Electronic Theses and Dissertation

Abstrak. Minyak atsiri merupakan hasil metabolisme sekunder tanaman aromatik yang berpotensi sebagai antibakteri. Penelitian ini bertujuan untuk mengidentifikasi aktivitas antibakteri minyak atsiri terhadap bakteri Gram negatif (E. coli dan Salmonella), serta mengaplikasikan minyak atsiri pada formulasi hand sanitizer. Tahapan penelitian ini yaitu, skrining aktivitas antibakteri terhadap E. coli, analisis komponen kimia minyak atsiri, uji aktivitas antibakteri minyak atsiri terhadap Salmonella, dan aplikasi 2 jenis minyak atsiri ke dalam formulasi hand sanitizer menggunakan Rancangan Acak Kelompok (RAK) faktorial 2 faktor yaitu, jenis minyak atsiri (M) ((kaffir lime (M1), ketumbar (M2), dan kaffir lime + ketumbar (M3)) dan konsentrasi minyak atsiri (K) ((0,1 % (K1), 0,2 % (K2), dan 0,3 % (K3)). Hand sanitizer yang dihasilkan diuji organoleptik (hedonik aroma dan kejernihan) dan aktivitas antibakteri. Hasil penelitian menunjukkan bahwa minyak atsiri yang memiliki aktivitas antibakteri terhadap E. coli dan Salmonella yaitu ketumbar, peppermint, lavender, kaffir lime, kenanga, dan bergamot. Aroma hand sanitizer yang lebih disukai oleh panelis diperoleh pada formulasi kaffir lime 0,1%, ketumbar 0,2%, ketumbar 0,3%, kaffir lime + ketumbar 0,1%, dan kaffir lime + ketumbar 0,3%. Kejernihan hand sanitizer yang lebih disukai oleh panelis diperoleh pada formulasi kaffir lime 0,1%, ketumbar 0,1%, ketumbar 0,2%, dan ketumbar 0,3. Hand sanitizer dengan aktivitas antibakteri tertinggi terhadap E. coli dan Salmonella diperoleh pada formulasi kombinasi kaffir lime + ketumbar 0,1%.
Kata Kunci: Minyak atsiri, aktivitas antibakteri, hand sanitizer

Abstract. Essential oils are secondary metabolites of aromatic plants that have antibacterial potential. This study aims to identify the antibacterial activity of essential oils against Gram-negative bacteria (E. coli and Salmonella) and to apply essential oils to hand sanitizer formulations. The stages of this research are, screening of antibacterial activity against E. coli, analysis of chemical components of essential oils, antibacterial activity test of essential oils against Salmonella, and application of 2 types of essential oils into hand sanitizer formulation using a 2-factorial Randomized Block Design (RBD), namely, the type of essential oil (M) ((kaffir lime (M1), coriander (M2), and kaffir lime + coriander (M3)) and the concentration of essential oil (K) ((0.1% (K1), 0.2% (K2), and 0.3% (K3)). The resulting hand sanitizer was tested for organoleptic (hedonic aroma and clarity) and antibacterial activity. The results showed that essential oils that have antibacterial activity against E. coli and Salmonella are coriander, peppermint, lavender, kaffir lime, ylang-ylang, and bergamot. The hand sanitizer aroma that was preferred by the panelists was obtained in the 0.1% kaffir lime formulation, coriander 0.2%, coriander 0.3%, kaffir lime + coriander 0.1%, and kaffir lime + coriander 0.3%. The clarity of the hand sanitizer preferred by the panelists was obtained in the formulation of kaffir lime 0.1%, coriander 0.1%, coriander 0.2%, and coriander 0.3%. The hand sanitizer with the highest antibacterial activity against E. coli and Salmonella was obtained in the combination formulation of kaffir lime + coriander 0.1%. Keywords: Essential oils, antibacterial activity, hand sanitizer