Antibacterial activity and composition of hand sanitizer from white turmeric extract as a prevention of Covid-19

Abstract

The main ingredient in hand sanitizers is alcohol, but alcohol is not only bactericidal, but also toxic, so its substitution with natural ingredients that are environmentally friendly and has antibacterial properties, such as White Turmeric (Curcuma Zeodaria), is necessary. The compound in white turmeric is curcumin which has the potential to inhibit and kill bacteria such as Staphylococcus aureus and Escherichia coli. This study aims to determine the optimum hand sanitizer formulation from white turmeric and test its antibacterial activity. The stages of the research included white turmeric extraction, determination of hand sanitizer formulation, a test of respondents' preference level, and test of the antibacterial product. The analysis was carried out by calculating the percentage of the respondent's preference level, and testing the activity of bacteria. The results show that for the color parameter, all respondents like the 5% concentration and the addition of essential oil, while for the dry speed and humidity parameters, the respondents like all concentrations. In the hand sanitizer preparation, white turmeric was extracted with a variety of solvents, consisting of pure ethanol, ethanol- water (2:1), and ethanol-water (1:1). The prepared hand sanitizer has antibacterial activity against Escherichia coli with an average inhibition zone of 14.53 mm (strong inhibitory ability) and Staphylococcus aureus with an inhibition zone of 4.59 mm (weak inhibitory ability).