Formulasi Krim Kombinasi Ekstrak Etanol Bawang Putih (Allium sativum L.) Dan Kunyit (Curcuma Longa L.) Dengan Uji Aktivitas Antibakteri Terhadap Bakteri Propionibacterium Acnes

Ismena, Arnita Vania Naomi (2023) Formulasi Krim Kombinasi Ekstrak Etanol Bawang Putih (Allium sativum L.) Dan Kunyit (Curcuma Longa L.) Dengan Uji Aktivitas Antibakteri Terhadap Bakteri Propionibacterium Acnes. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Keberadaan bakteri penyebab jerawat menjadi hal yang tersorot terutama pada dunia kesehatan. Propionibacterium acnes merupakan salah satu bakteri penyebab jerawat yang tergolong bakteri anaerob hingga aerotolerant. Dalam mengatasi dan mengurangi tingkat resistensi dilakukan formulasi sediaan krim pada bahan tradisional menggunakan kombinasi bawang putih dan kunyit. Umbi bawang putih dan rimpang kunyit dimaserasi dengan pelarut etanol dan dipekatkan dengan rotary vacuum evaporator. Pengujian aktivitas antibakteri menggunakan metode sumuran pada masing-masing ekstrak etanol bawang putih (5%; 7,5%; 10%) dan kunyit (2,5%; 5%; 7,5%) dan kombinasi ekstrak (Za 5%: 2,5%; Zb 7,5% : 2,5%; Ya 5%: 5%; Yb 7,5%; 5%). Konsentrasi dengan aktivitas terbaik akan diformulasikan dalam sediaan krim tipe M/A menjadi 3 Formula. Ketiga formulasi dilakukan uji aktivitas antibakteri. Formula krim yang memiliki aktivitas terbaik dilakukan evaluasi secara fisik dengan uji organoleptik, homogenitas, pH, daya lekat, daya sebar dan pengujian aktivitas antibakteri dengan metode sumuran. Analisis data dilakukan uji One-Way ANOVA dan Mann-Whitney untuk melihat stabilitas pH, daya lekat, daya sebar, dan viskositas pada hari ke-0 dan 14. Hasil rendemen ekstrak umbi bawang putih sebesar 36,42% dan rimpang kunyit 12,85%. Hasil aktivitas antibakteri ekstrak etanol bawang putih secara berturut-turut 8,20±0,08; 9±0,26; 10,43±0,25mm (Kategori sedang) dan kunyit secara berturut-turut sebesar 3,19±0,23; 3,56±0,35; 4,43±0,52 mm (Kategori lemah), pada kombinasi ekstrak secara bertutrut-turut sebesar 2,86±0,72; 3,64±0,08; 4,42±0,16; 5,31±0,76 mm. Krim diformulasikan dalam FI (basis tanpa ekstrak), FII (Ekstrak Za), FIII (Ekstrak Zb). Aktivitas antibakteri krim kombinasi secara berturut-turut sebesar 0,00±0,00; 3,84±0,56; 4,588±0,26 mm. FIII diuji sifat fisik sediaan, hasil uji pada hari ke-0 organoleptik krim memiliki warna coklat muda dengan bau kombinasi kopi dan coklat yang homogen. Nilai pH sebesar 7,56±0,01, daya lekat selama 2 ±0,0 detik, daya sebar 40,8±1,56 mm, dan viskositas sebesar 49,467 ±0,55 cP. Hasil analisis data stabilitas pH, daya lekat dan viskositas menunjukan perbedaan yang signifikan pada hari ke-0 dan 14./ The existence of acne-causing bacteria is highlighted, especially in the world of health. Propionibacterium acnes is one of the bacteria that causes acne which is classified as an anaerobic to aerotolerant bacteria. In overcoming and reducing the level of resistance, the formulation of cream preparations using traditional ingredients using a combination of garlic and turmeric is carried out. Garlic bulbs and turmeric rhizomes were macerated with ethanol solvent and concentrated using a rotary vacuum evaporator. Testing the antibacterial activity using the well method on each of the ethanol extracts of garlic (5%; 7.5%; 10%) and turmeric (2.5%; 5%; 7.5%) and a combination of extracts (5% Za: 2.5%; Zb 7.5% : 2.5%; Yes 5%: 5%; Yb 7.5%; 5%). The concentration with the best activity will be formulated in the preparation of type M/A cream into 3 formulas. The three formulations were tested for antibacterial activity. The cream formula which had the best activity was evaluated physically by organoleptic test, homogeneity, pH, adhesion, spreadability and antibacterial activity test by well method. Data analysis was carried out by One-Way ANOVA and Mann-Whitney tests to see pH stability, adhesion, spreadability, and viscosity on days 0 and 14. The yield of garlic bulb extract was 36.42% and that of turmeric rhizome was 12.85%. The results of the antibacterial activity of garlic ethanol extract were 8.20 ± 0.08; 9±0.26; 10.43 ± 0.25 mm (medium category) and turmeric respectively 3.19 ± 0.23; 3.56±0.35; 4.43 ± 0.52 mm (weak category), for the combination of extracts respectively 2.86 ± 0.72; 3.64±0.08; 4.42±0.16; 5.31±0.76mm. Creams are formulated in FI (base without extract), FII (Za extract), FIII (Zb extract). The antibacterial activity of the combination cream was 0.00 ± 0.00; 3.84±0.56; 4.588±0.26mm. FIII tested the physical properties of the preparation, the test results on day 0 organoleptic cream has a light brown color with a homogeneous smell of a combination of coffee and chocolate. The pH value was 7.56 ± 0.01, the adhesive power was 2 ± 0.0 seconds, the spreading power was 40.8 ± 1.56 mm, and the viscosity was 49.467 ± 0.55 cP. The results of the analysis of pH, adhesion stability and viscosity data showed significant differences on days 0 and 14.

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