Please use this identifier to cite or link to this item: https://repositori.uma.ac.id/handle/123456789/19120
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dc.contributor.authorSari, Diana-
dc.date.accessioned2023-01-25T08:07:42Z-
dc.date.available2023-01-25T08:07:42Z-
dc.date.issued2022-09-09-
dc.identifier.urihttps://repositori.uma.ac.id/handle/123456789/19120-
dc.description33 Halamanen_US
dc.description.abstractHand sanitizer merupakan zat antiseptik yang dapat digunakan membersihkan tangan. Untuk mengurangi kandungan bahan kimia pada hand sanitizer yaitu dengan menggunakan bahan alami yang mengandung bahan antimikroba. Bahan alami yang digunakan dalam penelitian ini adalah serai dan cengkeh. Tujuan dari penelitian ini untuk mengetahui mutu fisik (organoleptik, homogenitas), kandungan fitokimia dan efektifitas ekstrak serai dan cengkeh terhadap bakteri Staphylococcus aureus. Penelitian ini menggunakan metode penelitian eksperimental laboratory dimana data yang diperoleh dalam pengamatan disajikan dalam bentuk analisis deskriptif kuantitatif yaitu dengan konsentrasi 0%, 25%, 50%, 75%, 100% dalam fermentasi 5 hari, 7 hari dan 10 hari. Hasil uji organoleptik mendapatkan hasil berwarna, bentuk dan tekstur cair, hasil uji homogenitas masih ada butiran yang kasar terhadap hand sanitizer. Hasil kandungan fitokimia dari ekstrak serai dan cengkeh yaitu flavonoid dan tanin. Hasil uji efektifitas menunjukan ekstrak serai dan cengkeh mampu menghambat bakteri Stahpylococcus aureus pada fermentasi 5 hari, 7 hari dan 10 hari. Zona hambat terbesar terdapat pada fermentasi 7 hari dengan konsentrasi 100% sebesar 0,86 mm. Hand sanitizer is an antiseptic substance that can be used to clean hands. To reduce the chemical content in hand sanitizers, by using natural ingredients that contain antimicrobial ingredients. The natural ingredients used in this study were lemongrass and cloves. The purpose of this study was to determine the physical quality (organoleptic, homogeneity), phytochemical content and effectiveness of lemongrass and clove extracts against Staphylococcus aureus bacteria. This study uses an experimental laboratory research method where the data obtained in the observations are presented in the form of quantitative descriptive analysis with concentrations of 0%, 25%, 50%, 75%, 100% in 5 days, 7 days and 10 days of fermentation. The results of the organoleptic test got the results of color, shape and liquid texture, the results of the homogeneity test were that there were still coarse grains on the hand sanitizer. The results of the phytochemical content of lemongrass and clove extracts are flavonoids and tannins. The results of the effectiveness test showed that lemongrass and clove extracts were able to inhibit Stahpylococcus aureus bacteria in 5 days, 7 days and 10 days of fermentation. The largest inhibition zone was found in the 7-day fermentation with 100% concentration of 0.86 mm.en_US
dc.language.isootheren_US
dc.publisherUniversitas Medan Areaen_US
dc.relation.ispartofseriesNPM;188700002-
dc.subjecthand sanitizeren_US
dc.subjectCymbopogon citratusen_US
dc.subjectSyzigium aromaticumen_US
dc.subjectsuhu ekstrimen_US
dc.subjectextreme temperaturesen_US
dc.titleSintesis Hand Sanitizer Menggunakan Serai dan Cengkeh Pada Suhu Ekstrim dan Pengaruh Terhadap Bakteri Staphylococcus aureusen_US
dc.title.alternativeSynthesis of Hand Sanitizer Using Lemongrass and Cloves at Extreme Temperatures and Effects on Staphylococcus aureus Bacteriaen_US
dc.typeThesisen_US
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