FORMULASI DAN UJI STABILITAS SEDIAAN GEL HAND SANITIZER EKSTRAK ETANOL BUAH MENTIMUN (Cucumis sativus L.)

Abstract

Hand Sanitizers generally contain chemicals in the form of alcohol and triclosan. However, the use of these two ingredients can cause danger if they are used continuously, therefore the Hand Sanitizer antiseptic product was innovated using ethanol extract of cucumber fruit which contains antibacterial compounds to reduce the use of both ingredients. The purpose of this study was to make a Hand Sanitizer gel formulation from ethanol extract of cucumber fruit and to determine the physical stability of the preparation during storage. Hand Sanitizer Gel of cucumber fruit ethanol extract is made in three formulations withdifferent extract concentrations, namely F1 (1.5%), F2 (2.5%), and F3 (3.5%). The results of the organoleptic test included the three formulations, namely that the three of them did not change during storage. The results of the homogeneity test included F1 and F2 which were stated to be homogeneous while F3 was not homogeneous. The results of the pH test included that during storage the three had decreased until week 3 and increased thepH again at week 4. The results of the spreadabilitytest of the three preparations met the requirements for the gel preparation, but in the adhesion test the three preparations did not meet the adhesion requirements of the gel preparation.