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USU Institutional Repository »
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http://repository.usu.ac.id/handle/123456789/26099
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| Title: | Uji Aktivitas Antibakteri Ekstrak Etanol Simplisia Daun Tumbuhan Kecapi (Sandoricum Koetjape Merr.) Dalam Sediaan Gel |
| Authors: | Sinaga, Santaria B |
| Advisors: | Nazliniwaty
Sitompul, Erly |
| Issue Date: | 14-Jun-2011 |
| Abstract: | Telah dilakukan karakterisasi ekstrak daun kecapi (Sandoricum koetjape Merr.), formulasi sediaan gel ekstrak etanol daun kecapi, evaluasi formula dan uji aktivitas antibakteri terhadap bakteri Staphylococcus aureus, Staphylococcus epidermidis dan Pseudomonas aeruginosa dengan metode difusi agar.
Hasil karakterisasi ekstrak daun kecapi diperoleh kadar air 16,49 %; kadar sari yang larut dalam air 62,97%; kadar sari yang larut dalam etanol 27,02 %; kadar abu total 2,18 % dan kadar abu yang tidak larut dalam asam 0,15 %.
Ekstrak etanol daun kecapi diperoleh dengan cara maserasi menggunakan pelarut etanol 96%. Formulasi sediaan gel ekstrak etanol daun kecapi menggunakan basis gel HPMC 4000, evaluasi formula meliputi: perubahan bentuk, warna dan bau selama 28 hari pada suhu kamar, pemeriksaan homogenitas, pemeriksaan pH dan uji iritasi.
Hasil uji aktivitas antibakteri sediaan gel yang paling efektif yaitu sediaan gel yang mengandung 25% ekstrak etanol daun kecapi, memberikan diameter zona hambat rata-rata 14,63 mm terhadap bakteri Staphylococcus epidermidis, memberikan diameter zona hambat rata-rata 14,53 mm terhadap bakteri Pseudomonas aeruginosa dan memberikan diameter zona hambat rata-rata 14,2 mm terhadap bakteri Staphylococcus aureus. |
| Abstract (other language): | The characterization of kecapi leaf (Sandoricum koetjape Merr.) extract, gel formulation of kecapi leaf ethanolic extract, evaluation of gel formulation and the examination of antibacterial effect against Staphylococcus aureus, Staphylococcus epidermidis and Pseudomonas aeruginosa by using diffusion agar method have been conducted.
The result of the characterization of kecapi leaf extract were the water 16,49%, the water soluble extract 62,97%, the ethanol soluble extract 27,02 %, the total ash 2,18% and the acid insoluble ash 0,15 %.
The extract was obtained from meseration using ethanol 96%. The gel formulation of kecapi leaf ethanolic extract were done using gel base HPMC 4000, with the evaluation of gel formulation including test of shape, colour and odor alteration during storage in 28 days at room temperature, homogeneity test, pH test and irritation test.
The result of antibacterial effect test were that the most effective preparation is gel obtained of 25% kecapi leaf ethanolic extract. This preparation has the antibacterial mean diameter inhibition zone 14,63 millimeters Staphylococcus epidermidis, 14,53 millimeters for Pseudomonas aeruginosa and 14,2 millimeters for Staphylococcus aureus. |
| Keywords: | daun kecapi
Sandoricum koetjape Merr
karakterisasi
gel
antibakteri |
| URI: | http://repository.usu.ac.id/handle/123456789/26099 |
| Appears in Collections: | SP - Pharmacology
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