Electronic Theses and Dissertation

Kebersihan tangan merupakan upaya penting dalam pencegahan penyakit infeksi yang disebabkan oleh bakteri patogen, salah satunya Staphylococcus aureus. Minyak atsiri daun kari (Murraya koenigii) diketahui memiliki aktivitas antibakteri sehingga berpotensi diformulasikan sebagai bahan aktif alami dalam sediaan handwash. Penelitian ini bertujuan untuk memformulasikan handwash minyak atsiri daun kari serta mengevaluasi mutu fisik dan aktivitas antibakterinya terhadap Staphylococcus aureus. Penelitian dilakukan secara eksperimental dengan memformulasikan handwash pada variasi konsentrasi minyak atsiri daun kari, yaitu F0 (tanpa minyak atsiri), F1 (0,25%), F2 (0,5%), F3 (1,5%), dan F4 (3%). Evaluasi mutu fisik meliputi uji organoleptis, pH, viskositas, tinggi busa, bobot jenis, dan stabilitas yang mengacu pada Standar Nasional Indonesia (SNI). Uji aktivitas antibakteri dilakukan menggunakan metode difusi sumuran pada media Mueller-Hinton Agar (MHA). Hasil pengujian menunjukkan bahwa F0 tidak memiliki aktivitas antibakteri, sedangkan F1 dan F2 menghasilkan diameter zona hambat masing-masing sebesar 7,1 ± 0,35 mm dan 7,69 ± 0,18 mm dengan kategori lemah. Formulasi F3 menunjukkan aktivitas sedang dengan diameter zona hambat 17,17 ± 0,94 mm, sedangkan F4 menunjukkan aktivitas kuat dengan diameter zona hambat 21,34 ± 0,72 mm. Kontrol positif menghasilkan diameter zona hambat sebesar 24,79 ± 0,05 mm dengan kategori kuat. Peningkatan konsentrasi minyak atsiri daun kari menunjukkan peningkatan daya hambat terhadap Staphylococcus aureus. Berdasarkan hasil tersebut, minyak atsiri daun kari berpotensi digunakan sebagai bahan aktif antibakteri alami dalam formulasi handwash.

Hand hygiene plays an important role in preventing infectious diseases caused by pathogenic bacteria, including Staphylococcus aureus. Curry leaf (Murraya koenigii) essential oil is known to possess antibacterial activity and therefore has potential as a natural active ingredient in handwash formulations. This study aimed to formulate a handwash containing curry leaf essential oil and to evaluate its physical quality and antibacterial activity against Staphylococcus aureus. The study was conducted experimentally by formulating handwash preparations with different concentrations of curry leaf essential oil, namely F0 (without essential oil), F1 (0.25%), F2 (0.5%), F3 (1.5%), and F4 (3%). Physical quality evaluation included organoleptic properties, pH, viscosity, foam height, density, and stability tests in accordance with the Indonesian National Standard (SNI). Antibacterial activity was evaluated using the well diffusion method on Mueller-Hinton Agar (MHA). The results showed that F0 exhibited no antibacterial activity, while F1 and F2 produced inhibition zone diameters of 7.1 ± 0.35 mm and 7.69 ± 0.18 mm, respectively, which were categorized as weak activity. Formulation F3 showed moderate antibacterial activity with an inhibition zone diameter of 17.17 ± 0.94 mm, whereas F4 exhibited strong activity with an inhibition zone diameter of 21.34 ± 0.72 mm. The positive control produced an inhibition zone diameter of 24.79 ± 0.05 mm and was classified as strong activity. An increase in curry leaf essential oil concentration resulted in enhanced inhibitory effects against Staphylococcus aureus. These findings indicate that curry leaf essential oil has potential as a natural antibacterial agent in handwash formulations.