Optimization of the Utilization from Mangrove Fruit Rhizophora mucronata Lamk. Extract as a Preparation in Making Hand Sanitizer
RD Ayuningtyas1*, A Munandar1 and D Surilayani1

1Department of Fishery Science, Faculty of Agriculture, University of Sultan Ageng Tirtayasa, Serang, Indonesia
*Corresponding author: 4443170042[at]untirta.ac.id

Abstract

Antibacterial is a substance that can inhibit or kill the growth of bacteria that cause infection. Staphylococcus aureus is one of the most common infections caused by bacteria. In this research, the ripe mangrove fruit Rhizophora mucronata Lamk. was used to make antibacterial. Ripe mangrove fruit contains biochemical compounds such as flavonoids, tannins, hydroquinone, triterpenoids and saponins. These compounds can be used as antibacterial. This research aims to determine the formulation and evaluation of hand sanitizer preparation from mangrove fruit methanol extract against several test parameters, such as organoleptic test, pH test, viscosity test and antibacterial test. The treatments were made in four concentrations (0%, 0,25%, 0,5%, and 0,75%) and two replications. The bacteria used for antibacterial testing is a Staphylococcus aureus by using the method of diffusion wells. The result showed that the composition of methanol extract from mangrove fruit (Rhizophora mucronata Lamk.) 0,25% is the best treatment of hand sanitizer. This hand sanitizer has antibacterial activity against Staphylococcus aureus bacteria inhibition zone of (8.00 mm), has viscosity (2287.3 Cps) and pH (4.64). In addition, hedonic test also showed that hand sanitizer has color (3.37), texture (3.90) and aroma (3.37).

Keywords: antibacerial, hand sanitizer, Rhizophora mucronata Lamk.

Topic: Marine and Fisheries Biotechnology (International)