Hand Sanitizer Gel Formulation of Betel (Piper betle L.) Leaf Ethanol Extract and Utilization of Pineapple Skin Ethanol Extract (Ananas comosus L.) Againts the Bacteria Staphylococcus aureus

Abstract

Background: Hand sanitizer is a liquid that is used to kill microorganisms such as germs, bacteria, and viruses that can be harmful. The study aimed to determine hand sanitizer gel of betel (Piper betle L.) leaves extract and pineapple (Ananas comosus L.) peel extract had antibacterial activity against Staphylococcus aureus. This study was an experimental laboratory. The research included the manufacture of hand sanitizer gel of betel leaves extract with a concentration of 1.5%, 1%, 0.5% and pineapple peel extrac with a concentration of 0.5%, 1%, 1 .5% and experimental antibacterial activity against Staphylococcus aureus. Evaluation of the preparation includes tests for homogeneity, organoleptic, pH, viscosity, spreadability, adhesion, stability and irritation. Data analysis used descriptive analysis by observing the zone of inhibition and statistical analysis by performing the ANOVA test. The result showed that the preparation was viscous, homogeneous, odorless, clear in color, has a pH of about 5.4-5.6. The results of the stable viscosity test for all preparations and the dispersion test ranged from 5.9 to 6.1 cm, with adhesion of about 4 seconds and did not cause irritation. The results of the ANOVA test analysis showed that there were differences in inhibition at all concentrations. The conclusion was that the gel hand sanitizer concentration of betel leaves extract and pineapple peel extract (0.5% : 1.5%) had the largest inhibition zone with an inhibitory power of 17.5 mm (strong) in inhibiting the growth of Staphylococus aureus bacteria