Uji Aktivitas Antibakteri Facial Wash Gel Berbasis Tepung Dan Pati Yang Berasal Dari Umbi Dan Kulit Singkong Terhadap Staphylococcus Aureus
DOI:
https://doi.org/10.31004/joecy.v6i2.14447Keywords:
Facial wash gel, cassava, starch, flour, antibacterial Staphylococcus aureus.Abstract
Acne is a skin disorder influenced by the growth of Staphylococcus aureus. Staphylococcus aureus growth can be inhibited using facial wash gel as a topical preparation. This study aims to determine the antibacterial activity of facial wash gel based on flour and starch from cassava tubers and peels against Staphylococcus aureus and to identify the formula with the best activity improvement. The research used four formulas, namely F1 (cassava peel flour), F2 (cassava peel starch), F3 (cassava tuber flour), F4 (cassava tuber starch), as well as positive and negative controls. Antibacterial activity was tested using the well method with the pour plate technique on Mueller Hinton Agar media and incubated for 24 hours at 37°C. The observed parameter was the diameter of the inhibition zone. The results showed that all formulas containing benzoyl peroxide were able to inhibit the growth of Staphylococcus aureus. Formula F2 produced the largest inhibition zone of 15.3±3.57 mm, followed by F3 10.6±1.23 mm, F1 9.4±1.16 mm, positive control 9.2±0.09 mm, and F4 8.9±0.88 mm. The negative control did not show any inhibition zone. It is concluded that formula F2 has the most optimal increase in antibacterial activity.
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