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      •   UMY Repository
      • 03. DISSERTATIONS AND THESIS
      • Students
      • Undergraduate Thesis
      • Faculty of Medicine and Health Science
      • Department of Pharmacy
      • View Item
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      FORMULASI DAN UJI EFEKTIVITAS GEL HAND SANITIZER KOMBINASI EKSTRAK ETANOL SELEDRI (Apium graveolens L.) DENGAN ALKOHOL & TRIKLOSAN TERHADAP BAKTERI Escherichia coli

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      COVER (142.5Kb)
      HALAMAN JUDUL (393.3Kb)
      HALAMAN PENGESAHAN (641.4Kb)
      ABSTRAK (93.15Kb)
      BAB I (392.1Kb)
      BAB II (434.0Kb)
      BAB III (295.5Kb)
      BAB IV (518.2Kb)
      BAB V (333.6Kb)
      DAFTAR PUSTAKA (365.6Kb)
      LAMPIRAN (1.653Mb)
      NASKAH PUBLIKASI (269.2Kb)
      Date
      2019-08-19
      Author
      RASYIDI, YUSUF
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      Abstract
      The chemical content of flavonoids and tannins in ethanol extract from celery has antibacterial activity. Hand sanitizer gel with 20% etanol celery extract has antibacterial activity but has a blackish brown color appearance. This research is continuation from previous researchers aimed to evaluate and determine the inhibition zone of the gel hand sanitizer combination of ethanol extract of celery (Apium graveolens L.) with alcohol & triclosan against Eschericia coli bacteria. This research is a laboratory experimental study. Powder of celery simplicia is extracted using maceration method with 96% ethanol. Hand sanitizer gel is made into 3 formulas with a comparison of the combination of celery extract, alcohol and triclosan 1%;40%;1%, 2%;40%;0,5% and 4%;40%;0,25%. This study evaluate 3 hand sanitizer gel formulas with a combination of ethanol in celery extract (apium graveolens L.) with alcohol and triclosan including organoleptic test, pH homogenity, dispersion test, adhesion test, and viscosity test. The effectiveness of the hand sanitizer antibacterial gel was carried out using the well diffusion method. Evaluation of analysis data is done by comparing formulas according to the reference values of gel quality standards and antibacterial test results were statistically analyzed with one way ANOVA to determine whether there were differences in inhibition zones between gel formulas. The evaluation results of the hand sanitizer gel combination of celery alcohol & triclosan extract showed that the three formulas were organoleptically homogeneous and produced a clear green color with distinctive celery smell, and F1; F2; F3 with a pH value of 5.8; 5.4; 5.7, spread power 4.66 ± 0.26; 4.74 ± 0.07; 4.64 ± 0.28 cm; adhesion power 1.3; 1.58; 1.14 seconds; viscosity 5.5 ± 0.18; 2.7 ± 0.08; 3.1 ± 0.19 Pa.s. Antibacterial test results with the third inhibition zone gel formula successively 17.2 ± 1.3, 15.8 ± 1.1, 13.3 ± 1.0 mm. The results of the data were analyzed statistically showing no significant differences between the three formulas (p> 0.05).
      URI
      http://repository.umy.ac.id/handle/123456789/32003
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