spreadability, and adhesion), saponin content, as well as antibacterial activity tests using the well diffusion method against test bacteria. The research results showed that the mangrove leaf extracthad a saponin contentof 0.011%. The addition of the extract up to 15% improved the aroma and texture of the gel, but decreased its appearance quality. The pH value of the hand sanitizer ranged from 5.96 to 6.61 and was still within the safe limits for the skin. The inhibition against S. aureus ranged from 12.83–22.67 mm, and against E. coli from 13.00–23.83 mm, increasing with the concentration of the extract. The higher the concentration of the extract, the greater the adhesive power, but the spreading power decreased. Thus, mangrove leaf extract was effectively used as a natural antibacterial in the formulation of hand sanitizer gel, with an optimum concentration of 15% for maximumresults in physicalcharacteristics andantibacterialeffectiveness.




Keywords: E. coli, hand sanitizer, inhibition, S. alba, S. aureus

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004112370

Penerbit

Pekanbaru : Universita Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004112370

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Vina

Versi lain/terkait

Lampiran Berkas

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