Optimization of Hand Sanitizer with Betel Leaf (Piper Betle L.) Extract and Cinnamon (Cinnamomum burmanii) Extract

DOI

10.2991/978-94-6463-070-1_15How to use a DOI?

Keywords

Hand sanitizer; Betel leaf; Cinnamon; Combination extract

Abstract

The number of microorganisms will have a detrimental effect on health. The importance of cleaning hands before doing activities is a priority at this time. The use of hand sanitizer has become an option other than washing hands. Optimization of hand sanitizer formulations from natural ingredients with antibacterial effect is an alternative. Betel leaf and cinnamon bark are examples of ingredients. The combination of betel leaf extract and cinnamon bark extract will be used in optimizing the hand sanitizer preparation formula. This study aims to determine the optimal formula using a combination of extracts that can be used for hand sanitizer formulas. In this study, in vitro tests were conducted and the characteristics of hand sanitizer preparations containing extracts of betel leaf (Piper betle L.) and cinnamon bark (Cinnamomum burmanii) were tested using an experimental research design. The results of the test data in the form of an antibacterial activity inhibition zone, then analyzed using the One Way ANNOVA method and then continued with the Post Hoc LSD method with p < 0.05. The antibacterial test results showed that formulas A, B and C produced inhibition zone diameters of 9.3, 12.4 and 18.5 mm, respectively. Based on standard, the inhibitory power of bacteria is categorized into medium (A) and large (B & C). The statistical test showed that there was no significant difference in all samples (p > 0.05). The hand sanitizer formula using a combination of natural ingredient extracts will be an alternative for the manufacture of its products.

Copyright

© 2022 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Dyani Primasari Sukamdi
AU  - Sabtanti Harimurti
AU  - Vella Lailli Damarwati
AU  - Danu Umar Syafi
PY  - 2022
DA  - 2022/12/26
TI  - Optimization of Hand Sanitizer with Betel Leaf (Piper Betle L.) Extract and Cinnamon (Cinnamomum burmanii) Extract
BT  - Proceedings of the International Conference on Sustainable Innovation on Health Sciences and Nursing (ICOSI-HSN 2022)
PB  - Atlantis Press
SP  - 106
EP  - 112
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-070-1_15
DO  - 10.2991/978-94-6463-070-1_15
ID  - Sukamdi2022
ER  -