Formulation and Antibacterial Activity Test of Patikala Fruit Ethanol Extract Hand Sanitizer Gel (Etlingera elatior) Against the Growth of Staphylococcus aureus Bacteria

Abstract

Patikala fruit samples were used in this research because people only think that patikala fruit can only be used as a cooking spice. This research aims to formulate ethanol extract of patikala fruit (Etlingera elatior) into a hand sanitizer gel preparation, as well as test the antibacterial activity against Staphylococcus aureus bacteria using the paper disk method. In this research, 4 hand sanitizer gel formulations were made with different concentrations, namely F0 (0%), F1 (20%), F2 (25%), F3 (30%). Then a physical stability test was carried out on the hand sanitizer gel preparation for 4 weeks with test parameters including organoleptic test, pH test, homogeneous test, spreadability test, hedonic test, irritation test, viscosity test, each of the 4 formulas made showed satisfactory results. requirements for the stability of hand sanitizer gel preparations. Furthermore, testing the antibacterial activity of hand sanitizer gel preparations with concentrations of 20%, 25%, 30%, obtained results of inhibition zone diameter values of 20% 12.25 mm, 25% 12.5 mm, 30% 12.66 mm. It can be concluded that the hand sanitizer gel preparation of patikala fruit ethanol extract can inhibit the growth of staphylococcus aureus bacteria.