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Abstrak (Bhs. Indonesia)

Latar Belakang : Daun jeruk purut (Citrus hystrix DC) memiliki kandungan alkaloid, flavonoid, dan tanin sebagai antibakteri terhadap Staphylococcus aureus Sediaan  gel  dapat  meningkatkan  efektivitas  dan  kenyamanan  dalam penggunaannya  secara  topikal.  Sifat  fisik  gel  yang  baik  tergantung  dari penggunaan  gelling  agent.  HPMC  merupakan  salah  satu  gelling  agent.  Tujuan penelitian  ini  untuk  mengetahui  pengaruh  variasi  kadar  gelling  agent  HPMC terhadap  sifat  fisik  dan  aktivitas  antibakteri  sediaan  gel  ekstrak  etanol  daun  jeruk purut.
Metodologi : Gel  diformulasikan  menjadi  tiga  formula  dengan  variasi  kadar  HPMC  2 %,  2,5%,  dan  3%. Selanjutnya diuji sifat fisik dan stabilitas yaitu organoleptis, homogenitas, pH, viskositas, daya lekat, daya sebar, dan uji freeze-thaw. Uji organoleptis, homogenitas, dan Freeze-thaw dianalisis secara deskriptif. Uji viskositas, pH,  daya lekat dan daya sebar dianalisis menggunakan Oneway ANOVA. Semua formula diuji aktivitas antibakteri dengan metode difusi sumuran.
Hasil Penelitian : Hasil  penelitian  menunjukkan  bahwa  peningkatan  kadar  HPMC  meningkatkan viskositas dan daya lekat, serta menurunkan daya sebar. Pengujian  antibakteri  menunjukkan  peningkatan  kadar  HPMC  menghasilkan  perbedaan  kemampuan  pelepasan  zat  aktif  yang  ditunjukkan  melalui    daya  hambat bakteri formula I sebasar 6,1 mm, formula II 6,0 mm dan formula III 5,5 mm.

Abtrak (Bhs. Inggris)

Backgraund the compounds in kaffir lime leaves are alkaloids, flavonoids, and tanni as an antibacterial on Staphylococcus aureus. Gel preparations can increase effectiveness and comfort in topical use. The good physical properties of the gel depends on the use of gelling agent. HPMC is one of the gelling agents. The purpose of this study was to determine the effect of variations in levels of HPMC gelling agent on the physical properties and antibacterial activity of ethanol extracts of kaffir lime leaf gel preparations.
Methodology: The gel was formulated into three formulas with variations in HPMC levels of 2%, 2.5%, and 3%. Furthermore, physical properties and stability were tested, namely organoleptic, homogeneity, pH, viscosity, adhesion, dispersion, and freeze-thaw test. Organoleptic, homogeneity, and Freeze-thaw tests were analyzed descriptively. Test of viscosity, pH, adhesion and dispersion were analyzed using Oneway ANOVA. All formulas were tested for antibacterial activity by the well diffusion method.
Research Results: The results showed that the increasing levels of HPMC increased viscosity and adhesion, as well as reduced spreadability. Antibacterial testing showed that an increase in HPMC levels resulted in differences in the ability to release active substances as indicated by the inhibitory properties of the formula I of 6.1 mm, formula II 6.0 mm and formula III 5.5 mm.
Conclusion: Variations in HPMC concentration affect the value of viscosity, adhesion and dispersion. The higher the concentration of HPMC given, there will be an increase in viscosity, adhesion. The chosen formula was formula I with a 2 gram HPMC concentration. The selected formula has antibacterial activity against Staphylococcus aureus.

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