Uji Angka Lempeng Total (ALT) dan Angka Kapang Khamir (AKK) Sediaan Sunscreen Spray Gel Ekstrak Etanol Kulit Batang Kayu Manis (Cinnamomum burmanii Ness. BI. Syn)
Abstract
ABSTRAK
Kulit batang kayu manis (Cinnamomum burmanii Ness. BI. Syn) memiliki kemampuan antimikroba, antifungi, antivirus, dan antioksidan. Sediaan spray gel memiliki kelebihan diantaranya lebih aman karena tingkat kontaminasi mikroorganisme lebih rendah, waktu kontak obat yang relatif lebih lama dibanding sediaan lainnya dan lebih praktis dalam penggunaannya. Penelitian ini dilakukan untuk mengetahui nilai Angka Lempeng Total (ALT) dan Angka Kapang Khamir (AKK) dari tiap formula spray gel ekstrak etanol kulit batang kayu manis. Sampel uji yang digunakan berupa sunscreen spray gel kulit batang kayu manis. Hasil penelitian didapatkan sediaan sunscreen spray gel kulit batang kayu manis terdapat cemaran mikroba yang masih memenuhi batas persyaratan sesuai dengan Peraturan Badan POM Nomor 12 Tahun 2019 yang menyebutkan batas angka ALT dan AKK kurang dari 103 CFU/ gram.
Kata kunci : sunscreen spray gel; angka lempeng total; angka kapang khamir.
ABSTRACT
Cinnamon bark (Cinnamomum burmanii Ness. BI. Syn) has antimicrobial, antifungal, antiviral and antioxidant abilities. Spray gel preparations have advantages including safer because the level of contamination of microorganisms is lower, the contact time of the drug is relatively longer than other preparations and is more practical in its use. This study was conducted to determine the values of the Total Plate Count (TPC) and Yeast Mold Number from each gel spray formula of cinnamon bark ethanol extract. The test sample used was in the form of a cinnamon gel sunscreen spray. The results of the study obtained a preparation of sunscreen spray gel cinnamon containing microbial contamination that still meets the requirements limit in accordance with the Badan POM Regulation Number 12 of 2019 which states that the limit of ALT and AKK numbers is less than 103 CFU / gram.
Keywords : sunscreen spray gel; total plate count; yeast mold number.
Keywords
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DOI: https://doi.org/10.31764/lf.v3i2.9397
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