KELAYAKAN EKSTRAK KULIT BAWANG PUTIH SEBAGAI GEL JERAWAT UNTUK MENGHAMBAT PERTUMBUHAN BAKTERI PENYEBAB JERAWAT
DOI:
https://doi.org/10.31004/jkt.v6i2.43264Keywords:
Ekstrak Gel, Jerawat, Kulit Bawang Putih, PolusiAbstract
Jerawat merupakan masalah kulit yang umum terjadi, yang sering disebabkan oleh infeksi bakteri seperti Propionibacterium acnes dan Staphylococcus aureus. Penelitian ini bertujuan untuk mengevaluasi kesesuaian ekstrak kulit bawang putih (Allium sativum) sebagai bahan aktif dalam formulasi gel anti jerawat, dengan penekanan pada kemampuan antibakterinya. Kulit bawang putih dipilih karena kandungan senyawa aktifnya, seperti flavonoid dan allicin, yang diyakini memiliki sifat antibakteri. Ekstraksi dilakukan menggunakan metode maserasi dengan pelarut etanol 70%, dan aktivitas antibakteri ekstrak diuji dengan metode difusi cakram terhadap P. acnes dan S. aureus. Hasil uji menunjukkan bahwa ekstrak kulit bawang putih dapat menghasilkan zona hambat terhadap kedua bakteri uji, meskipun aktivitas antibakterinya lebih menonjol pada konsentrasi ekstrak yang lebih tinggi. Selanjutnya, ekstrak diformulasikan menjadi gel dan dievaluasi parameter fisiknya, meliputi homogenitas, organoleptis, pH, dan analisis FTIR. Formulasi gel yang mengandung ekstrak kulit bawang putih memenuhi parameter fisik yang baik, dengan pH yang sesuai dan tidak menunjukkan adanya perubahan yang signifikan pada uji stabilitas. Namun, efektivitas gel dalam menghambat pertumbuhan bakteri penyebab jerawat masih terbilang rendah. Kesimpulannya, meskipun ekstrak kulit bawang putih memiliki potensi sebagai bahan aktif dengan sifat antibakteri, efektivitasnya sebagai bahan utama dalam gel anti jerawat terbatas. Oleh karena itu, diperlukan optimasi formulasi atau kombinasi dengan bahan antibakteri lain untuk meningkatkan efektivitas produk tersebut.References
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