Open AccessFormulasi Dan Evaluasi Fisik Sediaan Gel Hand Sanitizer Minyak Atsiri Jeruk Kalamansi (Citrus macrocarpa Bunge)
Author(s) -
Aina Fatkhil Haque,
Betna Dewi,
Lena Hartati
Publication year - 2022
Publication title -
lumbung farmasi: jurnal ilmu kefarmasian/lumbung farmasi
Language(s) - English
Resource type - Journals
eISSN - 2715-5277
pISSN - 2715-5943
DOI - 10.31764/lf.v3i1.7032
Subject(s) - food science , chemistry , traditional medicine , medicine
ABSTRAKPenelitian ini bertujuan untuk mengetahui kemampuan Minyak Atsiri Kulit Jeruk Kalamansi (Citrus microcarpa Bunge) untuk membuat sediaan gel hand sanitizer. Proses pembuatan sediaan gel hand sanitizer Minyak Atsiri Kulit Jeruk Kalamansi (Citrus microcarpa Bunge) menggunakan variasi konsentrasi Minyak Atsiri Kulit Jeruk Kalamansi (Citrus microcarpa Bunge) 0%, 1%, 2%, dan 4%, basis yang digunakan sebagai gelling agent yaitu carbomer, dan dilakukan evaluasi sediaan yang meliputi uji organoleptis, uji pH, uji viskositas, uji daya sebar, uji daya lekat, dan uji homogen. Hasil penelitian menunjukkan bahwa Minyak Atsiri Kulit Jeruk Kalamansi (Citrus microcarpa Bunge) dapat dibuat sediaan gel hand sanitizer dan perbedaan konsentrasi dapat mempengaruhi sifat fisik sediaan gel hand sanitizer yang meliputi konsistensi dan bau gel hand sanitizer. Dari keempat formula F0 0%, F1 1%, F2 2%, dan F3 4% sediaan yang paling baik adalah F3 dengan konsentrasi Minyak Atsiri Kulit Jeruk Kalamansi (Citrus microcarpa Bunge) 4% v/vKata kunci : Jeruk Kalamansi; Sediaan gel; Handsanitizer; Minyak Atsiri; Anti Bakteri. ABSTRACTThis review plans to decide the capacity of Kalamansi Orange Peel Essential Oil (Citrus microcarpa Bunge) to make hand sanitizer gel arrangements. The process of making hand sanitizer gel preparations of Kalamansi Orange Peel Essential Oil (Citrus microcarpa Bunge) using a concentration variety of Kalamansi Orange Peel Essential Oil (Citrus microcarpa Bunge) 1%, 2%, 4%, the base used as a gelling agent is carbomer, and an assessment was done. Arrangements which incorporate organoleptic test, pH test, Viscosity test, Dispersion test, adhesion test, and homogeneity test. The outcomes showed that Kalamansi Orange Peel Essential Oil (Citrus microcarpa Bunge) could be made into hand sanitizer gel arrangements and contrasts in focus could influence the actual properties of hand sanitizer gel arrangements which incorporated the consistency and scent of the hand sanitizer gel. Of the four equations F0 0%, F1 1%, F2 2%, dan F3 4%, the best arrangement is F3 with a concentration of 4% v/v Kalamansi Orange Peel Essential Oil (Citrus microcarpa Bunge).Keywords : Calamansi; Gel; Handsanitizer; Essential Oil; Antibacterial.