Formulation and Testing of Antibacterial Activity of Ethanol Extract Gel from Mother-in-Law's Tongue Leaf (Sansevieria trifasciata Prain.) against Escherichia coli and Staphylococcus aureus
FORMULASI DAN UJI AKTIVITAS ANTIBAKTERI GEL EKSTRAK ETANOL DAUN LIDAH MERTUA (Sansevieria trifasciata Prain.) TERHADAP Escherichia coli DAN Staphylococcus aureus
DOI:
https://doi.org/10.29313/jiff.v8i1.4612Keywords:
Lidah Mertua Leaves, Antibacterial Gel, Xanthan GumAbstract
Sansevieria trifasciata Prain., commonly known as lidah mertua, is widely used as an ornamental plant. It contains saponins, flavonoids, tannins, and alkaloids, which are beneficial as antibacterials. An essential factor in formulating antibacterial gel preparations is selecting a gelling agent to deliver active compounds optimally. This study aims to formulate and evaluate gel preparations of ethanolic extract of lidah mertua leaves with variations in xanthan gum concentrations (1.5%, 1.7%, 1.9%, and 2.1%) as a gelling agent, as well as to test its antibacterial activity against Escherichia coli and Staphylococcus aureus. The ethanolic extract of lidah mertua leaves was obtained through maceration, resulting in a dechlorophyllated extract yield of 3.1%. Phytochemical analysis confirmed the presence of alkaloids, flavonoids, saponins, and tannins. Gel evaluations included organoleptic testing, homogeneity, spreadability, adhesion, and pH tests. Gel preparations containing 1.7% and 1.9% xanthan gum met all physical evaluation requirements. The results showed that increasing the concentration of xanthan gum enhanced adhesion while reducing spreadability. The antibacterial activity test indicated that higher xanthan gum concentrations resulted in a smaller inhibition zone diameter. The gel with 1.7% xanthan gum exhibited the largest inhibition zones against both bacteria, with average inhibition zone diameters of 7.70 ± 0.26 mm against E. coli and 8.77 ± 0.68 mm against S. aureus.
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