Daya Hambat Bakteri Propionibacterium acne Gel Kombinasi Ekstrak Kulit Buah Manggis (Garcinia mangostana L.) dan Ekstrak Sari Jeruk Bali (Citrus maxima Merr)
Abstract
Tujuan penelitian adalah untuk mengetahui kombinasi konsentrasi sediaan gel ekstrak kulit buah manggis (Garnicia mangostana) dan ekstrak sari buah jeruk bali (Citrus maxima) dalam menghambat pertumbuhan bakteri Propionibacterium acne. Penelitian ini menggunakan metode eksperimen, ekstrak kulit buah manggis dan ekstrak sari buah jeruk bali dibuat dengan teknik maserasi menggunakan pelarut etanol 70% serta dilakukan uji parameter mutu terhadap masing-masing ekstrak dan diuji konsentrasi hambat minimumnya. Hasil penelitian yaitu kadar air pada ekstrak kulit buah manggis telah memenuhi syarat mutu ekstrak, tetapi pada ekstrak sari buah jeruk bali melebihi batas nilai kadar air tanaman obat yaitu >10%. Kadar abu masing-masing ekstrak kulit buah manggis dan ekstrak sari buah jeruk bali secara berturut-turut yaitu 25,48% dan 21,98%. Hasil penapisan fitokimia menunjukkan bahwa ekstrak kulit buah manggis dan ekstrak sari buah jeruk Bali mengandung senyawa glikosida, alkaloid, flavonoid, tanin, fenolik, terpenoid, steroid dan minyak atsiri. Ekstrak kulit buah manggis memiliki aktivitas antibakteri sebesar 12,27±0,55 mm dan ekstrak ekstrak sari buah jeruk bali memiliki aktivitas antibakteri sebesar 17,33±0,60 mm. Kesimpulan yaitu Ekstrak kulit buah manggis dan ekstrak sari buah jeruk bali dapat dibuat sediaan gel kombinasi yang memenuhi syarat gel yang baik. Gel kombinasi ekstrak kulit buah manggis dan sari buah jeruk bali memiliki daya hambat sebesar 3,33±0,10 mm pada F8, sediaan gel kombinasi memiliki efek antibakteri yang lebih kecil jika dibandingkan dengan sediaan gel yang mengandung ekstrak tunggal masing-masing ekstrak dan tidak stabil pada penyimpanan 3 minggu pada suhu 370C
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