FORMULASI SEDIAAN KRIM DARI EKSTRAK ETANOL JAHE (Zingiber officinale) DAN UJI EFEKTIVITAS TERHADAP BAKTERI STAPHYLOCOCCUS AUREUS

Abstrak

The formulation of ginger (Zingiber officinale) ethanol extract cream preparation and its effectiveness test against Staphyloccus aureus bacteria has been carried out. This study aims to determine the physical stability of a cream containing ethanol extract of ginger (Zingiber officinale) using a non-ionic emulsifier, and its effectiveness against Staphyloccus aureus bacteria. Ginger (Zingiber officinale) was extracted by maceration method using ethanol. The extract was then made cream with a concentration of 9% with variations in the combination of nonionic emulsifiers (tween 60 and Span 60) with concentrations of 2%, 3%, 4%. The cream was tested for physical stability in the form of creaming volume, viscosity, dispersed drop size, phase inversion and test its effectiveness against Staphylococcus aureus bacteria with accelerated storage using the diffusion method so that the study was carried out in the period December 2020-February 2021. The results showed that the analysis of stability physical and its effectiveness on the preparation with the statistics of RAK (Completely Randomized Design). Creams with a combination of nonionic emulsifiers (Tween 60 and Span 60) with concentrations of 2% and 3%, did not affect the cream texture, color, odor, viscosity, affected the size of the dispersed drops and the volume of creaming. Meanwhile, creams that used variations of nonionic emulsifiers (Tween 60 and Span 60) with a concentration of 4% did not affect cream texture, color, odor, cream viscosity, dispersed drop size, and creaming volume. Creams with a combination of nonionic emulsifier concentrations of 2%, 3%, and 4% can inhibit the growth of staphylococcus aureus bacteria (F count < F table at 5% and 1% levels). It is bactericidal and the storage of the preparation does not affect the inhibitory activity of the test bacteria. The three creams formulated using various concentrations of nonionic emulsifier (Tween 60 and Span 60) can be said to be physically stable and optimum inhibition is the cream formulated using a combination of nonionic emulsifier concentrations (Tween 60 and Span 60) with a concentration of 4%.