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Dewa Ayu Made Adnya Swari
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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STABILITY COMPARISON OF TULASI (Ocimum tenuiflorum L.) LEAF GEL HAND SANITIZER USING 0.5% AND 1% CMC-Na Dewa Ayu Made Adnya Swari; Ni Putu Udayana A; Ni Made Dharma Shantini S
Journal Pharmaceutical Science and Application Vol. 2 No. 1 (2020): Journal Pharmaceutical Science and Application (JPSA)
Publisher : Pharmacy Department, Math and Sciences Faculty, Udayana Univerity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JPSA.2020.v02.i01.p04

Abstract

Background: Hand sanitizers contain 62% alcohol, softener and moisturizer. High alcohol content is able to irritate and make hands dry. A suitable moisturizer is needed for this preparation. Objective: The aim of this study is to evaluate the physical quality of gel hand sanitizer formulation of Ocimum tenuiflorum with CMC-Na as a gelling agent at a concentration of 0.5% and 1% CMC-Na. Methods: Data were collected at week-0,1,2,3,4, and replication is performed three times at each concentration of each measurement. The test results of the spread and adhesion data analysis using SPSS with a 95% confidence level. Results: Dispersive power and adhesion showed no significant difference (p <0.05) at week 0 and week 4 means second-hand sanitizer gel formulation concentration is not stable. Gel hand sanitizer leaves of Tulasi (Ocimum tenuiflorum) at a concentration of 1% CMC-Na stable from week 0 to week 3, while the concentration of 0.5% CMC-Na change at week 2. Gel hand sanitizer leaves of Tulasi (Ocimum tenuiflorum) with a gelling agent CMC-Na should need to be titrated. Conclusion: Gel hand sanitizer leaves of Tulasi (Ocimum tenuiflorum) that use concentrations of 1% CMC-Na as a gelling agent have a physical quality that is more stable than the organoleptic test concentration of 0.5% CMC-Na. Keywords: Hand sanitizer; Ocimum tenuiflorum L.; CMC-Na; Physical quality evaluation
ANTIFUNGAL ACTIVITIES OF ETHANOL EXTRACT OF ROSEMARY LEAF (Rosemarinus officinalis L.) AGAINST Candida albicans Dewa Ayu Made Adnya Swari; I Wayan Martadi Santika; I Gusti Made Aman
Journal Pharmaceutical Science and Application Vol. 2 No. 1 (2020): Journal Pharmaceutical Science and Application (JPSA)
Publisher : Pharmacy Department, Math and Sciences Faculty, Udayana Univerity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JPSA.2020.v02.i01.p05

Abstract

Background: This study was a preliminary study aimed to investigating the in vitro activity of rosmarinic acid contained on Rosemary leaves (Rosemarinus officinalis L.) on the Candida albicans. Rosmarinic acid can be an inhibitor of the RTPase enzyme in the fungus Candida albicans. Objective: This study is expected to provide information in the development of science about the antifungal activity of ethanol extract of Rosemary leave (Rosmarinus officinalis L.) againsts C.albicans. The recent research was an laboratory experimental. Experiments on an ethanol extract of Rosemary leaves (Rosemarinus officinalis L.) and posttest design of the control group. Methods: The extraction method used in this study was a multilevel extraction method. The antifungal activity testing method uses discs and MIC methods. Replication was done six times at two concentration namely, 80% (b/v) and 100% for each measurement. Results: The data analysis was carried out using SPSS with 95% of confidence level with the Kruskal Wallis analysis then completed with the Mann Whitney U test. The results of the MIC experiment showed all the various concentrations of ethanol extract performed Candida albicans growth on the surface of the media. Extract with 80% (b/v) concentration showed greater antifungal activity. Furthermore the MIC was shown by 80% (b/v) concentration of the ethanol extract of Rosemary leaves against Candida albicans. The test results of the antifungal activity of the Rosemary leaf ethanol extract showed the presence of inhibitory diameter in the ethanol extract of the Rosemary leaf concentration of 80% (b/v) with a mean ± SD of 10.6 ± 0.57735 and RSD of 5.774%. Conclusion: The ethanol extract of Rosemary leaves (Rosmarinus officinalis L.) has an inhibitory effect on the fungus Candida albicans at a concentration of 80% (b/v). Keywords: Antifungal activity; Candida albicans; Rosemary; RTPase; Ethanol extract
Co-Authors I Gusti Made Aman I Wayan Martadi Santika Ni Made Dharma Shantini S Ni Putu Udayana A