Pemanfaatan Kulit Jeruk Nipis (Citrus aurantifolia) Menjadi Handsanitizer Gel
Abstract views: 64
,
PDF downloads: 141
Abstract
Hand sanitizer is a hand sanitizer antiseptic that is able to clean germs or viruses that stick to the hands. Most in the hand sanitizer market still use alcohol with a concentration of ±50%-70%. The use of alcohol in hand sanitizer is considered less safe for health because alcohol is an organic solvent that can dissolve the layer of fat and sebum on the skin that serves as a protector against infection of microorganisms. In addition, alcohol is also flammable and if repeated use on the hands will cause irritation. Research methods conducted in the determination of water content, the manufacture of hand sanitizer gel, pH measurement, viscosity and antimicrobials. Variations in carbpol concentration affect the physical properties and physical stability of the gel. Increased concentration of Carbpol increases the viscosity of the preparation. Based on the results of research conducted, it can be concluded that lime (Citrus aurantifolia) has the potential to inhibit the growth of microbes <1,0 x 101 colonies / g.
References
Hapsari,I.,RosyadiA.WahyuningrumR.2014.OptimasiKombinasiMinyakAtsiriBungaKenangadenganHerbaKemangidalamGelsebagaiRepelanNyamukAedesaegyptidenganMetodeSimplexLatticeDesign.FakultasFarmasi,UniversitasMuhammadiyahPurwokerto.Skripsi.Kuncari,E.S.,Iskandarsyah,&Praptiwi.(2014).Evaluasi,UjiStabilitasFisikdanSineresisSediaanGelYangMengandungMinoksidil,ApigenindanPerasanHerbaSeledri(apiumgraveolensL.).Bul.Penelit.Kesehat,42(4),213–222.https://media.neliti.com/media/publications/20088-ID-evaluasi-uji-stabilitas-fisik-dan-sineresis-sediaan-gel-yang-mengandung-minoksid.pdfSari,R.,&Isadiartuti,D.(2006).StudiEfektivitasSediaanGelAntiseptikTanganEkstrakDaunSirih(PiperbetleLinn.).MajalahFarmasiIndonesia,17(4),163–169.http://i-lib.ugm.ac.id/jurnal/detail.php?dataId=10171Suparsa,N.,Maharani,A.A.P.,&Dewi,N.K.S.A.(2020).EdukasiCaraPembuatanHandsanitizerDariLidahBuaya.ProsidingSeminarRegionalPengabdianKepadaMasyarakatUnmasDenpasarDiMasaPandemiCovid-19,245–251.https://e-journal.unmas.ac.id/index.php/ProsidingCovid-19/article/view/1986Wijaya,J.I.(2013).FormulasiSediaanGelHandSanitizerDenganBahanAktifTriklosan1,5%dan2%.JurnalIlmiahMahasiswaUiversitasSurabaya,2(1),1–14.
Copyright (c) 2022 Journal of Sustainable Research In Management of Agroindustry (SURIMI)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
