IFRAH ZAHRATY

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ELECTRONIC THESIS AND DISSERTATION UNSYIAHTITLEFORMULASI SEDIAAN KRIM MINYAK BAWANG PUTIH (ALLIUM SATIVUM) CAMPURAN OLIVE OIL (MBPCO)DAN UJI AKTIVITASNYA TERHADAP ISOLAT KLINIS BAKTERI STAPHYLOCOCCUS AUREUSABSTRACTABSTRAKBawang putih (Allium sativum) diketahui mengandung senyawa organosulfur yang berpotensi sebagai antimikroba. Tujuan daripenelitian ini adalah untuk menentukan aktivitas sediaan krim minyak bawang putih terhadap pertumbuhan isolat klinis bakteriStaphylococcus aureus serta evaluasi sediaan krim dengan mengamati perubahan organoleptis, homogenitas, pH, daya sebar, dayalekat, dan viskositas setelah cycling test. Penelitian ini menguji minyak bawang putih campuran olive oil (MBPCO) dan minyakbawang putih komersial (MBPK) terhadap pertumbuhan isolat klinis bakteri S. aureus dengan konsentrasi 1, 5, 10, 25, dan 50mg/mL. Hasil uji aktivitas kedua minyak bawang putih menunjukkan MBPCO mampu menghambat pertumbuhan isolat klinisbakteri S. aureus pada konsentrasi 25 dan 50 mg/mL, sedangkan MBPK tidak dapat menghambat pertumbuhan isolat klinis bakteriS. aureus pada semua konsentrasi uji. Hasil uji formulasi sediaan krim MBPCO konsentrasi 25 mg/mL tidak memiliki aktivitasdalam menghambat pertumbuhan isolat klinis bakteri S. aureus. Hasil evaluasi krim MBPCO 25 mg/mL dan vanishing creamsebagai kontrol negatif memiliki organoleptis dan homogenitas yang tidak berubah setelah cycling test. Nilai pH krim MBPCOkurang lebih sama dengan vanishing cream yaitu Â±8,05. Hasil pengujian daya sebar dan daya lekat menunjukkan krim MBPCOtersebut memiliki daya sebar dan daya lekat yang memenuhi standar sediaan krim yaitu 5-7 cm untuk daya sebar dan >4 detik untukdaya lekat. Nilai viskositas krim MBPCO mengalami penurunan setelah cycling test. Hasil evaluasi menunjukkan krim MBPCOstabil setelah cycling test.Kata kunci:	Minyak bawang putih campuran olive oil (MBPCO), minyak bawang putih komersial (MBPK), sediaan krim MBPCO,Staphylococcus aureusABSTRACT                                       Garlic (Allium sativum) is known to contain organosulfur compounds which have a potential as antimicrobial. The purpose of thisstudy was to determine the activity of garlic oil cream on the growth of Staphylococcus aureus bacteria and evaluation of cream byobserving the changes in organoleptic, homogenity, pH, spreadability, stickiness, and viscosity after cycling test. In the study, garlicoil mixed olive oil (GMO) and commercial garlic oil (CGO) were tested on the growth of S. aureus bacteria with concentrations of1, 5, 10, 25, and 50 mg/mL. The result of both of garlic oil tests showed that GMO was able to inhibit the growth of S. aureusbacteria at concentrations of 25 and 50 mg/mL, while CGO could not inhibit the growth of S. aureus bacteria at all of theconcentrations tested. The result of GMO cream formulation at 25 mg/mL concentration had no activity in inhibiting the growth ofS. aureus bacteria. The results of GMO cream 25 mg/mL and vanishing cream as negative control evaluation had organoleptic andhomogeneity which unchanged after the cycling test. The pH value of GMO cream was approximately equal to vanishing creamwhich was Â±8,05. The results of spreadability and stickiness tests indicated that GMO cream had the spreading and stickingstrength which met the standard i.e 5-7 cm for spreading strength and >4 seconds for sticking strength. The viscosity value of GMOcream were decreased after the cycling test. The results showed that GMO cream was stable after the cycling test.Keywords: 	Garlic oil mixed olive oil (GMO), commercial garlic oil (GO), GMO cream, Staphylococcus aureus

FORMULASI SEDIAAN KRIM MINYAK BAWANG PUTIH (ALLIUM SATIVUM) CAMPURAN OLIVE OIL (MBPCO) DAN UJI AKTIVITASNYA TERHADAP ISOLAT KLINIS BAKTERI STAPHYLOCOCCUS AUREUS

http://etd.unsyiah.ac.id/pdf.php?id=40509

FORMULASI SEDIAAN KRIM MINYAK BAWANG PUTIH (ALLIUM SATIVUM) CAMPURAN OLIVE OIL (MBPCO) DAN UJI AKTIVITASNYA TERHADAP ISOLAT KLINIS BAKTERI STAPHYLOCOCCUS AUREUS

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