HAMIDAH SA’ADY, - (2022) UJI AKTIVITAS ANTIBAKTERI DAN FORMULASI SEDIAAN GEL ANTIJERAWAT DARI EKSTRAK BIJI KOPI ARABIKA (Coffea arabica L) GREEN BEAN. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Kopi hijau arabika (Coffea arabica L.) merupakan salah satu tumbuhan yang memiliki potensi sebagai antibakteri. Biji kopi mengandung senyawa aktif asam klorogenat, kafein, alkaloid, dan flavonoid. Tujuan penelitian ini yaitu untuk menguji aktivitas antibakteri ekstrak biji kopi arabika green bean grade speciality, premium, dan defect terhadap bakteri Staphylococcus epidermidis dan untuk mengetahui formulasi yang paling baik dari sediaan gel ekstrak biji kopi arabika (Coffea arabica L.) green bean. Sediaan gel dengan basis HPMC bahan gelling agent, humektan, pengawet dan pelarut. Pengujian aktivitas antibakteri dilakukan dengan metode sumuran. Konsentrasi ekstrak yang digunakan yaitu 50%, 35%, 20% dan 5%. Pada pengujian aktivitas antibakteri diperoleh menunjukkan bahwa (KHM) ekstrak biji kopi arabika green bean grade speciality dengan konsentrasi 5% menghasilkan daya hambat 1,33±0,56 mm dengan kategori lemah. Basis diformulasikan dengan tiga variasi konsentrasi gelling agent HPMC berturut-turut yaitu 2%, 2,5%, dan 2,75%. Evaluasi basis dan sediaan gel meliputi uji organoleptik, uji homogenitas, uji pH, uji viskositas, uji daya sebar, dan uji daya lekat yang secara keseluruhan sediaan gel stabil selama penyimpanan. Hasil pengujian aktivitas antibakteri sediaan gel memiliki aktivitas antibakteri lemah. ---Arabica green coffee (Coffea arabica L.) is a plant that has potential as an antibacterial. Coffee beans contain active compounds chlorogenic acid, caffeine, alkaloids, and flavonoids. The purpose of this study was to test the antibacterial activity of green bean Arabica coffee bean extract grade specialty, premium, and defect against Staphylococcus epidermidis bacteria and to determine the best formulation of the green bean Arabica coffee bean extract gel preparation (Coffea arabica L.). Gel preparation based on HPMC, gelling agent, humectant, preservative and solvent. Antibacterial activity testing was carried out by the well method. The concentrations of the extracts used were 50%, 35%, 20% and 5%. The antibacterial activity test showed that (MIC) green bean specialty grade Arabica coffee bean extract with a concentration of 5% produced an inhibitory power of 1.33±0.56 mm with a weak category. The base was formulated with three variations of HPMC gelling agent concentration, respectively, namely 2%, 2.5%, and 2.75%. The evaluation of the base and gel preparations included organoleptic tests, homogeneity tests, pH tests, viscosity tests, dispersion tests, and adhesion tests, all of which were stable gel preparations during storage. The results of testing the antibacterial activity of gel preparations have weak antibacterial activity
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Bji kopi arabika green bean, gel, antibakteri, Staphylococcus Epidermidis dan gelling agent --- Arabica green bean coffee beans, gel, antibacterial, Staphylococcus Epidermidis and gelling agent |
| Subjects: | Q Science > Q Science (General) R Medicine > R Medicine (General) |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 14 Sep 2024 04:27 |
| Last Modified: | 14 Sep 2024 04:27 |
| URI: | http://repository.stfi.ac.id/id/eprint/1177 |
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